Name: Thai Pumpkin Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 2 pounds pumpkin or butternut squash (peeled and cubed, about 4 cups); 2 tablespoons coconut oil; 1 large onion (diced); 3 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 2-3 tablespoons Thai red curry paste (adjust to taste); 1 can coconut milk (full-fat, 14 oz/400ml); 2 cups vegetable broth; 2 tablespoons fish sauce (use soy sauce for vegetarian option); 1 tablespoon lime juice; 1 tablespoon brown sugar or palm sugar; Salt (to taste); Fresh cilantro (chopped); Toasted pumpkin seeds; Red chili slices (optional)

If you’re craving a bowl of cozy comfort that dances with vibrant Southeast Asian flavors, this Thai Pumpkin Soup Recipe is an absolute must-try. Silky, rich, and perfectly balanced with a hint of spice, sweetness, and tang, it blends creamy coconut milk with velvety pumpkin and aromatic Thai red curry paste. The result is a soul-warming soup that feels like a hug on a chilly day, yet bright enough to keep you coming back for more. Whether you’re a seasoned home cook or just starting out, this dish is surprisingly simple to pull off and guaranteed to impress anyone lucky enough to share your table.

Ingredients You’ll Need

A light blue bowl holds several layers of colorful ingredients arranged neatly: bright orange cubed squash on the left, white cubed root vegetable on the right front, a mix of chopped red chili peppers in the middle, some chopped nuts, fresh green herbs on the right side, and a few long pale green lemongrass stalks resting on top. In the background, two white bowls sit on a white marbled surface, one filled with a creamy white sauce and the other with some brown chopped nuts. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Thai Pumpkin Soup Recipe lies in its straightforward, pantry-friendly ingredients that each play a starring role. From the luscious creaminess of coconut milk to the warming spice of red curry paste, every component brings depth, color, and texture to this dish, making each spoonful burst with flavor.

Pumpkin or butternut squash: About 2 pounds peeled and cubed, providing that naturally sweet, velvety base for the soup.
Coconut oil: 2 tablespoons, perfect for gently cooking the aromatics while adding a subtle tropical richness.
Large onion: One, diced, delivering a savory foundation with a hint of sweetness once caramelized.
Garlic cloves: Three, minced, infusing the soup with aromatic depth and a touch of warmth.
Fresh ginger: One tablespoon grated, lending a fresh, slightly spicy zing to brighten the flavors.
Thai red curry paste: 2 to 3 tablespoons, adjustable to your preferred heat level, the soul of the soup’s signature taste.
Coconut milk: One 14-ounce can of full-fat, adding luscious creaminess that makes the soup decadently smooth.
Vegetable broth: 2 cups, providing a savory liquid base for cooking and softening the pumpkin.
Fish sauce or soy sauce: 2 tablespoons, bringing umami depth (soy sauce for a vegetarian twist).
Lime juice: One tablespoon, for a fresh, tangy brightness that balances the richness.
Brown sugar or palm sugar: One tablespoon, introducing a subtle sweetness to round out the flavors.
Salt: To taste, enhancing and marrying all the ingredients.
Fresh cilantro: Chopped, for a fresh herbaceous garnish that adds a pop of color.
Toasted pumpkin seeds: For crunch and extra pumpkin punch.
Red chili slices: Optional, for an extra kick of heat and visual appeal.

TIP

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

How to Make Thai Pumpkin Soup Recipe

Step 1: Prepare the Pumpkin

Start by cutting the pumpkin in half and scooping out all the seeds to keep the soup smooth and silky. Peel the tough skin using a sharp vegetable peeler or knife, and cube the flesh into 1-inch pieces. Here’s a neat trick: microwaving the whole pumpkin for 2-3 minutes beforehand softens the skin and makes it easier to peel. This prep work ensures your soup’s texture is just right.

Step 2: Sauté the Aromatics

Heat coconut oil in a large pot over medium heat. Toss in the diced onion and cook until it’s translucent and fragrant, about 3 to 4 minutes. Then add minced garlic and grated ginger, stirring for 30 to 60 seconds to release their irresistible aromas. Right after, scoop in the Thai red curry paste and stir continuously for 1 to 2 minutes. This process helps the paste bloom, unlocking deep, complex flavors that will infuse every spoonful of your Thai Pumpkin Soup Recipe.

Step 3: Cook the Pumpkin

Add your pumpkin cubes to the pot, stirring to coat them well with the curry mixture. Let them cook for 2 to 3 minutes — this step caramelizes the edges slightly and intensifies their natural sweetness, enhancing the overall flavor profile brilliantly.

Step 4: Simmer the Soup

Pour in the vegetable broth and bring everything to a gentle boil. Then turn down the heat and let the soup simmer until the pumpkin becomes tender and soft, which usually takes about 15 to 20 minutes. This slow simmering melds the flavors together, setting the stage for a perfectly balanced Thai Pumpkin Soup Recipe.

