Vegan Thai Pumpkin Soup

This was seriously the fastest, easiest thing I’ve made in a while. The only thing that might be tricky is getting your hands on Tom Kha Gai paste, but I’m sure you can find it on the internet and if all else fails, make your own! It’ll be a mix of garlic, lemongrass, ginger, sugar, salt, and chili. Try it out!


  • 800 grams cooked pumpkin (2 cans worth)
  • 1 can coconut milk (400 grams)
  • 50 grams tom kha gai paste (1 packet)
  • 2 vegetable stock cubes
  • 500 ml water (2 1/2 cups)
  • 1 tsp siracha (optional)


Reserve some coconut milk for garnish. Mix ingredients and simmer in a pot for about ten minutes. Carefully puree soup with an immersion blender. Garnish with siracha and coconut milk.


Nutrition for 1/4 of recipe

  • 295 calories
  • 20.5 (g) fat
  • 22.6 (g) carbs
  • 2.3 (g) protein


Leave a Reply

Your email address will not be published. Required fields are marked *