Thai Spiced Pumpkin Soup – Creamy, Comforting, and Bright
This is the kind of soup that makes cold evenings feel warm again. It’s creamy without being heavy, and the Thai spices keep every spoonful lively. You get the natural sweetness of pumpkin, a little heat from chilies, and the cozy aroma of ginger and garlic.
Lime wakes it up at the end, and fresh herbs bring it all together. It’s simple to make, easy to customize, and perfect for both weeknights and casual dinner parties.
Thai Spiced Pumpkin Soup - Creamy, Comforting, and Bright
Ingredients
Method
- Prep your pumpkin: Peel and cube the pumpkin into roughly 1-inch pieces.Smaller cubes cook faster and blend smoother.
- Sauté the aromatics: Warm the oil in a large pot over medium heat. Add onion with a pinch of salt and cook until translucent, about 5 minutes. Stir in garlic and ginger for 30 seconds until fragrant.
- Bloom the spices: Add red curry paste, coriander, cumin, and turmeric.Stir for 1 minute to release the oils and deepen the flavor.
- Add the pumpkin: Toss the cubes in the pot to coat with the paste and spices. Cook 2–3 minutes to get a little caramelization on the edges.
- Pour in the broth: Add the vegetable broth and bring to a gentle boil. Reduce to a simmer, cover partially, and cook 15–20 minutes, until the pumpkin is very tender.
- Blend until smooth: Use an immersion blender to puree directly in the pot, or carefully transfer to a blender in batches.Blend until velvety. If it’s too thick, add a splash of broth or water.
- Finish with coconut and seasoning: Return the soup to low heat. Stir in coconut milk, fish sauce (or soy/tamari), and brown sugar.Simmer 3–5 minutes. Taste and adjust with more salt, sugar, or fish sauce as needed.
- Brighten with lime: Stir in lime juice. This step lifts the flavors, so don’t skip it.
- Serve and garnish: Ladle into bowls and top with cilantro or Thai basil, a sprinkle of pumpkin seeds or peanuts, and extra chili if you like heat.Add a lime wedge on the side for those who want more zing.
What Makes This Recipe So Good
- Balanced flavor: Sweet pumpkin, savory aromatics, spicy chilies, and bright lime create a complete, satisfying bowl.
- Silky texture: Coconut milk blends with tender pumpkin for a smooth, luxurious finish without heavy cream.
- Fast and flexible: Uses pantry-friendly ingredients and cooks in under an hour. Swap veggies or proteins easily.
- Make-ahead friendly: Tastes even better the next day as the flavors meld.
- Naturally dairy-free and gluten-free: Great for a range of diets without sacrificing comfort or flavor.
Shopping List
- 2 tablespoons neutral oil (avocado, canola, or coconut oil)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 1–2 tablespoons Thai red curry paste (adjust to heat preference)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric (optional for color)
- 1 medium red chili or 1/2 teaspoon chili flakes (optional, for extra heat)
- 1.5–2 pounds pumpkin or kabocha/butternut squash, peeled and cubed (about 6 cups)
- 4 cups low-sodium vegetable broth (or chicken broth)
- 1 can (13.5–14 oz) full-fat coconut milk
- 1–2 tablespoons fish sauce or soy sauce/tamari (to taste)
- 1 tablespoon brown sugar or palm sugar
- Juice of 1 lime, plus extra wedges for serving
- Salt and black pepper, to taste
- Fresh cilantro or Thai basil, chopped (for garnish)
- Pumpkin seeds or crushed toasted peanuts (optional garnish)
How to Make It
- Prep your pumpkin: Peel and cube the pumpkin into roughly 1-inch pieces.Smaller cubes cook faster and blend smoother.
- Sauté the aromatics: Warm the oil in a large pot over medium heat. Add onion with a pinch of salt and cook until translucent, about 5 minutes. Stir in garlic and ginger for 30 seconds until fragrant.
- Bloom the spices: Add red curry paste, coriander, cumin, and turmeric.Stir for 1 minute to release the oils and deepen the flavor.
- Add the pumpkin: Toss the cubes in the pot to coat with the paste and spices. Cook 2–3 minutes to get a little caramelization on the edges.
- Pour in the broth: Add the vegetable broth and bring to a gentle boil. Reduce to a simmer, cover partially, and cook 15–20 minutes, until the pumpkin is very tender.
