If you’re craving a bowl of comfort that bursts with exotic flavors and velvety texture, this Thai Coconut Pumpkin Soup Recipe is exactly what you need. It’s an irresistibly creamy, warmly spiced soup that brings together the natural sweetness of pumpkin with the rich silkiness of coconut milk, all beautifully elevated by aromatic Thai red curry paste. This recipe strikes the perfect balance between comforting and exciting, making it an instant favorite for cozy nights or anytime you want to impress with ease.
Ingredients You’ll Need
Getting this soup right means using a few simple but thoughtfully chosen ingredients. Each one plays a key role in building up layers of flavor, creaminess, and the gorgeous golden-orange hue that makes this Thai Coconut Pumpkin Soup Recipe so visually appealing.
- Vegetable oil: Provides a neutral base to sauté aromatics without overpowering flavors.
- Brown onion: Adds subtle sweetness and depth when softened.
- Garlic cloves: Infuses an aromatic punch that complements the curry spices.
- Thai red curry paste: The star spice blend that brings heat, color, and authentic Thai character (Maesri brand recommended for best results).
- Pumpkin or butternut squash: Offers a naturally sweet, creamy body and vibrant color.
- Vegetable stock: Adds savory richness while keeping things light and balanced.
- Coconut milk: Full fat preferred for a luscious, silky texture and tropical richness.
- Fish sauce: Brings umami depth and a touch of saltiness, with soy sauce as a great vegetarian alternative.
- Crispy Asian shallots: Provide an addictive crunchy topping and slightly sweet finish.
- Red cayenne pepper: Adds vibrant heat and a splash of color as garnish.
- Fresh coriander leaves: Brighten the soup with fresh herbal notes.
- Flaky roti: Perfect for dunking into your soup, adding an extra layer of indulgence.
How to Make Thai Coconut Pumpkin Soup Recipe
Step 1: Sauté Aromatics to Build Flavor
Start by heating the oil in a large, heavy-based pot over medium-high heat. Toss in the diced brown onion and finely minced garlic, and cook gently for about 2 minutes until they soften and release their fragrances. This first step sets the foundation for a rich, flavorful soup that draws you in with every bite.
Step 2: Stir in the Thai Red Curry Paste
Next, add the vibrant Thai red curry paste to the pot, stirring it through the softened onion and garlic for another 2 minutes. This step “blooms” the spices, waking up their powerful flavors and unlocking that signature warmth and color of Thai cuisine.
Step 3: Coat the Pumpkin with Spices
Now, toss in the chopped pumpkin or butternut squash chunks. Stir the pumpkin around, allowing each piece to get beautifully coated with that spicy, fragrant curry paste mixture. This ensures every spoonful of your soup carries that enticing mix of sweet and savory.
Step 4: Simmer in Coconut Milk and Stock
Before adding liquids, set aside about 1/4 cup of the coconut milk—this will be used later as a garnish to amp up the creaminess. Pour in the vegetable stock, the remaining coconut milk, and the fish sauce. Bring everything to a gentle simmer, then reduce the heat to medium and let it cook for 8 minutes until the pumpkin is perfectly tender and ready to blend.
Step 5: Blend to Silky Perfection
Using a stick blender right in the pot, blitz the soup until it is completely smooth and velvety. This step transforms the vibrant ingredients into a luxe, creamy soup that’s begging to be devoured.
Step 6: Serve and Enjoy
Ladle your stunning Thai Coconut Pumpkin Soup Recipe into bowls, top with your reserved coconut milk, crispy Asian shallots, fresh coriander, and thin slices of red cayenne pepper. Grab your flaky, pan-fried roti for dunking and dive into this ultimate comfort bowl packed with exotic flair.
How to Serve Thai Coconut Pumpkin Soup Recipe
Garnishes
To elevate your soup’s presentation and flavor, garnishing is key. Crispy Asian shallots add crunch while fresh coriander provides a fresh herbal contrast. A drizzle of reserved coconut milk brings a luxurious swirl, and finely sliced red cayenne peppers introduce a pop of color and heat. These finishing touches make your bowl both beautiful and irresistible.
Side Dishes
While this soup stands strong as a meal on its own, pairing it with flaky roti is a match made in heaven. You could also serve it alongside a light Asian-inspired salad or steamed jasmine rice to round out the meal. The buttery roti especially is perfect for scooping up every last bit of the creamy soup.
