Thai Coconut Pumpkin Soup has become a cold-weather staple in my house—and I’m betting it’ll be the same in yours. This soup brings together the cozy comfort of fall squash with the bold flavors of Thai red curry and coconut milk. It’s rich, fragrant, slightly spicy, and smooth as velvet.
Truth be told, I stumbled onto this combination during one of those “What can I do with this leftover pumpkin?” nights. The kids were “not in the mood” for another round of roasted veggies, and I needed something quick, warm, and a little exciting. Let’s just say, after one slurp of this Thai-inspired goodness, they were quiet. That kind of silence? It’s golden.
Table of Contents
Why You’ll Love This Thai Coconut Pumpkin Soup
- Quick & easy: From start to finish in under 30 minutes—yes, really.
- Freezer-friendly: Make a double batch, and your future self will thank you.
- Family-approved: Warm, creamy, and gently spiced—great for picky eaters.
- Flavorful without the fuss: No complicated techniques, just one pot of flavor magic.
- Naturally gluten-free and dairy-free.
What Does Thai Coconut Pumpkin Soup Taste Like?
Imagine the comforting sweetness of roasted pumpkin, mingling with the zesty heat of Thai red curry, and mellowed out by rich coconut milk. It’s creamy and savory with just the right amount of warmth. Think of it like your favorite fall sweater—with a little kick of spice.
What You’ll Need to Make Thai Coconut Pumpkin Soup
Here’s a closer look at the ingredients behind the flavor magic. I’ve included some internal recipe links you’ll love if you’re into soups with soul:
- 2 tbsp vegetable oil – Or any neutral oil. You need this to sauté the aromatics.
- 1 brown onion, diced – Brings sweetness and body.
- 2 garlic cloves, minced – The aromatic base that sets the tone.
- 3 tbsp Thai red curry paste – I recommend Maesri for a deep, authentic flavor. Don’t skimp here!
- 3.6 lb pumpkin or butternut squash, peeled and cubed – Butternut works perfectly if pumpkin isn’t available. This is your creamy base.
- 2 ½ cups vegetable broth – You can use chicken stock if preferred.
- 1 can (14 oz) full-fat coconut milk – The creamy dreamy heart of the soup. Save 1/4 cup for drizzling!
- 1 tbsp fish sauce – Adds that umami depth. Or sub in soy sauce if keeping it vegetarian.
Optional Garnishes:
- Crispy fried shallots (they add crunch and salt)
- Thinly sliced red chili (if you like a little heat)
- Fresh cilantro leaves
- Pan-fried roti (seriously, dunking is not optional)
Looking for more cozy soup inspiration? Try my Easy Lemon Chicken Soup or Old-Fashioned Beef Stew.
How to Make Thai Coconut Pumpkin Soup (Step-by-Step)
his step-by-step guide walks you through making Thai Coconut Pumpkin Soup from scratch—so you never have to wonder “What do I do next?” It’s designed with busy cooks in mind: clear, approachable, and packed with helpful tips.
So grab your pot and let’s simmer something sensational.
Step 1: Sauté the Onion and Garlic
Start by heating 2 tablespoons of vegetable oil in a large, heavy-based pot over medium-high heat. Once the oil shimmers, toss in 1 diced brown onion and 2 minced garlic cloves. Cook for about 2 minutes, stirring occasionally, until the onion turns translucent and the garlic smells sweet and savory—not burnt.
Pro Tip: Sautéing your aromatics properly creates the flavor base. Rushing this step can lead to a flat-tasting soup.
Step 2: Stir in the Thai Red Curry Paste
Next, add 3 tablespoons of Thai red curry paste to the pot. I always recommend Maesri brand for its depth and authentic Thai flavor—it’s my go-to in this Easy Thai Chicken Soup too.
Let the paste cook for 2 full minutes, stirring constantly. This helps “wake up” the spices and oils in the curry paste, which makes a noticeable difference in the finished soup’s taste.
Need a milder option? Cut back to 2 tablespoons or check out these ingredient substitution tips for flavor adjustments.
Step 3: Add the Pumpkin and Coat It Well
Now it’s time for the star of the show: the pumpkin (or butternut squash, if that’s what you’ve got on hand). You’ll need about 3.6 pounds whole, peeled and diced into 1.2-inch chunks (about 2.6 lbs peeled).
Add the chopped pumpkin to the pot and stir everything together for 2 minutes. Your goal here is to coat the pumpkin thoroughly in that rich, spicy mixture from Step 2.
