If you love a big, cozy bowl of creamy pumpkin soup but want to shake things up, you’re going to fall in love with this Thai Coconut Pumpkin Soup. It’s bold, aromatic, and wonderfully creamy—with just the right amount of spice and Thai flair to make your tastebuds dance.
Instead of the usual cream and herbs, this version uses coconut milk, Thai red curry paste, and fish sauce to deliver a rich, exotic flavor that’s both comforting and exciting. Whether you’re cooking for yourself or serving guests, this dish always makes a delicious impression.
Let’s dive in!
🌶️ Why You’ll Love This Thai Pumpkin Soup
- It’s easy to make with store-bought curry paste.
- It’s naturally dairy-free and gluten-free.
- Bold Thai flavors create a vibrant twist on a classic.
- Freezer-friendly and perfect for meal prep.
- You can use pumpkin or butternut squash!
📝 Ingredients
What you’ll need to whip up this cozy bowl of deliciousness:
- 1.3 kg (2.6 lb) pumpkin or butternut squash, peeled and diced (from ~1.8 kg whole)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons Thai red curry paste (Maesri brand recommended)
- 400 ml (1 can) full-fat coconut milk (Ayam recommended – 85%+ coconut content)
- 2 tablespoons fish sauce (or soy sauce as a substitute)
- 3 cups vegetable or chicken stock (low sodium preferred)
- 1 tablespoon oil (vegetable or coconut oil)
Optional garnishes:
- Coconut cream or a drizzle of coconut milk
- Fresh coriander (cilantro)
- Sliced red chilli
- Crispy shallots
- Toasted peanuts or cashews
- Lime wedges
🔪 Preparation Tips
Cutting the pumpkin:
Peel and cut your pumpkin into chunks. A good trick for butternut squash is to use a potato peeler for the skin. For larger pumpkins, cut them into wedges, then remove the skin using a sharp knife.
Choosing the curry paste:
We highly recommend Maesri Thai Red Curry Paste if you can find it. It’s packed with authentic Thai flavor and available at most Asian stores or large supermarkets like Woolworths, Coles, or Harris Farm (in Australia). You’ll only need about half the can—so freeze the rest or make this soup again next week!
Coconut milk tip:
Always go for full-fat coconut milk. It’s richer, creamier, and adds real depth to your soup. Avoid light versions—they’re watered down and lack flavor.
👩🍳 How to Make Thai Coconut Pumpkin Soup
- Sauté aromatics
Heat oil in a large pot over medium heat. Add onion and garlic and sauté for 2–3 minutes until soft and fragrant. - Add curry paste
Stir in the Thai red curry paste and cook for another minute to release all those beautiful aromas. - Add pumpkin and stock
Toss in the pumpkin pieces and pour in the stock. Bring it all to a boil, then reduce heat and simmer uncovered for 20–25 minutes or until the pumpkin is very soft. - Blend until smooth
Remove from heat. Use a stick blender to puree the soup until silky smooth. Alternatively, blend in batches using a blender (be careful—hot liquids expand!). - Add coconut milk and fish sauce
Return the soup to the heat and stir in the coconut milk and fish sauce. Simmer for 5 more minutes to combine the flavors. Adjust seasoning as needed. - Serve with toppings
Ladle into bowls and go wild with your favorite garnishes. A swirl of coconut cream, fresh herbs, toasted nuts—this is your canvas!
🌿 Tips & Variations
- Make it vegan: Use soy sauce instead of fish sauce and vegetable stock.
- Spice it up: Add more curry paste or some fresh chopped chillies if you like extra heat.
- Thicken it more: Add a cooked potato or carrot to the mix if you want an even creamier texture.
- Make it a meal: Serve with jasmine rice or crusty bread on the side.
❄️ Storage & Freezing
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Reheat gently on the stove.
🌟 Serving Suggestions
Pair this Thai Coconut Pumpkin Soup with:
- A side of garlic naan or flatbread
- Thai-style cucumber salad
- Grilled tofu or shrimp skewers
- Jasmine rice or rice noodles for a heartier bowl
This Thai Coconut Pumpkin Soup is the perfect balance of comfort and adventure. The creamy coconut, warm spices, and hint of heat make it a soul-soothing meal for any time of the year.
It’s proof that something as humble as pumpkin soup can be elevated into something extraordinary with just a few pantry staples and a bit of creativity.
🥣 Meta Description
Warm up with this creamy Thai Coconut Pumpkin Soup – a bold twist on the classic made with red curry paste, coconut milk, and fresh pumpkin. Dairy-free, gluten-free, and full of flavor!
🏷️ Hashtags
#ThaiPumpkinSoup, #CoconutSoup, #ComfortFood, #PumpkinRecipe, #ThaiRecipes, #FallSoup, #HealthyDinner, #DairyFreeSoup, #EasySoupRecipe
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