Thai Pumpkin and Sweet Potato Soup Recipe
A creamy and flavorful Thai-inspired soup combining roasted sweet potatoes and pumpkin puree, enriched with coconut milk and fragrant spices, perfect for a comforting and nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings 1x
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
Vegetables & Herbs
- 4 – 5 sweet potatoes
- 1/2 onion, diced
- 1 bunch fresh basil
Canned & Jarred Goods
- 1 (15 oz) can pumpkin puree
- 1 (15 oz) can coconut milk
- 4 cups vegetable broth
Seasonings & Condiments
- 1 teaspoon ground ginger
- 1/2 teaspoon soy sauce (or tamari)
- Kosher salt, to taste
- 1 – 2 limes (for juice)
Instructions
- Preheat and Roast Sweet Potatoes: Preheat the oven to 375℉ and line a sheet pan with parchment paper. Place the sweet potatoes on the pan and poke each with a fork. Roast them in the oven for 1 1/2 to 2 hours until they are tender inside. Once done, let them cool slightly, then peel off and discard the skins.
- Sauté Aromatics: In a large pot, combine the roasted sweet potatoes, diced onion, and ginger. Sauté over medium-low heat for about 5 minutes to soften the onions and release the flavors.
- Add Liquids and Seasonings: Add the coconut milk, canned pumpkin puree, vegetable broth, and soy sauce to the pot. Season with kosher salt to taste. Stir the mixture well and bring it to a gentle simmer.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a high-speed blender and puree until smooth.
- Finish and Serve: Before serving, squeeze fresh lime juice over the soup to add brightness. Garnish with fresh basil leaves if desired and enjoy your warming Thai pumpkin and sweet potato soup.
Notes
- Roasting the sweet potatoes enhances their natural sweetness and adds depth to the soup.
- You can adjust the amount of lime juice according to your taste preference for acidity.
- For a spicier version, consider adding a pinch of chili flakes or fresh chili during the sauté step.
- This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
Keywords: Thai pumpkin soup, sweet potato soup, coconut milk soup, vegan soup, roasted sweet potatoes, healthy fall soup
