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!”

- The Delicious Spoon

Pumpkin Puree

Pumpkin Puree

main ingredient:

– 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


Vegan Thai Pumpkin Soup


6 Servings


Dinner, Lunch, Soup, Side Dish


30 Minutes


Thai,  Vegan

1. 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.


2. 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.


3. Using a hand blender carefully without splashing blend the soup until smooth and any chunks of onions or green chilis are blended.


4. Add the lime juice, stir and serve.



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