Vegetarian Thai Pumpkin Coconut Soup
Total time1 hr
Prep time20 min
Cook time40 min
4.8(6)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 1 stalk lemongrass, tough outer layers removed, bottom 4 inches bruised and cut into 2-inch pieces
- 2 lb sugar pumpkin or kabocha squash, peeled, seeded, and cut into 1-inch cubes
- 3 cups bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp coconut aminos
- 2 tbsp fresh lime juice
- 1 tsp fine sea salt, plus more to taste
For serving
- 2 tbsp fresh cilantro leaves, roughly torn (optional)
- 1 tbsp coconut cream, for drizzling (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5ā6 minutes.
- 2
Add the garlic, ginger, and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Add the lemongrass pieces and stir to combine.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!