Thai-Inspired Pumpkin Soup

The ultimate winter warmer

This vegan Thai-inspired pumpkin soup packs a ton of flavour. It’s spicy, creamy and absolutely delicious! Bonus: it’s incredibly easy to make. Start by infusing coconut milk with lemongrass, lime leaves, chillies, ginger, garlic and other aromatics. Strain the coconut milk into the pumpkin purée, blitz (or whisk) until smooth and enjoy!

  • Prep Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Soups, Vegan



For the coconut milk infusion:

  • 2 x 400 ml tin coconut milk
  • 2 red Thai chillies, finely chopped
  • 40 g fresh ginger root, minced
  • 3 garlic cloves, minced
  • 4 fresh kaffir lime leaves, finely chopped
  • 1 lemongrass stalk, thinly sliced
  • 2 tbsps palm sugar or light brown sugar
  •  tsps salt

For the soup:

  • 2 x 425 g tin natural, unsweetened pumpkin purée


  1. Add the coconut milk infusion ingredients to a saucepan and stir to combine. Bring the mixture to a gentle boil over medium-high heat. Remove the saucepan from the heat, cover and let infuse at least 30 minutes or up to 1 hour.
  2. Add the pumpkin purée to a blender. Strain the infused coconut milk into the blender—that is, pass it through a sieve, leaving the solids behind. Blend until smooth. If you don’t have a blender, you can use a whisk.
  3. Pour the soup back into the saucepan and bring to a simmer over medium heat. Cook, stirring often, for 5 minutes. If the soup is too thick for your liking, you can thin it out with a little water or vegetable stock. If you’d like it thicker, simmer it uncovered for a few minutes until reduced.
  4. Taste and adjust seasoning, then serve and enjoy!

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