Weeknight dinner

Thai-Style Pumpkin and Coconut Soup: Easy, Creamy and Dairy-Free

Name: Thai-Style Pumpkin and Coconut Soup: Easy, Creamy and Dairy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp cooking oil; 1 onion, chopped; 3 garlic cloves, crushed; 1 tbsp fresh ginger, grated; 1 lemongrass stalk, bashed and halved (or 1 tbsp lemongrass paste); 2 tbsp Thai red curry paste; 800g pumpkin or butternut squash, peeled, deseeded and cut into 2cm cubes; 600ml vegetable stock; 400ml AmourCoco low-fat coconut milk; 1 tbsp AmourCoco coconut aminos; Juice of 1 lime; Salt and pepper, to taste; Fresh coriander, sliced red chilli and toasted pumpkin seeds, to serve

When the evenings turn cold, this is the soup to make. Sweet, soft pumpkin meets the warmth of red curry paste, ginger and lemongrass, and AmourCoco low-fat coconut milk turns it all into a silky, fragrant bowl without any cream. It’s a Thai-inspired twist on a winter classic that comes together in one pot in about 45 minutes.

15 minPrep
30 minCook
4Serves

Jump to recipe

Made with AmourCoco

Shop this recipe

The AmourCoco cupboard staples in this recipe.

Low Fat Coconut Milk — Pack of 6 400ml tins · £14.29

Ingredients

Serves 4

1 tbsp cooking oil
1 onion, chopped
3 garlic cloves, crushed
1 tbsp fresh ginger, grated
1 lemongrass stalk, bashed and halved (or 1 tbsp lemongrass paste)
2 tbsp Thai red curry paste
800g pumpkin or butternut squash, peeled, deseeded and cut into 2cm cubes
600ml vegetable stock
400ml AmourCoco low-fat coconut milk
1 tbsp AmourCoco coconut aminos
Juice of 1 lime
Salt and pepper, to taste
Fresh coriander, sliced red chilli and toasted pumpkin seeds, to serve

Allergens: check each ingredient’s label.

Method

Step 1
Soften the Onion
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until soft and translucent.
Step 2
Add the Aromatics and Curry Paste
Stir in the garlic, ginger and lemongrass and cook for 1 minute. Add the red curry paste and stir for another minute, until fragrant.
💡 Pro Tip: Frying the curry paste in the oil before adding any liquid deepens its flavour noticeably and mellows any raw, sharp edge.
Step 3
Simmer the Pumpkin
Add the pumpkin and vegetable stock. Bring to the boil, then reduce the heat and simmer for 15 to 20 minutes, until the pumpkin is completely tender when pierced with a knife.
Step 4
Add the Coconut Milk
Remove the pan from the heat and take out the lemongrass. Stir in the coconut milk and coconut aminos.
Step 5
Blend Until Smooth
Using a stick blender, blend the soup in the pan until completely smooth, or blend in batches in a countertop blender. If it’s thicker than you like, loosen it with a splash of hot water or stock.
💡 Pro Tip: If you return the soup to the heat after blending, warm it gently rather than boiling. Low-fat coconut milk can split if it boils hard.
Step 6
Season and Serve
Stir in the lime juice and season with salt and pepper. Ladle into bowls and top with coriander, a few slices of red chilli and toasted pumpkin seeds.

Dairy-free | Vegan-friendly | Gluten-free option

Serving Suggestions

For a deeper, sweeter flavour, roast the pumpkin cubes with a little oil at 200°C for 25 minutes before adding them to the pan. Serve with warm naan, crusty bread or a squeeze of extra lime on the side. For a richer finish, swirl a spoonful of coconut cream over the top just before serving.

Why You'll Love This

A warming, creamy soup without a drop of dairy. One pot and ready in about 45 minutes. Easily adjusted for more or less heat with the curry paste. AmourCoco’s low-fat coconut milk keeps it silky and light. A freezer-friendly option for winter batch cooking.

Made it? Share your photo and tag @amourcoco