Thai Pumpkin Soup with Coconut Milk {vegan}
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Calories
267 kcal
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Course
Soup
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Cuisine
Vegetarian
Thai Pumpkin Soup with Coconut Milk {vegan}
Description
This Thai Pumpkin Soup begins by gently cooking onion and grated garlic in olive oil until translucent. Fresh aromatics—grated ginger, chopped lemongrass, and a bunch of cilantro including roots and stalks—are added and cooked until softened. The peeled, chopped butternut pumpkin is then tossed with the aromatic base and cooked briefly before vegetable stock is poured in to simmer the pumpkin until tender.
Once cooked, the soup is blended until smooth, with most of the chopped cilantro leaves incorporated for a fresh herbal note. Coconut milk enriches the soup, adding creaminess and a subtle sweetness that balances the spices and pumpkin flavor. The soup is seasoned with care to maintain the clean taste of the ingredients.
This vegan soup is suitable as a warming starter or light meal, with optional garnishes like toasted coconut flakes or thinly sliced red chili pepper adding texture and heat contrast. The use of fresh herbs like cilantro and lemongrass gives the soup an aromatic quality typical of Thai cuisine.
Butternut pumpkin is preferred for its sweetness and texture, but other pumpkin varieties can be used. The recipe suggests washing and using cilantro roots for deeper flavor in the soup base.
Ingredients
- 1 tbsp olive oil
- 1 onion coarsely chopped
- 2 cloves garlic grated
- 3 pounds butternut pumpkin peeled and chopped
- 1 lemongrass finely chopped or grated, stalk
- 1 tbsp ginger grated, fresh
- 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
- Butternut pumpkin is preferred, but other pumpkin varieties can be substituted based on availability.
- Use washed cilantro roots and stalks along with leaves to deepen the soup's flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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