Heavenly Thai Coconut Pumpkin Soup Recipe for Cozy Nights

Cozy evenings call for a warm thai coconut pumpkin soup that wraps you in comfort like a soft blanket.

Aromatic spices dance through each spoonful, promising a culinary adventure.

Pumpkin’s natural sweetness blends beautifully with creamy coconut milk, creating a harmonious flavor profile.

Fragrant herbs and gentle heat make this soup a soul-soothing experience.

Seasonal ingredients transform simple cooking into something magical and unexpected.

Nutritious and simple, this recipe delivers complex flavors without complicated techniques.

Thai Pumpkin Soup With Creamy Coconut Kick

• Quickest Comfort Meal: Whip up this soul-warming Thai coconut pumpkin soup in just 20 minutes, perfect for busy weeknights when you crave something delicious yet effortless.
• Flavor-Packed Nutrition Boost: Packed with vitamin-rich pumpkin and aromatic Thai red curry paste, this soup delivers a powerful punch of nutrients and exotic tastes that nourish your body and delight your palate.
• Versatile Crowd-Pleaser: Easily adaptable for vegetarians by swapping fish sauce with soy sauce, this soup works beautifully as a starter, light main course, or comforting meal for family gatherings and casual dinner parties.
• Minimal Cooking Skills Required: Designed for home cooks of all levels, this recipe demands just basic chopping and stirring techniques, making it incredibly approachable even for kitchen novices wanting to explore international cuisine.

Thai Coconut Pumpkin Soup What Goes In

• Pumpkin: Sweet and hearty vegetable that provides the main body and texture of the soup.
• Vegetable Oil: Essential for sautéing aromatics and creating a smooth cooking base.
• Onion: Adds depth and sweetness to the soup's foundational flavor profile.
• Garlic: Provides robust, aromatic undertone with a classic savory punch.

• Thai Red Curry Paste: Delivers complex, spicy Southeast Asian flavor with hints of chili and herbs.
• Coconut Milk: Creamy liquid that adds richness and subtle tropical sweetness to the soup.
• Fish Sauce: Introduces umami and salty depth, traditional in Thai cuisine.
• Vegetable Stock: Provides liquid base and additional savory undertones.

• Stick Blender: Kitchen tool for creating smooth, creamy soup texture.
• Water: Optional liquid for adjusting soup consistency if needed.

Thai Coconut Pumpkin Soup Cooking Method

Step 1: Warm Up the Pot

Heat vegetable oil in a spacious, sturdy pot over medium-high temperature.

Toss in diced onion and minced garlic, letting them dance and soften for a couple of minutes until they become translucent and fragrant.

Step 2: Spice Things Up

Introduce Thai red curry paste to the pot, stirring and allowing the vibrant flavors to awaken and spread.

Add pumpkin chunks, coating them generously in the zesty curry mixture.

Let the ingredients mingle and warm through for another two minutes.

Step 3: Create Liquid Magic

Separate a small portion of coconut milk for later decoration.

• Vegetable stock
• Remaining coconut milk
• Fish sauce

Stir everything together smoothly.

Bring the mixture to a gentle simmer, then lower the heat to medium.

Let the soup bubble softly for eight minutes, or until pumpkin pieces become wonderfully tender.

Step 4: Transform into Silky Perfection

Grab a stick blender and transform the soup into a luxuriously smooth and creamy consistency.

If the texture feels too thick, splash in a bit more water or stock to achieve your desired flow.

Step 5: Garnish and Serve

Drizzle the reserved coconut milk on top.

• Chopped cilantro
• Toasted pumpkin seeds
• Red pepper flakes

Serve piping hot in beautiful bowls, ready to warm hearts and delight taste buds.

How to Nail the Creaminess in Thai Coconut Pumpkin Soup

• Adjust the amount of Thai red curry paste to control spiciness, ranging from mild to fiery hot based on personal preference.
• Add protein by stirring in cooked shredded chicken, tofu, or chickpeas during the final simmering stage for a more substantial meal.
• Use an immersion blender directly in the pot for smooth consistency, or carefully transfer to a standard blender in batches for ultra-creamy results.
• Top the soup with fresh cilantro, crispy fried shallots, or a drizzle of coconut cream to enhance visual appeal and add layers of texture.
• Swap fish sauce with soy sauce or liquid aminos to make the recipe vegetarian, and ensure all ingredients are gluten-free for those with dietary restrictions.

Reheat Thai Coconut Pumpkin Soup

• Store leftovers in an airtight container within 2 hours of cooking, keeping the soup fresh for 3-4 days in the refrigerator.
• Pour cooled soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze up to 3 months for best quality.
• Thaw overnight in the refrigerator, then warm gently over medium-low heat. Stir occasionally to prevent scorching and maintain creamy texture.
• Add a splash of coconut milk or vegetable stock when reheating to restore original consistency and brighten taste.

