Thai coconut pumpkin soup from The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour (page 46) by Kathy Hester

  • chili powder
  • coconut milk
  • ground coriander
  • ground cumin
  • fresh ginger
  • lemongrass
  • limes
  • turmeric
  • agave nectar
  • vegan chicken bouillon
  • pie pumpkins

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Chickeny bouillon" for the vegan chicken bouillon. Can substitute maple syrup for agave nectar.

  • WandaA on March 25, 2016

    Spicy and flavorful. A keeper in my house. Made this for lunch and added green beans and white cabbage together with the coconut milk as I used left over butternut squash which was less as called for in the recipe. Doubled the spices except for the chili powder. Easy but delicious recipe!

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