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    Oh My Veggies » Vegetarian Recipes » Gluten Free Vegetarian Recipes

    Thai Pumpkin Soup with Coconut Milk {vegan}

    Published: Apr 14, 2015 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Thai Pumpkin Soup recipe - this delicious vegan pumpkin soup is the ultimate comfort food. Serve with a swirl of coconut milk and topped with coriander (cilantro) | Find the recipe at DeliciousEveryday.com
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    • Tips & Serving Suggestions
    • More Tasty Recipes
    • Recipe
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    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.

    Thai Pumpkin Soup recipe - this delicious vegan pumpkin soup is the ultimate comfort food. Serve with a swirl of coconut milk and topped with coriander (cilantro) | Find the recipe at DeliciousEveryday.com

    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:

    • 22 Pumpkin Recipes for Fall
    • 35+ Incredible Vegan Soups
    • Vegan Pumpkin Bars
    • Pumpkin & Spinach Risotto

    So tell me, what is your favorite recipe to warm up with in winter?

    Recipe

    Thai Pumpkin Soup with Coconut Milk {vegan}

    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.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Course: Soup
    Cuisine: vegetarian
    Keyword: Delicious Everyday
    Servings: 6
    Calories: 267kcal
    Author: Oh My Veggies

    Ingredients

    • 1 tbsp 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 tbsp 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
    US Customary - Metric

    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

    I like to use butternut pumpkin (butternut squash) but feel free to use whatever pumpkin you prefer. See the article above for some suggestions.

    Nutrition

    Calories: 267kcalCarbohydrates: 33gProtein: 4gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 646mgPotassium: 987mgFiber: 5gSugar: 7gVitamin A: 24533IUVitamin C: 50mgCalcium: 128mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Reader Interactions

    Comments

    1. Nicole Macey says

      November 30, -0001 at 12:00 am

      Mmmm Sounds and looks delicious! Pumpkin soup is one of my favourite winter warmers!

      Reply
      • Nicole @ Delicious Everyday says

        November 30, -0001 at 12:00 am

        Thanks Nicole.

        Reply
    2. the hungry mum says

      November 30, -0001 at 12:00 am

      pumpkin soup is my fav! Adding the corriander makes a good thing, better 🙂

      Reply
    3. Rachel says

      November 30, -0001 at 12:00 am

      5 stars
      Great recipe... Love it

      Reply
    4. KellifromFiji says

      November 30, -0001 at 12:00 am

      5 stars
      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.

      Reply
      • Nicole says

        November 30, -0001 at 12:00 am

        Fiji has always been on my bucket list! Glad you enjoyed the recipe.

        Reply
    5. Mercedes says

      November 30, -0001 at 12:00 am

      5 stars
      Delicious! Is the nutritional value per serving or per 100ml?

      Reply
      • Nicole says

        November 30, -0001 at 12:00 am

        I'm so glad you enjoyed it! The nutritional info is an estimate for each serving.

        Reply
    6. Mike says

      November 30, -0001 at 12:00 am

      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.

      Reply
    7. Maureen JACKSON says

      November 30, -0001 at 12:00 am

      WOW, fantastic soup. I know what I will be cooking with my pumpkin harvest

      Reply
    8. Penny says

      November 30, -0001 at 12:00 am

      5 stars
      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!

      Reply
    9. Megan says

      November 30, -0001 at 12:00 am

      5 stars
      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!!!

      Reply
    10. Suzanne irwin says

      November 30, -0001 at 12:00 am

      5 stars
      made this for first time tonight. Easy and am...a...z...i...n...g

      Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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