Vegan Pumpkin Soup With Thai Spices

As the evenings get cooler, there’s nothing as comforting as a hot bowl of soup. Pumpkin makes a rich, creamy soup base which is complemented by touches of garlic, chili and ginger. Having a friend that loves food from Thailand I wanted to make something she would love. This Thai-inspired pumpkin soup combines fresh ingredients to create a rich, spicy flavor that will really warm you up.

The soup is surprisingly filling as a dinner meal and is also deceptively simple to prepare. No fussing around or wasted time cooling it so that you can put it through a blender: all you’ll need is your trusty potato masher! With just 15 minutes in preparation, you can put it all together and then put your feet up with a magazine and enjoy the rich Thai aromas while it cooks.

Note: this soup has a very spicy flavor.  Reduce the amounts of chili, garlic, and ginger for a milder taste and to make it more kid friendly.

 Dietary Requirements:

Gluten free, vegetarian, dairy free, vegan.

Preparation Time:

15 minutes.

Cooking Time:

30 minutes (or several hours if you choose the slow cooker method).

Serves:

5 people

Calories:

150 per serve (approx).

Chopped pumpkin

Ingredients:

3 cups fresh pumpkin, roughly chopped

2 sticks celery, diced

1 large onion, diced

2 tablespoons fresh grated ginger (Alternative: crystallized or powdered)

2 whole red chili peppers, finely chopped (Alternative: powdered)

2 cloves garlic, finely chopped

1 tablespoon of cold pressed coconut oil (Alternative: olive oil)

1 cup vegetable stock

2 cups water

1 cup coconut milk

Fresh coriander (Cilantro) to garnish

ginger_garlic_chilipepper

Equipment:

Large soup pot.

Frying pan.

Potato masher.

Knives and chopping board.

Method:

1. In a large pot, boil the pumpkin with the water and vegetable stock until soft (about 15 minutes).

2. While the pumpkin softens, prepare the Thai flavorings: Melt oil in a heavy pan, add onion and celery and cook until soft.

3. Add ginger, chili and garlic and cook for a further two minutes. Set aside.

4. When the pumpkin is very soft, use a potato masher to mash it in the pot with the liquid. Add the prepared flavorings and coconut milk. Simmer on low for a further 15 minutes, stirring occasionally.

Alternative:

If you’re really pressed for time in the evenings, this recipe is even easier in the slow cooker. Simply put all of the ingredients (aside from the coconut milk) into the slow cooker in the morning and set to low. You’ll come home to a beautiful smelling home and a delicious dinner. All you’ll need to do is combine the soup with your potato masher, add the coconut milk, garnish and serve.

Serving Suggestions:

Serve garnished with whole sprigs of fresh coriander (cilantro), or even parsley would work, and salt and pepper to taste. Some warm french bread along with the soup is another option.

Thai Vegan pumpkin soup

Storage:

Any leftover soup can be stored in an air-tight container in the fridge for up to three days or frozen for four months.

Variations:

Pumpkin makes a smooth, creamy soup base. It is a satisfying yet healthy meal and tastes great with almost anything. You can create an endless supply of quick recipes for dinner. Get creative with your pumpkin soup recipes and discover a whole new world of quick, easy and delicious cooking. Here are just a few ideas you could try:

– Pumpkin and leek soup.

– Pumpkin and corn chowder.

– Pumpkin soup with Moroccan spices.

– Pumpkin, parsley and potato soup.

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