This is my favorite soup when I want something quick and easy for a light lunch or supper in winter. This Thai-inspired 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. Coupled with a few pieces of crusty Turkish bread. Trust me, you will fall in love with this soup without even knowing it!
Thai-inspired Lemongrass Coconut 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.
What ingredients for Thai Lemongrass Coconut Pumpkin soup?
- 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.
- Vegetable stock: Store bought is fine, but if you wanna make your own, check this link Ultimate Asian-Style Vegetable Stock
- 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.
- Seasonings: Vegan fish sauce is highly recommended, but if you don’t have vegan fish sauce in hand, salt, and pepper would do the work just fine.
How to Make Thai Lemongrass Coconut Pumpkin
Ingredient Preparation:
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 to be cooked through.
- 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 the 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.
How to store Thai Lemongrass Coconut Pumpkin soup?
Pumpkin soup usually can be kept in the fridge for 3–4 days, also can be frozen for up to 3 months.
Hope you enjoy this recipe!! Don’t forget to leave me some feedback below even just say Hi!! Thank you!
