Easy Spicy Thai Pumpkin, Sweet Potatoes and Coconut Soup (vegan)

This incredibly delicious Spicy Thai Pumpkin, Potatoes and Coconut soup is a creamy, loaded vegan soup is creamy, low in calories and mouthwateringly good. 

Think soft sweet potatoes, creamy pumpkin soup and spicy exotic flavors all combined into one tasty one pot dinner. This easy to make soup takes about 10 minutes actual work and the rest of the cooking time it simmers away on its own. It doesn’t get much easier or less maintenance than that.

This incredibly rich and tasty vegan coconut soup is loaded with immune system boosting ingredients like fresh ginger, lots of spices and vitamins and minerals. It’s my go-to autumn/winter comfort food soup because of the creamy richness of the pumpkin puree working together with the spices and the coconut milk to create a mouthwatering easy dinner.

Meal Prep Soup

This easy vegan Spicy Thai Pumpkin soup is amazing for meal prep. You can easily make it in advance and freeze for later. The incredible flavors only intensifies and deepens when the soup is reheated. If you need, you can add a little extra water or vegetable stock to the soup while reheating. Some of the liquid may evaporate during freezing and reheating, especially if you are using a microwave to make it go faster. But no need to worry about the consistency, just add extra water and this soup will be as good (or better) as when it was just made.

What’s great about this Spicy Thai pumpkin, sweet potatoes and coconut soup:

  • It’s deliciously rich in flavors
  • Low calorie and loaded with nutrients
  • Contains lots of immune system boosting ingredients
  • Easy to make 
  • Creamy, rich and loaded with spices
  • Vegan, gluten free, nut free and soy free
  • Meal prep friendly (this is one of my favorite meal prep recipes)

Sweet potatoes or regular potatoes

You can use sweet potatoes or regular potatoes as you prefer. I like to use sweet potatoes because it adds extra texture, a little sweetness and it counts towards your 5 a day. 

But I have also made this recipe with regular potatoes and it turned out delicious…so if you only have regular potatoes in your house and you want to use them, go ahead. 

Can I substitute the coconut milk?

The answer is yes. If you don’t like coconut milk or don’t have any at hand you can substitute it for another plant milk. I personally prefer the fragrant creamy coconut milk because it’s so rich and makes the soup extra creamy…but that being said yo can substitute coconut milk with almond milk, soy milk or whichever plant milk you prefer.

How is this vegan Spicy Thai pumpkin, Sweet Potatoes and coconut soup made? It’s so easy:

Instructions

  • Heat olive oil in a large pot and add the chopped red onions and potatoes. Let them cook for a few minutes until the onions start to go clear. Season with ground coriander, garlic powder and curry and mix together. 
  • Next, add the fresh ginger and the coconut milk and stir together to combine. Pour in the vegetable stock, pumpkin puree, red chili, lime juice, salt and pepper and let the soup simmer at medium heat for 15-20 minutes or until the sweet potatoes are done.Serve with fresh basil sprinkled on top and enjoy. 

Spicy Thai Pumpkin, Sweet Potatoes and Coconut Soup

This incredibly delicious Spicy Thai Pumpkin, Potatoes and Coconut soup is a creamy, loaded with sweet potatoes, low in calories and mouthwateringly good. 
Think soft sweet potatoes, creamy pumpkin soup and spicy exotic flavors all combined into one tasty one pot dinner. This easy to make soup takes about 10 minutes actual work and the rest of the cooking time it simmers away on its own. It doesn’t get much easier or less maintenance than that.
Course Dinner
Cuisine American
Keyword vegan
Prep Time 10 minutes
Cook Time 25 minutes
Author Ea – Munchyesta.com

Ingredients

  • 1 tbsp Olive Oil or coconut oil
  • 1 Red Onion Chopped
  • 2 cups Sweet Potatoes Chopped into bite sized pieces
  • 1 tsp Ground Coriander
  • 2 tsp Garlic Powder
  • 2 tbsp Mild Curry Power
  • 1 tsp Fresh Ginger Minced
  • 1 15-oz can Pumpkin Puree (not the cake kind)
  • 1 Red Chili Finely chopped
  • 1 can Coconut Milk
  • 2 cups Vegetable Stock
  • 2 tbsp Lime Juice
  • Salt and Pepper to taste
  • 1 bunch Fresh Basil Chopped

Instructions

  • Heat olive oil in a large pot and add the chopped red onions and potatoes. Let them cook for a few minutes until the onions start to go clear. Season with ground coriander, garlic powder and curry and mix together. 
  • Next, add the fresh ginger and the coconut milk and stir together to combine. Pour in the vegetable stock, pumpkin puree, red chili, lime juice, salt and pepper and let the soup simmer at medium heat for 15-20 minutes or until the sweet potatoes are done.
    Serve with fresh basil sprinkled on top and enjoy. 

Notes

This recipe is freezer friendly.

Are you looking for more easy and delicious vegan soups? Try my easy vegan creamy potato and truffles soup or my amazing vegan cream of mushrooms soup

WANT MORE?

SIGN UP TO RECEIVE OUR LATEST RECIPES, TIPS & TRICKS, PLUS SOME EXCLUSIVE GOODIES WE ONLY SHARE WITH OUT EMAIL SUBSCRIBERS!
We don’t spam! Read our privacy policy for more info.

Leave a Reply

Your email address will not be published.

Recipe Rating