Thai Coconut Pumpkin Soup Serving Suggestions

• Crispy Shrimp Spring Rolls: Light, crunchy rolls with sweet chili sauce complement the soup's creamy texture and spicy undertones.
• Jasmine Rice Side: Fluffy white rice absorbs the rich coconut and curry flavors, balancing the soup's complexity and adding a gentle starch element.
• Refreshing Lemongrass Ginger Iced Tea: Cool, zesty beverage cuts through the soup's richness, providing a bright and clean palate cleanser with subtle herbal notes.
• Cucumber Mint Salad: Fresh, cooling salad with light vinaigrette offers a crisp contrast to the warm, spicy soup, creating a harmonious dining experience.

Coconut Pumpkin Soup with Thai Influences

• Vegan Coconut Pumpkin Soup: Replace fish sauce with tamari or soy sauce, ensuring a plant-based version that maintains rich umami flavors. Use vegetable stock and skip any animal-based ingredients.
• Spicy Thai Pumpkin Soup: Increase Thai red curry paste by an extra tablespoon for a more intense heat level. Add fresh chopped red chili or cayenne pepper to boost spiciness for heat lovers.
• Low-Carb Pumpkin Soup: Substitute traditional pumpkin with roasted butternut squash or cauliflower for reduced carbohydrate content. Use coconut cream instead of coconut milk to enhance richness while keeping carb count low.
• Gluten-Free Comfort Soup: Confirm all ingredients like curry paste and stock are certified gluten-free. Use certified gluten-free vegetable stock and check curry paste labels to prevent cross-contamination for sensitive individuals.

FAQs

• What makes Thai red curry paste special in this soup?

Thai red curry paste adds a complex, spicy-sweet flavor profile with hints of lemongrass, chili, and ginger that elevates the pumpkin’s natural sweetness and creates depth in the soup.

• Can I make this soup vegetarian?

Yes, simply replace fish sauce with soy sauce or tamari, and ensure you use vegetable stock to keep the recipe fully vegetarian while maintaining rich, savory flavors.

• How can I tell if the pumpkin is cooked properly?

The pumpkin chunks should be fork-tender and easily mashed when simmered. When you blend the soup, they should break down smoothly without any hard or stringy texture.

• Is a stick blender essential for this recipe?

While a stick blender is convenient, you can also use a standard blender. Just be cautious when transferring hot soup and blend in batches, ensuring the lid is slightly open to allow steam to escape and prevent pressure buildup.

Thai Coconut Pumpkin Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 31 reviews

• Total Time: 25 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Creamy waves of Thai coconut pumpkin soup swirl with rich, warming spices that dance across comfort and exotic flavor profiles. Fragrant lemongrass and ginger blend seamlessly, inviting you to savor each spoonful of this silky culinary journey through Southeast Asian cuisine.

---

Ingredients

Scale 1x2x3x

Pumpkin and Vegetables:

• 1.8 kg (3.6 lb) pumpkin or butternut squash, peeled, deseeded, and chopped into 3 cm (1.2-inch) chunks
• 1 brown onion, diced
• 2 garlic cloves, finely minced

Liquids and Seasonings:

• 2.5 cups vegetable stock (or chicken stock, salt-reduced)
• 400 ml (14 oz) can coconut milk, full-fat
• 3 tablespoons Thai red curry paste (Maesri recommended)
• 1 tablespoon fish sauce (or substitute with light/regular soy sauce)
• 2 tablespoons vegetable oil (or any neutral oil)

Optional Garnishes:

• Crispy Asian shallots
• Finely sliced red cayenne pepper
• Fresh coriander leaves
• Roti bread (pan-fried, for dunking)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm a spacious, sturdy pot over medium-high heat, drizzling vegetable oil to create a sizzling foundation.
2. Introduce diced onions and finely chopped garlic, allowing them to soften and release their aromatic essence for approximately two minutes.
3. Incorporate Thai red curry paste, stirring vigorously to awaken its intense, complex flavors for two minutes.
4. Fold pumpkin chunks into the fragrant mixture, ensuring each piece is thoroughly coated with the spicy-sweet curry base and sautéed for an additional two minutes.
5. Reserve a small portion of coconut milk for later garnishing, then pour in the remaining coconut milk alongside vegetable stock and fish sauce.
6. Gently stir the liquid components to create a harmonious blend, bringing the mixture to a gentle simmer.
7. Reduce heat to medium and allow the soup to bubble softly, transforming pumpkin into tender morsels over eight minutes.
8. Deploy a handheld immersion blender to transform the soup into a silky, uniform consistency, adjusting liquid volume if necessary to achieve desired texture.
9. Finish by drizzling the reserved coconut milk as a luxurious garnish, creating visual and flavor complexity.

Notes

• Roast pumpkin chunks beforehand to intensify their natural sweetness and develop deeper caramelized flavors before adding to the soup.
• Use fresh homemade vegetable stock for a more vibrant and rich taste compared to store-bought alternatives.
• Select a high-quality Thai red curry paste with balanced spice levels to ensure authentic flavor without overwhelming heat.
• For a vegan version, replace fish sauce with tamari or soy sauce and use coconut cream to maintain creamy texture and depth.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner, Appetizer
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 6
• Calories: 250
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 4 g
• Protein: 3 g
• Cholesterol: 0 mg