Easy Vegan Pumpkin Makrut Lime Soup: Creamy, Dairy-Free & Gluten-Free

2周前

This vibrant Pumpkin Makrut Lime Soup is a plant-based delight that truly hits all the right spots. Crafted by the talented Chef Cynthia Louise, this recipe is perfect for anyone seeking a comforting, dairy-free, and gluten-free soup that's bursting with exotic flavor. Whether you're a seasoned vegan, exploring delicious plant-based options, or simply craving a unique and healthy meal, this quick and easy soup will become a favorite.

A note on ingredients: While this aromatic leaf has been traditionally known by a common name, a thoughtful member of our abillion community rightly pointed out that "makrut" is a more acceptable and respectful name for this special Thai lime. At abillion, we are committed to using inclusive language, and we appreciate our community for helping us learn and grow! This recipe truly shines thanks to the bright, zesty notes these incredible makrut lime leaves impart.

Why You'll Love This Warming Soup

Effortless Elegance: A simple, homemade recipe that yields impressive, restaurant-quality results for a cozy weeknight dinner or a special occasion.
Diet-Friendly: Naturally vegan, dairy-free, and gluten-free, making it suitable for many dietary needs without compromising on taste.
Flavor Bomb: The unique citrusy, floral aroma of fresh makrut lime leaves elevates the sweet, earthy pumpkin, creating a truly unforgettable and aromatic taste experience.
Cozy Comfort: Perfect for chilly evenings or a light, satisfying lunch, providing warmth and nourishment in every spoonful.

Ingredients

Pumpkin (e.g., butternut squash or kabocha), 4 cups, peeled and cubed
Vegetable broth, 4 cups
Makrut lime leaves, 4-5 (fresh or frozen, see pro tip below!)
Cashews, 1/2 cup, raw (for extra creaminess, try adding a few more)
Onion, 1 small, chopped
Garlic, 3 cloves, minced
Ginger, 1-inch piece, grated
Coconut milk, 1 can (13.5 oz / 400ml), full-fat for richness
Olive oil, 1 tablespoon
Salt to taste
Black pepper, a pinch (enhances flavor)
Optional garnish: Fresh cilantro or a swirl of coconut cream

Equipment

Large pot or Dutch oven
Blender (immersion or regular)
Cutting board
Sharp knife

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
Add the cubed pumpkin and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the pumpkin is very tender and easily pierced with a fork.
Carefully remove the makrut lime leaves from the soup – they've infused their wonderful flavor into the broth.
Using an immersion blender, blend the soup directly in the pot until completely smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until silky smooth.
Return the blended soup to the pot (if transferred). Stir in the coconut milk and raw cashews. Heat gently for a few minutes, allowing the cashews to soften further and integrate into the soup.
Blend again until the soup is perfectly smooth and wonderfully creamy. If you like your soup extra-creamy, as Chef Cynthia suggests, don't hesitate to add a few more cashews before this final blend!
Season generously with salt and black pepper to taste. Adjust seasoning as needed.
Serve hot, garnished with fresh cilantro or a swirl of coconut cream if desired. Enjoy this delicious, vibrant soup!

Tips & Hacks for the Perfect Soup

Makrut Lime Leaf Storage: If you don't use makrut lime leaves regularly, store them in the freezer in a sealed bag. They retain their vibrant aroma beautifully for months, ready for your next culinary adventure!
Boost the Creaminess: For an even richer texture without adding more cashews, you can add a cooked sweet potato along with the pumpkin before blending. Its natural starches will thicken the soup.
Spice It Up: For a subtle kick, add a pinch of red pepper flakes or a thin slice of fresh chili along with the ginger and garlic. This is perfect if you enjoy a hint of warmth in your bowl.

Variations & Adaptations

Curry Twist: Add 1-2 tablespoons of red curry paste along with the ginger and garlic in step 2 for a pronounced Thai-inspired curry soup.
Protein Boost: Stir in cooked lentils, chickpeas, or crumbled firm tofu after blending for a heartier, more filling meal.
Roasted Pumpkin Depth: For a deeper, sweeter flavor, roast the pumpkin cubes until tender and slightly caramelized before adding them to the soup. This adds another layer of complexity to the taste.
Herb Swap: While makrut lime is central, a stalk of lemongrass, bruised, can be simmered with the pumpkin for additional citrusy notes. A sprinkle of fresh basil or mint can also complement the flavors.

Vibrant Pumpkin Makrut Lime Soup ready to be served, garnished with fresh herbs.

Ready to try this amazing, aromatic soup? Share your creations with the abillion community and let us know how you enjoyed this cozy, flavorful dish!