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Thai Coconut Pumpkin Soup

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Thai Coconut Pumpkin Soup is a creamy, comforting soup packed with warm spices, pumpkin purée, and rich coconut milk. Infused with Thai red curry paste and fresh aromatics, it offers a bold yet balanced flavor perfect for cozy meals.

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

Instructions

  1. Heat oil in a large pot over medium heat. Sauté onion for about 5 minutes until soft and translucent.
  2. Add garlic and ginger; cook for 1 minute until fragrant.
  3. Stir in Thai red curry paste; cook for 1–2 minutes to release flavor.
  4. Add pumpkin purée (or fresh cubes), coconut milk, and broth. Stir to combine.
  5. Bring to a simmer and cook for 15–20 minutes to let flavors blend. If using cubed pumpkin, simmer until tender.
  6. Blend the soup with an immersion blender (or transfer to a blender) until smooth if needed.
  7. Stir in lime juice and adjust salt to taste. Add fish sauce or soy sauce for more depth if desired.
  8. Serve hot, garnished with chopped cilantro, a drizzle of coconut milk, or chili flakes for extra spice.

Notes

  • Add roasted carrots or sweet potato for added sweetness.
  • Top with tofu cubes or shredded chicken for protein.
  • Stir in cooked rice or noodles to make it heartier.
  • Freeze in airtight containers for up to 2 months.
  • Adjust spice level by changing the amount of curry paste or adding chili flakes.

Nutrition

Find it online: https://recipesbyliza.com/thai-coconut-pumpkin-soup/