This spicy Thai pumpkin soup with coconut milk is the ultimate Fall soup recipe. It has Fall's favorite ingredient… Pumpkin! But really this soup is so much more than that. It is packed with delicious flavor and it takes 20 minutes to make.
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And nothing says cold weather like soul-warming soups, be sure to check out some of my other favorite soup recipes. We have been digging my Turkey Kale Soup which is loaded with fresh herbs and the Vegan Cream of Celery Soup lately.
📖Why My Recipe Works
- Loaded up with Thai red curry paste this delicious Thai pumpkin soup recipe has a spice level that helps warm you up without being over the top.
- Using high-quality stock and creamy coconut milk to keep you full all afternoon.
- This spicy pumpkin soup recipe is naturally gluten-free and dairy-free, making it a dish everyone can enjoy.
🧾Ingredient Notes
One of the great things about this recipe is the ingredients are items we typically always have on hand. This simply means we can make it more often!
- Pumpkin is the star of this recipe. If you are feeling inspired, absolutely go ahead and roast yourself a small pie pumpkin and puree it. I, however, will be using one can of pumpkin puree.
- Red Curry Paste- Red curry paste is made from red Thai chilies, lemongrass, turmeric, garlic, and shrimp paste or fish sauce. Again, if you're feeling adventurous make your own but storebought is perfect in this recipe.
- Broth or Stock- I prefer to use bone broth but you can use chicken broth or vegetable stock. Each works equally well in this recipe.
- Coconut Milk- Use full-fat canned coconut milk. Do not use boxed coconut beverage or canned coconut cream.
- Onion and Garlic- For the aromatics, use yellow onion or white onion and fresh cloves of garlic.
- Fresh Lime Juice- Yes you can use bottled in a pinch. You will need 1 tablespoon of juice to equal half a lime.
- Garnishes- Ideas for garnishing your soup includefresh cilantro, yogurt, pepitas, microgreens, sriracha, scallions or green onions, and red Thai chilis.
💭 Vegan Pumpkin Soup Recipe
To make this pumpkin soup vegan simply switch out the bone broth for vegetable broth. Be sure to double-check your red curry. Some brands contain fish sauce so review labels carefully.
I have also made this Thai pumpkin soup recipe a few times without the coconut milk. If you are avoiding coconut I find it is still delicious.
⏲️How to Make Thai Pumpkin Soup
First off, this pumpkin soup takes only 20 minutes or so. This soup is ideal for meal prep and reheats well.
Saute
You start with sautéing the onion and garlic until soft. Add the onion first, it takes about 5 to 7 minutes over medium-high heat
Curry
Add the Thai red curry paste and cook for one minute. This is important! In many recipes, curry paste is added after the liquids are added.
Now when you add the broth and pumpkin puree, the oils are released and ready to infuse the soup.
Simmer
Add the broth and pumpkin puree. Bring the soup to a low boil or simmer. The soup only needs to cook for about 10 minutes until heated through before pureeing.
Puree
The final step is to puree the soup and add the remaining ingredients. You can puree the soup in a blender (my preference) or use an immersion blender.
After blending, stir in the coconut milk and lime juice. Taste for salt and pepper (although I have never had to adjust the seasoning).
🥗What to Serve with Pumpkin Soup
This recipe makes 6-8 dinner appetizer portions. We love it as a first course with our Thai Peanut Chicken and Broccoli or our lemongrass grilled pork.
When making it for lunch I like to pair it with a salad. My recommendations are sweet potato and kale salad, shaved brussel sprout salad, or BBQ jackfruit salad. But really any of my easy salad recipes work.
👩🏻🍳 Expert Tips
- If you make your homemade pumpkin puree, do not throw out the seeds. Toast them and use them to garnish your soup.
- Because you will puree the soup you don't have to dice the onion too small.
- When adding curry paste you need to saute it before adding liquids. Heating the spices over direct heat up and release their flavors.
- Do not add the coconut milk when the soup is simmering. Boiling coconut milk will cause it to thicken and congeal.
- A high-speed blender will yield a creamy pumpkin soup.
- While an immersion blender will leave more texture.
- Always use caution when blending hot soup.
🥣 More Cozy Soup Recipes
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📖 Recipe Card
Spicy Thai Pumpkin Soup (20 Minutes!)
Ingredients
- 2 Tablespoons coconut oil or olive oil
- 1 medium white onion diced
- 2 cloves garlic minced
- ¼ cup red curry paste
- 2 cup chicken stock or vegetable stock (for vegan)
- 1 15 oz can pumpkin puree
- ½ lime juiced
- 1 cup full fat coconut milk canned
- Option Garnishes: lime zest, cashew yogurt, cilantro, green onion, thai chilis, pepitas, microgreens
Instructions
- Melt coconut oil in large saucepan over medium heat. Saute onion until soft, 5 to 7 minutes. Add garlic, saute for 30 seconds.2 Tablespoons coconut oil, 1 medium white onion, 2 cloves garlic
- Add curry paste, stir to coat and cook 30 seconds.¼ cup red curry paste
- Add broth or stock and pumpkin puree. Stir to combine. Bring to a simmer then turn down to low. heat Cook for 10 minutes.2 cup chicken stock, 1 15 oz can pumpkin puree
- Use an immersion blender or add soup to a blender. Blend until smooth. Stir in coconut milk and lime juice. Taste for salt and pepper.½ lime, 1 cup full fat coconut milk
- Ladle soup into bowls and top with desired garnishes.Option Garnishes: lime zest, cashew yogurt, cilantro, green onion, thai chilis, pepitas, microgreens
Notes
- This recipe makes 6 to 8 appetizer-sized portions or 4 lunches.
Dottie says
Love it with extra spicy chili paste added.