Thai-style pumpkin soup with coconut milk is a zesty alternative to traditional pumpkin soup — plus it’s naturally vegan and gluten free!Jump to Recipe
Whether you call it pumpkin or butternut squash soup, you’ll love this Thai-style version. A warm, savory soup with bright flavors is a perfect bridge between winter and spring! We kick up the flavor of the traditional by using coconut milk, ginger and curry paste.
I love the flavor of green curry, so I started experimenting with that. The flavor was super tasty but the color was super BLAH! Yes, I know, red + green = brown, but I didn’t expect such a small amount to make a big difference. Anyway, if you don’t mind the color, you can use green curry paste and it WILL be delicious.
Only 10 minutes of prep (or zero if you can buy pre-cut veggies!)
This Thai-style pumpkin soup requires about 10 minutes of prep and 30 minutes of cooking time, so it can be ready in less than an hour. Plus, there are short cuts you can take to speed up the process even further. If you can find butternut squash and onion that’s already been cut up, you are golden! The prep time is virtually zero. When all the veggies are cut for you, making a homemade soup is only slightly more time-consuming than pouring a can of soup into a pot.
One of the best gifts we ever received (thank you Bridget Ryan!) was a hand blender. If you have one of these, you can blend the soup right in the pot. Super easy and mess free. You don’t even have to wait until the soup is cooled. If not, that’s OK too. It’s safest to wait until the soup has cooled down a bit and then transfer it into a blender and puree. You’ll then have to pour the soup back into the pot and add the coconut milk.
Wednesday is soup night!
Our family has been doing soup night on Wednesdays, so I’m always looking for something new. This one was a favorite! Soup alone never seems quite enough to be considered a ‘meal,’ so I added a side of brown rice and a green salad with mango (I’ll share that recipe next week!). If you are able to give this recipe a try, please rate or comment so I know how it goes!
Thai-Style Pumpkin Soup (Vegan and Gluten-Free)
Thai pumpkin soup with coconut milk is a zesty alternative to traditional pumpkin soup — plus it’s naturally vegan and gluten free!
- 1 tablespoon coconut or canola oil
- 1 white or yellow onion coarsely chopped
- 1 tablespoon freshly grated ginger or ginger paste
- 1 average size butternut squash about 3 lbs
- 2 teaspoons red (or green) curry paste
- 4 cups vegetable stock
- 1 can coconut milk 13.5 ounces
- 1 tablespoon cilantro chopped
Prep all the ingredients by coarsely chopping the onion and dicing the butternut squash into 1/2 inch pieces. Grate 1 tablespoon of fresh ginger (or use ginger paste). If you can find these vegetables already pre-cut, you will save on prep time.
Heat the oil in a large saucepan over medium heat and sauté onion until translucent (about 5 minutes).
Stir in the ginger and curry paste and cook until fragrant (about 1 minute).
Add in the diced pumpkin and cook for 5 minutes.
Add the vegetable stock and bring to a boil before reducing the heat to low. Cook for 25 – 30 minutes, or until the pumpkin is tender.
Remove from heat and allow to cool slightly. Blend in the pot with a hand blender or pour into a blender and puree. Pour soup back into the pot and add the coconut milk.
Pour the soup into a blender and blend until smooth. Garnish soup with chopped cilantro, coconut cream and sliced red chilies (totally optional!!)
Garnish soup with chopped cilantro, coconut cream and sliced red chilies (totally optional!!)
The amount of curry paste you use will determine the flavor and level of spice. If you do not like spicy food, add just a teaspoon to start.