As I promised some weeks ago when I came back from my trip to Thailand, I will use more coconut (milk) and eat more spicy food. And so it happened. It did not work out pretty well the first time, but this time I nailed it using the ultimate autumn product, the sugar pumpkin! It turns out, sugar pumpkins are great to make a simple Thai pumpkin soup with, because they create a perfect combination with coconut milk.
Simple Thai Pumpkin Soup made completely from scratch!
Sugar pumpkins are autumns little treats and are perfect for roasting and making your own DIY pumpkin puree. It is not difficult and you will love the taste. Nothing beats the store bought puree as homemade pumpkin puree!
Waiting for the pumpkin in the oven to get soft and ready to use, is the only tricky part of this recipe that also takes a bit of time (about 30 min). But after that, you will have a delicious simple vegan Thai pumpkin soup really super fast! The other ingredients are also not too complicated and maybe you already have them in your cupboard.
This soup makes a delicious light lunch, starter or dinner, and would be perfect served with some hummus, crackers or a autumn veggie bowl.
With just a few simple ingredients, this Thai Pumpkin Soup is a combination of spices, and coconut flavor combined with the comforting flavor of the sugar pumpkin.
- 1 sugar pumpkin
- 1 shallot, diced
- one tablespoon of coconut oil
- 2 cloves garlic, minced
- 1,5 cups veggie stock
- 1¾ cup light coconut milk
- piece of ginger (optional: remove before blending)
- a dash of Celtic sea salt and black pepper
- ¼ tsp cumin
- ¼ tsp turmeric
- 1 red chili pepper, sliced (or less if you don’t like it too spicy)
- optional: lemongrass when cooking (remove before blending)
- optional: cilantro and pumpkin seeds for garnish if desired
- Preheat the oven to 180 degrees (350 degrees F) and line a baking sheet with parchment paper.
- Using a sharp knife, cut the sugar pumpkin in halve. Use a sharp spoon to scrape out all of the seeds and strings.
- Brush the flesh with coconut oil and place face down on the baking sheet. Bake for 30-40 minutes or until a knife easily pierces the skin. Remove from the oven and let it cool for 10 minutes, then peel away the skin and set the pumpkin aside.
- In a large saucepan over medium heat one tablespoon of coconut oil, shallot and garlic. Cook for 2-3 minutes, or until lightly browned and translucent.
- Add remaining ingredients, including the pumpkin, and bring to a simmer.
- Transfer the soup mixture into a blender or use an emulsion blender to puree the soup. I transferred half of the soup into a blender because I wanted to have chunky parts in my soup. This is optional of course. After blending pour the soup back into the pot.
- Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with some herbs, spices, black pepper and seeds as a garnish.
photos by the green creator (c) (copyright)