This Spicy Thai Pumpkin Soup is like a warm hug with a little kick.
It’s smooth and creamy from the pumpkin and coconut milk, but the red curry paste and fresh ginger give it a nice heat.
Then, just when you think it’s done, a squeeze of lime brightens it all up. The best part?
It’s all made in one pot and ready in about half an hour. It smells amazing while it cooks and tastes even better in the bowl.
Why I Love This Recipe
I first made this soup after a rainy day grocery run when I stumbled across some gorgeous pumpkins and thought, why not give them a little Thai twist? The combo of smooth pumpkin with warm spices, creamy coconut milk, and a bright splash of lime was an instant hit at my table.
What I love about it:
- Big flavor, low effort – Just a few ingredients and one pot.
- Perfectly balanced – Creamy, spicy, tangy, and slightly sweet.
- Flexible – Works with fresh pumpkin or canned.
- Looks fancy, tastes comforting – Impressive enough for guests, cozy enough for a solo night in.
Servings & Time
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Macros (per serving, based on 4 servings)
- Calories: 230
- Protein: 4g
- Carbs: 22g
- Fat: 14g
- Fiber: 5g
Why This Recipe Works (Quick Science)
- Curry paste + fat = flavor bloom – Sautéing the red curry paste in oil releases its aromatic oils, deepening the flavor.
- Coconut milk for mouthfeel – The fat from coconut milk gives the soup a silky texture that coats your palate.
- Acid balance – Lime juice brightens the flavors and keeps the soup from tasting heavy.
Common Mistakes
- Not cooking the curry paste first – If you skip this, your soup will taste flat.
- Adding lime too early – Heat kills the brightness; add it at the end.
- Too much liquid – Pumpkin soup should be creamy, not watery.
What to Serve With
- Steamed jasmine rice
- Crispy spring rolls
- Thai cucumber salad
- Warm crusty bread (if you want fusion vibes)
What You’ll Need
Ingredients
- 1 tbsp coconut oil
- 2 tbsp red curry paste
- 1 tbsp fresh ginger, minced
- 3 cups pumpkin puree (fresh roasted or canned)
- 2 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- Juice of 1 lime (about 2 tbsp)
- Fresh cilantro, chopped (for garnish)
- Sliced red chili (optional, for garnish)
Tools
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Sharp knife & cutting board
- Measuring spoons & cups
- Immersion blender (or regular blender)
Pro Tips
- Use full-fat coconut milk for best texture.
- Fresh lime juice beats bottled every time.
- Taste as you go – adjust salt, sweetness, or spice at the end.
- If using fresh pumpkin, roast it first for deeper flavor.
- Garnish right before serving so herbs stay fresh and green.
Substitutions & Variations
- Pumpkin → butternut squash or sweet potato.
- Red curry paste → yellow curry paste for milder flavor, or green curry paste for more heat.
- Soy sauce → tamari or fish sauce (if not vegetarian).
- Coconut milk → light coconut milk for fewer calories.
Make Ahead Tips
- Soup can be made up to 3 days ahead and stored in the fridge.
- Add lime juice only when reheating before serving for maximum brightness.
Instructions
Step 1 – Sauté the aromatics
Heat 1 tbsp coconut oil in a large pot over medium heat. Add 2 tbsp red curry paste and 1 tbsp minced fresh ginger. Cook for 2-3 minutes, stirring, until fragrant.
Step 2 – Add pumpkin and broth
Stir in 3 cups pumpkin puree and 2 cups vegetable broth. Mix well so the curry paste blends evenly.
Step 3 – Add coconut milk and seasonings
Pour in 1 can coconut milk, 1 tbsp brown sugar, and 1 tbsp soy sauce. Stir and let simmer for 10 minutes.
Step 4 – Blend until smooth
Turn off the heat. Use an immersion blender to puree the soup until silky smooth.
Step 5 – Add lime and garnish
Stir in juice of 1 lime (about 2 tbsp). Ladle into bowls and garnish with fresh cilantro, chilli flakes, sliced red chili, and delicate swirls of coconut milk on top. Serve hot.
Leftovers & Storage
- Store cooled soup in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove; add a splash of broth if it’s too thick.
- Can be frozen for up to 2 months (without lime juice; add that after thawing).
FAQ
Q: Can I make it less spicy?
Yes – use half the curry paste or swap for yellow curry paste.
Q: Can I use fresh pumpkin?
Absolutely – roast it first, then puree before adding.
Q: What if I don’t have an immersion blender?
Transfer to a regular blender in batches (carefully – it’s hot!).
Final Thoughts
This soup is proof that a simple bowl can be full of bold, beautiful flavor.
Give it a go, tweak it to your liking, and then come back to tell me how it turned out – I’d love to hear your twist on it!