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 our 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.
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📖Why This 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.
Adding high-quality stock or broth and creamy coconut milk adds healthy fat and collagen 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. And bringing everyone together is just a Fall thing to do!
🧾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.
Ideas for garnishing your soup:
- Fresh Cilantro
- Yogurt
- Pepitas
- Micro Greens
- Sriracha
- Scallions or Green Onions
- Red Thai Chilis
⏲️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.
Step 1- Saute
We start with sautéing the onion and garlic until soft. Add the onion first, it takes about 5 to 7 minutes over medium-high heat. Because we puree the soup you don't have to dice the onion too small.
However, if you leave it in large chunks it takes longer to cook. The minced garlic goes in the last minute of cooking.
Step 2- Curry
Add the Thai red curry paste and cook for one minute. This is important! Many recipes add curry paste after the liquids go in.
When adding curry to any recipe you need to saute it before adding liquids. Heating the spices over direct heat up and release their flavors.
Now when you add the liquids, in this case, broth and pumpkin puree, the oils are released and ready to infuse the soup.
Step 3- Simmer
Add the broth and pumpkin puree. Bring the coup to a low boil or simmer. The soup only needs to cook for about 10 minutes until heated through before pureeing.
Do not add the coconut milk at this point. Boiling coconut milk will cause it to thicken and congeal.
Step 4- 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.
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.
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 Tip
If you make your own homemade pumpkin puree, do not throw out the seeds. Toast them and use them to garnish your soup.
💭 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, I stick with the Thai Kitchen Red Curry to be safe.
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.
🔪EQUIPMENT
I use a Vitamix A2500 Ascent Series blender. It is a mid-price Vitamix, but I think it is perfect for what I need as a home cook.
Admittedly Vitamix blenders are more expensive, and for good reason. However, if that is not in your budget I recommend this entry-level Breville blender. We had one for years but it did eventually break. But I was using it DAILY for 3 years.
My favorite immersion blender or stick blender is from Cuisinart. I have had mine for 15 years and still works like a charm!
🌡️STORAGE
This is one of the easiest soup recipes I make. I typically make a double batch because it keeps for 5 to 7 days in the refrigerator if it is kept in an airtight container.
This soup recipe can be frozen for up to three months. Defrost in the fridge overnight before reheating in the microwave or on the stovetop.
🥣 More Easy Pumpkin Recipes
I sincerely hope you enjoyed this recipe. Here are a few more of our Autumn favorites.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our food.
📖 Recipe
Thai Pumpkin Soup
Equipment
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.
- Leftovers keep for 3 to 5 days covered in the refrigerator. Reheat on the stovetop or microwave until warmed through.
Dottie says
Love it with extra spicy chili paste added.