This Thai Pumpkin Soup with coconut milk is the ultimate cold-weather warmer: silky blended pumpkin simmered with lemongrass, ginger and cilantro, then finished with creamy coconut milk. Serve it with a swirl of extra coconut milk and fresh cilantro for a fragrant, gently spiced vegan pumpkin soup that comes together in one pot.
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This is one of my all-time favorite vegan soup recipes, and one I make again and again as soon as the weather cools down. It's a comforting classic with a Thai twist: ginger adds a lovely gentle warmth, lemongrass brings a bright citrusy note, and cilantro (fresh coriander) gives the whole pot a wonderful fragrant depth.
Besides being crazy delicious, this pumpkin soup with coconut milk cooks up in a single pot, so it's super easy to make and there's hardly any cleanup. It's naturally vegan, gluten-free, dairy-free and nut-free, too.
(And if one-pot meals sound amazing to you, be sure to grab this free printable with my favorite one-pot vegan recipes.)
Key Ingredients & Substitutions
- Pumpkin vs. butternut squash. I like to use butternut pumpkin, which is the same thing North American cooks call butternut squash. It's easy to find, easy to peel, and has sweet, smooth flesh that blends beautifully. Any sweet, orange-fleshed winter squash works: a sugar (pie) pumpkin, kabocha or red kuri are all great. Avoid large carving pumpkins, which are watery and bland. In a pinch, you can swap in about 4 cups of canned pumpkin puree and shorten the simmer to 10-15 minutes.
- Coconut milk. Coconut milk is what makes this soup so velvety and rich. Use full-fat canned coconut milk (I like this coconut milk) rather than the refrigerated coconut milk beverage sold in cartons, which is too thin. Coconut milk and coconut cream are not the same ingredient: the cream is much thicker, so if that's all you have, use about half a can and thin it with water. Light coconut milk works but gives a less creamy result.
- Red curry paste (optional). The classic version gets its Thai flavor from fresh lemongrass, ginger and cilantro, but a tablespoon or two of Thai red curry paste stirred in with the onion adds extra heat and depth. It's also a handy shortcut if you can't find fresh lemongrass. Check the label, as some brands contain shrimp paste; Thai Kitchen's is vegan.
- Lemongrass. Use the tender lower part of the stalk, peeled of its tough outer layers and finely chopped or grated. Lemongrass paste in a tube (about 1 tablespoon) is a good substitute.
- Ginger and garlic. Fresh is best here. Grating them on a microplane means they melt right into the soup.
- Cilantro (fresh coriander). Don't throw away the stems and roots! They carry the most flavor and get cooked into the soup base, while the leaves are blended in at the end and used for garnish. If you're not a cilantro fan, use Thai basil instead.
- Vegetable stock. Any good vegetable stock works, or make your own vegetable broth from kitchen scraps. If your stock is salty, hold off on seasoning until the end.
Helpful Tips
Cut the pumpkin evenly. Chop the peeled pumpkin into roughly 1-inch cubes so everything cooks at the same rate. Smaller pieces cook faster, so if you're short on time, go a little smaller and check for tenderness after 20 minutes.
Blend hot soup safely. If you're using a countertop blender, let the soup cool for a few minutes, fill the jug no more than halfway, and remove the center cap from the lid, covering the hole with a folded kitchen towel so steam can escape. Blend in batches. An immersion blender lets you blend right in the pot, which is even easier.
Add the coconut milk last. Stir the coconut milk in after blending and warm it through gently without boiling. Boiling coconut milk hard can make it split and look grainy. Holding some back for swirling on top also makes the finished bowls look beautiful.
Season at the end. Taste once the coconut milk is in, then add salt a pinch at a time. A squeeze of fresh lime juice right before serving brightens all the flavors and balances the natural sweetness of the pumpkin.
Adjust the thickness. Pumpkins vary in how much water they hold. If your soup is too thick, loosen it with a splash of stock or water; if it's too thin, simmer it uncovered for a few more minutes before adding the coconut milk.
Variations
- Red curry pumpkin soup. Stir 1-2 tablespoons of red curry paste in with the onion and garlic for a spicier, deeper-colored soup.
- Roasted pumpkin. Roast the pumpkin cubes at 425°F (220°C) for 30 minutes before adding them to the pot for a sweeter, slightly caramelized flavor, then simmer for just 10 minutes.
- Add protein. Blend in a can of drained white beans or chickpeas, or top each bowl with crispy baked tofu cubes to make it more filling.
- Sweet potato or carrot. Swap up to half of the pumpkin for sweet potato or carrots. The color stays gorgeous and the flavor is just as cozy.
- Lime and kaffir lime leaf. Simmer two or three makrut (kaffir) lime leaves with the stock, remove them before blending, and finish with lime juice for a zingier, more tom kha-style soup. If you love that coconut flavor, try my Vegan Thai Coconut Soup too.
Serving Ideas
I like to serve this Thai pumpkin soup with a garnish of fresh cilantro leaves, some finely sliced red chili (or chili flakes), a swirl of the reserved coconut milk and a sprinkle of shaved or toasted coconut. Toasted pumpkin seeds or chopped roasted peanuts add a nice crunch.
In lieu of bread, I like to serve a couple of chickpea pancakes on the side. A crusty bread roll is always a welcome favorite too, and warm vegan naan is perfect for dunking. For a heartier meal, spoon the soup over a scoop of steamed jasmine rice.
Storing & Freezing
Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days. The flavors actually get even better overnight, which makes this a great make-ahead lunch. Reheat it gently on the stovetop over medium-low heat, stirring often, and add a splash of water or stock if it has thickened up.
