This vegan pumpkin soup is one of my favourite recipes… I know I say that a lot on this blog, but I’m sharing all my favourites on here!
It is originally a recipe from my mother who first made this in early 2000s and has perfected it since. Thai food has always seemed hard to make for me (for whatever reason), so I’ve slightly adapted it to make it as simple and healthy as possible – opting for coconut sugar and coconut aminos, a soya sauce alternative, and low fat coconut milk.
Mixed in with the spiciness of the red chillies, the fiery black pepper and then the sweetness of the pumpkin makes this simple soup so, so tasty. It can be a main or it can be a side to other Thai dishes. Or it can simply be a starter. We have also cooked chicken in it and it was delicious, too!
Whatever you choose it for, you are sure to love this one. Serve it with rice — this is a distinctly Asian soup, and so yummy. Enjoy.
Thai-Style Vegan Pumpkin Soup
- 3 tablespoons of olive oil
- 3 cloves garlic, chopped
- 1 shallot, chopped
- 1 red chilli, chopped
- 1 lemongrass stock, bruised and cut into 2 inch pieces
- 1 tomato, chopped
- 500ml vegetable stock
- 1 small pumpkin, peeled and chopped
- 2 tablespoons coconut aminos
- 1/2 teaspoon salt
- 1/2 teaspoon coconut sugar
- 60ml trim coconut milk
- black pepper
1. Heat the olive oil in a pot over medium heat. Fry the garlic, shallot, chilli and lemongrass for about 1 minute until fragrant.
2. Add the tomato and vegetable stock and bring to a boil. Then add in the pumpkin, reduce the heat and simmer until the pumpkin is soft.
3. Remove the pot from the stove and take out the lemongrass pieces.
4. Transfer the pumpkin mixture into a large mixing bowl. Use a hand blender and blend the pumpkin until it’s smooth. Then add the pumpkin back to the pot over low heat.
5. Add the coconut aminos, salt and coconut sugar. Then stir in the coconut milk slowly and mix well. Sprinkle with a generous amount of black pepper. Serve immediately.
Note: To make this a proper, filling meal for the family, we like to serve it with jasmine rice and actually also add some minced or shredded chicken to the soup. You can add whatever you please to this dish as well, it’s a great base to work with.
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