Thai Coconut Pumpkin Soup Recipe

Introduction

This Thai Coconut Pumpkin Soup is a creamy, flavorful dish that combines the sweetness of pumpkin with the warmth of red curry and coconut milk. It’s perfect for a cozy meal and pairs wonderfully with flaky roti for dipping.

Ingredients

• 2 tbsp vegetable oil (or other oil)
• 1 brown onion, diced
• 2 garlic cloves, finely minced
• 3 tbsp Thai red curry paste (Maesri recommended)
• 1.8 kg (3.6 lb) pumpkin or butternut squash, peeled, deseeded, and chopped into 3 cm (1.2″) chunks (~1.3 kg / 2.6 lb)
• 2 1/2 cups vegetable stock, salt reduced (or chicken stock)
• 400 ml (14 oz, 1 can) coconut milk, full fat, best quality
• 1 tbsp fish sauce (or light/regular soy sauce)
• Crispy Asian shallots (highly recommended)
• Red cayenne pepper, finely sliced
• Fresh coriander leaves
• Roti, flaky kind, frozen and pan fried (for dunking)

Instructions

1. Step 1: Heat the vegetable oil in a large heavy-based pot over medium-high heat. Add the diced onion and minced garlic, cooking for about 2 minutes until softened.
2. Step 2: Stir in the Thai red curry paste and cook for another 2 minutes to release the flavors.
3. Step 3: Add the pumpkin chunks to the pot and stir well to coat them in the curry paste mixture; cook for around 2 minutes.
4. Step 4: Set aside 1/4 cup of the coconut milk for garnish. Pour in the vegetable stock, the remaining coconut milk, and fish sauce. Bring to a simmer, then reduce the heat to medium and let it cook for 8 minutes until the pumpkin is soft.
5. Step 5: Use a stick blender to blitz the soup until smooth and creamy.
6. Step 6: Serve the soup topped with crispy Asian shallots, sliced red cayenne pepper, and fresh coriander leaves. Enjoy with warm, flaky roti for dipping.

Tips & Variations

• For a vegetarian option, substitute fish sauce with light soy sauce or tamari.
• Use butternut squash instead of pumpkin if you prefer a sweeter flavor.
• If you like extra heat, add more cayenne pepper or a splash of chili oil.
• Crispy fried shallots add great texture and umami—try making them at home if you can’t find store-bought.
• Leftover soup can be turned into a delicious base for Thai-inspired noodles or served over rice.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken upon cooling; add a little water or stock to reach your desired consistency when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply replace the fish sauce with light soy sauce or tamari and ensure your red curry paste contains no shrimp paste or other animal products.

Can I use fresh pumpkin instead of canned?

This recipe uses fresh pumpkin or butternut squash, peeled and chopped. Avoid canned pumpkin, as it tends to be less flavorful and may alter the texture.

Thai Coconut Pumpkin Soup Recipe

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★★★★★

4.6 from 51 reviews

• Author: Thomas
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Halal

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Description

This Thai Coconut Pumpkin Soup is a vibrant, creamy, and comforting dish that combines the sweetness of pumpkin with the rich flavors of Thai red curry and coconut milk. Perfect as a warming appetizer or light meal, it’s easy to prepare with fresh ingredients and finished with crisp garnishes and flaky roti for dipping.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tbsp vegetable oil (or other oil)
• 1 brown onion, diced
• 2 garlic cloves, finely minced
• 3 tbsp Thai red curry paste (Maesri recommended)
• 1.8 kg (3.6 lb) pumpkin or butternut squash – peeled, deseeded, chopped into 3 cm (1.2″) chunks (~1.3 kg / 2.6 lb)
• 2 1/2 cups vegetable stock, salt reduced (or chicken stock)
• 400 ml (14 oz, 1 can) coconut milk, full fat, best quality
• 1 tbsp fish sauce (substitute light or regular soy sauce if preferred)

Garnishes

• Crispy Asian shallots (highly recommended)
• Red cayenne pepper, finely sliced
• Fresh coriander leaves
• Roti (the flaky kind), frozen and pan fried – for dunking

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Instructions

1. Sauté Aromatics: Heat the vegetable oil in a large heavy-based pot over medium-high heat. Add the diced brown onion and finely minced garlic, and cook for about 2 minutes until softened and fragrant.
2. Add Curry Paste: Stir in the Thai red curry paste and cook for another 2 minutes to release the spices’ aroma and deepen the flavor.
3. Coat Pumpkin: Add the chopped pumpkin pieces to the pot and stir well to coat them evenly with the curry paste mixture. Cook for around 2 minutes to begin softening.
4. Simmer the Soup: Set aside 1/4 cup of the coconut milk for garnish. Pour in the vegetable stock, the remaining coconut milk, and fish sauce. Bring the mixture to a gentle simmer, then reduce the heat to medium and simmer for 8 minutes or until the pumpkin is tender and cooked through.
5. Blend Until Smooth: Using a stick blender, carefully blend the soup in the pot until it reaches a silky smooth consistency, ensuring all pumpkin chunks are puréed.
6. Serve: Ladle the soup into bowls and top with crispy Asian shallots, sliced red cayenne pepper, and fresh coriander leaves. Serve with pan-fried roti on the side for dunking and extra flavor. Enjoy!

Notes

• Use a good quality Thai red curry paste like Maesri for authentic flavor.
• For a sweeter soup, use fresh pumpkin or butternut squash; peeling and deseeding is essential.
• Full-fat coconut milk provides the best creamy texture and flavor balance.
• Fish sauce adds umami; substitute with soy sauce for a vegetarian option.
• Crispy Asian shallots add a delightful crunch—available at Asian grocery stores or can be made at home.
• Flaky, pan-fried frozen roti makes a delicious accompaniment, perfect for dipping into the soup.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Keywords: Thai coconut pumpkin soup, Thai soup recipe, pumpkin soup with coconut milk, red curry soup, easy Thai recipes, creamy pumpkin soup