Creative Ways to Present
For a dinner party or special occasion, serve this Thai Coconut Pumpkin Soup Recipe in individual hollowed-out mini pumpkins or vibrant bowls. Garnish with a little toasted pumpkin seed sprinkle or a side of homemade chili oil for extra zing. Presentation like this makes the experience fun and memorable for your guests.
Make Ahead and Storage
Storing Leftovers
This delicious soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve its creamy texture and bold flavors — perfect for a quick weekday lunch or light dinner.
Freezing
If you want to enjoy this Thai Coconut Pumpkin Soup Recipe later, it freezes wonderfully. Portion it into freezer-safe containers, leaving some headspace, and freeze for up to 2 months. When thawed, the soup may thicken slightly, so just stir in a little stock or water to get the perfect consistency again.
Reheating
Reheat your soup gently on the stove over low heat, stirring frequently to prevent sticking and to keep the texture smooth. Avoid boiling it once reheated to maintain the delicate balance of flavors and the creamy coconut milk texture that makes this soup special.
FAQs
Can I use other types of squash instead of pumpkin?
Absolutely! Butternut squash or kabocha are excellent substitutes that maintain the soup’s creamy texture and slight sweetness. Just be sure to chop them into evenly sized pieces for uniform cooking.
Is this soup gluten-free?
Yes, this Thai Coconut Pumpkin Soup Recipe is naturally gluten-free, assuming you check that your curry paste and fish sauce don’t contain gluten additives. Always verify labels if you have dietary sensitivities.
How spicy is the soup?
The heat level mainly comes from the Thai red curry paste and the cayenne pepper garnish. If you prefer milder flavors, use less curry paste and skip or reduce the cayenne. You can also add a bit of sugar or lime juice to balance heat with sweetness and acidity.
Can I make this vegan?
To keep this soup vegan, substitute the fish sauce with a light soy sauce or tamari. Using vegetable stock instead of chicken broth also keeps it plant-based and equally delicious.
What’s the best way to store the garnishes?
Crispy shallots should be kept in a sealed container at room temperature to maintain their crunch. Fresh coriander lasts longer if stored wrapped in damp paper towel in the fridge, allowing you to enjoy fresh garnishes for days.
Final Thoughts
There’s something incredibly satisfying about this Thai Coconut Pumpkin Soup Recipe—it marries simple ingredients with bright, warming flavors that are as comforting as a hug on a chilly day. Whether you’re cooking for family or impressing friends, this soup delivers big on taste with minimal effort. I can’t wait for you to try it and fall in love, one delicious spoonful at a time.
Print
Thai Coconut Pumpkin Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Halal
Description
A rich and creamy Thai Coconut Pumpkin Soup that combines the sweetness of pumpkin with the bold flavors of Thai red curry and coconut milk. This vibrant, comforting soup is easy to make and perfect for dipping with flaky pan-fried roti, delivering a deliciously satisfying meal with a hint of spice and fresh garnishes.
Ingredients
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 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 coconut milk, full fat, best quality
- 1 tbsp fish sauce (or substitute light or regular soy sauce)
Garnishes
- Crispy Asian shallots (highly recommended)
- Red cayenne pepper, finely sliced
- Fresh coriander leaves
- Roti (the flaky kind), frozen and pan fried for dunking
Instructions
- Sauté: Heat 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 and fragrant.
- Add Curry Paste: Stir in the Thai red curry paste and cook for another 2 minutes allowing the flavors to deepen and the paste to release its aroma.
- Coat Pumpkin: Add the chopped pumpkin pieces and stir well to coat them evenly with the curry paste and onion mixture, cooking for around 2 minutes.
- Simmer: Reserve 1/4 cup of the coconut milk for garnish. Add the vegetable stock, the remaining coconut milk, and fish sauce to the pot. Bring to a simmer, then reduce heat to medium and cook gently for 8 minutes or until the pumpkin is tender.
- Blend: Using a stick blender, carefully blitz the soup until completely smooth and creamy.
- Serve: Ladle the soup into bowls and top with crispy Asian shallots, sliced red cayenne pepper, and fresh coriander leaves. Serve alongside pan-fried flaky roti for dunking and enjoy!
Notes
- Use Maesri brand Thai red curry paste for authentic flavor.
- You can substitute pumpkin with butternut squash if preferred.
- Full fat coconut milk gives the best creaminess and texture.
- Fish sauce can be substituted with soy sauce for a vegetarian option.
- Crispy Asian shallots add a delightful crunch and depth of flavor.
- Roti should be frozen and pan-fried fresh to achieve perfect flakiness for dunking.
