Thai Pumpkin Soup with Coconut Milk
A creamy, fragrant Thai pumpkin soup made with coconut milk, ginger, lemongrass, and fresh cilantro. This vegan-friendly, fiber-rich soup is quick to prepare, satisfying, and perfect for warming up chilly evenings or prepping ahead for easy weeknight meals.
Equipment
- 1 large saucepan
- 1 Blender or immersion blender
- 1 chopping board
- 1 Knife
- 1 measuring cup
- 1 tablespoon
- Salad spinner or paper towels (for drying herbs)
Ingredients
- 1 tbsp olive oil
- 1 medium onion coarsely chopped
- 2 cloves garlic grated
- 3 lbs butternut pumpkin or squash, peeled and chopped
- 1 lemongrass stalk finely chopped or grated
- 1 tbsp fresh ginger grated
- 1 bunch fresh cilantro coriander leaves, chopped
- 4 cups vegetable stock
- 13.5 oz coconut milk
Optional Garnish:
- Coconut flakes
- Red chili pepper sliced
- Reserved cilantro leaves
Instructions
- Prepare the Fresh Cilantro: Start by rinsing the fresh cilantro under cold running water to remove any dirt, especially around the roots and stalks. Shake off excess water and pat the leaves dry using a salad spinner or paper towels. Finely chop the stalks and leaves, keeping a small portion of the leaves aside for garnish later. Properly drying the cilantro ensures it blends smoothly and avoids watery soup.
- Chop and Prep the Vegetables: Peel the butternut pumpkin carefully, removing the tough skin. Cut it into uniform cubes, roughly 1–2 inches in size, to ensure even cooking. Peel and coarsely chop the onion, and grate the garlic cloves and fresh ginger. Trim and finely chop or grate the lemongrass stalk, discarding the tough outer layers. Organizing your ingredients before cooking saves time and keeps the process seamless.
- Sauté the Aromatics: In a large saucepan, heat 1 tablespoon of olive oil over medium-high heat. Once the oil shimmers, add the chopped onion and grated garlic. Sauté for 3–4 minutes, stirring frequently, until the onions turn translucent and aromatic. This step builds a rich base flavor for the soup, infusing it with a sweet and fragrant aroma.
- Add Ginger, Lemongrass, and Cilantro Stalks: Once the onions are soft, stir in the grated ginger, chopped lemongrass, and the chopped cilantro stalks. Cook for another 2–3 minutes, allowing the spices and herbs to release their essential oils. The lemongrass adds a subtle citrus note, while the cilantro stalks provide depth without overpowering the soup.
- Cook the Pumpkin: Add the cubed pumpkin to the saucepan and gently toss it in the aromatics and oil for about 5 minutes. This pre-cooking step slightly caramelizes the pumpkin, enhancing its natural sweetness and ensuring a richer flavor in the final soup. Stir occasionally to prevent sticking or burning.
- Add Vegetable Stock and Simmer: Pour in 4 cups of vegetable stock, ensuring the pumpkin cubes are fully submerged. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the saucepan. Simmer for 30 minutes or until the pumpkin is completely tender. The longer, slow simmer allows flavors to meld beautifully and creates a naturally creamy texture.
- Blend the Soup Until Smooth: Remove the saucepan from the heat and let the soup cool slightly for safety. Transfer the mixture to a blender in batches, adding most of the chopped cilantro leaves. Blend until completely smooth, with vibrant green flecks throughout from the herbs. For convenience, you can use an immersion blender directly in the saucepan, blending until silky and lump-free.
- Add Coconut Milk and Reheat: Return the blended soup to a clean saucepan over low heat. Stir in half of the coconut milk, reserving the rest for garnish if desired. Gently reheat, ensuring the soup does not come to a rolling boil to preserve the delicate coconut flavor and smooth texture. Taste and adjust seasoning if needed with salt or a squeeze of lime for extra brightness.
- Garnish and Serve: Ladle the hot soup into bowls. Drizzle the reserved coconut milk in a swirl for a beautiful visual effect. Top with remaining fresh cilantro leaves, a sprinkle of coconut flakes, and thinly sliced red chili peppers if you enjoy a bit of heat. Serve immediately, while the soup is warm, for maximum aroma and flavor.
- Optional Meal-Prep Tips: If preparing ahead, allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of coconut milk to refresh the creaminess before serving.
Notes
- Pumpkin Substitutes: Butternut squash is ideal, but kabocha, sugar pumpkin, or sweet potato work well for variation in flavor and texture.
- Roasting Option: For deeper flavor, roast pumpkin cubes before adding to the stock. This enhances natural sweetness and richness.
- Coconut Milk Adjustments: Add more for creaminess or reduce for a lighter soup, depending on your preference.
- Herb Tips: Fresh cilantro is essential for authentic flavor; parsley can be used if cilantro is unavailable, though flavor will be milder.
- Spice Control: Adjust chili or ginger levels to suit your heat preference; start small and taste as you go.
- Batch Prep: The soup freezes well in portions, making it perfect for meal prep and quick weekday dinners.
- Blending Tip: Include some cilantro stalks when blending for added herbal depth and complexity.
- Serving Flexibility: Can be a starter, main dish, or paired with rice, bread, or light salads.
