Description
A creamy and flavorful Thai Coconut Pumpkin Soup that combines the sweetness of pumpkin with the richness of coconut milk and the warmth of Thai spices.
Ingredients
Scale
- 1 tablespoon coconut oil or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons Thai red curry paste (adjust for spice level)
- 3 cups (about 2 cans) pumpkin purée (or roasted pumpkin flesh)
- 2 cups vegetable broth (or chicken broth)
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon brown sugar or maple syrup
- Juice of 1 fresh lime
- Salt to taste
Instructions
- In a large pot, heat the coconut oil over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Stir in garlic and ginger, and cook for another 1 minute until fragrant.
- Add the red curry paste and cook for 1 minute to release its oils and deepen the flavor.
- Add the pumpkin purée and vegetable broth. Stir well, bring to a simmer, and cook for about 10 minutes to let the flavors blend.
- Using an immersion blender, blend the soup right in the pot until smooth. (Or transfer to a blender in batches — be careful, it’s hot!)
- Stir in coconut milk, soy sauce, and brown sugar. Simmer gently for 5 minutes — don’t boil, or the coconut milk may separate. Add lime juice at the end for brightness.
- Taste and adjust seasoning — add more curry paste for heat, lime for acidity, or salt for balance.
- Ladle into bowls and top with coconut cream drizzle, chopped herbs, crushed peanuts, and chili flakes. Serve warm with crusty bread or jasmine rice.
Notes
- Substitute butternut squash for pumpkin if desired.
- Add a dash of fish sauce for an authentic Thai depth (optional).
- Make it vegan and gluten-free by using tamari and vegetable broth.
- Store leftovers in the fridge for up to 4 days — the flavor gets even better!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Thai Coconut Pumpkin Soup, creamy soup, pumpkin soup, Thai cuisine