This Thai Coconut Pumpkin Soup transforms classic pumpkin soup into an exotic, flavor-packed delight with minimal effort.
The combination of pumpkin, coconut milk, and Thai red curry paste creates a luxuriously creamy texture and a perfect balance of sweet, savory, and mildly spicy notes.
Nutritionally, it’s rich in plant-based protein, healthy fats from coconut milk, and fiber from pumpkin, making it both satisfying and nourishing.
With moderate calories and a generous dose of vitamins A and C, this soup supports immune health and eye health.
Quick to prepare and easy to customize, it’s ideal for everyday meals, meal prep, or even as an impressive starter for dinner parties.
The optional garnishes and roti dunking make it versatile, adding texture and extra flavor to suit different tastes
Must-Have Tools for Perfect Results
Heavy-Bottomed Pot
Perfect for evenly cooking the pumpkin and aromatics without scorching. Its weight retains heat well, making it ideal for soups, stews, and sauces.
Chef’s Knife
Essential for safely peeling, deseeding, and chopping pumpkin or squash into uniform pieces. A sharp knife improves efficiency and ensures consistent cooking.
Cutting Board
Provides a stable surface for chopping vegetables while protecting your countertop. Choose a durable, non-slip board for safety and hygiene.
Immersion Blender
Enables smooth, creamy soup directly in the pot without transferring hot liquids. Ideal for pureeing soups, sauces, and even smoothies quickly and efficiently.
Measuring Cups & Spoons
Ensures accurate ingredient portions for consistent flavor and texture, essential for balanced seasoning and perfect results every time.
25-Minute Coconut Pumpkin Soup
Equipment
- 1 Heavy-bottomed pot (large)
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Immersion Blender
- Measuring Cups & Spoons
Ingredients
- 2 tbsp vegetable oil
- 1 brown onion diced
- 2 garlic cloves minced
- 3 tbsp Thai red curry paste
- 1.8 kg pumpkin or butternut squash peeled, deseeded, chopped (~1.3 kg after prep)
- 2 ½ cups vegetable or chicken stock
- 400 ml coconut milk full fat
- 1 tbsp fish sauce or light soy sauce
Optional garnishes:
- Crispy fried shallots
- Red cayenne pepper thinly sliced
- Fresh coriander leaves
- Roti pan-fried
Instructions
- Prepare Ingredients: Begin by peeling, deseeding, and chopping the pumpkin or butternut squash into uniform 3 cm (1.2”) cubes to ensure even cooking. Dice the brown onion and finely mince the garlic cloves. Measure out the Thai red curry paste, coconut milk, stock, and fish sauce so everything is ready before cooking.
- Sauté Aromatics: Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the diced onion and minced garlic, stirring frequently, and cook for about 2 minutes or until the onions soften and become translucent, releasing their sweet aroma.
- Cook Curry Paste: Stir in 3 tablespoons of Thai red curry paste, mixing it thoroughly with the onions and garlic. Cook for another 2 minutes until fragrant, allowing the oil to absorb the curry flavors and deepen the taste of your soup.
- Add Pumpkin Cubes: Toss the chopped pumpkin into the pot and stir to coat each piece evenly with the aromatic curry-onion mixture. Cook for 2 minutes, letting the pumpkin slightly caramelize to enhance its natural sweetness.
- Simmer Soup: Pour in 2 ½ cups vegetable or chicken stock and add the remaining coconut milk, reserving ¼ cup for garnish. Stir in 1 tablespoon fish sauce, bring the mixture to a gentle simmer, then reduce heat to medium and cook for 8 minutes until the pumpkin is soft and tender when pierced with a fork.
- Blend Soup: Using an immersion blender, carefully puree the soup directly in the pot until smooth and creamy. Stop occasionally to stir and ensure no chunks remain, creating a velvety texture that is consistent throughout.
- Serve with Garnishes: Ladle the soup into bowls and drizzle the reserved coconut milk on top. Finish with optional garnishes such as crispy fried shallots, thin slices of red cayenne, fresh coriander leaves, and pan-fried roti for dunking. Serve immediately and enjoy the rich, exotic flavors.
Notes
- Use a firm pumpkin or butternut squash for even cooking and a naturally sweet flavor.
- Reserve a small amount of coconut milk to drizzle on top for visual appeal and extra creaminess.
- Adjust the Thai red curry paste to your preferred spice level; start with less if sensitive to heat.
- For a vegan version, substitute fish sauce with light soy sauce or tamari.
- Garnishes like crispy fried shallots, fresh coriander, or thinly sliced red chili elevate both texture and flavor.
- Pan-fried roti or crusty bread makes a perfect accompaniment for dipping.
- Soup can be prepared ahead of time and reheated gently; avoid boiling to preserve the creaminess.
Chef’s Secrets For Rich Flavor
To achieve the authentic Thai flavor, always sauté the curry paste with onions and garlic before adding liquids.
This step allows the aromatics to bloom and infuse the oil with flavor, creating a deep, layered base.
Using full-fat coconut milk provides a rich, silky texture, while reserving a small portion for garnish adds a visually appealing swirl and enhances the creamy mouthfeel.
A touch of fish sauce balances sweetness with umami, but for a plant-based option, soy sauce works beautifully.
Toasting or lightly caramelizing the pumpkin cubes before simmering intensifies their natural sweetness, resulting in a more flavorful and aromatic soup.
Serving Suggestions For Maximum Enjoyment
This Thai coconut pumpkin soup is best enjoyed hot with a selection of garnishes to add texture and color.
Sprinkle crispy fried shallots for crunch, fresh coriander for freshness, and thinly sliced red chili for extra heat.
Serve alongside warm roti or crusty bread for dipping, which transforms the soup into a filling meal.
For an elegant presentation, drizzle the reserved coconut milk in a swirling pattern on top of each bowl.
Pairing the soup with a light salad or steamed vegetables makes it a well-rounded, satisfying lunch or dinner option.
Storage Tips To Keep Fresh
Store leftover soup in an airtight container in the refrigerator for up to four days. When reheating, warm gently over low heat to prevent separation of the coconut milk.
For long-term storage, freeze the soup in portioned containers for up to three months.
Thaw overnight in the fridge and reheat slowly, stirring occasionally to maintain its creamy consistency.
Garnishes like fresh herbs or fried shallots should be added just before serving to preserve their texture and flavor.
Avoid refreezing once thawed to ensure the soup retains its silky texture.
Frequently Asked Questions About Recipe
1. Can I use canned pumpkin instead?
Yes, canned pumpkin works, but fresh pumpkin provides a sweeter, more natural flavor and better texture. Use plain pumpkin puree without added spices or sugar.
2. Can I make this soup vegan?
Absolutely! Substitute fish sauce with light soy sauce or tamari. Coconut milk already provides richness, so no dairy is needed.
3. How can I adjust spice levels?
Reduce or increase the amount of Thai red curry paste according to your tolerance. You can also remove seeds from fresh chili for milder heat.
4. Can I prepare this in advance?
Yes, you can make it a day ahead and reheat gently. Add fresh garnishes just before serving for best texture and presentation.
5. Can I freeze the soup?
Yes, portion the soup into airtight containers and freeze for up to three months. Reheat slowly and stir well to maintain its creamy texture.
This recipe has been adapted and simplified from the original version by recipetineats. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
