Thai Pumpkin Soup

Why You’ll Love This Recipe

Thai Pumpkin Soup is incredibly easy to make and packs a powerful punch of flavor with minimal ingredients. It’s naturally gluten-free, dairy-free, and can easily be made vegan. The smooth, velvety texture of blended pumpkin pairs beautifully with spicy Thai flavors, creating a soup that’s both comforting and refreshing. It works wonderfully as a starter, light lunch, or a full meal with your favorite toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pumpkin puree or roasted pumpkin
• Coconut milk
• Thai red curry paste
• Onion
• Garlic
• Ginger
• Vegetable or chicken broth
• Lime juice
• Fish sauce or soy sauce (for vegan)
• Olive oil or coconut oil
• Fresh cilantro (optional for garnish)
• Salt
• Black pepper

Directions

1. Heat oil in a large pot over medium heat. Add chopped onion, garlic, and ginger. Sauté for 3–5 minutes until softened and fragrant.
2. Stir in Thai red curry paste and cook for 1–2 minutes to release its aroma.
3. Add pumpkin puree and stir to combine.
4. Pour in the broth and bring to a simmer. Cook for about 10–15 minutes to allow the flavors to meld.
5. Stir in coconut milk, fish sauce or soy sauce, and lime juice. Simmer for another 5 minutes.
6. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, let it cool slightly and blend in batches using a countertop blender.
7. Taste and adjust seasoning with salt, pepper, or more lime juice.
8. Serve hot, garnished with fresh cilantro, a swirl of coconut milk, or chili flakes if desired.

Servings and timing

This recipe serves 4–6 people.

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Spicy: Add more red curry paste or a chopped Thai chili for extra heat.
• Creamier: Use a full can of coconut milk for a richer texture.
• Chunky: Stir in cooked pumpkin cubes or other vegetables like sweet potato or butternut squash for texture.
• Protein Add-ins: Add shredded chicken, tofu, or chickpeas to make it a complete meal.
• Garnish Options: Top with roasted pumpkin seeds, fried shallots, or a drizzle of chili oil.
• Sweet Note: Add a touch of brown sugar or maple syrup for a slightly sweet balance.

Storage/Reheating

Store Thai Pumpkin Soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave, stirring occasionally. The soup also freezes well — store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat as needed.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly and saves time, just ensure it’s 100% pumpkin with no added spices.

Is Thai pumpkin soup vegan?

It can be made vegan by using vegetable broth and soy sauce instead of fish sauce.

How do I make it spicier?

Add extra red curry paste or stir in some crushed red pepper or Thai chilies.

Can I use fresh pumpkin instead of puree?

Absolutely. Roast or steam the pumpkin until soft, then blend it into the soup.

What can I substitute for coconut milk?

You can use cashew cream or another plant-based milk, though the flavor will be less rich and authentic.

What type of curry paste should I use?

Thai red curry paste is traditional for this recipe, but yellow curry paste also works well for a milder flavor.

Can I make this soup ahead of time?

Yes, it actually tastes better the next day as the flavors deepen.

Can I freeze this soup?

Yes, it freezes very well. Just cool completely and store in a freezer-safe container.

What’s the best way to blend the soup?

An immersion blender is easiest, but you can also blend in batches in a high-speed blender.

What should I serve with Thai pumpkin soup?

Crusty bread, jasmine rice, or a fresh Thai salad make excellent sides.

Conclusion

Thai Pumpkin Soup is a simple yet flavorful dish that brings warmth, comfort, and a touch of exotic flair to your table. With its creamy texture and vibrant Thai spices, it’s a nourishing choice for any season. Whether you’re making it for a cozy dinner, a dinner party starter, or weekly meal prep, this soup delivers on both taste and ease.

Thai Pumpkin Soup

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Thai Pumpkin Soup is a creamy, fragrant blend of pumpkin, coconut milk, and Thai spices. This quick and comforting soup delivers bold flavors with minimal effort — perfect for cozy meals or light lunches.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegan

Ingredients

• 1 tablespoon olive oil or coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 3 cups pumpkin puree (or roasted pumpkin)
• 3 cups vegetable or chicken broth
• 1 can (13.5 oz) coconut milk
• 1 tablespoon fish sauce or soy sauce (for vegan)
• 1 tablespoon lime juice
• Salt, to taste
• Black pepper, to taste
• Fresh cilantro, for garnish (optional)

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Instructions

1. Heat oil in a large pot over medium heat. Add chopped onion, garlic, and ginger. Sauté for 3–5 minutes until softened and fragrant.
2. Stir in Thai red curry paste and cook for 1–2 minutes.
3. Add pumpkin puree and mix well.
4. Pour in the broth and bring to a simmer. Cook for 10–15 minutes to allow flavors to meld.
5. Stir in coconut milk, fish sauce or soy sauce, and lime juice. Simmer for another 5 minutes.
6. Use an immersion blender to blend the soup until smooth and creamy, or blend in batches using a countertop blender.
7. Taste and adjust seasoning with salt, pepper, or more lime juice as desired.
8. Serve hot, garnished with fresh cilantro, a swirl of coconut milk, or chili flakes if desired.

Notes

• Use canned pumpkin puree for convenience, but fresh roasted pumpkin also works well.
• Adjust spice level by increasing or decreasing red curry paste.
• For vegan soup, use vegetable broth and soy sauce instead of fish sauce.
• Soup thickens as it sits; thin with extra broth or water when reheating.
• Garnish with pumpkin seeds, fried shallots, or chili oil for extra flavor and texture.

Nutrition

• Serving Size: 1 bowl
• Calories: 240
• Sugar: 6g
• Sodium: 700mg
• Fat: 18g
• Saturated Fat: 14g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg