If there’s one soup that feels like a warm hug with a kick, it’s this Thai Coconut Pumpkin Soup. Sweet roasted pumpkin meets spicy red curry, creamy coconut milk, and a burst of lime and herbs.
It’s comforting enough for cozy nights yet bright and tropical enough to transport you somewhere sunny. Made in one pot and ready fast, this is the kind of soup that keeps your spoon coming back for more.
Table of Contents
Why You’ll Love This Coconut Pumpkin Soup
This soup blends creaminess, spice, and comfort effortlessly.
- Rich coconut cream base with authentic Thai flavor
- Velvety texture that’s naturally dairy-free
- Ready in under 40 minutes
- Great for meal prep or quick weeknight dinners
- Perfect balance of sweet, spicy, and savory
- Freezes beautifully for later
I first made this soup during one of those rare cold days in Texas when I craved something bold yet soothing. My mom’s pumpkin soups were always simple, but I added Thai curry and coconut milk to take it somewhere new. The result? A silky, soul-warming bowl that’s now a Ramirez family staple.
Ingredients You’ll Need
This Thai-inspired recipe calls for easy pantry staples that turn into something spectacular.
Main Ingredients
- 2 tbsp vegetable oil – for sautéing aromatics
- 1 brown onion, diced – adds sweetness and body
- 2 garlic cloves, minced – builds flavor depth
- 3 tbsp Thai red curry paste (Maesri recommended) – the star of the dish
- 1.8 kg (3.6 lb) pumpkin or butternut squash, peeled and chopped – natural creaminess
- 2½ cups vegetable stock – builds the soup’s base
- 400ml (14 oz) full-fat coconut milk – creates silky texture
- 1 tbsp fish sauce or soy sauce – adds umami depth
Optional Garnishes
- Crispy Asian shallots – for crunch
- Sliced red cayenne pepper – for heat and color
- Fresh coriander leaves – for brightness
- Pan-fried roti or naan – perfect for dipping
Optional Add-Ons or Substitutes
- Swap pumpkin for sweet potato for a similar sweetness
- Use green curry paste for a fresher, more herbal flavor
- Replace fish sauce with soy sauce to keep it vegan
- Add shredded chicken or shrimp for extra protein
- Blend in a touch of ginger for more heat
- Add lime juice or zest for a citrusy lift
Step-by-Step Instructions
Jake’s take: The secret to great Thai-inspired soup? Let the curry paste bloom in oil first. It releases all the flavor you need to build a rich, restaurant-quality base.
- Sauté the Aromatics
Heat vegetable oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until translucent. Stir in minced garlic and red curry paste. Cook for 1–2 minutes, stirring constantly, until fragrant and slightly darkened. - Add Pumpkin and Stock
Add the chopped pumpkin and toss to coat in the curry mixture. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes, or until the pumpkin is tender. - Blend the Soup
Remove the pot from the heat and blend the soup until smooth using an immersion blender (or transfer to a regular blender in batches). Return the soup to the pot. - Add Coconut Milk and Seasoning
Stir in coconut milk and fish sauce (or soy sauce). Simmer gently for another 5 minutes to blend flavors. Taste and adjust seasoning—add salt or curry paste as desired. - Serve and Garnish
Ladle the soup into bowls and top with crispy shallots, sliced peppers, and fresh coriander. Serve with roti or crusty bread.
Quick Reminders:
- Don’t skip blooming the curry paste—it builds depth.
- Use full-fat coconut milk for the best texture.
- Add fish sauce at the end to preserve its delicate flavor.
- Always taste before serving—balance spice and sweetness.
Expert Tips for Success
This soup’s secret lies in harmony—sweet pumpkin, spicy curry, and creamy coconut working together.
- Choose Thai curry paste like Maesri for authentic flavor.
- Roast pumpkin pieces first for a smokier taste.
- For thicker texture, simmer uncovered for a few extra minutes.
- A drizzle of chili oil adds gorgeous heat and shine.
- Blend until silky smooth—no chunks left behind.
If you love comforting bowls like this, try my Coconut Curry Soup or Hungarian Mushroom Soup. For something heartier, my Autumn Wild Rice Soup brings cozy, earthy flavors that pair beautifully with Thai spice.
Serving Suggestions
This soup pairs perfectly with simple sides and toppings.
- Serve with flaky roti or warm naan for dipping
- Pair with steamed jasmine rice for a full meal
- Top with a swirl of coconut cream for presentation
- Add toasted pumpkin seeds for crunch
- Serve with a side of Roasted Poblano Chicken Soup for a cozy soup duo
- Garnish with lime wedges and extra herbs for freshness
It’s hearty yet light—perfect for fall dinners, cold nights, or a comforting lunch.
Storing and Reheating
This soup stores and reheats beautifully, making it ideal for meal prep.
How to Store It
- Store in airtight containers in the fridge for up to 5 days
- Freeze for up to 3 months; thaw overnight before reheating
- Stir well before serving after refrigeration—coconut milk may separate slightly
How to Reheat It
- Reheat on the stovetop over medium-low heat until hot
- Add a splash of broth or coconut milk if it thickens too much
- Avoid boiling—it can affect the coconut’s smooth texture
- Microwave individual portions for 1–2 minutes, stirring halfway
The flavor deepens beautifully after a day or two, making leftovers even more delicious.
Nutrition Information
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 11 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 10 mg
Frequently Asked Questions
Can I make this soup vegan?
Yes, just use soy sauce instead of fish sauce. It’s naturally dairy-free.
Can I use canned pumpkin puree?
You can! Use about 3 cups of puree, though fresh pumpkin gives better texture.
Is it spicy?
Moderately. Reduce curry paste for a milder flavor or add more for heat lovers.
Final Thoughts
This Thai Coconut Pumpkin Soup is everything you want on a chilly day—warm, rich, and bursting with flavor. It’s nourishing, satisfying, and surprisingly easy to make. One pot, a few ingredients, and a spoon later—you’ll understand why this bowl feels like comfort with a Thai twist.
- Bloom your curry paste for bold flavor
- Always finish with fresh herbs
- Serve hot and savor the silky, aromatic broth
Thai Coconut Pumpkin Soup
Ingredients
Equipment
Method
- Heat vegetable oil in a large pot over medium heat. Sauté diced onion for 3–4 minutes until translucent. Stir in garlic and red curry paste, cooking 1–2 minutes until fragrant.
- Add chopped pumpkin and toss to coat. Pour in vegetable stock, bring to a boil, then reduce to simmer for 20 minutes until pumpkin is tender.
- Remove from heat and blend the soup until smooth using an immersion blender or regular blender in batches. Return to pot.
- Stir in coconut milk and fish sauce or soy sauce. Simmer gently for 5 minutes. Taste and adjust seasoning.
- Serve hot with garnishes like crispy shallots, red chili, and fresh coriander. Pair with roti or naan if desired.
Nutrition
Notes
- No pork or alcohol included.
- Use soy sauce instead of fish sauce for a vegan version.
