![Two bowls of vegan thai coconut soup](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/11/vegan-thai-coconut-soup-feat.jpg?w=3840&quality=75)
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
ingredients
directions
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.
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.
![](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/10/vegan-thai-coconut-soup-2.jpg?w=3840&quality=75)
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](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/10/vegan-thai-coconut-soup-4.jpg?w=3840&quality=75)