Name: Thai Coconut Pumpkin Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tablespoons olive oil or coconut oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons Thai red curry paste (adjust to taste); 3 cups pumpkin purée or 3 cups peeled and cubed fresh pumpkin; 1 can (13.5 oz) full-fat coconut milk; 2 cups vegetable broth; 1 tablespoon lime juice; Salt, to taste; Fresh cilantro, chopped (for garnish); Optional: 1 teaspoon fish sauce or soy sauce, chili flakes for heat

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Thai Coconut Pumpkin Soup is a creamy, flavorful, and vibrant dish that brings a comforting twist to classic pumpkin soup. Infused with coconut milk, Thai red curry paste, and warm spices, this soup delivers the perfect balance of sweet, savory, and a touch of heat. I love how it turns simple pantry ingredients into a bold, satisfying meal.

Why You’ll Love This Recipe

I love this soup because it’s easy to make and incredibly nourishing. The silky texture from the pumpkin and coconut milk feels rich and luxurious, while the Thai flavors keep every bite exciting. It’s naturally dairy-free, vegan-friendly, and can be adapted to suit my taste for spice. Plus, it comes together quickly, making it perfect for busy weeknights or meal prep. Thai Coconut Pumpkin Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin purée (or peeled and cubed fresh pumpkin)
Coconut milk (full-fat for creaminess)
Onion
Garlic
Fresh ginger
Thai red curry paste
Vegetable broth
Lime juice
Olive oil or coconut oil
Salt
Fresh cilantro (for garnish)
Optional: fish sauce, soy sauce, or chili flakes for extra depth and heat

Directions

I start by heating oil in a large pot over medium heat, then sauté the chopped onion for about 5 minutes until soft and translucent.
I stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
I add the Thai red curry paste and cook it for about 1–2 minutes to release the flavor.
I then add the pumpkin purée (or roasted cubes), coconut milk, and vegetable broth, stirring everything to combine.
I bring the mixture to a simmer and let it cook for about 15–20 minutes to allow the flavors to blend.
If I’m using cubed pumpkin, I cook it until it’s soft, then use an immersion blender to blend the soup until smooth.
I finish by stirring in fresh lime juice and adjusting the salt to taste. If I want a more savory depth, I might add a splash of fish sauce or soy sauce.
I serve it hot, topped with chopped cilantro, a drizzle of coconut milk, or a pinch of chili flakes if I want more heat.

Servings and timing

This recipe serves about 4 people as a main or 6 as a starter. Prep takes around 10 minutes, and cooking takes about 20 minutes, making the total time just 30 minutes from start to finish.

Variations

I sometimes add roasted carrots or sweet potato for a slightly sweeter soup. For protein, I top it with tofu cubes or shredded chicken. I’ve also stirred in cooked rice or rice noodles to make it more filling. If I want a spicier version, I add extra red curry paste or fresh Thai chili.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. It reheats beautifully on the stovetop or in the microwave. For freezing, I let the soup cool completely, pour it into freezer-safe containers, and freeze for up to 2 months. I thaw it in the fridge overnight or gently reheat from frozen on the stove. Thai Coconut Pumpkin Soup

FAQs

Can I use fresh pumpkin instead of purée?

Yes, I often use peeled and cubed fresh pumpkin. I just simmer it in the soup until tender, then blend for a smooth texture.

Is this soup spicy?

It has a mild to moderate spice level, depending on the amount of red curry paste. I adjust it to my preference or add chili flakes for more heat.

Can I make it without coconut milk?

Coconut milk is key to the creamy texture and Thai flavor, but I’ve used cashew cream or almond milk in a pinch for a different but still tasty version.

What type of pumpkin works best?

I prefer sugar pumpkins or kabocha squash for their sweetness and texture. Butternut squash also works well as a substitute.

Can I serve this soup cold?

I enjoy it warm, but it can also be served chilled like a gazpacho-style soup. I blend it very smooth and chill it thoroughly before serving.

Conclusion

Thai Coconut Pumpkin Soup is a bold, creamy, and comforting dish that I can whip up quickly any time I crave something nourishing and flavorful. It’s versatile, freezer-friendly, and never fails to impress with its balance of spice, sweetness, and richness. Whether I serve it as a starter or a full meal, it’s always a warming favorite.