Thai Pumpkin Soup
This Thai pumpkin soup balances the natural sweetness of pumpkin with the vibrant heat of Thai curry paste, creating a comforting bowl that's perfect for chilly evenings while still maintaining the exotic flair that makes Thai cuisine so beloved worldwide.
Equipment
- Large Pot
- Immersion Blender or Regular Blender
Ingredients
- 2 pounds pumpkin or butternut squash peeled and cubed (about 4 cups)
- 2 tablespoons coconut oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2-3 tablespoons Thai red curry paste adjust to taste
- 1 can coconut milk full-fat for creamier texture (14 oz/400ml)
- 2 cups vegetable broth
- 2 tablespoons fish sauce use soy sauce for vegetarian option
- 1 tablespoon lime juice
- 1 tablespoon brown sugar or palm sugar
- salt to taste
For Garnish
- fresh cilantro chopped
- toasted pumpkin seeds
- red chili slices optional
Instructions
- Cut the pumpkin in half and remove all seeds. Peel the skin using a sharp vegetable peeler or knife, then cut into 1-inch cubes. Pro tip: Microwave the whole pumpkin for 2-3 minutes before cutting to soften the skin.
- Heat coconut oil in a large pot over medium heat. Add diced onions and cook until translucent, about 3-4 minutes.
- Add minced garlic and grated ginger, cooking for 30-60 seconds until fragrant. Immediately incorporate the Thai red curry paste and stir continuously for 1-2 minutes.
- Add the pumpkin cubes to the pot, stirring to coat with the curry mixture. Allow to cook for 2-3 minutes, letting the edges slightly caramelize.
- Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer until the pumpkin is fork-tender, approximately 15-20 minutes.
- Once the pumpkin is tender, remove from heat and let cool slightly. Use an immersion blender to puree until silky smooth, or transfer in batches to a traditional blender (remembering to vent for steam).
- Return the soup to low heat if using a traditional blender. Stir in the coconut milk, fish sauce, lime juice, and sugar. Gently warm through without boiling.
- Taste and adjust the seasonings – add more curry paste for heat, lime for brightness, or sugar for sweetness. Ladle into bowls and garnish with fresh cilantro, toasted pumpkin seeds, and chili slices if desired.
Notes
Butternut squash works perfectly if pumpkin isn't available. For a lighter version, use light coconut milk, though you'll sacrifice some creaminess. Vegans can replace fish sauce with soy sauce or tamari for that umami depth without compromising the authentic flavor profile.
This soup keeps in the refrigerator for up to 4 days and can be frozen for up to 3 months. The flavor actually improves after 24 hours as the spices continue to meld.
For meal prep convenience, freeze individual portions in silicone muffin trays, then transfer the frozen pucks to freezer bags for space-efficient storage and easy portioning.
Nutrition
Calories: 210kcalCarbohydrates: 18gProtein: 3gFat: 16gSodium: 620mgFiber: 3gSugar: 8g
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