Thai Coconut Pumpkin Soup

Thai Coconut Pumpkin Soup is a warm, velvety blend of pumpkin purée and creamy coconut milk infused with Thai-inspired flavors like ginger, garlic, and red curry paste. It’s both comforting and vibrant, making it the perfect cozy meal for cool weather or an elegant starter for a dinner party.

Why You’ll Love This Recipe

This soup combines the earthiness of pumpkin with the richness of coconut milk and the aromatic depth of Thai seasonings. It’s naturally vegan, dairy-free, and gluten-free, yet feels indulgent and satisfying. With a short cooking time and simple ingredients, it’s as easy as it is flavorful.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pumpkin purée (canned or fresh roasted)
• Coconut milk (full-fat for creaminess)
• Onion (chopped)
• Garlic cloves (minced)
• Fresh ginger (grated)
• Thai red curry paste
• Vegetable broth
• Lime juice (fresh)
• Olive oil or coconut oil
• Salt
• Crushed peanuts and cilantro (for garnish)
• Optional: chili flakes or sriracha for heat

Directions

1. Heat oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent.
2. Stir in garlic and ginger and cook for 1 minute.
3. Add red curry paste and sauté until fragrant.
4. Stir in pumpkin purée and vegetable broth. Bring to a simmer.
5. Add coconut milk and stir to combine. Simmer for 10–15 minutes, allowing flavors to develop.
6. Use an immersion blender to blend until smooth (or transfer to a blender in batches).
7. Add lime juice and season with salt to taste.
8. Serve hot, garnished with crushed peanuts, cilantro, and optional chili flakes.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Add Protein: Stir in cooked shredded chicken or tofu for a heartier meal.
• Sweetness Boost: Add a teaspoon of brown sugar or maple syrup to enhance the natural sweetness.
• Spice It Up: Increase the curry paste or add fresh Thai chili.
• Pumpkin Substitute: Try butternut squash or sweet potato purée.
• Creamier Texture: Add more coconut milk or a splash of cream (if not dairy-free).

Storage/reheating

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave until warmed through. This soup also freezes well—store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use fresh pumpkin?

Yes, roast and purée fresh pumpkin for a homemade touch.

Is this soup spicy?

It’s mildly spiced, but you can adjust the curry paste or add chili for more heat.

Can I use light coconut milk?

Yes, though it will be less creamy.

What can I serve with it?

Try naan, jasmine rice, or a fresh herb salad.

Can I blend it in a blender?

Yes, cool slightly before blending in batches.

Is it suitable for kids?

Yes, reduce or omit the curry paste for a milder version.

Can I prepare it ahead of time?

Absolutely. It stores and reheats beautifully.

What type of curry paste should I use?

Thai red curry paste is standard, but yellow or green works with flavor adjustments.

Can I freeze this soup?

Yes, it freezes very well in airtight containers.

How do I thin the soup?

Add more broth or coconut milk to reach your desired consistency.

Conclusion

Thai Coconut Pumpkin Soup is a delicious blend of comfort and exotic flavor, perfect for weeknight dinners or entertaining guests. With a smooth, creamy texture and bold Thai spices, it transforms simple ingredients into something truly special. Easy to make and delightful to serve, this soup is sure to become a favorite in your rotation.

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