Thai Pumpkin Soup Recipe
This Thai Pumpkin Soup is an easy, flavorful blend of pumpkin puree and aromatic Thai seasonings, combined with creamy coconut milk for a comforting and quick-to-make soup. It uses simple, approachable ingredients like red curry paste, garlic powder, ginger, and lemongrass paste, making it perfect for busy weeknights while still delivering an authentic Thai-inspired taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 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
Toppings (Optional)
- 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)
Instructions
- Prepare the aromatics: Heat a large pot over medium heat. Add a small amount of oil if desired, then sauté the chopped onion until soft and translucent, about 5 minutes. This is the flavor base for the soup.
- Add seasonings: Stir in the garlic powder (or fresh garlic if using), Thai red curry paste, ginger paste, and lemongrass paste. Cook for 1-2 minutes, stirring frequently, to release the aromas of the spices and paste without burning.
- Combine pumpkin and broth: Add the pumpkin puree and vegetable broth to the pot, stirring to mix well. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together and the soup to slightly thicken.
- Incorporate coconut milk and finish: Pour in the coconut milk, stirring to integrate it smoothly into the soup. Heat through gently, but avoid boiling vigorously to prevent coconut milk from separating. Taste and adjust seasoning if necessary. Serve hot with optional toppings.
Notes
- Use garlic powder for convenience, but fresh garlic adds a more vibrant flavor if preferred.
- When selecting Thai red curry paste, look for quality brands with authentic ingredients for the best flavor.
- Lemongrass and ginger paste are used for ease but can be substituted with finely minced fresh equivalents if available.
- Store-bought vegetable broth works well, but choose low-sodium versions to control saltiness.
- Canned pumpkin puree is recommended for quick preparation; ensure it contains only pumpkin with no additives.
- Garnishes add texture and flavor layers — fresh herbs and spicy peppers bring brightness and heat.
- This soup stores well and can be made ahead for meal prep; refrigerate and reheat gently.
Keywords: Thai pumpkin soup, quick pumpkin soup, Thai red curry soup, coconut pumpkin soup, easy Thai soup, vegetarian soup
Find it online: https://tastybynova.com/thai-pumpkin-soup-recipe/
