Thai Pumpkin Soup with Coconut Milk {vegan}

Name: Thai Pumpkin Soup with Coconut Milk {vegan}
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 serving
Ingredients: 1 tbsp olive oil; 1 onion; 2 cloves garlic; 3 pounds butternut pumpkin; 1 lemongrass stalk; 1 tbsp fresh ginger; 1 bunch cilantro; 4 cups vegetable stock; 13.5 oz coconut milk; coconut flakes; red chili pepper

User Reviews

4.6

147 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6
Calories
267 kcal
Course
Soup
Cuisine
Vegetarian

Thai Pumpkin Soup with Coconut Milk {vegan}

Omar Parker

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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.

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Ingredients

Servings

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

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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.
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 Information

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Calories 267kcal (13%) Carbohydrates 33g (11%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 12g (60%) Polyunsaturated Fat 0.5g Monounsaturated Fat 2g Sodium 646mg (27%) Potassium 987mg (28%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 24533IU (491%) Vitamin C 50mg (56%) Calcium 128mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 267 kcal

% Daily Value*

Calories	267kcal	13%
Carbohydrates	33g	11%
Protein	4g	8%
Fat	16g	25%
Saturated Fat	12g	60%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	2g	10%
Sodium	646mg	27%
Potassium	987mg	21%
Fiber	5g	20%
Sugar	7g	14%
Vitamin A	24533IU	491%
Vitamin C	50mg	56%
Calcium	128mg	13%
Iron	4mg	22%