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Vegan Lemongrass Coconut Pumpkin Soup

Home » soup » Vegan Lemongrass Coconut Pumpkin Soup

This Vegan Lemongrass Coconut Pumpkin Soup is so simple to make, thick, creamy, packed with tons of flavor. Especially the fragrance from ginger, garlic, lemongrass, and coconut cream is probably what I like the most about this pumpkin soup.

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Pumpkin soup without cream (dairy-free), paired with homemade Vegan Garlic bread. Trust me, you will fall in love with this soup without even knowing it!

This is my favorite soup when I want something quick and easy for a light lunch or supper in winter.

Thai-inspired Vegan Pumpkin Soup

The soup is made from fresh pumpkin, tastes naturally sweet and fragrant. Fresh pumpkin is always the best but naturally preserved canned pumpkin is a great alternative and still contains many of the nutrients. If you don’t like peeling and cutting pumpkins, you should try to roast it in an oven then scrape the flesh out.

Benefits from eating Pumpkin?

Pumpkin is very nutritious and contains lots of beta-carotene and vitamin A, full of dietary fiber, vitamins C and E, and potassium. It’s also a very powerful antioxidant. According to scientific research, 100 grams of raw pumpkin provides 110 kilojoules (26 kilocalories) of food energy. Pumpkin is 92% water, 6.5% carbohydrate, 0.1% fat, and 1% protein.

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Served with a few pieces of crusty homemade Vegan Garlic Bread

ingredients You Need

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  • Pumpkin: There are some common type of pumpkin you would see at markets- Butternut(Squash), Japanese (A.K.A Kent) and Queensland blue, all have the dense texture and sweet flavor to make a great soup. You can use any type of pumpkin you like. In this recipe, I used Japanese Pumpkin.
  • Aromatics including lemongrass, garlic, ginger, onion and coriander: These aromatics are very commonly used in Southeast Asian Cuisine. Lemongrass gives pumpkin soup a touch of sweet citrusy flavor. Peel off the 1-2 outer layers which are often dry, cut off the bottom bulb which is about an inch long, then finely chopped or grated in order to break down the tough fibrous stalks. If you can’t find fresh lemongrass, frozen or powdered lemongrass works fine too.
  • Coconut cream or Coconut milk: It adds creaminess and a light fragrance to the soup. You can use coconut milk if you prefer lighter or lower calories.

Ingredient Preparation:

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Dice brown onion, finely chopped ginger, garlic, coriander, and grated lemongrass.

Peel and cut the pumpkin into small pieces- The smaller the size, the faster it is to be cooked through.

How to Make Vegan Thai Pumpkin Soup

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  1. Heat up coconut oil in a pot over medium heat. Add the onion, garlic, ginger and lemongrass in, cook until softened.
  2. Add the pumpkin in, cook for 1-2 mintues.
  3. Add vegetable stock in, cover the ingredients.
  4. Add chopped coriander in.
  5. Bring to a boil then reduce the heat to low, put the lid on and simmer for 30 minutes.
  6. Check if pumpkin is cooked through. if yes, use a stick blender, blending until creamy and smooth. You will need to move it around in the pot to ensure you hit everything. Add coconut cream and vegan fish sauce to finish.

Cook’s Note:

IMPORTANT! – ADD COCONUT CREAM OR MILK IN THE LAST MINUTE TO PREVENT COCONUT CREAM( MILK) CURDLES.

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High heat results in protein denaturation in coconut cream( milk). This protein denaturation will change the properties and viscosity of the coconut cream( milk) if it is heated at 80°C or higher.

How to store ?

Pumpkin soup usually can be kept in the fridge for 3-4 days. Or you can freeze it for up to 3 months.

Hope you enjoy this recipe like I do!

More Comforting Soup

Other meal ideas you will like:

Thai-lemongrass-coconut-pumpkin-soup-3_11zon

Vegan Lemongrass Coconut Pumpkin Soup

This Vegan Lemongrass Coconut Pumpkin Soup is so simple to make, thick, creamy, packed with tons of flavor. Especially the fragrance from ginger, garlic, lemongrass and coconut milk is probably what I like the most about this pumpkin soup.
5 from 5 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 2 people
Calories: 255kcal
Author: SHU-CHUN

Ingredients

  • Coconut oil 2 Tbsp
  • Pumpkin 750g
  • Brown onion 1/2 ea approx. 100g
  • Garlic 2 cloves approx 10g
  • 1/2 lemongrass stalk grated
  • Ginger Grated 1/2 Tbsp
  • Vegetable stock 2 cup approx. 500ml
  • Coconut cream 200ml
  • Coriander bunch approx. 10g
  • Vegan fish sauce to taste

Instructions

  • Heat up coconut oil in a pot over medium heat. Add the onion, garlic, ginger and lemongrass in, cook until softened.
  • Add the pumpkin in, cook for 1-2 minutes.
  • Add vegetable stock in, cover the ingredients.
  • Add chopped coriander in.
  • Bring to a boil then reduce the heat to low, put the lid on and simmer for 30 minutes.
  • Check if pumpkin is cooked through. if yes, use a stick blender, blending until creamy and smooth. You will need to move it around in the pot to ensure you hit everything. Add coconut cream and vegan fish sauce to finish with.

Video

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 22g | Protein: 4g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Sodium: 932mg | Fiber: 3g | Sugar: 7g

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