Name: Thai Coconut Pumpkin Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 tbsp vegetable 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, and chopped into 3cm/1.2″ chunks (~1.3 kg/2.6 lb); 2 1/2 cups vegetable stock, salt reduced (or chicken stock); 400ml/14 oz (1 can) coconut milk, full fat; 1 tbsp fish sauce (substitute light or regular soy sauce); Crispy Asian shallots; Red cayenne pepper, finely sliced; Fresh coriander leaves; Roti, frozen, pan-fried (optional)

Jump to Recipe

If there’s one thing my friends and family regularly ask me to make as soon as sweater weather hits, it’s this fragrant, comforting bowl of Thai Coconut Pumpkin Soup. This soup is like a cozy hug: sweet roasted pumpkin blended with creamy coconut milk, sparked by a touch of Thai red curry and finished with vibrant garnishes that make it absolutely irresistible. Whether you’re after a simple weeknight dinner or a show-stopping starter for friends, Thai Coconut Pumpkin Soup will warm you through and through every single time.

Thai Coconut Pumpkin Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Thai Coconut Pumpkin Soup is how simple, fresh ingredients come together to create an explosion of flavor and color. Each item is essential for building the soup’s savory-sweet foundation and signature silkiness.

Vegetable oil: Just enough to sauté the aromatics and build the base flavor without overpowering the soup.
Brown onion, diced: Adds wonderful natural sweetness and depth as it softens.
Garlic cloves, finely minced: Gives the soup a nuanced, savory warmth that’s unmistakably comforting.
Thai red curry paste (3 tbsp): This is where that crave-worthy Thai flavor shines; Maesri brand is a personal favorite for authentic taste and heat.
Pumpkin or butternut squash (1.8kg/3.6lb): The hero ingredient, full of sweetness and vibrant color—make sure to peel, deseed, and chop into chunks for quicker cooking.
Vegetable stock (2 1/2 cups): Go for salt-reduced so you have better control over seasoning, but chicken stock works beautifully too.
Coconut milk (400ml can, full fat): Makes the soup rich, luscious, and ultra-creamy—don’t skimp on quality here!
Fish sauce (1 tbsp): Delivers depth and that elusive, savory umami; if you’re vegetarian, light soy sauce is a great substitute.
Crispy Asian shallots: These bring a gorgeous crunch and a salty note for the final garnish—don’t skip them if you want restaurant vibes.
Red cayenne pepper, finely sliced: A fiery pop of color and heat; add as much or as little as your spice tolerance allows.
Fresh coriander leaves: Their clean, herbal brightness balances the creamy and spicy flavors wonderfully.
Roti (flaky, frozen, pan-fried): The ultimate partner for this soup—trust me, dunking hot, crisp roti is what dreams are made of!

How to Make Thai Coconut Pumpkin Soup

Step 1: Sauté the Aromatics

Start by heating your vegetable oil in a large, heavy-based pot over medium-high heat. Toss in that diced brown onion and minced garlic, and cook them until fragrant and slightly softened, about two minutes. You’ll know it’s ready when your kitchen starts to smell irresistible and the onions go translucent—that’s the base for all that flavor to come.

Step 2: Add the Curry Paste

Spoon in your Thai red curry paste and let it fry with the onions and garlic. Stir for around two minutes; you want the paste to release its oils and get deeply aromatic, infusing the kitchen with notes of lemongrass and spice. This step is where the soul of the soup is born, so let the paste fully bloom in the heat.

Step 3: Incorporate the Pumpkin

Pour in those gorgeous pumpkin cubes (or butternut squash, if you prefer) and give everything a thorough stir. Coating the pumpkin in the curry mixture helps toasty flavors develop and ensures every bite will be loaded with Thai warmth. Let it cook for about two minutes to absorb the spices.

Step 4: Simmer with Coconut Milk and Stock

Set aside about a quarter cup of coconut milk for that fancy final drizzle. Tip in the rest of your coconut milk, vegetable stock, and fish sauce. Bring the pot up to a gentle simmer, then lower the heat and let everything bubble away for about eight minutes, just until the pumpkin is completely tender. This is where the soup transforms, going from chunky to creamy in no time.

Step 5: Blend Until Silky Smooth

Take out your stick blender and blitz the soup right in the pot until it’s utterly smooth and creamy. If you prefer, a countertop blender works too—but be careful with hot liquids. The result should be a velvety, golden soup that looks and tastes like pure comfort.

Step 6: Serve and Garnish

Ladle the soup into bowls, swirl over that reserved coconut milk, and finish with crispy Asian shallots, sliced red cayenne pepper, and plenty of fresh coriander leaves. For the ultimate experience, pan-fry some flaky roti and serve alongside for dunking—your tastebuds will thank you!

