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!
- Half of a medium butternut squash (about 1½ cups, cooked)*
- 1 teaspoon coconut oil
- ¼ 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
- ½ teaspoon fine sea salt
- water, if needed for desired texture
- 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!
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Reader Feedback: Are there any dishes you’ve tried recently that you’re anxious to re-create at home?
Looksggood!!
Sounds yummy! I’m always trying to re-create the meals on the hot bar and salad bar at Whole Foods. So far I’ve done about 4 and they’re all delicious – but there’s just something about someone else chopping your veggies for you that makes things taste THAT much better!
I couldn’t agree more– everything tastes better when someone else makes it for you.
This looks so tasty. Does it matter if you use full-fat or lower-fat coconut milk? (In terms of taste, I realize that full-fat will be creamier…but other than that??)
Thanks again for a great (easy!) recipe!
For the recipe, it shouldn’t matter which kind of coconut milk you use.
However, I always recommend going with the full-fat version of anything, because anytime a manufacturer removes fat from a food, they usually add extra fillers and sugars to replace it! Personally, I’d rather have all the fat, since that’s how nature intended it. Plus, I’m an avid believer that “fat doesn’t make you fat.”
Either way you decide to make it, I hope you enjoy!
Ohh, I have been experimenting with soup recipes lately…adding lots of different veggies and processing them to liquid and adding spices..I have added salsa and pasta sauce to give it a little more flavor. Coconuts look so intimidating to cut, one day I am going to have to break down and buy a clever and try one! Happy Monday!
I’m still using a $10 cleaver from IKEA, and it’s lasted me for the past 5 years! It doesn’t really need to be that sharp, it’s more the force of it that seems to break through that tough shell.
I was intimidated at first, too, but that fresh coconut water is so worth it!
Looks so good! I’ve been trying to experiment with more recipes lately! I have never tried to open a coconut before! I might need to with this! I hear its worth it to use your own coconut you opened.
This combines all my faves – pumpkin, coconut and spices. Think I’ll lock this one away for the upcoming cooler weather !
this looks amazingly good! i am proud that i was able to open a young coconut myself the other day using the back end of a hammer
one suggestion…..wear safety glasses while whacking away at your coconuts, you wouldn’t want any of those shell chips in your eye!
Yikes! I would have never thought of chips flying at my eyes! Good tip.
This looks great and so easy! I wonder if sweet potatoes would work…I bought a bag and forgot about it, now I need to use it in the next few days!
Yumm! I LOVE coconut soups, I cant wait to try this one
Thanks for posting this – I love Thai food and I love coconut. Never have seen this soup before, but hey it’s pumpkin and squash time around here, so I’ll give this a try.
I’ll go with the canned coconut if you don’t mind:)
Hope you enjoy it!