Thai Pumpkin Soup with Coconut Milk – Creamy, Cozy, and Full of Thai Flavors
A silky Thai pumpkin soup with coconut milk — creamy, comforting, and perfectly spiced for a cozy meal in under 30 minutes.
Affiliate Disclaimer: This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you.
There’s something truly magical about a bowl of Thai Pumpkin Soup with Coconut Milk — creamy, aromatic, and just the right amount of spicy. This soup blends the sweetness of pumpkin with the richness of coconut milk and a touch of red curry paste for a flavor that’s both cozy and vibrant.
I still remember the first time I tried pumpkin soup in Thailand — it was at a little café hidden between busy streets. The air smelled like lemongrass and chili, and the soup arrived steaming hot, topped with a swirl of coconut cream. I was instantly hooked. Back home, I recreated it with a few tweaks to make it easy, quick, and just as comforting.
Kitchen Hacks
Use canned pumpkin puree if you want to save time — it’s just as creamy and flavorful. Always shake your can of coconut milk before opening to mix the fat and liquid evenly. If you’re craving a stronger Thai kick, stir in a bit more red curry paste or even some freshly grated ginger for a deeper aroma.
Why You’ll Love This Recipe
- It’s quick, simple, and packed with flavor.
- Naturally dairy-free and gluten-free.
- Creamy texture with a warm, spicy aroma.
- Perfect for cozy nights or easy meal prep lunches.
Thai Pumpkin Soup with Coconut Milk – Creamy, Cozy, and Full of Thai Flavors
Course: SoupsCuisine: ThaiDifficulty: Easy4
servings10
minutes20
minutes250
kcalIngredients
2 tbsp coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp Thai red curry paste
2 cups pumpkin puree (fresh or canned)
2 cups vegetable or chicken broth
1 can (400ml) coconut milk
1 tbsp fish sauce (optional)
1 tsp brown sugar
Juice of 1 lime
Salt and pepper to taste
Fresh coriander and chili flakes, for garnish
Directions
- Melt the coconut oil in a large pot over medium heat, then sauté the onion until it becomes soft and translucent.
- Next, stir in the garlic and red curry paste, letting them cook for about 30 seconds until fragrant.
- Add the pumpkin puree and mix well to coat it with the curry base, allowing the flavors to develop.
- Gradually pour in the broth while stirring continuously to create a smooth consistency.
- Bring the soup to a gentle simmer and cook for about 10 minutes so the flavors can meld beautifully.
- After that, pour in the coconut milk, followed by the fish sauce, brown sugar, salt, and pepper. Stir well.
- Let the soup simmer for another 5–7 minutes, stirring occasionally until everything is creamy and rich.
- Remove from heat and blend the soup using an immersion blender until silky smooth.
- Finally, stir in lime juice before serving, then taste and adjust seasoning as needed.
Serving Suggestions / Variations
Serve with a drizzle of coconut cream, toasted pumpkin seeds, or fresh coriander on top. You can also enjoy it with crusty bread or jasmine rice for a heartier meal. For a vegan version, skip the fish sauce and add a splash of soy sauce instead.
Final Thoughts
This Thai Pumpkin Soup with Coconut Milk is proof that comfort food doesn’t have to be complicated. It’s simple to make, beautifully fragrant, and always a crowd-pleaser. Whether you serve it for dinner or pack it for lunch, every spoonful feels like a warm hug.
Related Stories
Try these next:
