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Square cropped image of three small black bowls of creamy pumpkin coconut soup sitting on white-grey marble that is decorated with cilantro sprigs and lime.
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Vegan Pumpkin Coconut Soup

Pumpkin coconut soup is an easy recipe full of flavor and nutrition. It's simple make, customize to your taste preferences, and freezes well for when you want a quick bowl on a cold day.
Course Appetizer, Soup
Cuisine Vegan
Keyword Pumpkin coconut soup, Vegan pumpkin soup recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 Medium bowls
Calories 211kcal

Ingredients

  • 8 cups pumpkin , cubed (or butternut squash)
  • 1 medium red onion , roughly chopped
  • 2 tablespoons ginger , minced or grated (fresh)
  • 3 cloves garlic , chopped
  • 1 teaspoon chili flakes (optional, if you like spicy soup)
  • 1 ¾ cups coconut milk (14 oz/ 400 mL can)
  • 3 cups vegetable broth
  • 2 tablespoons vegan fish sauce (OR 1 teaspoon miso paste plus 1 tablespoon soy sauce or tamari)
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • ½ cup cilantro , chopped (to serve)

Instructions

For Slow Cooker

  • Place pumpkin, onion, ginger, garlic, chili flakes, coconut milk, vegetable broth, and vegan fish sauce into the pot and cook on low heat for 6 hours.
    8 cups pumpkin, 1 medium red onion, 2 tablespoons ginger, 1 teaspoon chili flakes, 1 ¾ cups coconut milk, 3 cups vegetable broth, 2 tablespoons vegan fish sauce, 3 cloves garlic
  • Blend the soup then stir in lime juice and brown sugar. You can use an immersion blender or a standing blender.
    1 tablespoon lime juice, 1 tablespoon brown sugar
  • Serve with cilantro.
    ½ cup cilantro

For Stovetop

  • Place pumpkin, onion, ginger, garlic, chili flakes, coconut milk, vegetable broth, and vegan fish sauce into a large pot over medium-high heat.
    8 cups pumpkin, 1 medium red onion, 2 tablespoons ginger, 3 cloves garlic, 1 teaspoon chili flakes, 1 ¾ cups coconut milk, 3 cups vegetable broth, 2 tablespoons vegan fish sauce
  • Bring to a boil then lower heat to a simmer.
  • Cook with the lid on for 30 minutes, or until the pumpkin is soft.
  • Stir in coconut milk then blend the soup (using immersion blender or standing blender).
    1 ¾ cups coconut milk
  • Stir in lime juice and brown sugar.
    1 tablespoon lime juice, 1 tablespoon brown sugar
  • Serve with chopped cilantro.
    ½ cup cilantro

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Bowl (⅙ of recipe) | Calories: 211kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 11g | Monounsaturated Fat: 1g | Sodium: 225mg | Potassium: 984mg | Fiber: 5g | Sugar: 13g | Vitamin A: 19245IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 3mg