Make this velvety Thai Pumpkin Curry Soup in under 20 minutes using simple ingredients. It is loaded with warm and cozy fall flavors and is super easy to make. This soup is naturally gluten-free, vegan, and dairy-free and the recipe is very customizable.
Here are some more soup recipes that you may like –Instant Pot Cauliflower Soup, Tom Kha Soup, Cream of Mushroom Soup, Chinese Hot, and Sour Soup, Tomato Basil Soup, and Thai Pumpkin Noodle Soup.
About This Recipe
Thai Pumpkin Curry Soup is a delicious Thai-style soup loaded with fall and winter flavors. This one-pot soup is super easy to make and comes together in under 20 minutes.
It is healthy, vegan, naturally gluten-free, and dairy-free and the recipe is customizable which means you can adjust it according to your taste palate.
Spicy, sour, and lightly sweet, this Thai pumpkin soup is comfort-in-a-bowl. Make it this fall for a comforting weeknight meal.
Pumpkin Puree – Use my Homemade Pumpkin Puree or buy canned, both work fine. You can replace pumpkin puree with butternut squash puree too.
Coconut Milk – Full-fat coconut milk renders a nutty flavor to the soup and makes it creamy.
You can also use plain yogurt instead of creamy coconut milk to make the soup nice and creamy.
Oil – I have used light olive oil to make the soup but you can opt for any vegetable oil or butter.
Thai Red Curry Paste – Spicy red Thai curry paste is the star ingredient of this soup. It gives it a very typical Asian flavor and immediately uplifts the taste.
You will get it in the Asian aisle of any supermarket or online.
Broth – Use vegetable broth to make the base of this soup along with pumpkin puree. If you are planning to make vegetable broth at home, then find the recipe here – Vegetable Stock.
Others – Apart from the above-mentioned ingredients, you will also need garlic, red onions, fresh ginger, brown sugar, red pepper flakes, salt, and pepper.
You can add some fish sauce (not vegan) and fresh lemongrass to the soup for added flavor.
How To Make Thai Pumpkin Curry Soup
Heat 1 tablespoon light olive oil in a large pot over medium-high heat.
Once the oil is hot, add ½ cup chopped onions and 1 teaspoon minced garlic and cook for 2-3 minutes, stirring frequently.
Add 2 tablespoon Thai red curry paste and cook for a minute, stirring continuously.
Stir in 1 and ½ cups of pumpkin puree, ½ cup of vegetable broth, 1 teaspoon minced ginger, 1 teaspoon light brown sugar, 1 teaspoon red pepper flakes, ½ teaspoon salt, and ½ teaspoon black pepper powder, and cook the soup for 4-5 minutes.
Note – Vegetable broth also has a lot of salt in it, so be careful with the additional salt.
Stir in the remaining broth and 2 cups of full fat coconut milk.
Check for salt and pepper and add more if required.
Bring the soup to a low boil and switch off the heat immediately once it comes to a boil. Serve hot.
Frequently Asked Questions
To make this soup in a slow cooker, combine all the ingredients in the pot of the cooker. Cover it and let it cook for 6 hours on low. Garnish with coconut cream, roasted peanuts or toasted pumpkin seeds, sliced red chili, and cilantro, and savor warm.
Yes, definitely! You can go ahead and add in chicken, shrimp, beef, or tofu, whichever suits your taste. You must cook the protein and then add it to the soup at the end of cooking.
Pro Tips By Neha
Use green curry paste or yellow curry paste in place of red curry paste for a taste change.
You can use chicken broth or beef bone broth in place of vegetable broth.
Add some peanut butter for a creamier texture.
Blend the soup in a regular blender or using an immersion blender and pass it through a mesh strainer if you like it very creamy.
Add more broth if the soup is thick for your liking.
Top the soup with chopped fresh cilantro, red chili, lime wedges, pepitas, and green onion before serving.
Indian – Replace Thai red curry paste with Indian curry paste and coconut milk with plain yogurt or heavy cream.
With curry powder – Replace red curry paste with curry powder and make a variation of this spicy Thai pumpkin soup.
With mushrooms – Saute some sliced mushrooms and add them to the soup. You can also puree the sauteed mushrooms if you want creamy soup.
With chicken – Substitute vegetable broth with chicken broth and top the soup with some shredded grilled chicken while serving.
With shrimps – Heat oil in a skillet and saute the shrimp for 4-5 minutes until they turn pink. Add the sauteed shrimp to the ready soup.
With apples – Pumpkin and apple are a great combination. Check out my detailed pumpkin apple soup recipe here.
With tomatoes – Roasted tomatoes add a great flavor to this soup. Preheat the oven to 375 degrees F. Cut 1-2 tomatoes in half and place them on a rimmed metal baking sheet or tray.
Drizzle some olive oil and sprinkle salt. Roast for 30 to 40 mins. Blend the roasted tomatoes and add the puree to the soup.
To save time, you can use canned roasted tomatoes.
Yogurt or Cream – Drizzle some yogurt or heavy cream before serving to make your soup creamier. It will also balance out the heat.
Thai pumpkin curry soup tastes best when served hot. Top it with cilantro, sliced red chilies, and a drizzle of cream before serving. I also like to top it with some toasted pepitas for a nice texture and color.
Serve it for dinner with some crusty bread on the side.
Add some cooked noodles to the soup to make it filling.
Roasted veggies also go great along with it. Try my Roasted Broccoli or Roasted Zucchini.
Serve it with a salad for a healthy and light meal.
This spicy pumpkin soup can be refrigerated in an airtight container for up to a week. Reheat it in a pan or microwave before serving. Add some more broth if the soup has thickened.
If you want to freeze the soup, skip adding the coconut milk. Cool the soup completely and transfer it to a freezer-safe container. Freeze for up to 3 months. When ready to serve, thaw the soup and add coconut milk to it and heat it well. Serve!
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Thai Pumpkin Curry Soup Recipe
- 1 tablespoon light olive oil
- ½ cup chopped red onions
- 1 teaspoon minced garlic
- 2 tablespoons Thai red curry paste
- 1 and ½ cups pumpkin puree
- 1 teaspoon minced ginger
- 1 teaspoon light brown sugar
- 1 teaspoon red pepper flakes
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper powder (or to taste)
- 4 cups vegetable broth (divided)
- 2 cups coconut milk
- Heat olive oil in a pan over medium-high heat.
- Once the oil is hot, add onions and garlic and cook for 2-3 minutes, stirring frequently.
- Add red curry paste and cook for a minute, stirring continuously.
- Stir in pumpkin puree, ½ cup of vegetable broth, ginger, brown sugar, pepper flakes, salt, and pepper powder, and cook the soup for 4-5 minutes.
- Note – Vegetable broth also has a lot of salt in it, so be careful with the additional salt.
- Stir in the remaining broth and coconut milk.
- Check for salt and pepper and add more if required.
- Bring the soup to a low boil and switch off the heat immediately once it comes to a boil. Serve hot.
Did you make this recipe? Let me know!