How to Serve Thai Coconut Pumpkin Soup

Garnishes

The right garnishes can turn your Thai Coconut Pumpkin Soup from simple into sensational. I love a lavish scatter of crispy Asian shallots on top for crunch, a swirl of creamy coconut milk for contrast, fresh coriander leaves for vibrancy, and thin slices of red cayenne for a little kick and color. Each one adds personality and elevates the dining experience with every spoonful.

Side Dishes

You can definitely enjoy this soup solo, but my favorite way is with hot, flaky roti for dipping—there is just no comparison. If you want to bulk up the meal, serve it with a Thai-inspired salad, jasmine rice, or simple grilled chicken skewers. The flavors of the soup pair beautifully with dishes that are crisp, fresh, or lightly spiced.

Creative Ways to Present

If you want to impress, serve your Thai Coconut Pumpkin Soup in small pumpkins or squash halves for a fun, seasonal touch. Mini cups work brilliantly for parties, or try swirling different toppings—like chili oil, toasted sesame seeds, or even a handful of roasted peanuts—for added flavor and flair. Edible flowers or microgreens are another gorgeous, unexpected garnish.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Thai Coconut Pumpkin Soup (lucky you!), simply let it cool to room temperature, then transfer it to an airtight container. Stored in the refrigerator, the soup will stay fresh and delicious for up to four days. The flavors actually deepen overnight, making reheated servings even more satisfying.

Freezing

This soup freezes beautifully, so it’s perfect for meal prep. Pour the cooled soup into freezer-safe containers or heavy zip-lock bags, leaving a little space for expansion. Label and freeze for up to three months. When you’re ready to enjoy, thaw it overnight in the fridge for the best texture and taste.

Reheating

To reheat, gently warm the Thai Coconut Pumpkin Soup in a saucepan over medium-low heat, stirring occasionally until steaming hot. If the soup thickens a bit in the fridge or freezer, just add a splash of water or stock to loosen it up. Avoid boiling, so the coconut milk stays creamy and doesn’t separate.

FAQs

Is there a substitute for fish sauce?

Absolutely! If you’re vegetarian or simply don’t have fish sauce on hand, light or regular soy sauce works as a terrific substitute, still bringing that important savory depth to the Thai Coconut Pumpkin Soup without any seafood notes.

Can I use canned pumpkin instead of fresh?

While fresh pumpkin or butternut squash is ideal for the best flavor and texture, you can use canned pumpkin in a pinch. Just note the soup may be a bit smoother and less chunky, and you might need to adjust the amount of stock to prevent it from being too thin.

How spicy is this soup?

This Thai Coconut Pumpkin Soup has a gentle, warming heat thanks to the red curry paste, but the spice level stays mellow if you avoid extra chili. For more heat, simply add extra cayenne pepper or another spoonful of curry paste to taste.

What’s the best way to peel and chop a pumpkin?

Carefully! Use a large, sharp knife to cut off both ends, then slice it in half. Scoop out the seeds, use a sturdy peeler to remove the skin, and chop into manageable cubes. Butternut squash is often a little easier to handle if you’re new to prepping pumpkins.

Can I make this soup vegan?

Yes! Simply use vegetable stock, swap out fish sauce for light soy sauce, and double-check your curry paste ingredients. The result will be just as creamy and bursting with delicious Thai flavor, totally plant-based.

Final Thoughts

I hope this recipe inspires you to grab a spoon and dive into a bowl of homemade Thai Coconut Pumpkin Soup. There’s just nothing like the creamy warmth and bold, comforting flavors of this dish to make any day feel truly special. If you give it a try, I’d love to hear how you make it your own!

Thai Coconut Pumpkin Soup Recipe

★★★★★

5.2 from 27 reviews

Author: Jack
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Thai Coconut Pumpkin Soup is a creamy and flavorful dish that combines the sweetness of pumpkin with the richness of coconut milk and the bold flavors of Thai red curry paste. Topped with crispy shallots and fresh herbs, it’s a comforting and satisfying soup perfect for any occasion.

Instructions

Sauté: Heat oil in a large heavy-based pot over medium-high heat. Add onion and garlic, cook for 2 minutes until soft.
Add curry paste: Cook for 2 minutes.
Add pumpkin: Stir to coat in the flavors for around 2 minutes.
Simmer 8 minutes: Set aside 1/4 cup 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 the pumpkin is soft.
Blitz: Use a stick blender to blend the soup until smooth.
Serve: Top with garnishes and serve with roti. Enjoy!