Tip for prepping squash safely: If you’re unsure how to handle tough-skinned veggies, you’ll love our step-by-step pumpkin prep guide.
Step 4: Simmer the Soup
Pour in 2½ cups of vegetable broth, the remaining coconut milk (save **¼ cup for garnish later!), and 1 tablespoon of fish sauce (or soy sauce for a vegetarian option). Give everything a good stir.
Bring the soup to a gentle boil, then reduce the heat to medium and let it simmer for 8–10 minutes, uncovered. The pumpkin should be tender enough to mash with a spoon.
Flavor layering tip: This is where all the components really start melding. Don’t skip the simmer—it’s essential for building depth.
Step 5: Blend Until Velvety Smooth
Once the pumpkin is fork-tender, it’s time to blend. Use a stick blender right in the pot for convenience, or carefully transfer to a high-speed blender in batches. Blend until your soup is perfectly smooth and creamy.
Want extra silky texture? Let the soup cool slightly before blending, and don’t be afraid to blend it for a few extra seconds. It’s worth the effort!
Step 6: Garnish and Serve
Ladle your warm, velvety soup into bowls. Swirl in a drizzle of the reserved ¼ cup of coconut milk for a pretty, marbled finish.
Top with:
- Crispy Asian shallots (a total flavor bomb!)
- Fresh cilantro leaves
- Sliced red chili for heat
- Warm, pan-fried roti or naan (you can find my favorite dunking bread in the Creamy Turkey and Dumplings Soup)
Storage Tips
This soup keeps like a dream:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze flat in bags or in containers for up to 3 months.
- Reheat: Warm gently on the stove or microwave, adding a splash of water or broth if too thick.
FAQs
Can I make this in a slow cooker?
Sure can! Just sauté the aromatics first, then add everything to the slow cooker. Cook on low for 6–7 hours, then blend.
Can I use canned pumpkin?
In a pinch, yes. But the flavor and texture are best with fresh pumpkin or butternut squash.
Is this spicy?
It has a gentle warmth, but it’s not hot. You can always dial it up or down depending on your curry paste and garnishes.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Thai Coconut Pumpkin Soup: A Soul-Warming Bowl That Tastes Like a Hug
- Total Time: 25 minutes
- Yield: 5 servings 1x
Description
This is a brilliant way to turn a classic pumpkin soup into something that tastes more exotic – with very little effort. Think pumpkin soup with Thai Red Curry vibes. It’s so good!
Ingredients
- 2 tbsp vegetable oil (or other oil)
- 1 brown onion, diced
- 2 garlic cloves, finely minced
- 3 tbsp Thai red curry paste (Maesri recommended)
- 1.8kg/3.6 lb pumpkin or butternut squash – peeled, deseeded, chopped into 3cm chunks (~1.3kg/2.6 lb usable)
- 2 1/2 cups vegetable stock, salt reduced (or chicken stock)
- 400ml/14 oz (1 can) coconut milk, full fat
- 1 tbsp fish sauce (or light/regular soy sauce)
- Optional Garnishes:
- Crispy Asian shallots
- Red cayenne pepper, finely sliced
- Fresh coriander leaves
- Roti, frozen and pan fried for dunking
Instructions
1. Heat oil in a large heavy-based pot over medium-high heat. Add onion and garlic, cook for 2 minutes until soft.
2. Add curry paste and cook for 2 minutes.
3. Add pumpkin and stir to coat in the flavors for around 2 minutes.
4. Set aside 1/4 cup of the coconut milk for garnish. Add stock, remaining coconut milk, and fish sauce. Bring to a simmer, then reduce heat to medium and simmer for 8 minutes until pumpkin is soft.
5. Use a stick blender to blitz until smooth.
6. Serve topped with garnishes and roti for dunking. Enjoy!
Notes
Use a good quality Thai red curry paste for the best flavor—Maesri brand is highly recommended.
Coconut milk should be at least 85% coconut for richness—Ayam brand is a great choice.
If using soy sauce instead of fish sauce, the soup will still taste great, just slightly less traditional.
Crispy fried shallots and roti take this soup to another level—don’t skip them if you can help it!
Leftovers keep in the fridge for 4 days or freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Mains, Soups
- Method: Stovetop
- Cuisine: Asian, Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 302
- Sugar: 10g
- Sodium: 767mg
- Fat: 23g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0.02g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: thai, pumpkin soup, coconut, red curry, easy, vegetarian option
