This Thai pumpkin soup is what you make when you have an abundance of cheap, in-season pumpkin but want something a little different. It’s a fusion of classic pumpkin soup with the bold, fragrant flavours of Thai red curry. It’s naturally sweet, a little spicy, and it’s so good with a few slices of freshly baked no-knead bread!
I’ve been making my mum’s pumpkin soup recipe for years, and don’t get me wrong, I still love it. But this Thai-inspired version has become a favourite in my kitchen. The red curry paste pairs beautifully with the natural sweetness of the pumpkin, and the addition of coconut milk adds a subtle flavour and creates the most creamy texture while being completely dairy free.
If you’re a fan of big, bold flavours, you’re going to love this soup. It comes together in around 40 minutes, but honestly that’s mostly because pumpkin can be annoying to cut. So you can definitely just buy it pre chopped if you want this recipe to be even easier!
This is a great recipe for a quick weeknight dinner that still feels warm and comforting, or to cook in a batch as it’s freezer-friendly and reheats really well. It’s one of those simple recipes that will become a favourite over the autumn and winter months.
Key Ingredients
This Thai pumpkin coconut soup is made with simple, everyday ingredients you can easily find at the supermarket to create a thick and creamy soup that is packed with flavour.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Thai red curry paste – use a good quality brand for the best flavour. I like the Ayam brand which you can get at Coles or Woolworths.
- Onion, garlic and ginger – for the flavour base of the soup. For the garlic and ginger, you can use fresh or you can use jarred (just make sure it doesn’t contain any unwanted additives!).
- Pumpkin – I like to use Kent pumpkin (sometimes called Jap pumpkin) for this recipe but any standard pumpkin variety such as Queensland Blue or Jarrahdale will work. You can also use Butternut pumpkin which is known as butternut squash in the US.
- Carrots – work with the pumpkin to add sweetness and colour to the soup, not to mention it’s always a plus to sneak in an extra veggie!
- Vegetable stock – I usually use a salt reduced stock so I have control over how salty I want the soup. If you’re not vegan/vegetarian you can also use chicken stock.
- Coconut milk – always use canned coconut milk. My favourite is the TCC brand as it’s super creamy and doesn’t have an overly intense coconut flavour.
- Soy sauce – adds a little salty and savoury flavour that balances out the sweetness of the pumpkin.
- Lime – a squeeze of lime really brightens the soup and gives it that iconic Thai curry flavour.
Step-By-Step Instructions
To get started you’ll need to prep your vegetables. If you’re working with a whole pumpkin, you might want to review my pumpkin puree recipe post as it has some tips for how to safely cut a pumpkin, otherwise just cut the skin off and remove the seeds.
You don’t need to be too particular with your cutting as the soup will be blended anyway.
Step 1: Heat a little oil in a large heavy-based pot. I like to use my cast iron dutch oven for this. Add the onion and cook for 3-4 minutes until softened.
Step 2: Add the garlic, ginger, and curry paste, and continue cooking for 1 minute until fragrant.
Step 3: Add the pumpkin and carrots, then pour in the vegetable stock. Bring to the boil, reduce the heat, and simmer for 15 minutes or until the vegetables are soft.
Step 4: Blend the soup until smooth using a stick blender in the pot, or carefully transfer to a blender in batches. The soup will be super thick at this point, that is ok.
👉Tip! If you’re using a standard blender, don’t skip the step of letting the soup cool slightly first. It’s always best to avoid blending piping hot soup as it can cause pressure to build up and result in a messy explosion (speaking from experience, soup on the ceiling is not fun to clean!).
Step 5: Stir through the coconut milk, soy sauce, and lime juice. Taste and adjust seasoning as required.
Step 6: Serve! Ladle the soup into bowls and garnish with fresh coriander leaves and lime slices before serving.
Storage and Reheating Instructions
This Thai pumpkin soup keeps really well, making it a great option for meal prep.
- Fridge – Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer – Let the soup cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- To reheat – Reheat the soup in a pot gently on the stove over medium heat, or in the microwave until warmed through.
👉Tip! If the soup thickens a little after storing, just stir through a splash of stock or water while reheating.
Recipe FAQs
That depends on the curry paste you use. Some brands are quite mild, while others can be quite spicy. I use the Ayam brand Thai red curry paste and find 2 tablespoons gives a mild spice level. It’s there, but it’s not hot.
The soup is vegan as written but to make it suitable for a gluten free diet, simply swap the soy sauce for a gluten free version.
Yes you can! Butternut pumpkin (or butternut squash if you’re in the US) works really well and gives the soup a slightly sweeter flavour.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More cosy pumpkin recipes:
Pumpkin and Chickpea Curry
Air Fryer Pumpkin
Vegan Pumpkin Pasta
Roasted Vegetable Salad
Thai Pumpkin Soup
Equipment
Ingredients
- 1 tablespoon canola oil
- 1 brown onion diced
- 2 cloves garlic crushed
- 1 tablespoon fresh ginger grated
- 2 tablespoons Thai red curry paste
- 1 kg pumpkin peeled and chopped
- 2 medium carrots peeled and chopped
- 4 cups vegetable stock
- 400 ml can coconut milk
- 2 teaspoons soy sauce
- Juice of 1 lime
- Lime wedges and coriander/cilantro to serve
Instructions
- Heat the oil in a large, heavy-based pot over medium heat. Add the onion and cook for 3-4 minutes until softened.
- Stir in the garlic, ginger, and curry paste, cooking for 1 minute until fragrant.
- Add the pumpkin and carrots, then pour in the vegetable stock. Bring to the boil, reduce the heat, and simmer for 15 minutes or until the vegetables are soft.
- Blend the soup until smooth using a stick blender in the pot, or carefully transfer to a blender in batches.
- Return the soup to the pot (if needed) and stir through the coconut milk, soy sauce, and lime juice. Taste and adjust seasoning as required.
- Ladle into bowls and garnish with fresh coriander leaves and lime slices before serving.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Margaret says
excellent – many thanks
Sally says
Glad you enjoyed it!