Thai Coconut Pumpkin Soup
Thai Coconut Pumpkin Soup is what you make when you want something exotic tasting with very little effort! Think - classic pumpkin soup with Thai Red Curry vibes. Love the beautiful coconut undertones. It's so good!
Recipe ⬇️⬇️⬇️ OR PRINT:
THAI COCONUT PUMPKIN SOUP
2 tbsp vegetable oil (or other oil)
1 brown onion, diced
2 garlic cloves, finely minced
3 tbsp Thai red curry paste, Maesri recommended
1.8kg/ 3.6 lb pumpkin or butternut squash – peeled, deseeded then chopped into 3cm / 1.2 chunks (~1.3 kg/2.6 lb)
2 1/2 cups vegetable stock, salt reduced (or chicken stock)
400ml/ 14 oz (1 can) coconut milk, full fat, best quality
1 tbsp fish sauce (sub light or regular soy sauce)
Garnishes (semi-optional): Coriander/cilantro, sliced red chilli, crispy Asian shallots
1. Heat oil in large pot over medium high. Cook onion and garlic for 2 min, then add the curry paste and cook for 2 minutes. Add pumpkin, stir for 2 minutes.
2. Set aside ¼ cup of coconut milk for drizzling. Put the rest of the coconut milk, stock and fish sauce in the pot, bring to simmer. Cook 8 minutes or until pumpkin is soft then blitz.
3. Ladle into bowls, swirl with coconut milk, top with garnishes! I dunked with store bought Malaysian roti (cook from frozen, SO GOOD!)
Creamy Squash Soup • VEGAN THANKSGIVING Recipe
[ FULL RECIPE BELOW] This soup is super creamy and is a perfect way to start your Thanksgiving meal, or any Fall meal in general! I can't wait to show you all the other easy recipes I have planned in this series :)
[ CREAMY SQUASH SOUP]
4 cups cubed Butternut squash
1 green apple
1 onion
2 stalks celery (about ½ cup)
1 ½ cups diced carrots (I used 3 medium)
1 ½ cups diced sweet potato (I used 2 small)
3 cups of Vegetable Broth (I used a paste, but you could also just buy a carton)
1 cup unsweetened soymilk, or other plant milk of choice
½ tablespoon fresh rosemary
1 teaspoon dried thyme
¼ teaspoon nutmeg
Optional Drizzle: ¼ cup lite coconut milk plus 1 teaspoon apple cider vinegar
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1. In a large pot over medium-low heat, pour in a splash of water and add the onion, celery, and apple
2. Add the rosemary, thyme, and nutmeg. Stir to combine and sautee until the onions and celery are translucent
3. Toss in the butternut squash, carrot, and sweet potato and mix well
4. Add in 3 cups of vegetable broth, raise heat to high, and bring to a boil
5. Cover the pot with a lid, reduce heat to simmer, and let cook for 15-20 minutes, or until the squash is fork-tender
6. Add in 1 cup of plant milk to make the soup creamy
7. Blend the soup to a uniform texture using either an immersion blender or high speed blender of your choice
8. Optional: to make the coconut drizzle, simply combine the coconut milk and apple cider vinegar in a small blender, or whisk them together
9. Serve and Enjoy!
Notes:
* You can substitute more/less butternut squash for the carrots and sweet potato if you do not have any, but it will change the depth of flavor of the soup
* If you want to lower the sodium in this recipe, look for a low sodium broth or use half vegetable broth, half water
* If you have leftovers of this soup, it also doubles as a great salad dressing. Trust me ;)
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How To Make The Best Creamy Pumpkin Soup
Learn how to make the easiest and best Creamy Pumpkin Soup. This Pumpkin Soup recipe is quick, cheap and very easy to make. Its rich, sweet, savory and has a perfect consistency. Served with some toasted bread this Creamy Pumpkin Soup will warm you up on those cold winter days. Please enjoy!
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Serves 4 - 6
Ingredients -
1.2kg (2.6lbs) - Butternut Pumpkin (Squash), Diced
2 - Carrots, Peeled and Sliced
2 - Celery Stalks, Sliced
2 - Cloves of Garlic, Thinly Sliced
2 - Brown Onions, Roughly Chopped
1 - Spring Onion (Green Part Only), Thinly Sliced
1.2 Litres - Vegetable Stock (Can be substituted for chicken stock)
150ml (3/4 Cup) - Double Cream (Can be substituted for coconut milk)
Seasoning to taste
Nutmeg - Grated to serve
Cream to serve
Toasted bread to serve
How To Make Vegetable Stock -
How To Make Chicken Stock -
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Song - Coffee and Unicorns
Artist - Henyao
Song - Totem Waves
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How to Make The Best Butternut Squash Soup | The Stay At Home Chef
Butternut Squash Soup is a creamy bowl of comfort food goodness! It's easy to make, full of healthy vegetables, and ready in under 30 minutes.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
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✅Ingredients
• 3 tablespoons salted butter
• 1 yellow onion, peeled and diced
• 1 butternut squash, peeled, seeded and cubed
• 4 medium carrots, peeled and diced
• 3 stalks celery ribs
• 1 apple, peeled, cored, and cubed
• 4 cups vegetable broth
• 1 teaspoon salt (to taste)
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1 cup heavy cream
✅Instructions
00:35 - How to cut butternut squash for butternut squash soup
1️⃣ 00:12 - Melt the butter in a large pot over medium-high heat. Add in onion and saute for 5 minutes, until onions are soft and translucent.
2️⃣ 00:59 - Add in butternut squash, carrots, celery, apple, and vegetable stock. Season with salt, nutmeg, and black pepper. Bring to a boil.
3️⃣ 01:45 - Reduce heat to medium-low and simmer for 15 to 20 minutes, until all vegetables are tender.
4️⃣ 01:57 - Puree using an immersion blender, or transfer in batches to a food processor or blender. Blend until smooth. Stir in heavy cream and serve hot.
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Roasted Butternut Squash Soup - Easy Butternut Squash Soup Recipe
Learn how to make Roasted Butternut Squash Soup! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Butternut Soup recipe!
Butternut Squash Soup | Bake-and-Blend for an Easy Soup
Get the Recipe:
⭐️ Making roasted butternut squash soup at home is easy, and the result is much better than the ultra-processed store-bought version.
With our bake and blend technique, you can make this recipe with minimal effort and maximum flavor. First, bake the butternut squash with carrot, garlic, onion, and sage until tender and caramelized.
Roasting at high temperatures makes the veggies super tasty and aromatic without you having to cook them on the stovetop.
⭐️ Ingredients
2½ pounds butternut squash peeled, seeded, and diced
½ pound carrots diced
1½ tablespoons extra virgin olive oil
1 onion chopped
2 cloves garlic crushed, with the peel on
5 sprigs thyme only the leaves, no stem
5 leaves sage
2 - 3 cups vegetable stock
1 teaspoon ginger peeled and grated
½ teaspoon salt or more to taste
¼ teaspoon black pepper
⭐️ Bake at 410°F or 210°C for 30 minutes until tender.
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️