As the rainy season here in Thailand comes to an end, and the temperature drops to a brisk 24C at night, it may not be reminiscent of past Autumns, but we were still craving a tasty warm soup. So, I’ve taken advantage of the abundant harvest of sweet Thai pumpkins, but in lieu of those, regular cooking pumpkins or even butternut squash would be a great substitute in this vegan soup.
Serve with some delicious fresh bread and enjoy!
- 1 Tbsp vegetable oil
- 1 medium onion, diced
- ½ tsp ground cinnamon
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1-2 Thai chilis, finely chopped (or 1 tsp chili flakes)
- 3 cups Thai sweet pumpkin, peeled, seeded and cubed
- 2 apples, peeled, cored and diced (about 2 cups)
- 3 cups vegetable broth
- ½ coconut milk
- Salt and pepper, to taste
- In a large pot, heat vegetable oil over medium heat. When oil is hot, add add onion, stirring occasionally until onions become translucent. Add cinnamon and stir, letting cook for 30 seconds. Add garlic, ginger and Thai chili and stir, letting mixture cook for 1 minute.
- Add pumpkin, apple and vegetable stock. Mix well, cover and bring to a boil, before lowering heat. Let simmer for approximately 30 minutes, or until pumpkin is tender.
- Transfer soup to a blender, in batches if necessary, and puree until smooth. Return blended soup to the large pot, add coconut milk and mix well. Season with salt and pepper.