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Thai Coconut Pumpkin Soup

Thai Coconut Pumpkin Soup
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This Thai Coconut Pumpkin Soup is a quick and cozy twist on a classic fall favorite. Creamy pumpkin and coconut milk meet red curry, garlic, and fish sauce for a bold, comforting, and flavorful dish ready in just 25 minutes.

Ingredients

Scale
  • 1.8kg / 3.6 lb pumpkin or butternut squash, peeled and deseeded (yields ~1.3 kg chopped)
  • 2 tbsp vegetable oil
  • 1 brown onion, diced
  • 2 garlic cloves, minced
  • 3 tbsp Thai red curry paste (Maesri brand recommended)
  • 400ml / 14 oz full-fat coconut milk (reserve 1/4 cup for garnish)
  • 1 tbsp fish sauce (or soy sauce for vegetarian)
  • 2 1/2 cups vegetable stock (or chicken stock)
  • Crispy fried shallots, for garnish
  • Fresh coriander leaves (cilantro), for garnish
  • Sliced red cayenne pepper, for garnish
  • Roti bread or crusty bread, for serving

Instructions

  1. Heat oil in a large pot over medium-high heat. Add onion and garlic, cook for 2 minutes until softened.
  2. Stir in red curry paste and cook for 2 minutes to bloom the spices.
  3. Add chopped pumpkin, stir to coat, and cook for another 2 minutes.
  4. Pour in coconut milk (reserve 1/4 cup), vegetable stock, and fish sauce. Bring to a simmer and cook for 8 minutes until pumpkin is tender.
  5. Remove from heat and blend soup until smooth using a stick blender or countertop blender.
  6. Ladle into bowls. Drizzle with reserved coconut milk and top with crispy shallots, fresh coriander, and sliced red chili.
  7. Serve hot with warm roti or crusty bread on the side.

Notes

Use full-fat coconut milk for best flavor and creaminess. Start with less curry paste if you’re sensitive to spice. Soup stores well in fridge for 4 days or freezer for 3 months. Make it vegan by swapping fish sauce with soy sauce.

Nutrition

Keywords: thai pumpkin soup, coconut curry soup, quick pumpkin soup, red curry soup, fall recipes

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