Thai Coconut Pumpkin Soup

If you’re in the mood for something rich, velvety, and full of flavor, look no further than Thai Coconut Pumpkin Soup. This soup is a warm hug in a bowl, with the natural sweetness of pumpkin balanced by the creamy coconut milk and aromatic Thai spices. A hint of heat from the red curry paste and a squeeze of lime take it to the next level, creating a symphony of flavors that will have you coming back for seconds (or thirds!). It’s cozy, comforting, and oh-so-delicious. Trust me, this soup will quickly become a favorite in your recipe rotation.

Why You’ll Love Thai Coconut Pumpkin Soup

• Creamy and Comforting: The coconut milk makes this soup incredibly creamy, while the pumpkin adds natural sweetness that balances the heat and spice perfectly.
• Perfectly Spiced: The combination of red curry paste, ginger, and garlic gives this soup a bold and aromatic flavor that’s rich without being overwhelming.
• Vibrant and Flavorful: This soup is full of fresh, bright flavors, from the lime juice to the cilantro garnish. It’s a true explosion of tastes in every spoonful.
• Vegetarian & Dairy-Free: Whether you’re vegetarian, vegan, or just looking for a comforting dairy-free option, this soup checks all the boxes.
• Easy to Make: A one-pot wonder, this recipe comes together in under 30 minutes with minimal fuss, making it perfect for a quick weeknight meal or a lazy weekend indulgence.

Ingredients

Here’s what you’ll need to create this delicious, creamy Thai-inspired soup:

For the Soup:

• Pumpkin (or Butternut Squash): The star of the show. Pumpkin brings natural sweetness and a smooth, creamy texture to the soup.
• Coconut Milk: Adds creaminess and a subtle sweetness that pairs beautifully with the pumpkin.
• Vegetable Broth: A mild base that allows the other flavors to shine without overpowering the pumpkin.
• Red Curry Paste: The key to infusing the soup with that signature Thai flavor. It adds both warmth and depth to the dish.
• Ginger: Fresh ginger gives the soup a zesty, slightly spicy kick.
• Garlic: A must-have for savory depth and richness.
• Lime Juice: A squeeze of fresh lime juice adds brightness and a tangy finish to balance out the sweetness of the pumpkin.
• Soy Sauce (or Tamari for gluten-free): For a salty, umami punch to balance the flavors.
• Cilantro: Fresh cilantro adds a burst of freshness and color when garnishing the soup.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get cooking and make this velvety soup!

Step 1: Sauté the Aromatics

In a large pot, heat a little oil over medium heat. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant. This will help release all those wonderful aromatic oils, which is the perfect start to any flavorful dish.

Step 2: Add the Pumpkin and Curry Paste

Stir in the red curry paste and cook for another 1-2 minutes. This step allows the curry paste to bloom and release its flavor. Then, add the pumpkin (or butternut squash) and stir to coat it in the spices.

Step 3: Add the Liquids

Pour in the coconut milk and vegetable broth, and stir to combine. Bring the soup to a gentle simmer. Let it cook for about 10-15 minutes, until the pumpkin is tender and soft enough to mash with a spoon.

Step 4: Blend the Soup

Once the pumpkin is soft, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Be sure to let it cool slightly before blending, and always blend in small batches to avoid splattering.

Step 5: Add Final Touches

Once the soup is blended to your desired consistency, return it to the pot and stir in the lime juice and soy sauce (or tamari). Taste the soup and adjust seasoning as needed—feel free to add more lime juice for extra tang or a pinch of salt to enhance the flavors.

Step 6: Serve and Enjoy

Ladle the soup into bowls and garnish with freshly chopped cilantro. You can also drizzle a little extra coconut milk on top for a beautiful finishing touch. Serve hot and enjoy the velvety richness of this Thai-inspired pumpkin soup!

Nutrition Facts

Here’s an approximate breakdown for one serving of Thai Coconut Pumpkin Soup:

• Servings: 4
• Calories per serving: 320 calories
• Total Fat: 22g
  • Saturated Fat: 18g
• Cholesterol: 0mg
• Sodium: 600mg
• Total Carbohydrates: 36g
  • Dietary Fiber: 6g
  • Sugars: 9g
• Protein: 4g
• Vitamin A: 150%
• Vitamin C: 20%
• Calcium: 6%
• Iron: 10%

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

How to Serve Thai Coconut Pumpkin Soup

This soup is fantastic on its own, but here are a few ideas to elevate your meal:

• Serve with Warm Bread: Pair it with some crusty bread or a warm baguette to dip into the creamy soup.
• Add a Side Salad: A crisp, fresh salad with a light vinaigrette can balance the richness of the soup and add some crunch.
• Garnish with Toasted Pumpkin Seeds: For a little crunch and extra flavor, top the soup with toasted pumpkin seeds or sunflower seeds.
• Rice or Quinoa: You can serve the soup over rice or quinoa to make it a heartier meal.

Additional Tips

• Make it Spicier: Add a little extra red curry paste or chili flakes to turn up the heat and add more depth of flavor.
• Use Fresh or Canned Pumpkin: You can use fresh pumpkin or canned pumpkin puree in this recipe. Both work beautifully.
• Swap for Butternut Squash: If you prefer, you can swap pumpkin for butternut squash. The flavors are similar, and it adds a lovely sweetness to the soup.
• Store Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, making it even better the next day.
• Freezing Tip: This soup freezes well! Just let it cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months.

FAQ Section

Q1: Can I make this soup without coconut milk?

A1: Yes, you can use heavy cream or a non-dairy milk like almond milk for a different flavor and texture. Coconut milk gives it a unique richness, but other options will work too.

Q2: Can I make this soup spicier?

A2: Absolutely! You can add more red curry paste or chili flakes to amp up the heat to your liking.

Q3: How do I make this soup thicker?

A3: If you prefer a thicker soup, you can add more pumpkin or let the soup simmer longer to reduce and thicken up.

Q4: Can I make this soup in advance?

A4: Yes, this soup can be made ahead of time and stored in the fridge for up to 3 days. The flavors will only improve after a day or two!

Q5: Can I freeze this soup?

A5: Yes, this soup freezes beautifully. Just let it cool completely, then transfer it to a freezer-safe container for up to 3 months. Reheat it gently on the stovetop when you’re ready to enjoy.

Q6: Can I use other vegetables in this soup?

A6: Yes! You can substitute pumpkin with butternut squash or even sweet potatoes. Just make sure to cook them until soft before blending.

Q7: What can I serve with this soup?

A7: Serve it with a simple green salad, some crusty bread, or a side of roasted veggies for a well-rounded meal.

Q8: Can I use fresh pumpkin instead of canned pumpkin?

A8: Yes, fresh pumpkin works wonderfully. Just peel, chop, and cook the pumpkin until tender before adding it to the soup.

Q9: How can I make this soup richer?

A9: For a richer soup, you can add a little extra coconut milk or a dollop of cream to the finished soup.

Q10: How do I adjust the seasoning?

A10: Taste as you go! Add more lime juice for tang, soy sauce for saltiness, or curry paste for heat until the flavor profile is just right for you.

Conclusion

This Thai Coconut Pumpkin Soup is a delightful, creamy, and flavorful dish that will warm you from the inside out. With the perfect balance of sweetness from the pumpkin, richness from the coconut milk, and a kick of spice from the curry paste, it’s a bowl of comfort you’ll crave again and again. Easy to make, packed with nutrients, and absolutely delicious, this soup is sure to become a go-to recipe in your kitchen.

Print