Creamy Thai Pumpkin 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.
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.
Notes
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.
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