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25-Minute Coconut Pumpkin Soup

Jessica T. Brown
A rich, creamy Thai-inspired pumpkin soup with coconut milk, red curry flavors, and optional garnishes, ready in under 30 minutes—a comforting, exotic, and nutritious dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish, Soup
Cuisine Asian, Thai-Inspired
Servings 5

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.