Thai Pumpkin Soup with Coconut Milk and Red Curry

Content

Chilly nights just feel different, don’t they?

With golden leaves, cold winter nights, and giant pumpkins, nothing says the cozy season like a warming bowl of pumpkin soup.

But here’s the twist—this isn’t your average fall soup. This creamy Thai pumpkin soup blends the natural sweetness of pumpkin with the bold heat of Thai red curry paste and the silky richness of coconut milk.

When I first made this Thai Pumpkin Soup, I wanted to create a dish that felt like a warm hug — creamy, fragrant, and layered with flavor. The natural sweetness of roasted pumpkin meets the gentle heat of Thai red curry paste and the lush creaminess of coconut milk.

It’s creamy, spicy, a little sweet—basically a hug with attitude.

This soup is a beautiful fusion of comfort food and Thai street flavor — the kind of recipe that’s equally at home in Bangkok as it is on a cozy dinner table anywhere in the world.

Better still, it’s naturally vegan, gluten‑free, and ready in under 30 minutes, making it a perfect weeknight hero or holiday starter.

Why You’ll Love This Thai Pumpkin Soup

Ultra-Creamy Texture – coconut milk + pumpkin = silky smooth comfort.
Layered Aromatics – red curry paste, garlic, and ginger add instant depth—flavor builds in minutes, not hours.
Naturally Vegan – no dairy, no fuss, just plant-based goodness.
Custom Heat – make it as mild or fiery as you like. Crank it up for the chili-lover at the table.

Ingredients for Thai Pumpkin Soup

Here’s what you’ll need to make a pot of creamy perfection:

1 kg pumpkin (kabocha, butternut, or sugar pumpkin) – peeled, seeded, cubed
1 tablespoon red curry paste (adjust to taste — more for heat lovers)
2 tablespoons coconut oil or vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece ginger, grated
400 ml coconut milk (full-fat for richness)
2 cups vegetable broth or chicken broth
1 tablespoon fish sauce (optional, skip for vegan version)
1 teaspoon brown sugar or palm sugar
Juice of ½ lime
Salt to taste

Optional Garnishes:

Fresh cilantro or Thai basil
Roasted pumpkin seeds (pepitas)
A drizzle of coconut cream
Thinly sliced red chili
Lime wedges

Substitution Tips:

Can’t find Thai red curry paste? Use yellow curry paste for a milder, sweeter flavor.
Replace pumpkin with sweet potato or carrot for a twist.
For extra protein, toss in tofu cubes or shredded chicken.

Step‑by‑Step Instructions

Yield: 4 large bowls | Prep: 10 min | Cook: 20 min

Sauté Aromatics
- Heat 1 Tbsp coconut oil in a heavy pot over medium heat.
- Add diced onion; cook 2 min until translucent.
- Stir in minced garlic and ginger; cook 1 min, fragrant.
Bloom the Curry Paste
- Add red curry paste; stir 30 sec until it darkens and sticks slightly—that’s flavor unlocking!
Add Pumpkin & Liquid
- Toss cubed pumpkin to coat in spices.
- Pour in vegetable stock and half the coconut milk. Bring to a boil; reduce heat, simmer 12–15 min until pumpkin is fork‑tender.
Blend for Silkiness
- Use an immersion blender right in the pot (or transfer to a blender in batches) until completely smooth.
Finish & Balance
- Stir in remaining coconut milk, soy sauce/tamari, and lime juice. Warm 2 min—don’t boil.
- Taste; adjust salt, lime, or curry paste for heat.
Serve & Garnish
- Ladle into warmed bowls. Top with cilantro leaves, toasted coconut flakes, a drizzle of coconut milk, and a squeeze of fresh lime.

Flavor Profile & Adjusting Heat

This soup dances between sweet, spicy, and creamy.

The pumpkin adds natural sweetness.
The red curry paste gives it depth and warmth.
The coconut milk rounds it all out with velvety smoothness.

If you like it mild, use ½ tablespoon curry paste and a touch more coconut milk. For more heat, add fresh Thai chilies or an extra spoon of paste.

The beauty of Thai food is balance — every taste should be in harmony.

Gluten-Free Mexican Bean Soup – Quick 30-Minute Dinner

Beans, corn, and chili have been at the heart of Mexican cooking for thousands of years. This bean soup is just a modern twist on that same tradition — simple, filling, and made to share. Dairy-free, gluten-free, and with no weird flavors.

Get Recipe

Pro Tips

Spice Level: Start with 2 Tbsp curry paste; add more after blending if you love heat.
Ultra‑Creamy Hack: Blend in ½ cup cooked jasmine rice with the soup for extra body.
Make‑Ahead: The flavors deepen overnight—ideal for entertaining.

Serving Suggestions

Pour this golden soup into deep bowls. Drizzle with a swirl of coconut cream, sprinkle roasted pepitas, and scatter some fresh herbs on top.

Serve it with:

Jasmine rice or sticky rice on the side
A crusty baguette for dipping
Crispy tofu or grilled shrimp on top for a full meal

This soup also works beautifully as a starter for a Thai-themed dinner.

