Name: Thai Pumpkin Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 medium onion, chopped; 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced); 1 tablespoon Thai red curry paste; 1 teaspoon ginger paste; 1 teaspoon lemongrass paste; 1 can (15 oz) pumpkin puree; 4 cups vegetable broth; 1 can (13.5 oz) full-fat coconut milk, unsweetened; Fresh cilantro leaves, for garnish; Sliced green onions (scallions); Slices of hot chile peppers (jalapenos, fresnos, Thai bird chilies, or habaneros); Crushed red pepper flakes or Aleppo pepper; Sunflower seeds or pepitas (roasted if preferred)

Introduction

Thai Pumpkin Soup is a creamy, comforting dish that brings together the warmth of pumpkin with the bold flavors of Thai cuisine. Perfect for a quick dinner, this soup is easy to make using a few thoughtfully chosen ingredients and pantry staples. It’s a flavorful way to enjoy a seasonal favorite with minimal fuss.

The image shows three white bowls filled with a smooth, creamy orange soup. Each bowl is topped with different garnishes: one has thin slices of green onion and chopped herbs, another has a few small slices of red chili and red pepper flakes, while the last one is sprinkled with toasted pumpkin seeds and chopped herbs. The bowls are placed on a white marbled surface, with two small white pieces of flatbread near the top right bowl. Three silver spoons are visible in the lower right corner on the marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon vegetable oil

1 medium onion, chopped

1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)

1 tablespoon Thai red curry paste

1 teaspoon ginger paste

1 teaspoon lemongrass paste

1 (15-ounce) can pumpkin puree (100% pumpkin)

3 cups vegetable broth

1 (13.5-ounce) can full-fat coconut milk, unsweetened

Salt, to taste

Optional toppings: fresh cilantro, sliced green onions, sliced chile peppers, crushed red pepper flakes, roasted pumpkin seeds

Instructions

Step 1: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Step 2: Stir in the garlic powder (or fresh garlic), Thai red curry paste, ginger paste, and lemongrass paste. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.

Step 3: Add the pumpkin puree and vegetable broth to the pot. Stir well to combine and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to meld.

Step 4: Pour in the coconut milk and stir until fully incorporated. Heat through without boiling. Adjust seasoning with salt to taste. Serve hot with your choice of optional toppings.

Tips & Variations

Use garlic powder if handling fresh garlic isn’t your thing; it provides great flavor with less prep.

For a smokier depth, lightly roast fresh pumpkin chunks before pureeing if you prefer homemade puree.

Adjust the amount of red curry paste depending on your spice preference.

Top with fresh Thai basil instead of cilantro for a different herbal note.

For added protein, stir in cooked chickpeas or shredded chicken before serving.

FAQs

Can I use fresh garlic instead of garlic powder?

Yes, you can substitute 2 cloves of minced fresh garlic for 1 teaspoon of garlic powder. Add the fresh garlic along with the onion in step 1 to mellow its flavor.

Is canned pumpkin puree the same as pumpkin pie filling?

No, use pure pumpkin puree with no added spices or sugars. Pumpkin pie filling contains added ingredients that can alter the flavor and texture of the soup.