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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
    Jump to:
    • 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. a sweet pea chef says

      November 30, -0001 at 12:00 am

      I'm not necessarily accident-prone, but I definitely get my fair share of injuries. I seem to always have something that's hurting...maybe I just complain a lot. 🙂 Feel better soon!

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Thanks Lacey. 🙂

        Reply
    2. Not Quite Nigella says

      November 30, -0001 at 12:00 am

      Oh you poor thing! 🙁 But if it makes you feel any better, I am so accident prone it isn't funny! 😛 My recent post Veal- Mustard &amp Pickle Toasties For Rainy Winter Nights In

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Glad I am not the only one accident prone 😀

        Reply
    3. Sarah says

      November 30, -0001 at 12:00 am

      WOW! Great soup! I only used one red chili pepper and it just the right amount of kick. We love pumpkin soup around here and this one is just right for Thai night. Thanks! My recent post BeQuick Welcomes Our Newest Developer

      Reply
    4. Veggie Belly says

      November 30, -0001 at 12:00 am

      this soup sounds delicious and comforting. feel better soon!

      Reply
    5. Pam @ Cookware says

      November 30, -0001 at 12:00 am

      I am sorry you are in crutches. My significant other is big accident prone, either he gets burned or cut in kitchen. I am sorry. love the soup recipe, actually good for you too.! Love thai flavors. My recent post No More Onion Tears

      Reply
    6. Gabby says

      November 30, -0001 at 12:00 am

      Our family loved this soup. We didn't have lemongrass, though, in our local supermarket so we just squeezed a tablespoon plus a little more of a fresh lemon into the garlic/shallot mix. Wonderful with some fresh ground pepper, a tiny pinch of salt, and the basil garnish.

      Reply
    7. Maria says

      November 30, -0001 at 12:00 am

      I'm sorry to hear that! I used to think I'm accident prone too, but I think I've been fairly lucky so far 🙂 I love this soup recipe, the coconut milk is beautiful in a thick soup like this one 🙂 My recent post Iwashi Shoyuyaki- Sardines in soy sauce

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Thanks Maria. I love the addition of coconut milk in this soup.

        Reply
    8. elra says

      November 30, -0001 at 12:00 am

      Sounds superb. I love Thai food 🙂

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Me too. It's so flavourful and fresh.

        Reply
    9. Jess says

      November 30, -0001 at 12:00 am

      I think I had some terrible experience with pumpkin soup as a child, because I've just never been fond of it and have avoided it wherever possible. That was until a couple of months back when I was at a friend's place and she made Thai pumpkin soup as an entrée and I basically inhaled a massive bowl of it. I can't believe what I've been missing out on - shame on me! Haven't gotten around to making it myself yet, but this recipe might be the one for me. Also, oh I love the Jan Power farmers markets. From time to time I try to get to the smaller one at Reddacliff Place in the city on Wednesdays and attempt to get as many vegetables and loaves of interesting bread (e.g. sauerkraut bread from King of Cakes) as I can carry. Obviously I need to buy one of those neat little pull-trolleys on wheels that savvy market-goers always seem to have...

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        I think I had a bad experience with pumpkin soup when I was younger too as I could never eat it, but this soup was delicious. I think the difference, for me anyway was using sweet and nutty butternut pumpkin. I also think the addition of the ginger and coriander add a wonderful fresh element to it too. I love the Jan Powers farmers markets too. We go to the Powerhouse one regularly (although we didn't go the other week as the crutches would make it difficult). The little pull trolleys are very handy at the markets. We took one last time and it was just so handy. I think I need to learn a little restraint though because the poor trolley was overflowing with all the wonderful purchases.

        Reply
    10. Susan says

      November 30, -0001 at 12:00 am

      Thank you so much for your visit and comment on my blog recently! I am so sorry to read about your accident and I hope you heal quickly. I see many delightful soup recipes like this one that I will be happy to have when the weather cools here in the next few months. Lovely photography! My recent post Light and Lemony Potato Salad Ode to a Tuber - Part Fifteen AND The Great Cooking Magazine Challenge

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Thanks for your lovely comments Susan. You will definitely find a lot of soup recipes on my blog. A big bowl of soup with warm crusty bread during winter is one of my favourite things.

