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Thai Coconut Pumpkin Soup

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Thai Coconut Pumpkin Soup is a creamy, comforting soup made with pumpkin puree, coconut milk, and Thai-inspired spices. It’s a flavorful, warming dish perfect for fall or anytime you crave a rich, aromatic soup.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon red curry paste
  • 3 cups pumpkin puree
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon brown sugar (optional)
  • Salt and pepper to taste
  • Fresh lime juice, to taste
  • Chopped cilantro and chili flakes for garnish (optional)

Instructions

  1. Heat coconut oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
  2. Stir in garlic, ginger, and red curry paste. Cook for 1–2 minutes until fragrant.
  3. Add pumpkin puree, coconut milk, vegetable broth, soy sauce, and brown sugar. Stir to combine.
  4. Bring to a simmer and cook for 10–15 minutes, stirring occasionally.
  5. Use an immersion blender to puree the soup for a smooth texture, or leave it slightly chunky if preferred.
  6. Season with salt, pepper, and a squeeze of fresh lime juice to taste.
  7. Serve hot, garnished with chopped cilantro and chili flakes if desired.

Notes

  • Canned pumpkin works well, or use roasted fresh pumpkin for deeper flavor.
  • Adjust curry paste to control the spice level.
  • Can be made ahead and stored in the fridge for up to 4 days.

Nutrition

Keywords: thai pumpkin soup, coconut milk soup, vegan soup, fall recipes

Find it online: https://yumcove.com/thai-coconut-pumpkin-soup/