Description
Thai Pumpkin Soup is a warm and comforting dish that combines the natural sweetness of pumpkin with aromatic Thai spices and creamy coconut milk. Perfect for cozy nights or impressing guests, this vibrant soup offers a smooth texture, balanced flavors, and easy customization options. Ready in under 40 minutes, it’s a nutritious, flavorful, and versatile meal that brings a touch of exotic warmth to your table.
Ingredients
Scale
Main Ingredients
- 2 cups diced pumpkin (preferably sugar or pie pumpkin)
- 1 can (13.5 oz) coconut milk
- 1–2 tablespoons red curry paste (adjust to taste)
- 3 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 4 cups vegetable broth
- 2 tablespoons fresh lime juice
- 2 teaspoons oil (vegetable or coconut oil for sautéing)
- Salt to taste
Garnishes and Variations
- Fresh cilantro leaves for garnish
- Chopped roasted peanuts or cashews (optional)
- Swirl of coconut cream (optional)
- Cooked protein such as chicken, shrimp, or tofu (optional)
- Additional fresh chili or chili flakes (optional, for increased spice)
- Additional vegetables such as carrots or sweet potatoes (optional)
Instructions
- Prepare the aromatics: Finely chop the garlic and ginger. Heat oil in a pot over medium heat and gently sauté garlic and ginger until fragrant, about 2 minutes, to build a flavorful base.
- Incorporate curry paste: Add red curry paste to the pot and stir constantly, toasting it in the oil to release its aromatic oils and deepen the flavors.
- Add pumpkin and broth: Stir in the diced pumpkin cubes to coat with the curry mixture. Pour in the vegetable broth and bring to a gentle simmer. Cook until the pumpkin is tender, about 15-20 minutes.
- Blend for a creamy texture: Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Puree until smooth and silky.
- Finish with coconut milk and lime: Return the blended soup to the pot if needed. Stir in the coconut milk and warm gently without boiling. Add fresh lime juice just before serving to brighten the flavors. Adjust salt to taste.
Notes
- Choose sugar pumpkins for natural sweetness and creamy texture.
- Toast the curry paste in oil to bring out deeper flavors.
- Blend in batches if using a regular blender to avoid spills.
- Adjust soup thickness by adding more broth or coconut milk as desired.
- Add lime juice and salt at the end to preserve brightness and balance.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Simmering, Blending
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Thai Pumpkin Soup, Coconut Pumpkin Soup, Thai Soup, Vegan Soup, Gluten Free Soup, Cozy Soup, Autumn Soup, Pumpkin Recipe