- Blend until smooth: Use an immersion blender to puree directly in the pot, or carefully transfer to a blender in batches.Blend until velvety. If it’s too thick, add a splash of broth or water.
- Finish with coconut and seasoning: Return the soup to low heat. Stir in coconut milk, fish sauce (or soy/tamari), and brown sugar.Simmer 3–5 minutes. Taste and adjust with more salt, sugar, or fish sauce as needed.
- Brighten with lime: Stir in lime juice. This step lifts the flavors, so don’t skip it.
- Serve and garnish: Ladle into bowls and top with cilantro or Thai basil, a sprinkle of pumpkin seeds or peanuts, and extra chili if you like heat.Add a lime wedge on the side for those who want more zing.
Storage Instructions
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Leave a little headspace for expansion.
- Reheating: Warm gently on the stove over low heat, stirring often. If it thickens in the fridge, thin with water or broth.Avoid a rolling boil to keep the coconut milk from separating.
Why This is Good for You
- Rich in beta-carotene: Pumpkin delivers vitamin A for eye health and immune support.
- Healthy fats: Coconut milk adds satisfying creaminess and helps your body absorb fat-soluble vitamins.
- Anti-inflammatory spices: Ginger, turmeric, and chili offer antioxidants and soothing warmth.
- Balanced meal base: Pair with a protein (tofu, chicken, shrimp) and whole grains (brown rice, quinoa) for a complete bowl.
What Not to Do
- Don’t skip blooming the curry paste: Cooking it in oil first unlocks the flavor. Adding it straight to liquid dulls the aroma.
- Don’t rush the pumpkin: If it isn’t fully tender, you’ll end up with a grainy puree.
- Don’t forget acidity: Lime brings balance. Without it, the soup can taste flat or heavy.
- Don’t over-boil after adding coconut milk: High heat can cause splitting and a greasy texture.
- Don’t over-salt early: Fish sauce and broth add salt.Season at the end for better control.
Recipe Variations
- Protein boost: Add shredded rotisserie chicken, sautéed shrimp, or crispy baked tofu to make it a full meal.
- Roasted pumpkin: Roast the pumpkin cubes at 425°F (220°C) with a little oil and salt until caramelized, then proceed with the recipe for deeper flavor.
- Vegetable swap: Use butternut squash or kabocha for a naturally sweet, dense texture. Sweet potato also works.
- Herb finish: Try Thai basil for a peppery twist, or mint for a cool contrast.
- Extra silky: Add a small knob of butter or a spoonful of cashew cream at the end for even more richness.
- Low-heat version: Use 1 teaspoon curry paste and skip added chilies. Add a pinch of cinnamon for warmth without spice.
- Citrus twist: Swap lime with a mix of lime and orange juice for a sweet-tart lift.
FAQ
Can I use canned pumpkin?
Yes.
Use two 15-ounce cans of pure pumpkin puree. Reduce the simmer time and thin with broth as needed before blending. The flavor will be slightly different but still delicious.
Is red curry paste very spicy?
It varies by brand.
Start with 1 tablespoon, taste, and add more if you like. You can always bump up the heat with fresh chili or chili flakes at the end.
What if I don’t have fish sauce?
Use soy sauce or tamari. You can also add a splash of coconut aminos for a slightly sweeter, less salty option.
Can I make this without coconut milk?
Yes.
Use unsweetened cashew milk or a blend of broth and a few tablespoons of cashew cream. The flavor will shift slightly, but the soup will still be creamy.
How do I make it thicker or thinner?
For thicker soup, simmer uncovered a few extra minutes after blending. For thinner soup, add more broth or water until it reaches your preferred consistency.
What should I serve with it?
Try jasmine rice, warm crusty bread, or a simple cucumber salad with lime and herbs.
A handful of roasted chickpeas or tofu cubes on top adds protein and crunch.
Can I make it in a slow cooker?
Yes. Add everything except coconut milk, lime juice, and fresh herbs to the slow cooker. Cook on low 6–7 hours or high 3–4 hours until tender.
Blend, then stir in coconut milk and lime, and finish with herbs.
Final Thoughts
Thai Spiced Pumpkin Soup is cozy yet bright, familiar yet a little adventurous. It’s great for using up squash, easy to batch-cook, and friendly to many diets. Keep the method simple, adjust the heat to your taste, and don’t forget that final squeeze of lime.
With a warm bowl and a few fresh herbs on top, you’ve got comfort and color in every spoonful. Enjoy it tonight, and love it even more tomorrow.
