A simple vegan Thai pumpkin soup that is s savory and made completely from scratch! Healthy, satisfying, and perfect for colder weather.
- 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
- 1/4 tsp cumin
- 1/4 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.