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Thai Style Pumpkin Squash Soup

This creamy pumpkin squash soup is loaded with Thai flavors. Made with canned pumpkin butternut acorn and delicata squash, seasoned with coconut milk, ginger and Thai chiles, this zippy soup is vibrant and lush.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Servings: 6
Calories: 228 kcal
Course: Main Course , Appetizer
Cuisine: Asian

Ingredients

  • 1 pound delicata squash
  • 1 pound acorn squash
  • 1 pound butternut squash
  • 14.5 ounce can pumpkin puree or 1 pound whole sugar pumpkin
  • 2 tablespoons olive oil divided
  • 1 large onion roughly chopped.
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ground coriander
  • ¼ teaspoon Turmeric
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 1 tablespoon fresh ginger grated
  • 6 cups homemade vegetable broth (can use low sodium chicken broth)
  • 1 cup unsweetened applesauce
  • 13.5 ounce can coconut milk not "light" (reserve about 1/4 cup for garnish if desired.)
  • 3 tablespoons maple syrup
  • 1 lime juiced
GARNISH:
  • Lime wedges
  • cilantro leaves
  • drizzle coconut milk
  • red chiles thinly sliced
  • salted pepitas (pumpkin seeds)

Instructions

    Cup of Yum
  1. Preheat the oven to 400°.
  2. Line a half sheet pan with parchment paper or aluminum foil. Cut the squash in half and scoop out the seeds with a spoon. Discard seeds. Rub 1 tablespoon olive oil over the cut part of the squash and place cut side down on the baking sheet. Roast in the oven for 45-60 minutes or until squash is quite soft.
  3. While the squash is roasting, heat a medium skillet over medium heat. Add the olive oil and the chopped onion. Cook until the onion is softened and translucent. Add the ginger, cinnamon, allspice, turmeric, coriander, cayenne pepper and kosher salt and cook for a minute, stirring occasionally to bring out the flavors and aromas of the spices.
  4. Remove the roasted squash from oven and let cool until you can safely handle the squash. Scoop the flesh from each of the squash into a large pot or dutch oven, discarding the skins and stems.
  5. Add the pumpkin puree and onion mixture to the roasted squash. Pour the vegetable broth over the squash and stir to combine. Heat to a boil then reduce heat to medium, cover and simmer for 10 minutes. Remove the soup from the heat. Stir in the applesauce.
  6. Working in batches, puree the soup in a blender, being careful not to fill the container more than half full, to avoid scalding splatters and burns. (You can also use a stick blender and puree the soup in the pot.)
  7. Return the squash soup to the pot and stir in the coconut milk, lime juice and maple syrup. Taste for seasonings and adjust to your tastes, adding more maple syrup for sweeter, more lime for contrast, more cayenne for heat, or more salt for ... you know, salt.
  8. Ladle the soup into bowls and garnish with a sprinkle of pepitas, fresh cilantro, red chiles, a squeeze of lime and a drizzle of coconut milk . Enjoy!

Nutrition Information

Calories 228kcal (11%) Carbohydrates 48g (16%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 1730mg (72%) Potassium 1039mg (30%) Fiber 7g (28%) Sugar 19g (38%) Vitamin A 20918IU (418%) Vitamin C 42mg (47%) Calcium 124mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 228

% Daily Value*

Calories 228kcal 11%
Carbohydrates 48g 16%
Protein 3g 6%
Fat 5g 8%
Saturated Fat 1g 5%
Sodium 1730mg 72%
Potassium 1039mg 22%
Fiber 7g 28%
Sugar 19g 38%
Vitamin A 20918IU 418%
Vitamin C 42mg 47%
Calcium 124mg 12%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.