Creamy Thai Coconut Pumpkin Soup Recipe: A Cozy Fall Delight

Autumn’s chill demands a comforting thai coconut pumpkin soup that warms your soul from the inside out.

Creamy textures blend perfectly with rich, aromatic spices that dance across your palate.

Pumpkins burst with seasonal goodness, creating a luxurious base for this silky smooth creation.

Coconut milk adds a dreamy complexity that makes each spoonful feel like a culinary embrace.

Fragrant herbs and subtle heat transform this simple soup into a remarkable experience.

Subtle notes of ginger and lemongrass whisper hints of thai street food magic.

You’ll find this recipe becomes an instant favorite that impresses everyone around the table.

Why Thai Coconut Pumpkin Soup Feels Creamy, Spicy, And Cozy

• Savor Exotic Flavors: Dive into a vibrant Thai-inspired soup that brings the magic of Southeast Asian cuisine right to your kitchen.
• Simplify Cooking Process: Master this recipe with straightforward steps that require minimal cooking skills and basic ingredients.
• Customize Your Comfort: Personalize the soup with various garnishes like fresh herbs, chili flakes, or crispy roti to match your taste preferences.
• Quick Weeknight Wonder: Prepare a satisfying meal in under 30 minutes, perfect for busy families craving something special and nutritious.

What You Need For Thai Coconut Pumpkin Soup

• Pumpkin: A sweet and hearty vegetable that provides the main body and texture of the soup.
• Coconut Milk: A creamy, rich liquid that adds smoothness and a classic Thai flavor profile.
• Stock: Provides depth of flavor and helps create the desired soup consistency.

• Onion, Garlic: Classic base vegetables that build a robust foundation of flavor for the soup.
• Thai Red Curry Paste: A complex spice blend that introduces authentic Thai heat and complexity.
• Fish Sauce: A traditional Thai seasoning that adds umami and depth to the soup.

• Oil: Used for sautéing the aromatics and creating a base for the soup.
• Roti: A crispy bread that offers a delightful accompaniment for dunking into the soup.

Steps To Cook Thai Coconut Pumpkin Soup

Step 1: Sizzle Aromatics

Heat oil in a large pot over medium-high heat. Toss in diced onion and minced garlic, letting them dance and soften for 2 minutes until they become translucent and fragrant.

Step 2: Awaken Spicy Flavors

Stir in Thai red curry paste, allowing it to bloom and release its complex, vibrant notes. Cook for 2 minutes, stirring constantly to develop a rich, intense base.

Step 3: Introduce Pumpkin

Add pumpkin chunks and gently coat them with the spicy curry mixture. Let the pumpkin sauté for 2 minutes, absorbing the aromatic spices.

Step 4: Create Creamy Base

Pour in the remaining coconut milk, along with stock and fish sauce. Set aside a small portion of coconut milk for the final garnish.

Step 5: Simmer to Perfection

Bring the soup to a gentle boil, then reduce heat and let it simmer for 8 minutes. The pumpkin should become tender and soft, melding with the liquid.

Step 6: Blend Smooth

Use a stick blender to transform the soup into a silky, creamy texture. Blend until completely smooth and velvety.

Step 7: Serve and Garnish

Ladle the soup into warm bowls. Swirl the reserved coconut milk on top, and add your favorite garnishes.

Serve piping hot alongside crispy roti for dunking.

Helpful Tips For Thai Coconut Pumpkin Soup

• Swap pumpkin with butternut squash or sweet potato for variety and added nutrition.
• Use vegetable stock and omit fish sauce to make the soup completely vegetarian-friendly.
• Enhance creaminess by adding a dollop of Greek yogurt or coconut cream when serving.
• Control spice levels by adjusting the amount of red curry paste to suit individual preferences.
• Roast pumpkin chunks before adding to the soup for deeper, caramelized flavor and richer texture.

Flavorful Variations On Thai Coconut Pumpkin Soup

• Butternut Squash Swap: Replace pumpkin with butternut squash for a slightly sweeter, nuttier flavor profile that complements the Thai red curry paste.
• Veggie Power Boost: Add chopped spinach or kale during the last 2 minutes of simmering to increase nutritional value and create a more vibrant green color.
• Protein Punch: Stir in cooked shredded chicken or crispy tofu cubes after blending for extra protein and texture.
• Spice Level Adjustment: Reduce or increase Thai red curry paste depending on personal heat tolerance, using green curry paste for a milder option or adding fresh chili for more kick.

