Thai Pumpkin Soup is an easy and delicious dish.
This creamy Thai-inspired pumpkin soup blends the richness of coconut milk with the bright flavors of lemongrass, ginger, and lime, creating a comforting yet vibrant dish perfect for fall.
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Ingredients
- Lemongrass: Make sure to bruise the lemongrass by pressing down with the back of a knife to release its aromatic oils. I remove the lemongrass before blending as much as possible because it’s fibrous.
- Olive Oil
- Onion
- Garlic
- Ginger
- Pumpkin Puree: Use pure pumpkin puree, make sure it’s not pumpkin pie filling!
- Coconut Milk: Full-fat coconut milk will provide a creamier, richer texture.
- Vegetable Broth
- Lime Juice
- Salt
- Toppings: Top your soup with toasted pepitas, cilantro leaves, thinly sliced red chili pepper, or freshly ground black pepper as desired.
This soup recipe is excellent served with easy peasy no knead bread. Fresh bread and a fall flavored soup is the perfect combo as the evenings begin to get a little chilly!
You will also need a soup pot and an immersion blender.
How to Make Thai Pumpkin Soup
- Saute aromatics (onion, garlic, ginger, and lemongrass).
- Add pumpkin, coconut milk, and vegetable broth. Simmer to allow flavors to meld.
- Puree soup to get a nice smooth texture.
More Pumpkin Recipes
Thai Pumpkin Soup
This Thai-inspired pumpkin soup is a rich, creamy blend of vibrant flavors with a smooth, velvety texture that's perfect for a cozy meal.
Servings 4 Servings
Calories 135kcal
Equipment
- immersion blender
Ingredients
- 1 stalk lemongrass
- 1 tablespoon olive oil
- ½ yellow onion
- 2 garlic cloves minced
- 1 tablespoon fresh grated ginger
- 1 15 oz can pumpkin puree
- 1 14 oz can coconut milk
- 1½ cups vegetable broth
- 1 tablespoon lime juice
- ½ teaspoon salt or to taste
Instructions
- Slice the lemongrass stalk into 3-inch sections. Using the back of a chefs knife, gently press the stalk until you see the stalk split open slightly.
- In a large pot, heat oil over medium heat. Add the onion and sauté for 5 minutes until it becomes soft and translucent.
- Add the garlic, ginger, and lemongrass, and cook until fragrant, 1-2 minutes.
- Add the pumpkin puree, coconut milk, and broth, stirring to incorporate, and bring to a boil. Reduce to a simmer and simmer for 15 minutes.
- Remove lemongrass stalks. Using an immersion blender, blend until smooth. Stir in lime juice and season with salt to taste.
Notes
No immersion blender? Transfer soup mixture to a blender and blend until smooth. Proceed with caution as blending a hot mixture can build pressure and risk burns, I crack the blender lid a hint when blending hot mixtures.
Nutrition
Calories: 135kcal
Adapted From: https://www.vitamix.com/ca/en_us/Recipes/Thai-Pumpkin-Soup?referer_st=&sc=recipe
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This recepie sounds so tasty! I have a Nutri Bullet which cooks soups and am always looking for new recepies to whiz up in there!
Perfect recipe for this time of year!
Mmm, exactly what I’d fancy tonight! I also love fall for these kind of comforting soups and all kind of pumpkin meals! Beautiful pictures btw 🙂
This looks so delicious! I honestly can’t wait to try this recipe and warm up this fall. Thank you for sharing!
What a great soup! Love it!