Storage & Reheating

Method	Duration	Best Practices
Fridge	Up to 4 days	Cool fully; store in airtight containers.
Freezer	3 months	Freeze flat in zip‑bags; thaw overnight in fridge.
Reheat	Stovetop over medium‑low	Whisk while warming; add splash of stock if too thick.

Nutritional Insights

This dish is not just comfort food — it’s nourishment in a bowl.

Pumpkin is packed with beta-carotene, vitamin A, and fiber.
Coconut milk provides healthy fats that support digestion.
Ginger and Garlic are natural immune boosters.
Red curry paste contains metabolism-friendly chilies.

Together, they make a warming, wholesome, immune-boosting meal perfect for chilly evenings or detox days.

Beyond delicious, it’s an aromatic escape in every spoonful.

**Nutrition Facts* (per 1 of 4 servings)**

Calories : 295
Fat : 19 g (12 g sat)
Carbs : 28 g
Fiber : 5 g
Protein : 4 g
Vitamin A : 220 % DV
Values are estimates.

Top Recipe Tips & Notes

Use fresh Thai curry paste if possible. Store-bought brands like Mae Ploy or Maesri are great, but homemade paste gives unmatched freshness.
Coconut milk matters — always use full-fat for that luxurious creaminess.
Don’t rush the sauté — letting the aromatics cook properly at the start deepens the flavor.
For extra depth, stir in a teaspoon of peanut butter or roasted peanuts — it adds a nutty undertone.
If storing, keep in the fridge for up to 4 days. The flavor gets even better overnight!

FAQ – Most‑Searched Questions

Q1 Can I make this creamy Thai pumpkin soup completely oil‑free?

Yes—sauté aromatics in 2 Tbsp vegetable broth instead of coconut oil and proceed as directed.

Q2 Is red curry pumpkin soup spicy?

Mild‑medium. Halve the curry paste for gentle heat or add coconut sugar to mellow; for more fire, stir in extra paste or sliced bird’s‑eye chilies.

Q3 Can I substitute butternut squash?

Absolutely. Equal weight butternut yields a slightly sweeter profile but identical texture.

Q4 How do I achieve restaurant‑style smoothness without an immersion blender?

Blend in small batches in a high‑speed blender, venting the lid. Strain through a fine sieve for extra silkiness.

Q5 What protein can I add while keeping it vegan?

Stir in cubed tofu, chickpeas, or edamame after blending for a heartier meal.

Final Thoughts

Every spoonful of this Creamy Thai Pumpkin Soup is like a trip to Thailand — warm, spicy, aromatic, and full of love.

Make it once, and it’ll become your go-to fall favorite.

Ready to Taste Thailand’s Fall Favorite?

If you make this Thai Pumpkin Soup with Coconut Milk, snap a pic, tag @thenextpulse, and use #VeganThaiSoupLove so the community can see your cozy creations. Comments, tweaks, or topping ideas? Drop them below—we love hearing from you!

Creamy Thai Pumpkin Soup

Mona Ijaz

This creamy Thai pumpkin soup blends the natural sweetness of pumpkin with the bold heat of Thai red curry paste and the silky richness of coconut milk.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Soup

Servings 4 servings

Calories 299 kcal

Ingredients

Here’s what you’ll need to make a pot of creamy perfection:

1 kg pumpkin (kabocha, butternut, or sugar pumpkin) – peeled, seeded, cubed

1 tablespoon red curry paste (adjust to taste — more for heat lovers)

2 tablespoons coconut oil or vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

400 ml coconut milk (full-fat for richness)

2 cups vegetable broth or chicken broth

1 tablespoon fish sauce (optional, skip for vegan version)

1 teaspoon brown sugar or palm sugar

Juice of ½ lime

Salt to taste

Optional Garnishes:

Fresh cilantro or Thai basil

Roasted pumpkin seeds (pepitas)

A drizzle of coconut cream

Thinly sliced red chili

Lime wedges

Substitution Tips:

Can’t find Thai red curry paste? Use yellow curry paste for a milder, sweeter flavor.

Replace pumpkin with sweet potato or carrot for a twist.

For extra protein, toss in tofu cubes or shredded chicken.

Instructions

Sauté Aromatics

Heat 1 Tbsp coconut oil in a heavy pot over medium heat.

Add diced onion; cook 2 min until translucent.

Stir in minced garlic and ginger; cook 1 min, fragrant.

Bloom the Curry Paste

Add red curry paste; stir 30 sec until it darkens and sticks slightly—that’s flavor unlocking!

Add Pumpkin & Liquid

Toss cubed pumpkin to coat in spices.

Pour in vegetable stock and half the coconut milk. Bring to a boil; reduce heat, simmer 12–15 min until pumpkin is fork‑tender.

Blend for Silkiness

Use an immersion blender right in the pot (or transfer to a blender in batches) until completely smooth.

Finish & Balance

Stir in remaining coconut milk, soy sauce/tamari, and lime juice. Warm 2 min—don’t boil.

Taste; adjust salt, lime, or curry paste for heat.

Serve & Garnish

Ladle into warmed bowls. Top with cilantro leaves, toasted coconut flakes, a drizzle of coconut milk, and a squeeze of fresh lime.