        Reply
    11. Kathryn says

      November 30, -0001 at 12:00 am

      That looks delish!

      Reply
    12. Julie AlkalineSister says

      November 30, -0001 at 12:00 am

      Mmmmm, this looks delish. I have fresh cilantro just waiting to be enjoyed. Does it freeze well? Just found your blog, Yeh! I'll be back:) Oh and sorry about the crutches, I was on them for a fractured leg bone years back and it's not so much fun! Hope you heal fast! My recent post Cinnamon Quinoa Breakfast &amp How I start my Alkaline day

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Hi Julie, Thanks for your kind comments 🙂 As for freezing cilantro, I've always used up my cilantro when it's fresh so I've never thought about freezing it, but I found this website http://www.tasteofhome.com/Cooking-Tips/Ask-Our-D... which provides some tips on freezing it. I hope that helps 🙂

        Reply
    13. christine says

      November 30, -0001 at 12:00 am

      Oh my.. This is mouthwatering. The photos are good too. If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks! My recent post Why you feel guilty afterwards

      Reply
    14. Kasper says

      November 30, -0001 at 12:00 am

      Whole family loved it!!

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        I'm so glad your family enjoyed it Kasper. Thanks for the feedback 🙂

        Reply
    15. brannyboilsover says

      November 30, -0001 at 12:00 am

      I think I am going to make this tomorrow!

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        I really hope you enjoy it branny. I look forward to hearing what you thought of it.

        Reply
    16. Lisa Leong says

      November 30, -0001 at 12:00 am

      I like your blog. It is very informative and involves a lot hard work to capture those striking pictures . I make Thai pumpkin soup last night. It tastes so much better than the one from can. On top of your recipe I add in minced lemon glass and a dollop of Thai red curry paste into the soup. The soup taste sweet with spiciness left in the mouth. Last time I grated some nutmeg into the soup, however my husband said it add too much sweetness into the soup. I excluded nutmeg this time.

      Reply
    17. Parisa says

      November 30, -0001 at 12:00 am

      I made this last night with 400ml of light coconut milk and it's sooooo delicious!!Thanks for a great recipe!

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        Thanks for the feedback Parisa 😀 I'm so glad you enjoyed it.

        Reply
    18. Ros McLaughlin of Eagleye Images & Design says

      November 30, -0001 at 12:00 am

      Pumpkin soup is one of my favorite soups, this recipe looks really delicious, can't wait to try it. I am a food photographer too, love your colours in these images. Thanks for the recipe.

      Reply
    19. Amy @ Food Crush says

      November 30, -0001 at 12:00 am

      5 stars
      Hi Jennifer, I cooked your soup on the weekend for Mother's Day. It was divine. Thanks for the recipe. 🙂

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        I'm so glad you enjoyed it Amy. I made a batch last week. It's definitely becoming soup weather isn't it? 🙂

        Reply
    20. Rosa says

      November 30, -0001 at 12:00 am

      A delightful soup! So comforting and flavourful.Cheers,Rosa

      Reply
    21. Hannah says

      November 30, -0001 at 12:00 am

      How fun to re-do something from so long ago! I am so glad/relieved it's finally cooling down around here... can't wait to start making soups again!

      Reply
      • Nicole @ Delicious Everyday says

        November 30, -0001 at 12:00 am

        Thanks @disqus_0MPefAbom8:disqus. I am so happy it is cooling down too. Yay for soup weather!

        Reply
    22. maamej says

      November 30, -0001 at 12:00 am

      Looks tasty, & maybe I an even convince my son to try it. I used to have a pumpkin soup recipe that had ginger & orange - that was a delicious combo.

      Reply
    23. Lennae's World says

      November 30, -0001 at 12:00 am

      Sounds delicious! I could do with a bowl on this cold and rainy day. Lennae xxx

      Reply
    24. Kankana Saxena says

      November 30, -0001 at 12:00 am

      Such a gorgeous color of the soup. I love pumpkin any way.

      Reply
    25. Amy says

      November 30, -0001 at 12:00 am

      I do love pumpkin soup! We usually do curry powder with ours, but I love the Thai inspiration this one has. And I'm loving the cooler weather! Bring on fluffy socks, movie marathons and soup!

      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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