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Thai Spiced Pumpkin Soup - Creamy, Comforting, and Bright

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. Prep your pumpkin: Peel and cube the pumpkin into roughly 1-inch pieces. Smaller cubes cook faster and blend smoother.
  2. 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.
  3. Bloom the spices: Add red curry paste, coriander, cumin, and turmeric. Stir for 1 minute to release the oils and deepen the flavor.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Brighten with lime: Stir in lime juice. This step lifts the flavors, so don’t skip it.
  9. 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.