Creamy Thai Coconut Pumpkin Soup for Cozy Nights

There is something magical about the smell of fresh ginger on a crisp autumn evening.

When the air turns chilly, your family craves something warm and deeply satisfying. This Thai Coconut Pumpkin Soup delivers exactly that with very little effort.

It is velvety, slightly spicy, and incredibly creamy. You can have a restaurant-quality meal on your table in under an hour.

Why This Recipe Is a Winner

This soup is the ultimate comfort food for busy fall weeknights. It uses simple ingredients that pack a massive flavor punch.

You will love how the sweet pumpkin balances the zesty red curry. It is naturally dairy-free but tastes incredibly indulgent.

Best of all, it is a one-pot wonder. That means fewer dishes for you to wash after dinner tonight.

Simple Method

Making this soup is as easy as sautéing and simmering. You don’t need fancy skills to get this silky texture.

Even if you are a beginner, you can master this dish. The immersion blender does all the hard work for you.

Just follow the steps and watch the colors turn vibrant and golden. Your kitchen will smell absolutely amazing.

Ingredients You’ll Need

Most of these items are pantry staples or easy to find at any grocery store.

• 2.5 lbs pumpkin or butternut squash, peeled and cubed
• 1 tablespoon coconut oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 3 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon lime juice
• 1 tablespoon fish sauce (or soy sauce for vegan)
• 1 tablespoon brown sugar or coconut sugar
• Fresh cilantro and toasted pumpkin seeds for garnish

Step-by-Step Directions

1. Heat coconut oil in a large pot over medium-high heat.
2. Add the diced onion and sauté for 3 to 4 minutes until translucent.
3. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
4. Add the red curry paste and cook for 2 minutes to release aromatics.
5. Add the pumpkin cubes and stir to coat thoroughly for 2 minutes.
6. Pour in the vegetable broth and bring to a boil.
7. Reduce heat and simmer for 15 to 20 minutes until pumpkin is tender.
8. Remove from heat and use an immersion blender until smooth and creamy.
9. Stir in coconut milk, lime juice, fish sauce, and sugar.
10. Return to low heat for 2 minutes to warm through without boiling.
11. Ladle into bowls and garnish with cilantro and pumpkin seeds.

Best Ways to Enjoy It

Serve this soup warm with a squeeze of fresh lime. The acid really makes the pumpkin flavors pop.

Pair it with crusty bread or a light side salad. It is perfect for a cozy night in with your family.

Set the table, light a candle, and enjoy the velvety warmth. It is a meal that feels like a hug.

Storage & Reheating

This soup stays fresh in the fridge for up to four days. In fact, the flavors often improve overnight.

You can also freeze it for up to three months. Just leave a little room in the container for expansion.

Reheat it gently on the stove over medium-low heat. Stir often to keep that creamy consistency perfect.

Tips for Best Results

• Don’t skip the fresh ginger for the best aromatic flavor.
• Use full-fat coconut milk for the most luxurious texture.
• Sauté the curry paste first to unlock its full potential.
• Cut your pumpkin into even cubes so they cook at once.
• For a thinner soup, simply add an extra splash of broth.
• Add a handful of fresh summer corn if making this in August.
• Double the batch and freeze half for a busy weeknight later.

Easy Flavor Ideas

• Swap pumpkin for butternut squash for a sweeter profile.
• Add a pinch of red pepper flakes for extra heat.
• Use maple syrup instead of sugar for a deeper sweetness.
• Stir in baby spinach at the end for extra greens.

Common Questions

Can I use canned pumpkin?

Yes, you can use two cans of pumpkin purée. Just skip the simmering step and go straight to blending.

Is this soup very spicy?

It has a mild warmth from the curry paste. You can use less paste if you are sensitive to heat.

Will my kids eat this?

Most kids love the sweet and creamy taste. The smooth texture makes it very kid-friendly.

I hope this cozy soup brightens your chilly fall evenings. Give it a try and let every creamy bite warm you up. Happy cooking!

— Lidia

Ultimate Thai Coconut Pumpkin Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 285 kcal

Ingredients

  

• 2.5 lbs pumpkin or butternut squash, peeled and cubed into 1-inch pieces
• 1 tablespoon coconut oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic , minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 3 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon lime juice
• 1 tablespoon fish sauce (or soy sauce for vegan option)
• 1 tablespoon brown sugar or coconut sugar
• Fresh cilantro and toasted pumpkin seeds for garnish

Instructions

 

• Heat coconut oil in a large heavy-based pot over medium-high heat.
• Add the diced onion and sauté for 3 to 4 minutes until translucent.
• Stir in the garlic and ginger, cooking for 1 minute until fragrant.
• Add the red curry paste and cook for 2 minutes, stirring constantly to caramelize the paste and release aromatics.
• Add the pumpkin cubes and stir to coat thoroughly in the curry mixture for 2 minutes.
• Pour in the vegetable broth and bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the pumpkin is fork-tender.
• Remove from heat and use an immersion blender to process the soup until completely smooth and creamy.
• Stir in the coconut milk (reserving 2 tablespoons for garnish), lime juice, fish sauce, and sugar.
• Return to low heat for 2 minutes to warm through; do not boil.
• Ladle into bowls and garnish with a drizzle of reserved coconut milk, fresh cilantro, and toasted pumpkin seeds.