Name: Thai Coconut Pumpkin Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: undefined
Cuisine: Thai
Ingredients: For the Soup:; 2 tbsp vegetable oil (or other oil); 1 brown onion (diced); 2 garlic cloves (minced); 3 tbsp Thai red curry paste (Maesri recommended); 1.8 kg (3.6 lb) pumpkin or butternut squash (peeled, deseeded, chopped into 3cm/1.2″ chunks); 2 ½ cups vegetable stock (salt reduced, or chicken stock); 400ml (14 oz) can full-fat coconut milk (best quality); 1 tbsp fish sauce (or light/regular soy sauce); For Garnishes (optional):; Crispy Asian shallots; Red cayenne pepper (finely sliced); Fresh coriander leaves; Roti (flaky kind), frozen and pan-fried

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This Thai Coconut Pumpkin Soup is a rich, creamy, and aromatic dish that combines the sweetness of pumpkin with the bold flavors of Thai red curry paste and coconut milk. It’s a comforting bowl of warmth, perfect for cool days, and topped with crispy shallots, a sprinkle of cayenne pepper, and fresh coriander for extra flavor.

Why You’ll Love This Recipe

This soup is a true explosion of flavors, with the richness of coconut milk and the warmth of Thai red curry paste. The pumpkin adds a natural sweetness that’s beautifully complemented by the fish sauce, and the optional garnishes like crispy shallots and fresh coriander bring texture and freshness. It’s quick to make, healthy, and packed with vibrant flavors that make it perfect for any occasion!

Thai Coconut Pumpkin Soup

Ingredients

For the Soup:
2 tbsp vegetable oil (or other oil)
1 brown onion (diced)
2 garlic cloves (minced)
3 tbsp Thai red curry paste (Maesri recommended)
1.8 kg (3.6 lb) pumpkin or butternut squash (peeled, deseeded, chopped into 3cm/1.2″ chunks)
2 ½ cups vegetable stock (salt reduced, or chicken stock)
400ml (14 oz) can full-fat coconut milk (best quality)
1 tbsp fish sauce (or light/regular soy sauce)

For Garnishes (optional):
Crispy Asian shallots
Red cayenne pepper (finely sliced)
Fresh coriander leaves
Roti (flaky kind), frozen and pan-fried

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté Aromatics:

Heat oil in a large, heavy-based pot over medium-high heat.
Add the diced onion and garlic, cooking for 2 minutes until softened.

Add Curry Paste:

Stir in the Thai red curry paste and cook for 2 minutes, allowing the flavors to develop and intensify.

Cook Pumpkin:

Add the chopped pumpkin to the pot and stir to coat it in the curry paste.
Cook for about 2 minutes, letting the pumpkin absorb the flavors.

Simmer:

Set aside ¼ cup of coconut milk for garnish.
Add the remaining coconut milk, vegetable stock, and fish sauce to the pot.
Bring to a simmer, then reduce heat and cook for 8 minutes, until the pumpkin is tender.

Blend the Soup:

Use a stick blender to blitz the soup until smooth and creamy.
Adjust the seasoning to taste, adding salt or more fish sauce as needed.

Serve:

Serve the soup topped with crispy shallots, a sprinkle of cayenne pepper, and fresh coriander leaves.
Dunk in some pan-fried roti for an extra flavor boost!

Servings and Timing

Servings: 5
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Make it vegan: Use tofu or skip the fish sauce and use soy sauce or tamari instead.
Spicy version: Increase the amount of red curry paste or add some chopped red chilies for a spicier kick.
Add veggies: For added texture, add other vegetables like carrots, sweet potatoes, or bell peppers to the soup.
Use coconut cream: If you prefer a thicker soup, use coconut cream instead of coconut milk.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on the stovetop or in the microwave, adding a splash of water or broth to thin if needed.

FAQs

Can I make this soup ahead of time?

Yes, this soup actually tastes even better the next day as the flavors have more time to meld together. Just store it in the fridge and reheat when ready to serve.

Can I freeze this soup?

Yes, you can freeze the soup for up to 3 months. Let it cool completely before transferring it to an airtight container for freezing. Thaw overnight in the fridge before reheating.

What other pumpkin can I use?

You can use butternut squash, kabocha squash, or even sweet potatoes for a slightly different flavor profile.

What if I don’t have a stick blender?

If you don’t have a stick blender, you can transfer the soup in batches to a regular blender to puree it until smooth. Just be sure to let it cool slightly before blending.

Conclusion

This Thai Coconut Pumpkin Soup is a warm, comforting bowl of goodness, rich with coconut, Thai spices, and tender pumpkin. It’s the perfect dish to warm up on a chilly day or impress guests with a flavorful, easy-to-make soup. With its creamy texture and bold, aromatic flavors, this soup is sure to become a favorite in your kitchen!