This pumpkin soup with coconut milk freezes well. Portion it into freezer-safe containers, leaving about an inch of space at the top, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat slowly on the stove. Coconut milk can separate a little after freezing; a good whisk (or a quick blitz with an immersion blender) brings it right back together. Add fresh garnishes just before serving.
More Pumpkin & Soup Recipes
If you loved this Thai pumpkin soup, here are a few more you might enjoy:
📖 Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion, coarsely chopped
- 2 cloves garlic, grated or minced
- 3 pounds butternut pumpkin, (butternut squash) or other sweet pumpkin, peeled, seeded and cut into 1-inch cubes
- 1 lemongrass stalk, tough outer layers removed, finely chopped or grated
- 1 tablespoon fresh ginger, grated
- 1-2 tablespoon Thai red curry paste, optional, for extra heat (check it's vegan)
- 1 bunch cilantro, (fresh coriander) with roots and stems, leaves and stems separated
- 4 cups vegetable stock
- 13.5 oz coconut milk, full-fat (1 can), divided
- salt, to taste
- ½ lime, juiced (optional)
For Garnish (optional)
- coconut flakes
- red chili pepper, sliced
Instructions
- Prepare the cilantro: pick the leaves off the stems and set them aside. Wash the roots and stems well to remove any grit, shake dry and finely chop them. Roughly chop most of the leaves, reserving a few whole leaves for garnish.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 to 6 minutes, until the onion is soft and translucent.
- Add the ginger, lemongrass and chopped cilantro roots and stems (plus the red curry paste, if using). Cook, stirring, for 1 to 2 minutes, until fragrant.
- Add the pumpkin and toss to coat it in the aromatics. Cook for 5 minutes, stirring now and then. Pour in the vegetable stock, bring to a boil over high heat, then reduce the heat to medium-low. Simmer, partly covered, for 25 to 30 minutes, until the pumpkin is very tender when pierced with a fork.
- Remove the pot from the heat and add most of the chopped cilantro leaves. Blend with an immersion blender until smooth and flecked with green. (Or let the soup cool for a few minutes and blend it in batches in a countertop blender, filling the jug no more than halfway and venting the lid, then return it to the pot.)
- Stir in about half of the coconut milk and warm the soup over low heat without letting it boil. Season with salt and a squeeze of lime juice, if using. Ladle into bowls and top with a swirl of the remaining coconut milk, the reserved cilantro leaves, coconut flakes and sliced red chili.
Nicole Macey says
Mmmm Sounds and looks delicious! Pumpkin soup is one of my favourite winter warmers!
Nicole @ Delicious Everyday says
Thanks Nicole.
the hungry mum says
pumpkin soup is my fav! Adding the corriander makes a good thing, better 🙂
Rachel says
Great recipe... Love it
KellifromFiji says
My partner and I made this in Fiji! Fresh lemongrass is difficult to cut small enough. Next time we'll tie it in a bundle and pull it back out after it's done cooking. Ours was a little chewy, but my blender isn't the best. Still had a beautiful floral flavor! We ate it with chilis and boiled taro root! Of course, we added a little extra fresh coconut milk too.
Nicole says
Fiji has always been on my bucket list! Glad you enjoyed the recipe.
Mercedes says
Delicious! Is the nutritional value per serving or per 100ml?
Nicole says
I'm so glad you enjoyed it! The nutritional info is an estimate for each serving.
Mike says
I live in Thailand (since the late 1960s) and have loved pumpkin since I was a child. A Thai inspired recipe like this one is certainly wonderful. I just have 2 comments...1. We never use olive oil in Thailand in local cruisine. I suggest rice bran oil though most Thai kitchens usually have soy bean oil on hand.2. The coconut milk you link to uses guar gum (to thicken it up a little I suspect). Really, buying a mature coconut and processing the meat is a simple process using a scraper to grate the coconut meat, some cheesecloth, and some hot water to extract the milk - which is the 2nd pressing. The 1st yields the very thick, high fat cream. You use almost no water at all for that 1st squeeze. For the 2nd use maybe 1.5c of hot water. The results are superior compared to canned (or worse yet, dehydrated). I'm sure there's some video online on how to extract milk from a coconut.In a pinch though, canned will certainly work.
Maureen JACKSON says
WOW, fantastic soup. I know what I will be cooking with my pumpkin harvest
Penny says
This is the best Thai pumpkin soup I have ever had! It was sooooo yum, very comforting on a cold winters night. And it was easy to make, even better!
Jeff says
Based on the ingredient list, I should be adoring this soup, and I can’t quite put my finger on why I’m not. For one thing, unlike your picture of your soup, we’re calling this “Elfaba soup” 😂 (guess my bunch of cilantro was too big), but that’s not why…The Thai chilis sorta saved it, this soup definitely needs heat, for sure. Not getting notes of either ginger or lemongrass, am getting butternut squash, am very getting cilantro. I’m going to try again, this time less cilantro and maybe a good pinch of white pepper.
Nicole says
Hi Jeff, thanks for the honest feedback! The lemongrass and ginger here are meant to be gentle background notes rather than dominant flavors, so a big bunch of cilantro can definitely crowd them out. For more punch next time, try mincing the lemongrass and ginger extra fine (or using a bit more of each), and add the cilantro in two stages -- most during cooking, a smaller amount reserved for garnish -- so it doesn't take over. Hope the next batch hits the mark!
Megan says
OMG!!! I just made this soup tonight for Halloween and it is SO GOOD!!! It is so flavorful and comforting!!! I used coconut oil instead of olive oil and used ginger and lemongrass puree. The flavor is incredible, we are really excited to sit down and have this for dinner, what a treat!!!
Suzanne irwin says
made this for first time tonight. Easy and am...a...z...i...n...g
Jennifer says
I have been making this soup for years - it's amazinG!