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.
a sweet pea chef says
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!
delicieux says
Thanks Lacey. 🙂
Not Quite Nigella says
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 & Pickle Toasties For Rainy Winter Nights In
delicieux says
Glad I am not the only one accident prone 😀
Sarah says
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
Veggie Belly says
this soup sounds delicious and comforting. feel better soon!
Pam @ Cookware says
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
Gabby says
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.
Maria says
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
delicieux says
Thanks Maria. I love the addition of coconut milk in this soup.
elra says
Sounds superb. I love Thai food 🙂
delicieux says
Me too. It's so flavourful and fresh.
Jess says
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...
delicieux says
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.
Susan says
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
delicieux says
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.
Kathryn says
That looks delish!
Julie AlkalineSister says
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 & How I start my Alkaline day
delicieux says
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 🙂
christine says
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
Kasper says
Whole family loved it!!
delicieux says
I'm so glad your family enjoyed it Kasper. Thanks for the feedback 🙂
brannyboilsover says
I think I am going to make this tomorrow!
delicieux says
I really hope you enjoy it branny. I look forward to hearing what you thought of it.
Lisa Leong says
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.
Parisa says
I made this last night with 400ml of light coconut milk and it's sooooo delicious!!Thanks for a great recipe!
Jennifer says
Thanks for the feedback Parisa 😀 I'm so glad you enjoyed it.
Ros McLaughlin of Eagleye Images & Design says
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.
Amy @ Food Crush says
Hi Jennifer, I cooked your soup on the weekend for Mother's Day. It was divine. Thanks for the recipe. 🙂
Jennifer says
I'm so glad you enjoyed it Amy. I made a batch last week. It's definitely becoming soup weather isn't it? 🙂
Rosa says
A delightful soup! So comforting and flavourful.Cheers,Rosa
Hannah says
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!
Nicole @ Delicious Everyday says
Thanks @disqus_0MPefAbom8:disqus. I am so happy it is cooling down too. Yay for soup weather!
maamej says
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.
Lennae's World says
Sounds delicious! I could do with a bowl on this cold and rainy day. Lennae xxx
Kankana Saxena says
Such a gorgeous color of the soup. I love pumpkin any way.
Amy says
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!