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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Thai Pumpkin Soup

[heart_this] · Oct 28, 2014 · 26 Comments

Thai Pumpkin Soup

A tasty Thai inspired pumpkin and coconut soup that that takes less than 15 minutes to make!

One of my favourite ways to enjoy pumpkin has to be in this tasty Thai pumpkin soup that literally comes together in less than 15 minutes! I first posted this recipe a few years ago so the photo was a bit dated and with all of the fresh pumpkins around it was the perfect opportunity to update the photos along with the recipe! This recipe really only has the four main ingredients, the red curry paste, broth, coconut milk and pumpkin puree along with some seasonings including fish sauce, sugar and lime juice. These seasonings are there to create a perfect balance of salty, sweet and sour along with the spicy aspect from the curry paste itself! Canned pumpkin puree is really convenient for this soup (and it allows you to make it year round) but you can also use homemade pumpkin puree or even raw pumpkin where you would simply add diced pumpkin to the broth and coconut milk and simmer until tender, about 15-20 minutes. This soup works both as a starter or side and as a meal and you can easily add things like chicken, noodles, tofu, veggies, etc. The next time you are thinking about making soup, don’t reach for the canned stuff, this soup only takes a few minutes more and it is so much better!

Thai Pumpkin Soup
Thai Pumpkin Soup
Try adding peanut butter! It takes this Thai pumpkin soup to whole new levels of tasty goodness!

Thai Pumpkin Soup

Thai Pumpkin Soup

Thai Pumpkin Soup

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 4

A tasty Thai inspired pumpkin and coconut soup that that takes less than 15 minutes to make!

ingredients
  • 2 tablespoons red curry paste
  • 2 cups chicken broth or vegetable broth
  • 1 (14 ounce) can coconut milk
  • 2 (15 ounce) cans pumpkin puree or 4 cups homemade pumpkin puree
  • 2 tablespoons fish sauce or soy sauce
  • 2 tablespoons palm sugar or brown sugar
  • 2 tablespoons lime juice (~1 lime)
directions
  1. Heat a large saucepan over medium heat, add the curry paste and cook, stirring, until fragrant, about a minute.
  2. Add the broth, coconut milk, pumpkin puree, fish sauce, palm sugar and lime juice, bring to a boil, reduce the heat and let simmer for 5 minutes.
Note: If you want to start with raw pumpkin, get two small 3 pound pumpkins, peel them, seed them, cut them into 1 inch cubes, add to the coconut milk and broth and simmer, covered, until tender, about 15-20 minutes, before pureeing.
Option: Use another sweet winter squash like butternut squash or kabocha instead of pumpkin.
Option: Add 1/4 cup peanut butter! Try it, you’ll love it!
Nutrition Facts: Calories 308, Fat 22g (Saturated 19g, Trans 0), Cholesterol 0, Sodium 749mg, Carbs 29g (Fiber 7g, Sugars 13g), Protein 5g

Nutrition by: Nutritional facts powered by Edamam
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Curry, Food, Gluten-free, Pumpkin, Recipe, Soup, Thai, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Dani Spies says

    November 9, 2007 at 1:51 pm

    I am a big fan of simple and this recipe takes the cake;) I wonder if I could get away with canned pumpkin…what do you think?
    By the way, I made the pork again and was able to snap a picture this time so I’ll be posting it soon!

    Reply
  2. Peter M says

    November 9, 2007 at 2:58 pm

    Great fusion ingredients in this soup, good on ya.

    Reply
  3. divajoni says

    November 9, 2007 at 5:05 pm

    i love pumpkin soup AND thai flavour… this looks awesome. i really enjoy your site… keep up the good work! 🙂

    Reply
  4. Deborah says

    November 9, 2007 at 5:25 pm

    Yum! Sounds delicious!

    Reply
  5. Cynthia says

    November 10, 2007 at 12:41 am

    I love pumpkin soup but have never had it with Thai flavours. Gotta try it.

    Reply
  6. Pam says

    November 16, 2007 at 12:21 am

    This looks perfect! I love thai curry paste and using it in a pumpkin soup sounds just right. And you definitely can’t beat how simple it is. I am bookmarking this!

    Reply
  7. Katrina @ Warm Vanilla Sugar says

    October 28, 2014 at 12:05 pm

    This soup is calling to me. I love those flavours!

    Reply
  8. We Are Not Martha says

    October 28, 2014 at 12:47 pm

    Oooh some of my favorite things together in a beautifully colored soup!

    Sues

    Reply
  9. Kari Lindsay says

    October 28, 2014 at 12:53 pm

    I just tried pumpkin soup from the supermarket…bleck! This is so much more satisfying, love the Thai flavors that you used Kevin!

    Reply
  10. bellini says

    October 28, 2014 at 1:39 pm

    Heartwarming is the first word that comes to mind Kevin. Once the temperature drops we all need soup in our lives.

    Reply
  11. Allie BakingAMoment says

    October 28, 2014 at 8:12 pm

    So in love with the flavors here, Kevin!

    Reply
  12. Ann says

    October 28, 2014 at 11:40 pm

    Love the ease as much as I love the flavors. Such a gorgeous, delicious bowl of soup!

    Reply
  13. Pamela @ Brooklyn Farm Girl says

    October 29, 2014 at 3:22 am

    Lovely photos and delicious soup! Pumpkin soup is one of my favorites but I love that extra taste you added here! Can't wait to enjoy a big bowl of this on a chilly night!

    Reply
  14. Alice // Hip Foodie Mom says

    October 29, 2014 at 4:03 am

    Kevin, love that you made a Thai pumpkin soup. . everything sounds and looks so delicious!! and love the option of adding peanut butter!! love!!

    Reply
  15. Resep Masakan says

    November 5, 2014 at 10:49 am

    WOW! i love it.. :*

    Reply
  16. Caro Mar says

    November 10, 2014 at 4:03 pm

    Made it yesterday and it was so delicious and simple! Thank you!!

    Reply
  17. Gloria Baker says

    November 28, 2014 at 2:57 pm

    Kevin I love this pumpkin soup! beautiful!!

    Reply
  18. Anonymous says

    November 28, 2014 at 5:14 pm

    BIG HIT at Thanksgiving! Yummm! Just add crackers/croutons/bacon bits for some texture and you're golden! I will be making it again (soon)!

    Reply
  19. Anonymous says

    January 19, 2015 at 3:02 pm

    Simple and good!

    Reply
  20. Unknown says

    October 21, 2016 at 11:00 am

    This was quite bland, especially considering it's Thai inspired. Good bones but I had to add quite a bit to it to make it palatable.

    Reply
  21. kevin says

    October 25, 2016 at 4:14 pm

    Unknown: Did you use a homemade Thai curry paste or a store bough one? If store bought, what brand was it?

    Reply
  22. ****** says

    January 15, 2018 at 9:56 am

    Can you tell me what the white substance drizzled on the top of the soup is?

    Reply
  23. kevin says

    January 15, 2018 at 12:42 pm

    ******: The white drizzle is coconut milk! Enjoy!

    Reply
  24. Nettie says

    September 20, 2018 at 8:43 pm

    This is a keeper. Fast and full of flavour.

    Reply
  25. Missy says

    March 28, 2019 at 9:58 pm

    This soup was so delicious. Adding peanut butter made it taste so much richer. If you like pumpkin soup, try this.

    Reply
  26. Cri says

    October 23, 2020 at 8:39 am

    Just brilliant!
    I used laksa paste and home made pumpkin puree.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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