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!
Try adding peanut butter! It takes this Thai pumpkin soup to whole new levels of tasty goodness!
Thai Pumpkin Soup
A tasty Thai inspired pumpkin and coconut soup that that takes less than 15 minutes to make!
- 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)
- Heat a large saucepan over medium heat, add the curry paste and cook, stirring, until fragrant, about a minute.
- 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.
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!
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Dani Spies says
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!
Peter M says
Great fusion ingredients in this soup, good on ya.
i love pumpkin soup AND thai flavour… this looks awesome. i really enjoy your site… keep up the good work! 🙂
Yum! Sounds delicious!
I love pumpkin soup but have never had it with Thai flavours. Gotta try it.
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!
Katrina @ Warm Vanilla Sugar says
This soup is calling to me. I love those flavours!
We Are Not Martha says
Oooh some of my favorite things together in a beautifully colored soup!
Kari Lindsay says
I just tried pumpkin soup from the supermarket…bleck! This is so much more satisfying, love the Thai flavors that you used Kevin!
Heartwarming is the first word that comes to mind Kevin. Once the temperature drops we all need soup in our lives.
Allie BakingAMoment says
So in love with the flavors here, Kevin!
Love the ease as much as I love the flavors. Such a gorgeous, delicious bowl of soup!
Pamela @ Brooklyn Farm Girl says
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!
Alice // Hip Foodie Mom says
Kevin, love that you made a Thai pumpkin soup. . everything sounds and looks so delicious!! and love the option of adding peanut butter!! love!!
Resep Masakan says
WOW! i love it.. :*
Caro Mar says
Made it yesterday and it was so delicious and simple! Thank you!!
Gloria Baker says
Kevin I love this pumpkin soup! beautiful!!
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)!
Simple and good!
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.
Unknown: Did you use a homemade Thai curry paste or a store bough one? If store bought, what brand was it?
Can you tell me what the white substance drizzled on the top of the soup is?
******: The white drizzle is coconut milk! Enjoy!
This is a keeper. Fast and full of flavour.
This soup was so delicious. Adding peanut butter made it taste so much richer. If you like pumpkin soup, try this.
I used laksa paste and home made pumpkin puree.