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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.

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)

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

Find it online: https://thefamilycooking.com/thai-pumpkin-soup/