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Have you ever tried a dish, either out at a party or a restaurant, that you loved so much that you simply couldn’t get it out of your head?
This soup has been on my mind since Christmas.
I originally had the pleasure of enjoying this spicy Thai Pumpkin Coconut Soup at our last company Christmas party, and it was one of the best things I’ve ever tasted. Don’t ask me why it’s taken me four months to attempt making it myself.
Now that I’ve finally gotten around to re-creating it, I won’t be making that mistake again. This comforting soup is rather easy to prepare, full of nourishing ingredients, and just bursting with flavor!
I hope you won’t wait as long as I did to try making it yourself.
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Thai Coconut Curry Soup (vegan)
makes about 4 cups
Ingredients:
Half of a medium butternut squash (about 1 1/2 cups, cooked)*
1 teaspoon coconut oil
1/4 cup diced onion
2 cloves garlic, minced
Young Thai Coconut, both the water and meat** (a little over 2 cups, total)
1 teaspoon fresh ginger, minced
1 teaspoon curry powder
1/2 teaspoon fine sea salt
water, if needed for desired texture
Optional Toppings:
Dried Cranberries
Walnuts
Toasted Pumpkin or Squash seeds
*Canned pumpkin or squash can be used instead of fresh.
**A 16 oz. can of coconut milk can also be substituted in a pinch.
Directions:
Preheat your oven to 400F. Cut the squash in half, lengthwise, and place the halves face-down on a baking sheet.
Bake for 30-45 minutes, until the skin can be easily pierced with a fork.
(Don’t worry if you over-cook them a bit, like I did… squash is very forgiving.) You’ll only need one half of the squash for this recipe, so reserve the other half for another meal!
While the squash is cooking, melt the coconut oil in a skillet over medium-high heat and saute the diced onion and garlic until translucent and tender, about 8 minutes. Feel free to use a splash of water, if needed, to prevent sticking. Set aside to cool.
Now it’s time for the most daunting part. Opening the coconut!
It’s really not too difficult, once you get the hang of it. All you need is a decent cleaver, and one hand kept safely behind your back. I simply whack away around the center, until the top can be easily popped off! Pour all of the water into the container of your blender, then use a spoon to scrape out the white flesh. Blend both the coconut meat and water in the blender until it reaches a thick coconut “milk” consistency.
To the coconut milk, add the rest of the ingredients– including half of the roasted squash, cooked onions and garlic, curry, ginger and salt. Blend until completely smooth and creamy, then adjust the taste and texture to your liking, adding a bit of water to thin, if needed.
Transfer the soup to a sauce pot, and heat over the stove until piping hot.
Serve immediately!
I garnished our bowls with a simple dash of freshly grated nutmeg, but other delicious toppings might include a handful of dried cranberries and walnuts, for a burst of crunch and sweetness.
Enjoy!
Ingredients
- Half of a medium butternut squash (about 1 1/2 cups, cooked)*
- 1 teaspoon coconut oil
- 1/4 cup diced onion
- 2 cloves garlic , minced
- Young Thai Coconut , both the water and meat** (a little over 2 cups, total)
- 1 teaspoon fresh ginger , minced
- 1 teaspoon curry powder
- 1/2 teaspoon fine sea salt
- water , if needed for desired texture
Instructions
- Preheat your oven to 400F.
- Cut the squash in half, lengthwise, and place the halves face-down on a baking sheet. Bake for 30-45 minutes, until the skin can be easily pierced with a fork. (Don't worry if you over-cook them a bit, like I did... squash is very forgiving.) You'll only need one half of the squash for this recipe, so reserve the other half for another meal!
- While the squash is cooking, melt the coconut oil in a skillet over medium-high heat and saute the diced onion and garlic until translucent and tender, about 8 minutes. Feel free to use a splash of water, if needed, to prevent sticking. Set aside to cool.
- Now it's time for the most daunting part. Opening the coconut! All you need is a decent cleaver, and one hand kept safely behind your back. I simply whack away around the center, until the top can be easily popped off! Pour all of the water into the container of your blender, then use a spoon to scrape out the white flesh. Blend both the coconut meat and water in the blender until it reaches a thick coconut "milk" consistency.
- To the coconut milk, add the rest of the ingredients-- including half of the roasted squash, cooked onions and garlic, curry, ginger and salt. Blend until completely smooth and creamy, then adjust the taste and texture to your liking, adding a bit of water to thin, if needed.
- Transfer the soup to a sauce pot, and heat over the stove until piping hot.
- Serve immediately!
Notes
Nutrition
Per Serving: Calories: 240, Fat: 9g, Carbohydrates: 42g, Fiber: 2g, Protein: 3g
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Reader Feedback: Are there any dishes you’ve tried recently that you’re anxious to re-create at home?
I LOVE this recipe and keep coming back to it. Sorry if this is a silly question but I was curious when I want to more than double this recipe and click on the servings calculator…no matter how many servings you click the amount of squash to use never changes! Even if you were to click 40+ servings. Lol I am not making that much just would like to make 3x’s at least,. I thought I would surely have to add the other half of the cooked squash…am I missing something? I like to cook once and have extra. Thank you.
so delicious! love it!
No fresh coconut on hand, so I went with the canned. Also, it turns out my butternut squash was overly ripened and a bit bitter, so I ended up using leftover pumpkin puree (after opening a can for your pumpkin smoothie)! Pretty yummy…and the coconut flavor is just delicious!
Trying this out tomorrow! Cant wait to see how it turns out, sounds amazing!