In contrast to my other fall favorites like butternut squash soup, the main ingredient in pumpkin soup is available in cans, all cooked and pureed and ready to use, so there’s very little prep work required, and no need to use a blender, as the soup stays smooth and creamy from start to finish. While I love a big bowl of classic vegan pumpkin soup made with cinnamon and spices, I sometimes like to switch things up too. Thai flavors make a great alternative to those that we traditionally use in pumpkin soup. They’re also cozy and warming, so they’re great for fall.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! When the soup is done, take it off of the burner and season it with some lime juice, along with salt and pepper if needed. Your Thai pumpkin soup is ready to enjoy! Ladle it into bowls, then pile on the toppings.
More Thai-Inspired Soup Recipes
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