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Super Speedy Vegan Thai Curry Pumpkin Soup with Coconut Milk

Two bowls of vegan thai coconut soup
Prep Time
5 min
Cook Time
20 min

A warming bowl of Thai coconut curry soup is made even better with the addition of pure canned pumpkin. A fiery twist on the many squash soup recipes out there, this robust vegan pumpkin version is layered with flavour, coming through with a delicate balance of salty, sour, citrusy, sweet and savoury tastes. Both pumpkin and coconut milk provide dairy-free creaminess to the vegan soup base, which is super satisfying on its own, but can be quickly made into a heartier meal with cubes of firm tofu and shredded bok choy stirred in until heated through. For additional heft, a few spoonfuls of natural peanut butter or a handful of unsalted roasted peanuts would be delicious. Make this easy vegan pumpkin soup recipe your own, experimenting with the Thai-inspired tastes you find most appealing.

Related: Easy Vegan Weeknight Dinner Recipes

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ingredients

2
Tbsp coconut oil
1
Tbsp toasted sesame oil
1
onion, diced
2
cloves garlic, minced
2
Tbsp vegan Thai red or yellow curry paste
1
Tbsp fresh ginger, peeled and minced
1
(3-inch) stalk lemongrass, bruised
2
cups low-sodium vegetable broth, plus more to thin as needed
1
(15 oz) can pure pumpkin puree or 2 cups fresh pumpkin puree
2
Tbsp tamari or soy sauce
1
(14 oz) can coconut milk, 1 Tbsp reserved for garnish
2
Tbsp lime juice, plus more for serving
cup shredded Thai basil or fresh cilantro
3
red Thai chilis, sliced or minced
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directions

Step 1

In a large pot, heat coconut oil and sesame oil over medium heat until shimmering. Add onion, garlic, curry paste, ginger and lemongrass, reduce heat to medium-low, and cook until onions are softened, about 10 minutes.

Step 2

Add broth, pumpkin and tamari or soy sauce. Bring mixture to a boil, reduce to a simmer, cover and cook for 10 minutes. Remove lid and discard lemongrass. Stir in coconut milk and lime juice. Using an immersion blender, puree soup until smooth, or transfer to a blender and puree soup in batches. If soup is too thick for your preference, thin with additional broth until desired consistency.

Step 3

Reheat soup over low heat, ladle into bowls, swirl over reserved coconut milk and top with basil or cilantro and chili. Serve with additional lime juice.

Vegan Thai coconut soup

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