Recipe courtesy of Roxanne Klein

Thai Pumpkin Soup

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Inactive: 30 min
  • Yield: 4 servings
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3 cups coconut water

3.5 ounces (100 grams) coconut meat

10.5 ounces (300 grams) sugar pie pumpkin, seeded and cubed into 1-inch squares

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

3/4 teaspoon salt

3 black peppercorns, plus additional freshly ground pepper, to taste

Pinch chopped garlic (partial clove with center removed)

3/4 teaspoon red curry paste, or more to taste

2 1/2 tablespoons olive oil

1/3 cup almond milk


1 recipe Marinated Portobello Mushrooms, recipe follows

1/4 cup coconut cream

1/2 cup chopped fresh cilantro leaves

2 scallions, thinly sliced

Marinated Portobello Mushrooms:

1 tablespoon shoyu (Japanese soy sauce)

1 tablespoon olive oil

1 tablespoon water

1/2 teaspoon minced ginger

1 portobello mushroom, gills removed, cut into small dice


  1. Blend all soup ingredients together in a high-speed blender, in batches if needed. Blend until the pumpkin is completely pureed and the soup has a silky texture.
  2. To serve, pour soup into warm soup bowls. Place 2 teaspoons of marinated portobellos in the middle of each bowl. Decorate each soup with coconut cream, cilantro, and scallion slices.

Marinated Portobello Mushrooms:

  1. Combine the shoyu, olive oil, water, and ginger in a small bowl. Add the mushrooms and marinate at room temperature for at least 30 minutes. Drain mushrooms and use as directed.