This Thai Pumpkin Soup is a winter favorite. This fragrant soup is a tremendous spiced vegan soup. Serve it with coconut milk and fresh cilantro (cilantro).
Today, I am revisiting an old recipe (and rephotographing it). It is the first old recipe I’ve reviewed in seven years of blogging.
Let’s start with my Thai Pumpkin Soup Recipe. This was one of the first recipes I shared, and I still make it regularly. It’s one of my all-time favorite vegan recipes.
This recipe has become one of our most popular ones on the blog. This pumpkin soup is delicious and can be made using just one pot.
If this sounds good, grab my free printable of one-pot vegan dishes.
I make this vegan pumpkin stew when the weather starts to cool down. This classic comfort food has a Thai twist.
This pumpkin soup is infused with ginger, coconut milk, and coriander.
Serve with Tips and Suggestions
This soup can be made with pumpkin, winter squash, or other varieties. Depending on your location, I used butternut pumpkin, also known as butternut squash. Any orange-fleshed sweet squash, such as sugar pumpkins or kabocha, will do.
Coconut Milk gives a rich, velvety texture. This coconut milk is one I use a lot.
Coconut cream and coconut milk are not the same thing. The cream has a thicker texture. You don’t even want the canned, refrigerated version!
P.S. Check out this Thai Coconut Soup if you like Coconut!
This delicious Thai pumpkin soup is best served with a Garnish of fresh coriander leaves (cilantro), finely sliced chilies (or chili flakes), and shredded Coconut.
Instead of bread, I serve chickpea pancakes as a side. It’s always nice to have a crusty roll of bread.
Other Tasty recipes
Check out these delicious recipes if you like this Thai Pumpkin Soup:
22 Pumpkin Recipes to Enjoy this Fall.
35+ Incredible Vegan Soups.
Vegan Pumpkin Bars.
Pumpkin & Spinach Risotto.
You can also find out more about the recipe by
You can also read about Recommended Products.
Vegan Thai Coconut Soup.
22+ Best Pumpkin Recipes for Fall.
One-Pot Vegan Recipes.
Thai Pumpkin Soup with Coconut Milk {vegan}
The ultimate winter warmer is Thai Pumpkin Soup, made with coconut milk. This fragrant soup is a tremendous spiced vegan soup. Serve it with coconut milk and fresh cilantro (cilantro).
Print Pin Savings Recipe: SoupPrep time: 10 minutes minutesCook time: 40 minutes total time: 50 minutes Author: Delicious Everyday.
Ingredients
1 tbsp Olive oil
One onion, coarsely chopped
Two cloves of grated garlic
3 lbs butternut pumpkin, peeled and sliced
Finely chop or grate one lemongrass stalk
Fresh ginger, grated 1 tbsp
One bunch cilantro fresh coriander leaves
4 cups vegetable stock
13.5 oz coconut milk
Instructions
Remove the stalky ends and roots from the cilantro. Before chopping, dry the leaves in a salad spinner. To remove dirt from the sources, wash the stalks and seeds well. Shake any excess water off and chop finely.
In a large pan, heat the oil over medium-high heat. Add the garlic and onion. Cook the onion until it becomes translucent.
Add the lemongrass, ginger, and cilantro. Add the pumpkin after the stalks have softened.
Cook the butternut squash in oil for 5 minutes. Add the vegetable broth and bring it to a boil, then reduce the heat. Cook for 30 minutes or until the pumpkin becomes tender. Allow to cool slightly and remove from heat.
Pour the soup into a blender, and blend it until smooth. Reserving a few leaves of cilantro to garnish, add the majority of the cilantro. Blend the soup until it is flecked with green.
Add the coconut milk to a clean pan. I only like to add half of the milk and reserve the rest for garnish. If using chili peppers and cilantro, garnish with the shaved Coconut, remaining leaves, or both.
Notes
Butternut pumpkin is my favorite, but you can use any pumpkin. You can find some ideas in the article above.