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Writer's pictureEco-Logic Resort

Creamy Vegan Thai Pumpkin Soup


In Thailand soup is regarded a side dish and is eaten with rice and a number of other dishes. But of course you can have this delicious creamy vegan Thai pumpkin soup as a starter or as a main course (with some delicious home made flat bread). Use your own vegetable stock as a base!


 

CREAMY THAI PUMPKIN SOUP

Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes - Serves: 3-4 portions


INGREDIENTS

  • 1 onion

  • 1 lemongrass stalk

  • 1 long red chilli

  • 2 tablespoons fresh coriander (cilantro) stalks/roots

  • 2-centimetre (3/4″) fresh galangal piece (or 1 teaspoon powder)

  • 2-centimetre (3/4″) turmeric root piece (or 1 teaspoon turmeric powder)

  • 4 kaffir lime leaves, optional

  • 2 teaspoons coconut oil

  • 4 cups of pumpkin

  • 2 garlic cloves

  • 2 tablespoons soy sauce (salty)

  • 1 litre vegetable stock

  • Peel from half of fresh lime

  • 1/2 cup coconut milk, plus a bit more to serve

  • 2 tablespoons lime juice

  • Coriander/cilantro leaves to serve

EQUIPMENT

  • Medium saucepan or wok

  • Hand blender

PREPARATION

  • Dice the onion

  • Cut the lemongrass in thirds

  • Dice and deseed the chili

  • Dice the coriander stalks/roots

  • Peel and cube the pumpkin

  • Dice the garlic

  • Make vegetable stock

  • Peel the lime

  • Make your own coconut milk

  • Squeeze the lime

METHOD

  • Add the coconut oil to the saucepan, medium heat

  • Add the onion, lemongrass, chili, coriander stalks, galangal, turmeric and kaffir lime leaves, heat for for 2–3 minutes.

  • Add the pumpkin, garlic, lime peel, soy sauce and vegetable stock and bring to the boil.

  • Turn the heat down, simmer for 15 minutes, covered.

  • The pumpkin should be soft

  • Remove the turmeric, galangal, lime peel and lemongrass from the soup

  • Use the hand blender and puree the soup until smooth

  • Add the coconut cream and lime juice.

  • Blend a bit more to make sure all is mixed well

  • Serve with some coconut milk and fresh coriander leaves

NOTE:

If you do not have all the herbs, you can leave some out, the taste will still be good. Different but good. Same goes for the chili, leave the chili out if you do not like spicy.

The soup can be stored in the fridge for 3-4 days in an airtight container.


 

This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.


Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!


A MEAL WITH A VIEW.




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