Pumpkin Thai Soup

Pumpkin Soup

Warm up your taste buds with this delightful Pumpkin Thai Soup! Combining the comforting flavours of pumpkin with the aromatic spices of Thai cuisine, this soup is a perfect blend of sweetness and spiciness. Whether it’s a chilly evening or a cozy gathering with friends, this soup is sure to please.

Experience a symphony of flavours with our Pumpkin Thai Soup, a fusion of comforting pumpkin with the exotic spices of Thai cuisine. This vibrant soup offers a tantalizing balance of sweetness from the pumpkin and the aromatic heat of Thai red curry paste. Whether you’re seeking warmth on a chilly evening or craving a flavorful twist on a classic soup, this recipe promises to delight your taste buds and transport you to the bustling streets of Thailand with every spoonful.

Pumpkin Thai Soup

Recipe by Subhajit KharaCourse: Food u0026amp; Recipes
Prep time


Cooking time




  • 1 tablespoon coconut oil

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 2 tablespoons Thai red curry paste

  • 4 cups pumpkin puree (canned or homemade)

  • 3 cups vegetable broth

  • 1 can (14 ounces) coconut milk

  • 2 tablespoons soy sauce or tamari

  • 2 tablespoons brown sugar (adjust to taste)

  • Juice of 1 lime

  • Salt and pepper to taste

  • Optional toppings: chopped cilantro, sliced green onions, roasted pumpkin seeds, lime wedges

Making Process:

  • Prepare the Base: Heat the coconut oil in a large pot over medium heat. Add diced onions and sauté until they are soft and translucent, about 5 minutes. Stir in minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  • Add Flavor: Add Thai red curry paste to the pot and stir well to combine with the onion mixture. Cook for 1-2 minutes to release the flavours of the curry paste.
  • Combine Ingredients: Pour in the pumpkin puree and vegetable broth, stirring until everything is well combined. Bring the soup to a gentle simmer and let it cook for about 15-20 minutes, allowing the flavours to meld together.
  • Add Creaminess: Stir in the coconut milk, soy sauce (or tamari), and brown sugar. Let the soup simmer for an additional 5-10 minutes, stirring occasionally.
  • Adjust Seasoning: Squeeze in the juice of one lime and season the soup with salt and pepper to taste. Adjust the sweetness or spiciness by adding more brown sugar or Thai red curry paste if desired.
  • Serve: Ladle the hot Pumpkin Thai Soup into bowls. Garnish with chopped cilantro, sliced green onions, and roasted pumpkin seeds for added texture and flavour. Serve with lime wedges on the side for squeezing over the soup just before eating.