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If you’re looking to warm up with something creamy, fragrant, and full of flavor, this Thai Coconut Pumpkin Soup is just the thing. A comforting fusion of classic pumpkin soup with the fiery undertones of Thai red curry, it’s a dish that feels both exotic and familiar. And the best part? It’s surprisingly simple to make with everyday ingredients and pantry staples.
What is the Thai Coconut Pumpkin Soup Recipe?
At its core, Thai Coconut Pumpkin Soup is a spin on a classic that introduces Southeast Asian flair. The soup blends soft, earthy pumpkin with creamy coconut milk and vibrant Thai red curry paste to deliver a rich, smooth, and deeply satisfying experience.
Besides tasting great, this soup also has some wholesome benefits. Pumpkin is naturally rich in essential nutrients like beta-carotene and fiber, while coconut milk contributes a dose of satisfying fats and a silky finish.
A standout component in this dish is undoubtedly the Thai red curry paste. It delivers a punchy blend of aromatic herbs and spices such as lemongrass, garlic, chilies, and traditional Thai roots like galangal, bringing layers of complexity and depth.
For the signature creaminess, you’ll want to go with full-fat coconut milk. It enriches the texture and balances the spice with a subtle sweetness.
Ingredients (Serves 4 to 5)
Here’s everything you need to prepare this flavorful soup:
- 1.3 kg (approximately 2.8 lbs) pumpkin or butternut squash, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons Thai red curry paste
- 1 tablespoon vegetable oil
- 400 ml (14 oz) full-fat coconut milk
- 2 ½ cups low-sodium vegetable stock (or chicken stock)
- 1 tablespoon fish sauce (or light soy sauce for a vegan version)
- Salt and pepper to taste
Optional Garnishes:
- Crispy fried shallots
- Fresh coriander leaves
- Thinly sliced red chili or cayenne pepper
- Roti or crusty bread for serving
How to Make Thai Coconut Pumpkin Soup
1. Prepare the Vegetables
- Remove the pumpkin seeds and skin.
- Chop into uniform cubes, around 2.5–3 cm in size, so they cook evenly and blend easily.
2. Build the Flavor Base
- Warm the oil in a large saucepan over a medium flame.
- Add the chopped onion and garlic, letting them cook until they become fragrant and golden.
- Stir in the red curry paste and cook for another 2 to 3 minutes to enhance its aroma.
3. Simmer the Soup
- Stir the pumpkin pieces into the pan, making sure they are well-coated in the curry and onion mixture.
- Add the vegetable or chicken broth, along with most of the coconut milk (save a couple of tablespoons for serving) and the fish sauce or soy sauce.
- Bring to a gentle boil, then reduce to a simmer and cook until the pumpkin is tender—this usually takes 10 to 12 minutes.
4. Blend It Smooth
- Use a hand blender or a countertop blender to puree the soup until it’s smooth and rich.
- Season to taste and adjust consistency if needed.
5. Garnish and Serve
- Spoon the soup into bowls and swirl in the reserved coconut milk.
- Top with your choice of garnishes and serve hot.
What to Serve with Thai Coconut Pumpkin Soup
This soup is satisfying on its own, but pairing it with the right sides can turn it into a more complete and robust meal:
- Freshly toasted bread or roti
- A side of greens like this Spinach and Strawberry Salad
- A hearty protein dish such as Grilled Lamb Loin Chops
- For a soup night duo, serve alongside this creamy Cream of Broccoli Soup
Round out your meal with a sweet finish—something like Pineapple Coconut Cake keeps with the tropical vibe.
Extra Tips & Variations
- Go Vegan: Replace fish sauce with soy sauce and ensure your curry paste is plant-based.
- Boost the heat: Add fresh Thai chili or chili flakes to spice it up.
- Protein additions: Toss in chickpeas, shredded chicken, or tofu cubes for a heartier option.
- Thicker soup? Simmer longer uncovered or reduce the broth slightly.
If you like this style, check out Carrot and Celery Soup for another wholesome, veggie-packed option.
Storing and Reheating
- Store: Keep leftovers in the fridge for up to four days.
- Freeze: Cool completely, then freeze for up to three months.
- Reheat: Warm gently on the stove to maintain the soup’s smooth texture.
FAQs
Is Thai Coconut Pumpkin Soup spicy?
It has a mild heat from the red curry paste, which can be adjusted by using more or less paste or chili garnish.
Can I use canned pumpkin?
You can, but fresh pumpkin or squash provides a deeper, more natural flavor and better texture.
What’s a good alternative to coconut milk?
If you’re avoiding coconut, try cashew cream or oat milk, though these will alter the taste slightly.
How do I make the soup thicker?
Reduce the broth or simmer uncovered a bit longer. You can also add a spoonful of cooked rice before blending for more body.
Final Thoughts
This Thai Coconut Pumpkin Soup brings together bold spice, sweet pumpkin, and creamy coconut for a dish that’s both comforting and vibrant. It’s a nourishing, flavorful bowl that’s simple enough for a weeknight but impressive enough for guests.
Want something equally wholesome to go with it? Try this Lentil Soup or wrap up the night with Almond Coconut Bars for a satisfying end.