The start of fall is always marked by the smells and tastes of pumpkin. There are so many delicious recipes to try this time of year, and this Thai pumpkin soup is an absolute must for anybody who loves pumpkin as much as I do.
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This isn’t a pumpkin spice recipe; it’s a warm, creamy, Thai inspired soup! With some ginger and soy flavours there’s a nice salty-spicy kick in the flavour profile. Thai pumpkin soup is perfect as a Thanksgiving appetizer, or served anytime throughout this pumpkin-themed season.
You can make this Thai pumpkin soup with a crockpot or a pot on the stove! My preference is to use a crockpot because it’s easier and more convenient for me. It also allows you to cook the Thai pumpkin soup for a longer time and this allows the flavours to develop. But don’t worry, the stovetop method works just as well.
You can use an immersion blender, or standard blender for this recipe. Butternut squash also works well in this recipe.
Let me know in the comments below your favourite pumpkin recipe!
Thai Pumpkin Soup
- Slow cooker/ crock pot
- Immersion blender
- Cutting Board
- Large mixing spoon
- 8 C pumpkin , cubed (or butternut squash)
- 1 medium sized red onion , roughly chopped
- 2 tbsp ginger , minced or grated (fresh)
- 3 cloves garlic , chopped
- 1 tsp chili flakes (optional, only if you like it spicy)
- 1 400 mL can coconut milk (regular or lower fat)
- 3 C vegetable broth
- 2 tbsp vegan fish sauce (OR 1 tsp miso paste plus 1 tbsp soy sauce or tamari)
- 1 tbsp lime juice
- 1 tbsp brown sugar
- ½ C cilantro , chopped (to serve)
- Place all ingredients except lime juice, brown sugar, and cilantro into the pot and cook on low heat for 6 hours.
- Blend the soup then stir in the lime juice and brown sugar. You can use an immersion blender or a standing blender.
- Serve with cilantro.
- Place all ingredients except lime juice, brown sugar, cilantro and coconut milk into a large pot over medium-high heat.
- Bring up to a boil then lower the heat to a simmer.
- Cook with the lid on for 1 hour, or until the pumpkin is soft.
- Stir in the coconut milk then blend the soup (using immersion blender or standing blender).
- Stir in the lime juice and brown sugar.
- Serve with chopped cilantro.