Vegan Thai Pumpkin Soup
A vegan pumpkin soup to warm your soul combining the amazing flavours of Thai cuisine into one creamy bowl of deliciousness. Perfect for lunch or dinner any day of the week and done in under 30 minutes!
I love a good soup in the fall and with pumpkin season in full swing and I myself like to consume ALL the pumpkin recipes. When I was a kid there was no way I would eat pumpkin. Boy did I miss some good pumpkin eating years!
When I was in Thailand one of the best things about that trip was the food. Thai food is good anytime but in Thailand, the food was off the hook. We had some of the best soup in a small fishing village a few hours outside of Bangkok. The subtle spiciness from the green chilis combined with a flavourful broth and the exotic flavour of coconut cream. Mmm… take me back!
So of course when I had my first bowl of Thai Pumpkin Soup I was hooked!
INGREDIENTS AND SUBSTITUTIONS
- Pumpkin puree – You can use store-bought pureed pumpkin or make your own using this Pumpkin Puree recipe. I make homemade pumpkin puree using pie pumpkins but traditionally Thai pumpkins called Fug Tong are used. They are typically any hard-skinned squash with yellow flesh. Find out more from the Thai Table.
- Vegetable broth – Any canned or boxed variety will do. Alternatively, if you are not following a vegan lifestyle you can substitute this ingredient for chicken broth.
- Coconut milk – Use the unsweetened and unflavoured variety.
- Coconut cream – Comes in a canned format and is much thicker than coconut milk due to its higher fat content.
- Onion – A large white or yellow onion, chopped.
- Olive oil – Used to cook and soften the onions and garlic prior to mixing them into the soup broth.
- Ginger – Fresh ginger that has been peeled and grated finely almost into a paste. I use the fine grate on my cheese grater to accomplish this.
- Tomato paste – Adds some colour and flavour as well as a little acidity to balance out the sweetness of the pumpkin.
- Thai green chilis – finely chopped and simmered in the broth to add a subtle heat that is spicy but more like a low burn than a burn your tongue level of spiciness.
- Lime juice – Add to the end to brighten up the flavour and give the flavours a bit of pop. But, don’t add the lime juice until the very end when the soup is done simmering and you are about to serve. Allowing the lemon juice to cook will make the soup bitter and alter the colour.
- Salt and pepper
What is the difference between coconut milk and coconut cream?
Both of them are made from the flesh of a coconut, unlike coconut water which is the water in the centre of a coconut. The difference between coconut milk and coconut cream is the consistency and fat content. Coconut milk is milky and has a similar consistency to cow’s milk. Coconut cream is much thicker and is made with more coconut flesh to provide higher fat content and creamer texture.
Now here is where it gets tricky… coconut cream is used for cooking in many Asian cuisines and often in vegan recipes where Creamed coconut is sweetened and used for desserts.
How is that for confusing? So read your labels people! I wouldn’t want you to end up with candied-tasting soup.
hOW TO MAKE VEGAN THAI PUMPKIN SOUP
- Over medium-high heat add the olive oil and chopped onions and garlic to a large stockpot and simmer until the onions become translucent and the garlic softens.
- Reduce heat to medium and add the vegetable broth, pumpkin puree, ginger, finely chopped green chilis, tomato paste, coconut milk and coconut cream, salt and pepper and stir well. Let simmer for 15 minutes.
- Using a hand mixer blend the pumpkin soup in the pot careful not to splash so you don’t burn yourself. This step isn’t absolutely necessary but does help to blend in the onions, ginger and Thai chilis.
- Add the lime juice, stir and serve!
Toppings and serving ideas
If you want to add some toppings to your soup or make this soup more of a meal here are some topping and side dish ideas that will go great with this recipe.
THAI PUMPKIN SOUP RECIPE TOPPINGS
- A dollop of coconut cream
- A touch of Greek yogurt
- Pumpkin seeds or pepitas are sometimes called
- Pine nuts
- Peanuts, whole or chopped
- Sriracha, that is if you need more heat
SIDE DISHES TO GO WITH PUMPKIN SOUP
- Crusty bread
- Garlic toast
- Asian Cauliflower Bites
How to make pumpkin soup in a slow cooker
To make this recipe in a slow cooker simply sautee the onions and garlic in the olive oil over medium-high heat in a pan until the garlic is softened and the onions are translucent.
Transfer the onions and garlic to the pot of the slow cooker and then add in the vegetable, pumpkin puree, ginger, tomato paste, chilis, coconut milk, coconut cream, salt and pepper. Mix well to combine and set on low.
When ready to eat add in the lime juice, mix well and serve.
can I make this Thai pumpkin soup recipe thicker?
Sure if you like when letting the soup simmer add 1 large peeled potato and simmer until the potato is softened. Then using the hand mixer blend the potato into the soup for a thicker creamier texture.
Can pumpkin soup with coconut milk be frozen?
Yes! I like to break the leftover soup up into individual freezable tightly sealed containers or heavy-duty freezer bags once completely cooled. The store in the freezer for up to 3 months. Place in the fridge overnight to thaw or thaw on low in a microwave oven and then reheat for a minute or two.
How long will thai pumpkin soup last?
This recipe makes about 6 servings so not long because everyone will want to eat it all! But if you do have leftovers you can store in the fridge for up to 4 days in a tightly sealed container.
Vegan Thai Pumpkin Soup
- Large stock pot
- Chopping Knife
- Fine cheese grater
- Measuring Cups
- Measuring Spoons
- Spoon or ladle
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 large onion chopped
- 3 1/2 cups vegetable broth
- 2 1/2 cups pumpkin puree
- 1 tbsp tomato paste
- 2 tbsp ginger finely grated
- 1 tbsp Thai green chilis finely chopped
- 3/4 cup coconut milk
- 3/4 cup coconut cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tbsp lime juice
- In a large stockpot over medium-high heat add the olive oil, onions and garlic. Cook until the onions become translucent and the garlic softens.
- Add the vegetable broth, pumpkin puree, ginger, tomato paste, coconut cream, coconut milk, Thai green chilis, salt and pepper. Mix until well combined. Reduce heat to medium and allow to simmer for 20 minutes.
- Using a hand blender carefully without splashing blend the soup until smooth and any chunks of onions or green chilis are blended.
- Add the lime juice, stir and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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For the step-by-step version of this recipe, check out the How to Make Thai Pumpkin Soup Story.
Mmm. I love soup weather! and trying different recipes. I can’t wait to try your Thai pumpkin soup 🙂
I love that it is so easy to make! Such a comforting meal!
This was the perfect fall soup! Love the pumpkin with the coconut!
This looks so delicious and yummy! My husband is going to love this recipe! I can’t wait to give this a try!
My husband ate 5 cups the first time I made it!
Oh my goodness – your trip to Thailand sounds absolutely wonderful! Ahhhh … the food … 😀 I’m super excited to try this riff on that special soup you sampled. I love that it’s so simple and can be ready in less than 30 minutes, and that it’s lighter, with a mix of both coconut milk and coconut cream!