September 21, 2024

Day #6 | Thai Coconut Pumpkin Soup

Hand dipping bread into a bowl of Thai coconut pumpkin soup garnished with cilantro, coconut cream, and chili flakes. Creamy Thai coconut pumpkin soup, perfect for dipping with crispy bread.

#7 Days of Cozy Vegan Soups for Fall

Thank you for reading this post, don't forget to subscribe!

Welcome to Day 6 of our 7 Days of Cozy Vegan Soups for Fall series!

One of my personal favorites during the fall season is this Thai Coconut Pumpkin Soup. It’s creamy, flavorful, and has just the right amount of spice to make every spoonful satisfying. Plus, it’s completely vegan, gluten-free, and filled with wholesome ingredients. Whether you’re prepping for a cozy night in or need a quick meal that delivers on flavor and nutrition, this Thai Pumpkin Soup will become your new go-to fall recipe.

In this post, we’ll walk you through how to make this delicious soup, talk about why you’ll love it, provide detailed ingredient notes, share tips on how to make the best soup, offer pairing and serving suggestions, and answer frequently asked questions about storing and preparing this recipe. Let’s dive in!

Why You’ll Love Thai Coconut Pumpkin Soup

There are plenty of reasons why this Thai Pumpkin Soup deserves a spot in your recipe collection. Here are just a few:

Thai Coconut Pumpkin Soup Ingredient Notes

a bowl of food with ingredients on a wooden board

Let’s break down the key ingredients in this recipe and why each one is important:

Tips for Making the Best Thai Coconut Pumpkin Soup

Bowl of Thai coconut pumpkin soup garnished with cilantro, coconut cream, and chili flakes, served with lime and toasted bread. Thai coconut pumpkin soup served with lime and toasted bread for a perfect fall meal.

Thai Coconut Pumpkin Soup Serving Suggestions and Pairings

This Thai Pumpkin Soup is a versatile dish that can be served in many ways. Here are a few serving suggestions and vegan-friendly pairings:

Thai Coconut Pumpkin Soup Storing and Reheating

One of the great things about this Thai Pumpkin Soup is that it stores well, making it ideal for meal prep. Here’s how to store and reheat your leftovers:

Frequently Asked Questions about Thai Coconut Pumpkin Soup

1. Can I use canned pumpkin for this recipe?

Yes! If you’re short on time, canned pumpkin puree works just fine. Just make sure to use 100% pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

2. How spicy is this soup?

The spiciness of the soup depends on how much red curry paste you use. If you prefer a milder flavor, start with 1 tablespoon of curry paste, and taste before adding more. If you love spice, feel free to add 2 or even 3 tablespoons for a bigger kick.

3. Can I make this soup oil-free?

Absolutely! You can sauté the onions and garlic in a little bit of vegetable broth instead of oil if you want to make this recipe oil-free.

4. What other toppings can I add?

This soup is super customizable! Try adding roasted pumpkin seeds, a swirl of coconut cream, or a sprinkle of fresh chili flakes for extra texture and flavor.

5. Can I substitute other squash for the pumpkin?

Yes, you can use butternut squash, kabocha squash, or even sweet potatoes as a substitute for pumpkin. The flavor will be slightly different, but still delicious.

Close-up of a spoonful of Thai coconut pumpkin soup showing its creamy texture and smooth consistency. A spoonful of rich and velvety Thai coconut pumpkin soup.

Thai Coconut Pumpkin Soup Essential Equipment

Here’s what you’ll need to make this Thai Pumpkin Soup:

This Thai Coconut Pumpkin Soup is the perfect dish to warm up with on a chilly fall day. It’s creamy, flavorful, and full of nourishing ingredients, making it a comforting yet healthy option for vegans and non-vegans alike. With its balance of sweet pumpkin, rich coconut milk, and spicy red curry paste, this soup is sure to become a staple in your meal rotation. Plus, it’s easy to make, stores well, and can be paired with a variety of sides to create a complete meal.

I hope you enjoy making this Thai Pumpkin Soup as much as I do! Be sure to experiment with the toppings and pairings to make it your own. Whether you’re looking for a quick weeknight meal or a cozy dish to share with friends and family, this soup will not disappoint.

Happy cooking!

Hand dipping bread into a bowl of Thai coconut pumpkin soup garnished with cilantro, coconut cream, and chili flakes. Creamy Thai coconut pumpkin soup, perfect for dipping with crispy bread.

Thai Coconut Pumpkin Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Enjoy a bowl of creamy Thai Coconut Pumpkin Soup, a perfect blend of pumpkin, coconut milk, and red curry. This easy vegan recipe is ideal for cozy fall meals!

Ingredients

  • 1 medium pumpkin (peeled, seeded, and diced)
  • 1 can (400 ml) coconut milk
  • 2 tablespoons red curry paste
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon olive oil or coconut oil
  • Salt and pepper to taste
  • Fresh cilantro (for garnish)
  • 1 tablespoon lime juice (or to taste)

Instructions

    1. Heat oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes.
    2. Add minced garlic and red curry paste, cooking for another 1-2 minutes until fragrant.
    3. Add the diced pumpkin to the pot and stir to coat it in the curry mixture.
    4. Pour in enough water or vegetable broth to cover the pumpkin. Bring the mixture to a boil, then reduce heat and simmer until the pumpkin is tender, about 15-20 minutes.
    5. Once the pumpkin is soft, use an immersion blender or transfer the soup to a blender in batches to blend until smooth.
    6. Stir in the coconut milk, and season with salt and pepper to taste. Simmer for an additional 5 minutes.
    7. Stir in the lime juice, adjusting for taste.
    8. Ladle the soup into bowls, and garnish with fresh cilantro.

    Enjoy your Thai Pumpkin Soup!

Notes

  • Adjust the amount of red curry paste based on your spice tolerance. Start small and add more gradually until you reach your desired heat level.
  • For a silky smooth texture, blend the soup in small batches or use an immersion blender, ensuring there are no lumps and the flavors are fully combined.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Don’t forget to check out the other recipes in our 7 Days of Cozy Vegan Soups for Fall series for more comforting bowls of goodness. Each day features a delicious, hearty soup perfect for the season. Stay tuned, and I’ll see you tomorrow with another amazing recipe to warm you up!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe