This Thai Pumpkin Soup with coconut milk is the ultimate winter warmer. Serve this fragrant soup with a swirl of coconut milk and fresh coriander (cilantro) for a fantastic spiced vegan pumpkin soup.
Today I'm revisiting (and rephotographing) an old recipe. In fact, it is the first time I have revisited an old recipe in 7 years of blogging.
I'm starting with a favorite, my Thai Pumpkin Soup with Coconut Milk Recipe. It was one of the earliest recipes I shared and is one I still make regularly. In fact, it's one of my favorite vegan soup recipes ever.
It's become one of the most popular recipes on the blog too. Besides being crazy delicious, this pumpkin soup can be cooked up in a single pot - so it's super easy to make!
(And if that sounds amazing to you - be sure to grab this free printable with my favorite one-pot vegan recipes.)
At the first sign of the weather cooling down, I whip up a batch of this vegan pumpkin soup. It's a comforting classic with a delicious Thai twist.
Ginger adds a lovely gentle warmth to this pumpkin soup with coconut milk and coriander (cilantro) adds a wonderful fragrant depth.
Tips & Serving Suggestions
You can use any variety of pumpkin or winter squash that you prefer for this soup. I used a butternut pumpkin (also known as butternut squash, depending on where you live). But any sweet orange-fleshed squash will work -such as a sugar pumpkin or kabocha squash.
Coconut milk adds a lovely velvety creaminess and richness. I like to use this coconut milk.
Note that coconut milk and coconut cream are not the same ingredient - the cream is much thicker in texture. And you don't want the refrigerated kind that comes in a carton either!
P.S. If you love that coconut flavor, check out this Thai Coconut Soup too!
I like to serve this delicious Thai pumpkin soup with a garnish of a few fresh fresh coriander (cilantro) leaves, some finely sliced red chili (or chili flakes) and shaved coconut.
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.
More Tasty Recipes
If you love this Thai Pumpkin Soup, be sure to check out these other delicious recipes:
So tell me, what is your favorite recipe to warm up with in winter?
For Garnish (optional)
- coconut flakes
- red chili pepper sliced
- Remove the roots and stalky ends from the fresh cilantro. Wash the leaves and dry in a salad spinner or paper towel before roughly chopping. Wash the roots and stalks well to remove any dirt clinging to the roots. Shake off any water and finely chop.
- Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
- Add the ginger, lemongrass and cilantro. Cook until the stalks become soft before adding the pumpkin.
- Toss the butternut pumpkin in the oil and cook for 5 minutes. Add the vegetable stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
- Pour the soup into a blender and blend until smooth. Add most of the chopped cilantro leaves reserving some to garnish the soup. Blend until the soup is speckled with flecks of green.
- Return to a clean saucepan and add the coconut milk. I like to only add half the milk, reserving the rest for garnish. Serve with shaved coconut, the remaining cilantro leaves and chili peppers, if using for garnish.