Name: Thai Coconut Pumpkin Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tablespoon coconut oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1–2 tablespoons red curry paste; 1 can (15 oz) pumpkin purée; 1 can (14 oz) full-fat coconut milk; 2 cups vegetable broth; 1 tablespoon soy sauce or tamari; 1 teaspoon brown sugar; Juice of 1 lime; Salt to taste; Chopped fresh cilantro; Roasted pumpkin seeds

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If you’re after a bowl of pure comfort that’s equal parts creamy, spicy, and fragrant, you’re going to fall head over heels for Thai Coconut Pumpkin Soup. This vibrant vegan soup pulls together the natural sweetness of pumpkin and the sumptuous richness of coconut milk, all while weaving in the signature bold flavors of Thai cuisine. Whether you’re cozying up on a chilly night or impressing friends at a dinner party, this soup delivers a wonderful balance of warmth and zing—plus, it comes together in about 30 minutes. Trust me, this is one recipe you’ll want to make again and again!

Thai Coconut Pumpkin Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Thai Coconut Pumpkin Soup lies in its thoughtfully chosen ingredients. Each one brings something special: from the silky texture of coconut milk to the aromatic punch of ginger and curry paste. You’ll find these are all easy to source but truly essential for building layers of flavor and color in your bowl.

Coconut oil: Adds a subtle richness and helps bloom the aromatics.
Onion: Creates a sweet, savory base when sautéed.
Garlic: Brings a classic depth and warmth to the soup.
Fresh ginger: Offers a gentle heat and unmistakable zing.
Red curry paste: Infuses the soup with authentic Thai spice and beautiful color—use more or less to adjust the heat level.
Pumpkin purée: Provides the creamy, sweet backbone of the dish; canned works perfectly for convenience.
Full-fat coconut milk: The secret to that luscious, velvety texture and tropical flavor.
Vegetable broth: Balances and thins the soup, allowing all the flavors to meld.
Soy sauce or tamari: Lends a hint of umami and saltiness—tamari keeps it gluten-free.
Brown sugar: Rounds out the spice and acidity with a touch of sweetness.
Lime juice: Brightens everything up with its fresh, tangy pop.
Salt: Essential for bringing all the flavors to life; adjust to taste.
Chopped fresh cilantro and roasted pumpkin seeds (optional): Perfect for a colorful, crunchy garnish that makes every bowl a showstopper.

How to Make Thai Coconut Pumpkin Soup

Step 1: Sauté the Aromatics

Start by heating the coconut oil in a large pot over medium heat. Add the chopped onion and let it cook for 3 to 4 minutes until it’s soft and translucent. This gives your soup a sweet, savory foundation. Next, toss in the minced garlic and grated ginger, letting them sizzle for just a minute until their aromas fill your kitchen.

Step 2: Stir in the Curry Paste

Spoon in your red curry paste—start with a tablespoon if you’re spice-shy, or bump it up if you love heat! Stir it around with the aromatics for a minute. This little step is key: it wakes up the flavors in the paste, ensuring your Thai Coconut Pumpkin Soup gets that gorgeous color and depth.

Step 3: Add Pumpkin, Coconut Milk, Broth, and Flavorings

Now add the pumpkin purée, coconut milk, vegetable broth, soy sauce (or tamari), and brown sugar. Give everything a good stir, scraping up any bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat so it simmers. Let it bubble away for 10 to 15 minutes, which helps all the flavors meld beautifully.

Step 4: Blend Until Silky Smooth

Time to transform your soup into a creamy dream! Use an immersion blender right in the pot, or carefully transfer the soup in batches to a blender. Blend until velvety smooth—no lumps, just pure, golden silk. If you prefer a thinner consistency, add a splash more broth at this stage.

Step 5: Finish with Lime and Season

Take the pot off the heat and stir in the lime juice. This final touch brightens the whole soup and balances out the richness. Taste and season with additional salt if needed. Ladle the soup into bowls, and don’t forget the garnishes!

How to Serve Thai Coconut Pumpkin Soup

Garnishes

A sprinkle of fresh chopped cilantro and a handful of roasted pumpkin seeds are my go-to finishing touches for Thai Coconut Pumpkin Soup. The herbs add an aromatic freshness, while the seeds provide a delightful crunch. If you’re feeling fancy, a swirl of extra coconut milk or a few thinly sliced red chilies make each bowl even more eye-catching.