What Goes Great With Thai Coconut Pumpkin Soup

• Pair with Crisp Riesling: The wine's slight sweetness and high acidity beautifully balance the soup's rich, spicy Thai curry notes, creating a refreshing counterpoint to the creamy pumpkin base.
• Complement with Grilled Shrimp Skewers: These protein-packed seafood bites add a smoky, charred element that enhances the soup's complex flavors and provides a delightful textural contrast.
• Serve alongside Herb-Roasted Naan: The warm, pillowy bread with fresh cilantro and mint offers a perfect dipping companion, soaking up the aromatic coconut and curry-infused broth while adding another layer of deliciousness.

How To Store Thai Coconut Pumpkin Soup Properly

• Refrigerate: Store in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Freeze: Pour soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.
• Microwave: Transfer to a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Stop when soup reaches steaming temperature.
• Stovetop: Reheat in a pot over medium-low heat. Stir frequently to prevent scorching. Add a splash of stock or water if the soup seems too thick. Warm until heated through and bubbling gently.

Thai Coconut Pumpkin Soup Questions Answered

• Can I use canned pumpkin instead of fresh pumpkin chunks?

Yes, you can substitute canned pumpkin puree, but use about 2 cups and reduce the liquid slightly to maintain the right soup consistency.

• Is this soup spicy?

The heat level depends on the Thai red curry paste you use. Some brands are mild, while others are quite spicy. Taste and adjust by adding more or less curry paste to suit your preference.

• What if I don't have fish sauce?

You can replace fish sauce with soy sauce or tamari for a similar umami depth, though the flavor will be slightly different. Start with half the amount and adjust to taste.

• Can I make this soup vegetarian?

Absolutely! Simply replace the fish sauce with soy sauce and use vegetable stock instead of regular stock to create a delicious vegetarian version of the soup.

Thai Coconut Pumpkin Soup Recipe

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4.6 from 39 reviews

• Total Time: 19 minutes
• Yield: 4 1x

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Description

Silky Thai Coconut Pumpkin Soup whispers comfort with each spoonful, blending creamy pumpkin and rich coconut milk into a harmonious melody of warm spices. Fragrant lemongrass and ginger dance through this elegant soup, inviting you to savor its delightful complexity.

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Ingredients

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Main Ingredients:

• 1.3 kg / 2.6 lb peeled and deseeded pumpkin or butternut squash, cut into 3 cm chunks
• 2½ cups low-sodium vegetable stock (or chicken stock)
• 400 ml / 14 oz can full-fat coconut milk

Aromatics and Seasonings:

• 1 brown onion, diced
• 2 garlic cloves, finely minced
• 3 tablespoons Thai red curry paste (Maesri recommended)
• 2 tablespoons vegetable oil
• 1 tablespoon fish sauce (or light/regular soy sauce as substitute)

Optional Garnishes:

• Crispy fried Asian shallots
• Fresh coriander (cilantro) leaves
• Thinly sliced red cayenne pepper (mild variety)
• Flaky frozen roti (pan-fried, for dunking)

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Instructions

1. Warm olive oil in a spacious cooking vessel over medium-high temperature, introducing diced onions and finely chopped garlic. Allow aromatics to soften and become translucent within 2 minutes.
2. Introduce Thai red curry paste, stirring vigorously to activate the complex spices and develop a rich, fragrant base for approximately 2 minutes.
3. Incorporate pumpkin pieces, thoroughly coating them with the aromatic curry mixture. Gently sauté to enhance flavor absorption for an additional 2 minutes.
4. Separate a small portion of coconut milk for final presentation. Pour remaining coconut milk, vegetable stock, and fish sauce into the pot, creating a harmonious liquid foundation.
5. Elevate heat until mixture reaches a gentle bubbling state, then reduce temperature. Simmer for 8 minutes, ensuring pumpkin chunks become tender and completely soft.
6. Transform the soup into a silky smooth consistency using an immersion blender, creating a uniform texture that melds all ingredients seamlessly.
7. Transfer the vibrant soup into serving bowls, artfully swirling reserved coconut milk on top. Enhance with optional garnishes like fresh herbs or toasted seeds. Accompany with crispy roti for a delightful dipping experience, serving piping hot.

Notes

• Make sure to use fresh, high-quality red curry paste for the most vibrant flavor profile.
• Roast pumpkin chunks beforehand for a deeper, caramelized taste that adds complexity to the soup.
• Swap fish sauce with soy sauce or tamari to create a vegetarian-friendly version that maintains umami depth.
• Use butternut squash as an excellent alternative if pumpkin isn’t available, ensuring similar creamy texture and sweet undertones.

• Prep Time: 5 minutes
• Cook Time: 14 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 6g
• Sodium: 400mg
• Fat: 22g
• Saturated Fat: 18g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg