This Thai Pumpkin Soup is a silky, aromatic, and deeply comforting bowl of flavor. Blending pumpkin with creamy coconut milk, fragrant Thai curry paste, and warm spices, it delivers a perfect balance of sweetness, heat, and richness. It’s incredibly easy to make, ready in under 30 minutes, and feels like a warm hug in a bowl—ideal for fall, winter, or whenever you want something cozy.
Why You’ll Love This Recipe
Rich, comforting, and naturally creamy
Bold Thai-inspired flavors with simple ingredients
Quick 30-minute recipe
Dairy-free and gluten-free
Perfect for meal prep — tastes even better the next day
Ingredients
1 tbsp coconut oil or olive oil
1 medium onion, diced
2 garlic cloves, minced
1 tbsp grated fresh ginger
2 tbsp Thai red curry paste
4 cups pumpkin purée (or roasted pumpkin flesh)
4 cups vegetable broth
1 can (13.5 oz) coconut milk
1 tbsp soy sauce or fish sauce
1 tbsp lime juice
1 tsp brown sugar (optional)
Salt and pepper, to taste
Fresh cilantro or Thai basil, for garnish
Chili flakes or sliced red chili (optional)
Step-by-Step Instructions
- Sauté the Aromatics
Heat coconut oil in a large pot, then add onion, garlic, and ginger. Cook until softened and fragrant.
- Stir in the Curry Paste
Add the Thai red curry paste and cook for 1 minute to deepen the flavor.
- Add Pumpkin & Broth
Stir in the pumpkin purée and pour in the vegetable broth. Mix until smooth.
- Simmer
Bring the soup to a boil, then lower heat and simmer for 10 minutes.
- Make It Creamy
Pour in coconut milk, soy sauce, and lime juice. Stir to combine and adjust seasoning.
- Blend (Optional)
Blend the soup with an immersion blender if you want extra smoothness.
Conclusion
This Thai Pumpkin Soup is the perfect fusion of cozy fall vibes and vibrant Thai flavors. It’s creamy, comforting, aromatic, and surprisingly simple to make. With its balanced spice and silky texture, it’s a dish you’ll return to all season long.
