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?
📖 Recipe
Ingredients
- 1 tablespoon olive oil
- 1 onion, coarsely chopped
- 2 cloves garlic, grated
- 3 pounds butternut pumpkin, peeled and chopped
- 1 lemongrass stalk, finely chopped or grated
- 1 tablespoon fresh ginger, grated
- 1 bunch cilantro, fresh coriander leaves
- 4 cups vegetable stock
- 13.5 oz coconut milk
For Garnish (optional)
- coconut flakes
- red chili pepper, sliced
Instructions
- 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.
Notes
Nutrition (estimated per serving)
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!
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