Easy Thai Pumpkin Soup with Coconut Milk

Published: Nov 4, 2024 by Lucy · This post may contain affiliate links · 1 Comment

Say hello to the most delicious, flavour-packed Thai pumpkin soup. The ultimate winter-warming soup is made with roasted pumpkin, red curry paste, garlic, ginger and a swirl of creamy coconut milk.

Introducing your new favourite Asian inspired soup! Creamy and comforting, this dreamy Thai pumpkin curry soup is packed full of flavour and is oh-so-delicious. While I LOVE my classic pumpkin soup recipe, this soup has a subtle spiced twist that is mild enough for the whole family to enjoy.

Aside from tasting AMAZING, this soup is naturally vegan and gluten-free and it only requires a handful of simple ingredients to make. Perfect for a minimal-fuss, minimal-mess dinner when you are short on time!  

This soup also freezes perfectly. Freeze some in portions for whenever you are craving something healthy, cosy and comforting or need a no-fuss dinner in a hurry.  

Add it to your list of favourite quick and easy soups along with chicken and rice soup, creamy zucchini soup and rich tomato soup. Top it with some crunchy croutons, fresh coriander or chilli slices and a swirl of coconut milk for the ultimate indulgence.

Why You’re Going To Love This Recipe

• Quick and easy – ready in less than one hour, and a handful of simple ingredients is all that you need.
• Full of flavour – roasted pumpkin, gently spiced with warming curry, creamy coconut and a touch of lime combine to make the most delicious soup. It will be love at first taste!
• Healthy – this Thai Pumpkin Soup is not only satisfying and ultra-tasty, it’s also good for you!
• Dietary restriction friendly – it’s gluten-free, dairy-free and vegan friendly.
• Freezer-friendly – store a batch (or two) in the freezer for any time you need something quick and comforting.
• Conventional and Thermomix – this recipe can be made conventionally or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.

What You Need

To make this Thai pumpkin coconut curry soup, you will need:

Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

• Pumpkin – use any type of pumpkin or butternut squash. Roasting the pumpkin gives this soup the ultimate flavour!
• Olive oil – to sauté the flavour-base ingredients. You can also use coconut oil or vegetable oil, if preferred.
• Salt and pepper – to season.
• Onion, garlic and ginger – are used as the flavour base of the soup. I used minced garlic and ginger for convenience and to save time, but you can use fresh if preferred.
• Red curry paste – to add gentle warmth and fragrance. Alternatively, use yellow or green curry paste, whichever you have on hand. Red curry paste can be found in supermarkets and Asian grocers. Or you can make your own and store it in the fridge or freezer.
• Vegetable stock – store bought liquid stock is a convenient pantry staple
  these days. Use a good quality brand, such as Campbell’s Vegetable Stock, which is all natural ingredients and no preservatives.
• Coconut milk – I use regular, full-fat coconut milk for creaminess, but low-fat coconut milk can also be used. Or swap for regular cream; but be sure to choose a cream that won’t curdle when heated. Coconut cream can also be used. The taste is similar, but coconut cream has a higher fat content and is thicker than coconut milk.
• Lime juice – from one lime, approx. one tablespoon.
• Fresh coriander to serve – optional.

Equipment Required

For this easy Thai pumpkin soup with coconut milk you need:

• Baking tray – to roast the pumpkin on.
• Large saucepan.
• Food processor – stick blender or Thermomix.

Step By Step Instructions

There’s nothing complicated about this Thai Pumpkin Soup recipe! Everything comes together in one pot and you won’t believe how little effort you will need for maximum flavour!

Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 – Roast The Pumpkin

Preheat the oven to 180 degrees celsius (fan forced).

Cut the pumpkin into pieces (remove the seeds and skin) and place onto a large flat baking tray (approximately 30cm x 40cm).

Drizzle with olive oil and season with salt and pepper.

Bake for 35-40 minutes or until the pumpkin is soft.

Step 2 – Saute The Spicy Flavourings

Heat a little extra olive oil in a large saucepan over medium heat. 

Saute the onion until translucent and soft.

Add the minced garlic, ginger, red curry paste and cook for 1-2 minutes until fragrant.

Step 3 – Add Roasted Pumpkin And Stock

Add the roasted pumpkin and liquid vegetable stock to the saucepan.

Bring this to a simmer.

Allow to cool slightly before pureeing in a food processor or with a stick blender.

Step 4 – Add Coconut Milk And Lime

Add the coconut milk and lime juice to the pot.

Heat the soup until it is just simmering.

Serve with fresh coriander (optional).

Expert Tips

• Pumpkin – use any type of pumpkin or butternut squash. Roasting the pumpkin gives this soup the ultimate flavour.
• Red Curry Paste – to add gentle warmth and fragrance. Alternatively, use yellow or green curry paste, whichever you have on hand. Red curry paste can be found in supermarkets and Asian grocers, or you can make your own and store it in the fridge or freezer.
• Coconut cream can be used instead of coconut milk. The coconut cream has a higher fat content and is thicker than coconut milk. Use whichever you prefer.
• To adjust the ‘heat’ – whilst the curry paste adds a warming flavour, it is not spicy.
  • To make it milder, you can start with 2 tablespoons of red curry paste and add more to taste. Additionally, you can add more vegetable stock or coconut milk to make it milder.
  • To make it spicier, add more curry paste and a little chilli powder, along with some sliced red chillies.
• Allow soup to cool slightly before blending to avoid burns from any splashes.
• For a thinner soup – add more liquid, either stock or coconut milk.
• Serve Thai pumpkin soup with coconut milk piping hot with your choice of toppings or sides – see below for suggestions.
• Store – soup can be stored in an airtight container in the fridge for up to 5 days.
• Freeze – this soup can be frozen for up to 3 months. Freeze either in one container or in individual serves. To thaw, leave the soup in the fridge overnight and then reheat it gently in the microwave or on the stovetop until steaming hot.

