You’ll love how easy it is to make this heavenly Thai pumpkin soup. The ultimate winter-warmer, it is packed full of real pumpkin, cosy and comforting curry flavour and a swirl of creamy coconut milk. And it can be on the table in less than 30 minutes!
Introducing your new favourite winter soup! Creamy and comforting, this dreamy Thai pumpkin curry soup is packed full of flavour and is oh-so-delicious. While I LOVE my classic pumpkin soup recipe, this soup has a lovely spiced twist that is mild enough for the whole family to enjoy.
Aside from tasting AMAZING, this soup is naturally vegan and gluten-free and it only requires a handful of simple ingredients to make. And everything comes together in just one pot. Perfect for a minimal-fuss, minimal-mess dinner when you are short on time!
This soup also freezes beautifully. Freeze it in portions for whenever you are craving something healthy, cosy and comforting or need a no-fuss dinner in a hurry.
Add it to your list of favourite quick and easy soups along with this chicken and rice soup and tomato soup. Top it with some crunchy croutons, fresh coriander or chilli slices and a swirl of coconut milk for the ultimate indulgence.
Why You're Going To Love This Recipe
- Quick and Easy – less than 30 minutes, one pot and a handful of simple ingredients is all that you need.
- Full of Flavour – Pumpkin, gently spiced with warming curry, creamy coconut and a touch of lime combine to make the most delicious soup you’ve ever tried. It will be love at first bite!
- Healthy – this Thai Pumpkin Soup is not only nourishing and ultra-tasty, it’s also good for you!
- Dietary Restriction Friendly – it’s gluten-free, dairy-free and vegan friendly.
- Freezer-Friendly – store a batch (or two) in the freezer for any time you need something quick and comforting.
- Conventional and Thermomix - this recipe can be made conventionally or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.
What You Need
To make this Thai pumpkin coconut curry soup, you will need:
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Olive Oil - just enough to sauté the flavour-base ingredients. You can also use coconut oil or vegetable oil, if preferred.
- Onion, Garlic and Ginger – are used as the flavour base of the soup. I used minced garlic and ginger for convenience and to save time, but you can use fresh if preferred.
- Red Curry Paste – to add gentle warmth and fragrance. Alternatively, use yellow or green curry paste, whichever you have on hand. Red curry paste can be found in supermarkets and Asian grocers. Or you can make your own and store it in the fridge or freezer.
- Pumpkin – use any type of pumpkin or butternut squash. You can roast the pumpkin ahead of time (or use leftover cooked pumpkin) for flavour, but this is not essential.
- Coconut Milk – I use regular, full-fat coconut milk for creaminess, but low-fat coconut milk can also be used. Or swap for regular cream; but be sure to choose a cream that won't curdle when heated. Coconut cream can also be used. The taste is similar, but coconut cream has a higher fat content and is thicker than coconut milk.
Step By Step Instructions
There's nothing complicated about this Thai Pumpkin Soup recipe! Everything comes together in one pot and you won't believe how little effort you will need for maximum flavour!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Sauté The Soup Base
Heat the olive oil in a large saucepan over medium heat.
Sauté the onion until soft and fragrant.
Step 2 - Add the Curry Paste
Add the minced garlic, ginger and red curry paste and cook for 1-2 minutes, until fragrant.
Step 3 - Cook the Pumpkin
Add the pumpkin and liquid vegetable stock. Bring to a boil, then reduce the heat and simmer for 20 minutes.
Step 4 - Flavour with Coconut Milk
Add the coconut milk and lime juice and cook for a further 5 minutes.
Step 5 - Blend
Allow the soup to cool slightly before blending in a food processor or with a stick blender, until smooth.
Serve the soup hot with your choice of toppings or sides (see the list below for suggestions).
What To Serve With Thai Pumpkin Soup
This soup is ultra-comforting and delicious on its own, but pairs beautifully with any of these additional toppings;
- Toasted Pepitas (pumpkin seeds) – add a lovely crunch and earthy flavour. Or use any of your favourite toasted nuts.
- Fresh Coriander – adds a yummy, fresh flavour that beautifully complements the curry notes.
- Lime Wedges – lime juice is added to the soup, but keep some wedges spare for squeezing!
- Sliced Red Chilli – to add a little extra heat.
- Crusty Bread – add some thick slices of your favourite crusty bread, for dipping.
- Scones – serve some savoury scones on the side for the ultimate comfort meal.
- Add Some Protein – if you would like to add some protein to this soup, some poached chicken, prawns or tofu would be absolutely delicious.
Expert Tips & FAQs
Soup is one of the best meals to make ahead, because it stores and re-heats so well! Keep leftovers in a good-quality, airtight container in the fridge for up to 5 days.
Absolutely! This soup can be frozen for up to 3 months. First, allow the soup to cool completely. Then add the soup (either a whole batch or in separate, individual serves) to good quality, freezer-safe containers. Label the containers with the date to keep track of the expiry. To thaw, leave the soup in the fridge overnight and then reheat it gently in the microwave or on the stovetop until steaming hot.
No. The soup is mild enough for the whole family to enjoy. While the curry paste adds warming flavour, it is not spicy. To make it milder, you can start with 2 tablespoons of curry paste and add more to taste. Additionally, you can add more vegetable stock or coconut milk to make it milder. To make it spicier, add more curry paste and a little chilli powder, along with some sliced red chillies.
Before blending the soup, make sure that the pumpkin pieces are cooked through. Undercooked pumpkin won’t blend as nicely and will leave lumps.
A standing blender or Thermomix will give a finer puree than using a stick blender, but both will do the job.
Add more liquid (stock or coconut milk) for a runnier soup.
Related Recipes
For some more warming and cosy soup recipes, check out these reader favourites!
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Thai Pumpkin Soup with Coconut Milk
Ingredients
- 2 tbs olive oil
- 1 brown onion diced
- 2 tsp minced garlic
- 2 tsp minced ginger
- 3 tbs red curry paste
- 800 g pumpkin chopped into 1.5cm pieces
- 3 cups liquid vegetable stock
- 400 ml coconut milk or coconut cream
- juice of 1 lime
Instructions
Conventional Method
- Heat the olive oil in a large saucepan over medium heat.
- Saute the onion until translucent and soft. Add the minced garlic, ginger, red curry paste and cook for 1-2 minutes.
- Add the pumpkin and liquid vegetable stock. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Add the coconut milk and lime juice and cook for a further 5 minutes.
- Allow to cool slightly before pureeing in a food processor or with a stick blender.
Thermomix Method
- Place the onion into the Thermomix bowl and chop of Speed 6, 5 seconds. Scrape down the sides of the bowl.
- Add the olive oil, minced garlic, minced ginger and red curry paste and saute for 3 minutes, 100 degrees, Speed 1.
- Add the pumpkin and liquid vegetable stock and cook for 20 minutes, 100 degrees, Speed 1 (place the rice simmering basket over the hole to catch any splashes).
- Add the coconut milk and lime juice and cook for a further 5 minutes, 100 degrees, Speed 1 (place the rice simmering basket over the hole to catch any splashes).
- Allow to cool slightly before pureeing by very slowly increasing to Speed 9 (see notes).
Notes
- Red Curry Paste – to add gentle warmth and fragrance. Alternatively, use yellow or green curry paste, whichever you have on hand. Red curry paste can be found in supermarkets and Asian grocers, or you can make your own and store it in the fridge or freezer.
- Pumpkin – use any type of pumpkin or butternut squash. You can roast the pumpkin ahead of time (or use leftover cooked pumpkin) for flavour, but this is not essential.
- Coconut cream can be used instead of coconut milk. The coconut cream has a higher fat content and is thicker than coconut milk. Use whichever you prefer.
- Soup is one of the best meals to make ahead, because it stores and re-heats so well! Keep leftovers in a good-quality, airtight container in the fridge for up to 5 days.
- Freezing; this soup can be frozen for up to 3 months. First, allow the soup to cool completely. Then add the soup (either a whole batch or in separate, individual serves) to good quality, freezer-safe containers. Label the containers with the date to keep track of the expiry. To thaw, leave the soup in the fridge overnight and then reheat it gently in the microwave or on the stovetop until steaming hot.
- This soup is mild enough for the whole family to enjoy. While the curry paste adds warming flavour, it is not spicy. To make it milder, you can start with 2 tablespoons of curry paste and add more to taste. Additionally, you can add more vegetable stock or coconut milk to make it milder. To make it spicier, add more curry paste and a little chilli powder, along with some sliced red chillies.
- Before blending the soup, make sure that the pumpkin pieces are cooked through. Undercooked pumpkin won’t blend as nicely and will leave lumps.
- A standing blender or Thermomix will give a finer puree than using a stick blender, but both will do the job.
- Add more liquid (stock or coconut milk) for a runnier soup.
- THERMOMIX SPECIFIC NOTES: Do not exceed the max line at any stage during cooking. Add slightly less pumpkin and stock if you are over the line.
- When pureeing the soup, allow it to cool slightly and then very slowly increase to Speed 9. If the machine starts to shake or splutter, turn it down to Speed 1 and increase even more slowly.
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Delicious!.. thanks for sharing