Name: Thai Coconut Pumpkin Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 2 tbsp vegetable oil (or other oil); 1 brown onion, diced; 2 garlic cloves, finely minced; 3 tbsp Thai red curry paste (Maesri recommended); 1.8 kg (3.6 lb) pumpkin or butternut squash – peeled, deseeded, and chopped into 3 cm / 1.2″ chunks (~1.3 kg / 2.6 lb); 2 1/2 cups vegetable stock (salt reduced, or chicken stock); 400 ml (14 oz, 1 can) coconut milk (full fat, best quality); 1 tbsp fish sauce (or substitute light or regular soy sauce); Crispy Asian shallots (highly recommended); Red cayenne pepper, finely sliced; Fresh coriander leaves; Roti (flaky kind, frozen, pan-fried for dunking)

If you’re craving a bowl of comfort that’s bursting with vibrant flavors, this Thai Coconut Pumpkin Soup Recipe will quickly become your new favorite. It’s a luscious, velvety soup that marries the natural sweetness of roasted pumpkin with the rich creaminess of coconut milk and the warming, fragrant kick of Thai red curry paste. Perfect for any time you want to cozy up with something nourishing yet exciting, this soup feels like a hug in a bowl with every spoonful.

Ingredients You’ll Need

The first image shows a white pot filled with a pale yellow liquid and small white onion pieces scattered all around. In the center, there is a light-colored chicken piece being stirred with a wooden spoon by a woman's hand, and a reddish-brown spice paste is placed on top of the chicken. The pot sits on a white marbled surface. The second image depicts the same white pot now containing a bright orange-red sauce with large bright orange chunks of sweet potato scattered inside. The light chicken piece is still in the middle, partially covered by the sauce, and a white creamy liquid is dribbled over the chicken and sweet potatoes. A wooden spoon rests on the side of the pot. The setup remains on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Simple ingredients come together effortlessly to make this soup unforgettable. Each element plays a special role, from the creaminess of coconut milk to the spicy depth of Thai red curry paste, crafting harmony in taste, texture, and color.

Vegetable oil: The base for sautéing, brings a light richness without overpowering other flavors.
Brown onion: Provides sweetness and a subtle, earthy depth when soft-cooked.
Garlic cloves: Adds aromatic warmth and a savory backbone.
Thai red curry paste: Infuses the soup with vibrant spice and authentic Thai character.
Pumpkin or butternut squash: The star ingredient – naturally sweet and creamy when cooked.
Vegetable stock: Develops savory flavor and balances the richness.
Coconut milk: Full fat for maximum creaminess and a smooth mouthfeel.
Fish sauce: Adds umami depth, or use soy sauce as a vegetarian swap.
Crispy Asian shallots: To sprinkle on top for irresistible crunch.
Red cayenne pepper: For a fresh, colorful hint of heat.
Fresh coriander leaves: Introduces a bright herbal lift at the end.
Roti: The flaky bread for dunking – an absolute must-have to scoop up every last drop.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Thai Coconut Pumpkin Soup Recipe

Step 1: Sauté Onions and Garlic

Begin by heating the vegetable oil in a large, heavy-based pot over medium-high heat. Toss in the diced brown onion and finely minced garlic cloves, cooking gently for about 2 minutes until the onion softens and the garlic fills your kitchen with its irresistible aroma. This step builds the flavorful foundation for the soup.

Step 2: Add Thai Red Curry Paste

Next, stir in the Thai red curry paste, allowing it to cook for 2 minutes. Heating the paste helps release its complex spices and fragrant oils, layering the soup with that signature bold Thai flavor that’s both spicy and savory.

Step 3: Incorporate the Pumpkin

Now add the chopped pumpkin chunks. Give them a good stir to coat each piece in the fragrant curry mixture. Letting the pumpkin absorb these flavors for around 2 minutes sets up the soup’s sweet and spicy interplay beautifully.

Step 4: Simmer Until Tender

Set aside a quarter cup of coconut milk for garnishing later. Then pour in the vegetable stock, the remaining coconut milk, and the fish sauce. Bring everything to a gentle simmer before reducing the heat to medium. Let the soup cook for 8 minutes, until the pumpkin softens to a perfect tenderness that’s ready to blend.