Step 5: Blend Until Silky

Remove the pot from heat and let it cool just a bit. Using an immersion blender, puree the soup until it’s luxuriously smooth and creamy. If you don’t have one, carefully transfer the soup in batches to a blender, venting the lid to avoid steam buildup. This step transforms the chunky pumpkin into the soul-soothing base we love.

Step 6: Add the Final Touches

Return the blended soup to low heat and stir in the coconut milk, fish sauce (or soy sauce for a vegetarian option), lime juice, and brown sugar. Warm gently without boiling to keep the coconut milk from splitting. Now’s the time to taste and adjust: add more curry paste if you want extra heat, lime juice for zest, or sugar to balance the flavors. Your perfect bowl of Thai Pumpkin Soup Recipe is ready to be ladled out!

How to Serve Thai Pumpkin Soup Recipe

The image shows a creamy orange soup served in a white bowl on a white marbled surface. The soup has a smooth texture with a swirl of white cream on the surface, creating a round pattern near the edge. In the center, there are two thin lime slices and a small spoonful of the orange soup with green herbs inside it. Around the soup, small cilantro leaves and white sesame seeds are sprinkled for garnish. The colors are warm and fresh, with the orange soup contrasting against the white cream and bright green garnishes photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes turn this beautiful soup into a feast for the eyes as well as the palate. A sprinkle of fresh cilantro adds a burst of herbal brightness, while toasted pumpkin seeds bring delightful crunch that contrasts perfectly with the creaminess. Optional red chili slices provide a pop of color and a savory heat if you’re feeling adventurous.

Side Dishes

This soup stands wonderfully on its own, but pairing it with warm jasmine rice or crusty baguette rounds out the meal beautifully. Light, fresh cucumber salad or a simple papaya salad can provide a crisp counterpoint to the rich, creamy Thai Pumpkin Soup Recipe. If you want to keep it extra authentic, serve with a side of sticky rice and some lime wedges for squeezing.

Creative Ways to Present

For a special occasion, consider serving the soup in small coconut shells or hollowed-out mini pumpkins—both add a whimsical flair. Drizzle some coconut cream or Thai chili oil on top as a finishing touch, creating lovely swirls that impress any guest. A few sprigs of micro cilantro or edible flowers can elevate the presentation even further.

Make Ahead and Storage

Storing Leftovers

Thai Pumpkin Soup Recipe stores well in an airtight container in the refrigerator for up to 3 days. Cooling it quickly before refrigerating helps preserve the freshness and vibrancy of the flavors. When you reheat, do so gently on the stove to maintain the creamy texture and prevent the coconut milk from separating.

Freezing

This soup also freezes beautifully, making it ideal for meal prep. Portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and warm slowly on the stove. The flavors actually deepen after freezing, so you’re in for a treat!

Reheating

Reheat the soup over low to medium heat, stirring frequently to keep it smooth. Avoid boiling, as high heat tends to separate the coconut milk and dull the flavors. Add a splash of coconut milk or broth if the soup has thickened too much during storage to bring it back to that perfect silky texture.

FAQs

Can I use canned pumpkin instead of fresh pumpkin?

You can, but fresh pumpkin or butternut squash gives the soup a fresher, more vibrant flavor and a better texture. If you do use canned pumpkin, opt for plain pumpkin puree without added spices and adjust the liquid amounts accordingly.

How spicy is this Thai Pumpkin Soup Recipe?

The heat really depends on how much Thai red curry paste you add. Starting with 2 tablespoons creates a gentle warmth, while 3 tablespoons or more turns up the spice. You can always add more after blending if you want it hotter, or balance with extra coconut milk or sugar if it gets too spicy.

Is this soup suitable for vegetarians or vegans?

Absolutely! Just replace the fish sauce with soy sauce or tamari to keep it vegetarian or vegan-friendly without sacrificing any umami flavor. Make sure your curry paste doesn’t contain shrimp paste if you’re strictly vegan.

What can I substitute if I don’t have Thai red curry paste?

If you’re in a pinch, a mix of red chili powder, ground coriander, and some garam masala can stand in, but the flavor won’t be quite the same. Investing in good-quality Thai red curry paste really makes the soup shine and is worth having in your pantry.

Can I make this soup in a slow cooker?

Yes, you can! Simply sauté the aromatics and curry paste on the stove as directed, then transfer everything to a slow cooker with the pumpkin and broth. Cook on low for 4-6 hours until the pumpkin is tender, then blend and add coconut milk and seasonings at the end.

Final Thoughts

This Thai Pumpkin Soup Recipe is one of those magical dishes that feels like both a treat and a comforting hug. It’s nourishing, vibrant, and surprisingly easy to throw together with humble ingredients that pack big flavor. Whether you’re serving it as part of an elegant dinner or a casual weeknight meal, it’s guaranteed to become a staple in your recipe collection. So, gather your ingredients, get that pot simmering, and prepare to fall in love with a bowl of sunshine and spice!

Thai Pumpkin Soup Recipe

Ingredients You’ll Need