• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Recipes for the Ethical Vegan

  • About
    • Photography
    • Privacy Policy
  • Interviews
    • Why I Cook
  • RECIPES
    • Appetizers
    • Breakfast and Brunch
    • Dessert
    • Entrees
    • Reviews
    • Vegetable Sides
  • Work with Us
You are here: Home / Entrees / Spicy Pumpkin Soup with Lemongrass and Coconut Milk

November 20, 2011

Spicy Pumpkin Soup with Lemongrass and Coconut Milk

Jump to Recipe·Print Recipe
Spicy Pumpkin Soup with Lemongrass and Coconut Milk

To make this soup, I selected and combined a few traditional holiday components which I then infused with some bold thai flavors. Lemongrass and pumpkin pair surprisingly well together here while the coconut milk balances out all of the flavors and gives the soup a soft and silky texture. I haven’t had roasted pumpkin seeds since I was a kid, so making these brought back some of those memories I had of smelling and tasting their unique crispy and salty texture for the first time. I drizzled the seeds with a bit of melted Earth Balance and a splash of soy sauce before roasting them in a cast iron pan, but you can also dry roast them and then toss with some seasoning when they come out of the oven.

Spicy Pumpkin Soup with Lemongrass and Coconut Milk
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Spicy Pumpkin Soup with Lemongrass and Coconut Milk

SPICY PUMPKIN SOUP WITH LEMONGRASS AND COCONUT MILK


  • Author: olivesfordinner.com
  • Yield: 2-4 servings 1x
Print Recipe
Pin Recipe
Scale

Ingredients

  • 3 TB Earth Balance
  • 1 large onion, chopped
  • 6 cloves garlic, chopped
  • 1 tsp galangal root, chopped
  • 2 TB lemongrass hearts, chopped
  • 1 TB sriracha or 1 tsp red curry
  • 2 TB dark brown sugar
  • 1 tsp rice vinegar
  • 2 TB vegan fish sauce
  • 1 TB soy sauce
  • 1 TB mirin
  • 4 cups of roasted pumpkin (about a medium-sized pumpkin)
  • 4–5 cups of homemade broth or Imagine brand No-Chicken broth
  • 1 cup coconut milk

Instructions

  1. First, roast your pumpkin. Preheat your oven to 375. Using a large serrated knife, slice off the top of the pumpkin and then slice it in half. Remove the stringy insides and seeds. If you’d like to roast the seeds, rinse them off and place on some kitchen towels to dry.
  2. Place each of the pumpkin halves, flesh side down, in a large glass pyrex dish. Add a bit of water to the bottom of the dish and place into the oven to bake for about an hour. The pumpkin is done when it pierces very easily with a fork. Once it is cooled, scoop out the insides and place to the side.
  3. If you’d like to roast the pumpkin seeds to use as a garnish, reduce your oven heat to 300. Toss the seeds in a tablespoon of Earth Balance and a splash of soy sauce and place into the oven to roast until crispy, about 30 minutes. Stir frequently to prevent scorching.
  4. To make the soup, melt the Earth Balance in a marge pot over medium heat. Add in the onions and saute until softened, about 7 minutes. Add in the garlic, galangal root and lemongrass hearts and saute for about a minute. Turn the heat up to medium-high and add in the sriracha or curry, brown sugar, vinegar, vegan fish and soy sauces. Saute and stir until thickened and fragrant, about 5 minutes. Add in the mirin and stir a bit more.
  5. Reduce the heat back to medium. Add the pumpkin and stock to the pan. Stir until well combined and simmer until it comes to a small boil. Remove from the heat and stir in the coconut milk. Blend well with an immersion blender or in a blender in small batches once cooled.
  6. To serve, garnish with the roasted pumpkin seeds, caramelized shallots, chopped basil and/or red pepper flakes.

If you made this recipe ...

Please leave your feedback in the comments below, it really helps ... thank you!

Filed Under: Entrees, Soup Tagged With: basil, coconut, garlic, holiday, lemongrass, pumpkin, shallots, sriracha, stock, thai

Reader Interactions

Comments

  1. Stephanie, The Recipe Renovator says

    November 21, 2011 at 5:19 pm

    Erin, this sounds amazing! I will definitely try it this week. Yum. I also have a vegan fish sauce on my blog if you're interested. Happy Thanksgiving!

    Reply
  2. erinwyso says

    November 22, 2011 at 1:24 am

    Thanks Stephanie, I hope you enjoy the recipe. I just used up the last of my vegan fish sauce for this recipe, so I'll have to give your recipe a try … I hope you have a fantastic Thanksgiving as well! : )

    Reply
  3. Juanita says

    November 26, 2011 at 1:02 pm

    Vegan fish sauce – how novel!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Meet Erin

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

Become a Plant-Based Pro at Rouxbe Cooking School!

rouxbe

Stay Updated

Don’t Miss These!

Roasted Beet Stack with Balsamic Vinegar and Fresh Thyme

Roasted Beet Stack with Balsamic Vinegar and Fresh Thyme

Happy Holidays

2013 Holiday Roundup

Cauliflower and Mushroom Curry

Cauliflower and Mushroom Curry

buffalo cauliflower salad

The Best Buffalo Cauliflower | Crispy + Spicy + Air Fried!

Footer

Hi There!

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

More Favorites

Cauliflower Puree
Tahini Noodle Bowl
Vegan Cuts Snack Box Review

stay connected

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS

Copyright© 2021 · Brunch Pro Theme by Shay Bocks