Vegan Pumpkin Soup with Coconut Milk Recipe | Spicy Pumpkin Soup
This vegan pumpkin soup with coconut milk is the perfect comforting dish for chilly days. Made with sweet and spicy pumpkin, celery root, and a mix of flavorful spices, this recipe is sure to warm you up from the inside out. The soup is cooked until the pumpkin and celery root are tender, and then blended with coconut milk to create a creamy and luscious texture. Serve it hot and garnish with fresh herbs for an extra burst of freshness. This soup is not only delicious but also vegan-friendly, making it a great option for those following a plant-based diet. Try this recipe and enjoy the rich and warm flavors of fall in every spoonful!
Ingredients:
- Sweet pumpkin, 1/4 (about 500g/1 lb)
- Celery root, 1 pc (about 500g/1 lb)
- Vegetable oil, 1 tbsp
- Gochugaru, 1/4 tsp
- Thyme, 1/2 tsp
- Turmeric, 2 tsp
- Water, 1 L (1 1/4 cup)
- Dried lemongrass, 1 tbsp
- Sea salt, 1 tsp
- Coconut milk, 1 cup
- Fresh herbs (for garnish)
Cooking steps:
- Heat vegetable oil in a large pot over medium heat.
- Add sweet pumpkin and celery root, and stir-fry for about 5 minutes.
- Add gochugaru, thyme, and turmeric, and continue cooking for an additional minute.
- Pour in water and add dried lemongrass. Bring the mixture to a boil, then reduce the heat to medium and cook for about 10 minutes or until the pumpkin and celery root are tender.
- Remove the pot from the heat and let it cool slightly.
- Using an immersion blender or regular blender, blend the soup until smooth and creamy.
- Return the soup to the pot and place it back over low heat.
- Stir in sea salt and coconut milk, and cook for another 5 minutes, stirring occasionally.
- Serve the vegan pumpkin soup hot, garnished with fresh herbs.
