Vegan Pumpkin and Coconut Soup

October 5, 2016


Hello! It’s fall and if you aren’t tuned into the American trend, that means pumpkin on everything and anything. No, I’m sparing you all of the Pumpkin Spice nonsense… I’m not that basic. But I will tell you all about the a fundamental fall soup that you should be making, pumpkin soup with a spicy twist. diptych1

When I first moved to New York, I admittedly wasn’t a soup lover. Then winter came by and I learned quickly why soup is a beloved go-to meal for many Northerners. The first soup I fell in love with was a vegan pumpkin soup from Au Bon Pain. It was creamy and fairly low in calorie. Since Au Bon Pain closed most of their locations in New York, I’ve been a bit lost without this fall staple. So this month I set out to create something that could fill an empty soupy void for me.


This past week, I was on set working on a soup story for The Kitchn, and found myself eating some very delicious Thai inspired dishes. This inspired me to bring a bit more flavor into my soup by taking flavors of a Tom Kai Gha and marrying it with the classic American pumpkin soup.

What I discovered was that making a great pumpkin soup is fairly easy and adding some Thai flavors really does help make a somewhat dull tasting vegetable into a tasty concoctions.



2 tbsp butter

1 cup chopped yellow onion

3 cloves, minced

3 cups canned pumpkin

2 cups vegetable broth

12 sage leaves

1 can coconut milk

1 tsp sugar

1/2 tsp ground all spice

1/2 tsp chili flakes

salt and pepper



  1. In a pan, heat butter. Add onions and saute for about 4 minutes (until golden) add sage and garlic and saute for an additional 6 minutes.
  2. Add pumpkin, broth, sugar, all spice, chili flakes. Bring to a boil and then reduce heat. Cover and simmer for about 20 minutes.
  3. Puree soup in blender until smooth. Return soup to pot.
  4. Bring soup to a simmer. Add coconut milk till you reach your desired consistency.
  5. Season to taste with salt and pepper. Garnish with sage and chili flakes.
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