Vegan Thai Pumpkin Soup

Bowls of Thai pumpkin soup on a table with a white napkin and Thai green chilis

5 from 5 votes

A vegan pumpkin soup to warm your soul combining the amazing flavours of Thai cuisine into one creamy bowl of deliciousness.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: Thai, vegan

Keyword: Lunch Recipes, Pumpkin, Soup Recipes, Thai Cuisine

Servings: servings

Calories: 281kcal

Author: Alisa Infanti

Equipment

Large stock pot
Chopping Knife
Fine cheese grater
Measuring Cups
Measuring Spoons
Spoon or ladle
Stove

Ingredients

2 tbsp olive oil
2 cloves garlic minced
1 large onion chopped
3 ½ cups vegetable broth
2 ½ cups pumpkin puree
1 tbsp tomato paste
2 tbsp ginger finely grated
1 tbsp Thai green chilis finely chopped
¾ cup coconut milk
¾ cup coconut cream
½ tsp salt
½ tsp black pepper
1 ½ tbsp lime juice

Instructions

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.

Notes

Storage:

Store in a sealed container in the fridge for up to 4 days or freeze once completely cooled in heavy-duty freezer backs or freezer containers for up to 3 months. Thaw overnight in the fridge and reheat.

Substitutions:

If not following a vegan lifestyle you can swap the vegetable broth for chicken broth.

Nutrition