Vegan Thai Pumpkin Soup Recipe

Vegan Thai Pumpkin Soup Recipe

As summer turns into fall, farmers markets fill with a cornucopia of pumpkins and squashes. I love all things pumpkin, and this soup is no exception. My vegan Thai pumpkin soup recipe has a perfect blend of exotic flavours, different from the traditional pumpkin pie spice blend. The mixture of savoury and sweet provided by the pumpkin, sweet potatoes and coconut milk is delicious, while staying low in calories.

Vegan Thai Pumpkin Soup Recipe
Vegan Thai Pumpkin Soup Recipe

Feel free to play with adding different amounts of your favourite Thai spices and peppers, either leaving it mild to let the gentle tastes of pumpkin and coconut to shine, or heating things up to a spicy inferno.

You can leave it chunky, or as I prefer, blend it until it’s smooth and creamy. This vegetarian pumpkin coconut soup is perfect as an appetizer, or as an accompaniment to a spicy Thai noodle dish.

SERVINGS

10 to 12 starter or side portions.

INGREDIENTS

    • 16 cups pumpkin, peeled and cut into 1 inch cubes
Peeling and Chopped Pumpkin for Thai Pumpkin Soup
Peeled and Chopped Pumpkin
  • 6 cups sweet potato, peeled and cut into 1 inch cubes
  • 4 cups red onion, diced
  • 4 cloves garlic, minced
  • 1 can chickpeas, drained and rinsed (optional)
  • 1 can thick coconut milk
  • 3 Tbsp. vegetable oil
  • 2 Tbsp. Thai red curry paste
  • 5 cups vegetable stock ( I used Better Than Bouillion Vegetable Base)
  • Better Than Bouillon Vegetable Base
    Better Than Bouillon Vegetable Base
  • 5 cups water
  • 1 lime, juiced
  • 2 limes, zest
  • Zested Lime for Thai Pumpkin Soup
    Zested Lime
  • 1/2 cup cilantro leaves, to garnish
  • 1/2 Tbsp. salt

DIRECTIONS

  1. Heat the vegetable oil in a large, heavy-bottomed pot.
  2. Add the diced red onion, diced garlic, Thai red curry paste and a pinch of salt and sauté on medium heat for 5 minutes.

    Sautéeing the onion, garlic and red curry paste for a vegan thai pumpkin soup
    Sautéeing the onion, garlic and red curry paste
  3. Add the pumpkin, sweet potatoes, vegetable stock and water and bring to a boil for 5 minutes
  4. Cover and reduce heat to low to simmer until the pumpkin and sweet potatoes are tender, around 15 minutes, stirring occasionally.
  5. Add the coconut milk, lime juice and zest and salt to taste.
  6. Purée soup to desired consistency with an immersion blender.
  7. Add the chickpeas and heat on low for 5 minutes.
  8. Serve the finished soup into bowls and garnish with cilantro.


I prefer to purée this vegetarian pumpkin soup to a fine, smooth texture to give it a gourmet taste. This is a quick and easy recipe to prepare and can even be made the day before a larger Thai feast to make you look like a vegan all-star.

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