Step 5: Blend Until Silky Smooth

Using a stick blender, carefully puree the soup until smooth and creamy. This step transforms all those colorful ingredients into a velvety, luxurious texture that’s simply irresistible.

Step 6: Serve and Garnish

Pour the soup into bowls and gently swirl in the reserved coconut milk for extra creaminess. Top with crispy Asian shallots, thin slices of red cayenne pepper, and fresh coriander leaves. Don’t forget to serve it with warm, flaky pan-fried roti to dunk and scoop up every scrumptious mouthful.

How to Serve Thai Coconut Pumpkin Soup Recipe

A dark gray bowl with a white inside sits on a white marbled surface, filled with creamy orange soup with a slightly chunky texture. A layer of white cream swirls on the soup’s surface, garnished with green cilantro leaves and thin slices of red chili. A woman’s hand lifts a piece of toasted, folded flatbread coated with bright orange soup from the bowl. In front of the bowl, folded flatbread pieces rest on the white marbled surface. A silver spoon is partially submerged in the soup, resting on the bowl’s edge. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The crispy Asian shallots are pure magic – they add a crunchy texture contrast and a subtle burst of sweetness. Fresh coriander leaves bring brightness and herbal freshness, while thin slices of red cayenne pepper add a lively pop of color and heat. Swirling in a bit of the reserved coconut milk not only looks stunning but also deepens the soup’s rich creaminess.

Side Dishes

This soup pairs beautifully with flaky roti – the perfect vehicle for scooping up the velvety goodness. For a heartier meal, serve alongside a fresh green papaya salad or steamed jasmine rice. These sides balance the spicy creaminess and keep your taste buds happily entertained.

Creative Ways to Present

For an elegant presentation, drizzle the soup with a zigzag of coconut milk and sprinkle with finely chopped toasted peanuts or roasted pumpkin seeds. You can also serve it in hollowed-out mini pumpkins for a festive flair that’s sure to wow guests. A handful of microgreens or edible flowers can add a gorgeous touch of color and freshness.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Thai Coconut Pumpkin Soup Recipe into an airtight container. It keeps well in the refrigerator for up to three days, allowing the flavors to develop even more. Just give it a good stir before reheating.

Freezing

This soup freezes beautifully, making it a fantastic make-ahead option. Portion into freezer-safe containers, leaving some headroom for expansion. It will maintain its creamy texture for up to 2 months in the freezer. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

To reheat, warm the soup slowly over low to medium heat, stirring occasionally to prevent sticking. If it thickens too much, add a splash of vegetable stock or coconut milk to loosen the texture. Avoid boiling to keep that silky mouthfeel intact.

FAQs

Can I use other types of squash for this Thai Coconut Pumpkin Soup Recipe?

Absolutely! Butternut squash, kabocha, or even sweet potatoes can work beautifully in this recipe. Just make sure to cut them into uniform pieces so they cook evenly and blend to a smooth consistency.

Is it possible to make this soup vegan?

Yes, simply swap out the fish sauce for light soy sauce or tamari for a vegan-friendly alternative. The rest of the ingredients are naturally plant-based, making this soup accessible to almost any diet.

How spicy is this soup, and can I adjust it?

This soup offers a pleasant warmth from the Thai red curry paste but is not overwhelmingly spicy. If you prefer a milder version, reduce the amount of curry paste slightly or omit the cayenne garnish. Conversely, add more curry paste or fresh chilies for extra heat.

Can I prepare parts of the soup in advance?

You can chop the pumpkin and dice the onions ahead of time and store them in the fridge. The sautéing and simmering steps are best done fresh to preserve the vibrant flavors of this Thai Coconut Pumpkin Soup Recipe.

What can I serve with this soup for a full meal?

Pair it with crispy spring rolls, a light green salad, or fragrant jasmine rice to round out your meal. The soup’s rich texture means just a couple of sides can easily make for a satisfying and balanced dinner.

Final Thoughts

I can’t recommend this Thai Coconut Pumpkin Soup Recipe enough. It’s one of those dishes that feels both indulgent and wholesome, packed with layers of flavor that comfort and excite at the same time. Whether you’re cooking for family, friends, or just treating yourself, this soup delivers warmth and satisfaction in every spoonful. Give it a try – your taste buds will thank you!

Thai Coconut Pumpkin Soup Recipe

Ingredients You’ll Need