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Thai Pumpkin Soup with Coconut Milk Recipe

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4 from 11 reviews

This Thai Pumpkin Soup with Coconut Milk is a creamy, fragrant, and vibrant dish featuring tender butternut pumpkin, infused with lemongrass, ginger, and fresh cilantro, all simmered in vegetable stock and enriched with full-fat coconut milk. It’s a comforting, vegan-friendly soup with optional Thai red curry paste for a spicy kick, perfect as a warming appetizer or light meal.

Ingredients

Main Ingredients

  • 1 tbsp olive oil
  • 1 onion (coarsely chopped)
  • 2 cloves garlic (grated or minced)
  • 3 pounds butternut pumpkin (peeled, seeded, and cut into 1-inch cubes)
  • 1 lemongrass stalk (tough outer layers removed, finely chopped or grated)
  • 1 tbsp fresh ginger (grated)
  • 1-2 tbsp Thai red curry paste (optional, for extra heat, check it's vegan)
  • 1 bunch cilantro (fresh coriander) with roots and stems, leaves and stems separated
  • 4 cups vegetable stock
  • 13.5 oz coconut milk (full-fat, 1 can, divided)
  • Salt (to taste)
  • 1/2 lime (juiced, optional)
  • Coconut flakes (for garnish)
  • Red chili pepper (sliced, for garnish)

Instructions

  1. Prepare Cilantro: Pick the leaves off the cilantro stems and set the leaves aside. Wash the roots and stems thoroughly to remove any grit, shake dry, and finely chop them. Roughly chop most of the leaves, reserving a few whole leaves for garnish.
  2. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and grated garlic, cooking with occasional stirring for 5 to 6 minutes until the onion becomes soft and translucent.
  3. Add Ginger, Lemongrass, and Cilantro Roots: Stir in grated ginger, finely chopped lemongrass, and chopped cilantro roots and stems (and Thai red curry paste, if using). Cook while stirring for 1 to 2 minutes until fragrant.
  4. Add Pumpkin and Simmer: Toss the cubed pumpkin in the aromatics and cook for 5 minutes, stirring occasionally. Pour in the vegetable stock and bring to a boil over high heat. Reduce heat to medium-low, cover partially, and simmer for 25 to 30 minutes until the pumpkin is tender when pierced with a fork.
  5. Blend Soup: Remove the pot from heat and add most of the chopped cilantro leaves. Use an immersion blender to puree the soup until smooth and flecked with green. Alternatively, let the soup cool slightly and blend in batches in a countertop blender, returning it to the pot afterwards.
  6. Add Coconut Milk and Season: Stir in about half of the coconut milk and warm the soup over low heat without boiling. Season with salt to taste and add a squeeze of lime juice if desired.
  7. Serve and Garnish: Ladle the soup into bowls and swirl the remaining coconut milk on top. Garnish with reserved cilantro leaves, coconut flakes, and sliced red chili pepper for an added pop of color and heat.

Notes

  • The Thai red curry paste is optional and adds heat; ensure it is vegan if needed.
  • You can substitute butternut pumpkin with other sweet pumpkin varieties if desired.
  • Use a Dutch oven or heavy-bottomed pot for even heat distribution while simmering.
  • For a smoother texture, blend in batches using a high-powered blender, vent the lid carefully to avoid steam buildup.
  • Adjust seasoning with salt and lime juice to balance the flavors according to preference.
  • Garnishes like coconut flakes and red chili add texture and an extra layer of flavor.

Find it online: https://recipefeastful.com/thai-pumpkin-soup-with-coconut-milk-recipe/