What To Serve With Thai Pumpkin Soup

Thai pumpkin soup with coconut milk is ultra-comforting and delicious on its own, but pairs beautifully with any of these additional toppings and accompaniments:

• Toasted pepitas (pumpkin seeds) – add a lovely crunch and earthy flavour. Or use any of your favourite toasted nuts.
• Fresh coriander – adds a yummy, fresh flavour that beautifully complements the curry notes.
• Lime wedges – lime juice is added to the soup, but keep some wedges spare for squeezing!
• Sliced red chilli or a drizzle of chilli oil – to add a little extra heat.
• Crusty bread – add some thick slices of your favourite crusty bread, for dipping.
• Add some protein – if you would like to add some protein to this soup, some poached chicken, prawns or tofu would be absolutely delicious.

FAQs

For some more warming and cosy soup recipes, check out these reader favourites!

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Thai Pumpkin Soup with Coconut Milk

You’ll love how easy it is to make this heavenly Thai pumpkin soup. The ultimate winter-warmer, it is packed full of roasted pumpkin, cosy and comforting curry flavour and a swirl of creamy coconut milk. And it can be on the table in less than under 1 hour!

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Course: Dinner, Lunch

Cuisine: Asian, Soup

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 serves

Calories: 363kcal

Author: Lucy – Bake Play Smile

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 180 degrees celsius (fan forced).Cut the pumpkin into pieces (remove the seeds and skin) and place onto a large flat baking tray (approximately 30cm x 40cm).Drizzle with 2 tbs olive oil and season with salt and pepper. Bake for 35-40 minutes or until the pumpkin is soft.

• Meanwhile, heat 1 tbs olive oil in a large saucepan over medium heat. 

• Saute the onion until translucent and soft. Add the minced garlic, ginger, red curry paste and cook for 1-2 minutes. If using a Thermomix: Place the onion into the Thermomix bowl and chop for 5 seconds, Speed 6. Scrape down the sides of the bowl. Add the olive oil, minced garlic, minced ginger and red curry paste and saute for 3 minutes, 100 degrees, Speed 1. 
• Add the roasted pumpkin and liquid vegetable stock. Bring to a simmer. Allow to cool slightly before pureeing in a food processor or with a stick blender. If using a Thermomix: Add the roasted pumpkin and liquid vegetable stock and cook for 5 minutes, 100 degrees, Speed 1 (place the splatter guard or rice basket over the MC hole to avoid any splashes. Allow to cool slightly before pureeing by very slowly increasing to Speed 9 (see notes). 
• Add the coconut milk and lime juice and heat until just simmering.If using a Thermomix: Add the coconut milk and lime juice and cook for a further 5 minutes, 100 degrees, Speed 1 

• Serve with fresh coriander (optional).

Notes

RECIPES NOTES & TIPS:
INGREDIENTS:

• Pumpkin – use any type of pumpkin or butternut squash. Roasting the pumpkin gives this soup the ultimate flavour.
• Red Curry Paste – to add gentle warmth and fragrance. Alternatively, use yellow or green curry paste, whichever you have on hand. Red curry paste can be found in supermarkets and Asian grocers, or you can make your own and store it in the fridge or freezer.
• Coconut cream can be used instead of coconut milk. The coconut cream has a higher fat content and is thicker than coconut milk. Use whichever you prefer.

OTHER RECIPE TIPS:

• Allow soup to cool slightly before blending to avoid burns from any splashes.
• A standing blender or Thermomix – will give a finer puree than using a stick blender, but both will do the job.
• For a thinner soup – add more liquid, either stock or coconut milk.
• This soup is mild enough for the whole family to enjoy. While the curry paste adds warming flavour, it is not spicy. To make it milder, you can start with 2 tablespoons of red curry paste and add more to taste. Additionally, you can add more vegetable stock or coconut milk to make it milder. To make it spicier, add more curry paste and a little chilli powder, along with some sliced red chillies.
• Storing – keep leftovers in a good-quality, airtight container in the fridge for up to 5 days.
• Freezing – this soup can be frozen for up to 3 months. Allow the soup to cool completely then freeze either a whole batch or in separate, individual serves in airtight containers. Label the containers with the date to keep track of the expiry. To thaw, leave the soup in the fridge overnight and then reheat it gently in the microwave or on the stovetop until steaming hot.

THERMOMIX SPECIFIC NOTES:

• Do not exceed the max line – at any stage during cooking. Add slightly less pumpkin and stock if you are over the line. 
• When pureeing the soup, allow it to cool slightly and then very slowly increase to Speed 9. If the machine starts to shake or splutter, turn it down to Speed 1 and increase even more slowly.

Nutrition

Calories: 363kcal | Carbohydrates: 45g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 493mg | Potassium: 1347mg | Fiber: 7g | Sugar: 10g | Vitamin A: 36865IU | Vitamin C: 73mg | Calcium: 189mg | Iron: 5mg