This soup is not only comforting and flavorful but also incredibly easy to make with pantry staples and fresh ingredients. It’s naturally vegan, gluten-free, and can be easily adjusted to suit your spice preferences. The creamy texture and fragrant Thai-inspired flavors make it a standout starter or a satisfying meal on its own. It’s also great for meal prepping and reheats beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a large pot, heat olive oil or coconut oil over medium heat.
Sauté chopped onion for 3–4 minutes until softened.
Add minced garlic and grated ginger, and cook for 1 minute until fragrant.
Stir in red curry paste and cook for another minute to release the aroma.
Add pumpkin puree and vegetable broth. Stir to combine.
Bring to a boil, then reduce heat and let simmer for 15–20 minutes.
Add coconut milk and simmer for an additional 5 minutes.
Remove from heat and blend the soup using an immersion blender or transfer to a blender in batches until smooth.
Stir in lime juice and adjust seasoning with salt and pepper to taste.
Serve hot, garnished with cilantro, chili slices, or roasted pumpkin seeds if desired.
Servings and timing
This recipe serves 4–6 people. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
Add Protein: Stir in cooked shrimp, shredded chicken, or tofu for a heartier version.
Spicier Option: Increase the amount of red curry paste or add sliced fresh chili peppers.
Sweeter Notes: Add a teaspoon of brown sugar or maple syrup for a subtle sweetness.
Roasted Pumpkin: Use roasted pumpkin cubes instead of puree for added depth of flavor.
Different Base: Swap pumpkin for butternut squash or sweet potato for variation.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat in the microwave for 2–3 minutes per serving. This soup also freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
FAQs
Can I use canned pumpkin?
Yes, canned pumpkin puree works perfectly and makes the recipe quicker and easier. Just be sure it’s pure pumpkin and not pie filling.
Is this soup spicy?
The level of spice depends on the red curry paste and how much you use. Start with a small amount and adjust to your taste.
Can I make this soup ahead of time?
Absolutely. It stores well in the fridge and the flavors deepen over time, making it even better the next day.
Can I use light coconut milk?
Yes, but the soup will be less creamy. Full-fat coconut milk provides a richer texture and flavor.
How do I make it smoother?
Blending the soup thoroughly, especially with an immersion blender, will give you a velvety texture. Strain if needed for extra smoothness.
What if I don’t have red curry paste?
You can substitute with a mix of curry powder and a pinch of chili paste, though it won’t have the same depth as authentic Thai curry paste.
Can I add vegetables?
Yes, feel free to add carrots, sweet potatoes, or even bell peppers for extra texture and nutrition.
What goes well with this soup?
Serve it with crusty bread, jasmine rice, or a light salad to complete the meal.
Can I freeze this soup?
Yes, it freezes very well. Let it cool completely before freezing in airtight containers.
Is this soup vegan?
Yes, as long as you use vegetable broth and check that your curry paste doesn’t contain shrimp or fish products.
Conclusion
Thai Coconut Pumpkin Soup is a flavorful and nourishing dish that’s as easy to make as it is delicious. Whether you’re seeking a warming bowl for chilly nights or a vibrant starter for a dinner party, this soup is a winner. Its balance of sweet, savory, and spicy notes, paired with its creamy texture, will make it a favorite in your kitchen year-round.
Thai Coconut Pumpkin Soup is a creamy, aromatic blend of pumpkin, coconut milk, and Thai spices, offering a warm, flavorful, and naturally vegan dish that’s perfect as a cozy appetizer or light main course.
In a large pot, heat olive oil or coconut oil over medium heat.
Sauté chopped onion for 3–4 minutes until softened.
Add minced garlic and grated ginger; cook for 1 minute until fragrant.
Stir in red curry paste and cook for another minute to release aromas.
Add pumpkin puree and vegetable broth. Stir to combine.
Bring to a boil, then reduce heat and simmer for 15–20 minutes.
Add coconut milk and simmer for an additional 5 minutes.
Remove from heat and blend the soup using an immersion blender or in batches in a blender until smooth.
Stir in lime juice and season with salt and black pepper to taste.
Serve hot, garnished with cilantro, sliced chili, or roasted pumpkin seeds if desired.
Notes
Use canned pumpkin puree for convenience, but fresh pumpkin works too.Adjust red curry paste to your spice preference.Full-fat coconut milk gives a creamier texture, but light can be used.Soup freezes well and tastes even better the next day.Add cooked protein like shrimp, chicken, or tofu for a heartier meal.