Side Dishes

This soup is wonderfully versatile! Serve it alongside steamed jasmine rice, warm naan, or crusty bread to soak up every last drop. For a heartier meal, pair with a bright Thai salad or spring rolls—the flavors play beautifully together and make for a truly satisfying spread.

Creative Ways to Present

If you want to make a show-stopping impression, ladle the Thai Coconut Pumpkin Soup into hollowed-out mini pumpkins or colorful bowls. You can also serve it in shot glasses for a fun appetizer at parties. A drizzle of chili oil or coconut cream on top adds a touch of flair that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Thai Coconut Pumpkin Soup keeps beautifully in the fridge for up to 4 days. Let it cool completely before transferring to an airtight container. The flavors deepen as it sits, which means your next bowl might taste even better!

Freezing

This soup is a meal prep superstar. Pour cooled soup into freezer-safe containers, leaving a little space for expansion, and freeze for up to 3 months. When you’re ready for a cozy meal, just thaw overnight in the fridge.

Reheating

To reheat, gently warm the soup on the stovetop over low to medium heat, stirring occasionally. If it’s a bit thick, stir in a splash of broth or water. You can also microwave it in short bursts, stirring between each, until heated through.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just roast or steam cubes of peeled pumpkin until tender, then blend into a purée. Fresh pumpkin brings a lovely, slightly earthier flavor to Thai Coconut Pumpkin Soup.

How spicy is this soup?

It’s totally customizable. The red curry paste provides a gentle warmth, but you can use more or less to suit your spice preference. Some brands are hotter than others, so taste as you go!

Is Thai Coconut Pumpkin Soup gluten-free?

Yes! Just be sure to use tamari instead of soy sauce, as regular soy sauce often contains wheat. All the other ingredients are naturally gluten-free.

Can I add protein to make it more filling?

Definitely—add cooked lentils, chickpeas, or even cubes of tofu for a heartier version. They soak up the flavors and make the soup even more satisfying.

What can I use instead of cilantro for garnish?

If cilantro isn’t your thing, try chopped green onions, Thai basil, or even parsley. Each adds a fresh pop of color and flavor to your Thai Coconut Pumpkin Soup.

Final Thoughts

I hope you’ll treat yourself to a cozy bowl of Thai Coconut Pumpkin Soup soon! It’s the kind of dish that feels like a warm hug, bursting with flavor and easy enough for any night of the week. Give it a try and let the magic of Thai-inspired comfort food brighten up your table.

Thai Coconut Pumpkin Soup Recipe

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4.9 from 20 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

A creamy and flavorful Thai Coconut Pumpkin Soup that combines rich pumpkin purée, coconut milk, and aromatic red curry paste for a comforting vegan meal. Perfect for fall or anytime you crave a warm, spicy soup with a hint of lime and garnished with fresh cilantro and roasted pumpkin seeds.

Ingredients

Scale

Soup Base

1 tablespoon coconut oil
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1–2 tablespoons red curry paste

Main Ingredients

1 can (15 oz) pumpkin purée
1 can (14 oz) full-fat coconut milk
2 cups vegetable broth

Seasonings

1 tablespoon soy sauce or tamari
1 teaspoon brown sugar
Juice of 1 lime
Salt to taste

Garnishes (Optional)

Chopped fresh cilantro
Roasted pumpkin seeds

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Instructions

Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until it softens and becomes translucent.
Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger, cooking for another minute to release their flavors.
Incorporate Curry Paste: Add 1–2 tablespoons of red curry paste to the pot and cook for an additional minute, stirring frequently to blend everything together evenly.
Add Liquids and Pumpkin: Mix in the pumpkin purée, full-fat coconut milk, vegetable broth, soy sauce or tamari, and brown sugar. Stir well to combine all ingredients.
Simmer Soup: Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10–15 minutes, allowing flavors to meld.
Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
Finish and Season: Stir in the fresh lime juice and season with salt to taste. Adjust flavors as needed.
Serve: Ladle the hot soup into bowls and garnish with chopped fresh cilantro and roasted pumpkin seeds, if desired. Enjoy immediately.