Thai Coconut Pumpkin Soup – Easy, Creamy, Amazing Comfort

There’s something comforting about that first spoonful of soup when the weather shifts. Last fall, after a long walk under gold-crunchy trees, I made this Thai Coconut Pumpkin Soup—and it stopped me in my tracks. Creamy, spicy, and just sweet enough. It’s the kind of cozy that warms more than your hands. It reaches your soul.

Why You’ll Love This Thai Coconut Pumpkin Soup

This isn’t your usual pumpkin soup. It’s got a Thai-inspired kick that brings warmth in the most flavorful way. The creamy coconut milk blends with bold red curry paste and tender roasted pumpkin for a smooth, slightly spicy soup that hits all the right notes.

It’s quick to make, with just about 20 minutes of active prep once things get going. The hardest part is peeling the pumpkin—though I’ll share a few tricks below. After that, it’s just a simmer and a blitz.

Serve it for an easy weeknight dinner, or make a batch on Sunday and reheat for lunches all week. It keeps well, freezes like a dream, and always tastes even better the next day.

This soup is also a freezer-friendly comfort meal you’ll crave again and again. Whether you serve it with flaky roti or crusty bread, it’s the kind of dish that feels nourishing and satisfying every single time.

Ingredients Overview

Core Ingredients

• Pumpkin or butternut squash: Go for ~1.8 kg whole (about 1.3 kg once peeled and chopped). Butternut is easier to prep. Pumpkin gives deeper flavor.
• Thai red curry paste: Adds depth, color, and warmth. I recommend Maesri—it’s bold but balanced.
• Onion and garlic: The flavor base. Simple but important.
• Coconut milk: Use full-fat for richness. Ayam brand is a solid pick—aim for 85%+ coconut content.
• Vegetable or chicken stock: Salt-reduced is best, since the curry paste and fish sauce already bring plenty of salt.
• Fish sauce: Adds umami and saltiness. You can sub with soy sauce to keep it vegetarian.

Substitutions and Variations

• No fish sauce? Use light soy sauce instead—it still gives that salty depth.
• Spice-sensitive? Start with 2 tablespoons of curry paste, and taste as you go.
• No time to peel pumpkin? Grab pre-cut squash or roast halved pumpkin and scoop out the flesh.
• Vegetarian? Use veg stock and soy sauce.
• Want protein? Add shredded rotisserie chicken or crispy tofu on top.

Toppings to Elevate Your Soup

The soup is delicious on its own—but toppings take it to the next level.

• Crispy Asian shallots: Add crunch and umami.
• Sliced red cayenne pepper: Mild, colorful heat.
• Fresh coriander (cilantro): Brings brightness.
• Drizzle of reserved coconut milk: For that creamy swirl.
• Pan-fried roti: Flaky and golden. A perfect dipper.

Each garnish adds texture, color, or contrast. Choose a few, or go wild and pile them all on.

Step-by-Step: How to Make Thai Coconut Pumpkin Soup

Sauté and Build Flavor

Start by heating 2 tablespoons of oil in a large pot over medium-high heat. Add diced onion and garlic and sauté for about 2 minutes—until the kitchen starts to smell amazing and everything softens slightly.

Then stir in the red curry paste. Let it cook for 2 more minutes. This part is key—it deepens the flavor and removes any raw taste from the paste.

Toss in the chopped pumpkin and stir for another 2 minutes. This helps coat the pieces in that curry base and gives them a little toasty edge.

Simmer and Blend

Next, set aside 1/4 cup of the coconut milk (for garnish later), then pour in the rest. Add your stock and fish sauce (or soy). Bring it all to a gentle simmer.

Reduce the heat and let it bubble for about 8 minutes, or until the pumpkin is fork-tender.

Then grab your stick blender and blitz the soup until smooth and creamy. If you’re using a stand blender, do it in batches and be careful with the heat.

Serving Suggestions

Ladle the hot soup into bowls. Swirl in that reserved coconut milk for a pretty finish. Top with crispy shallots, fresh herbs, and chili if you like.

And don’t forget something to dip. Whether it’s roti, naan, or a slice of sourdough, it turns soup into a full meal.

Don’t Forget the Roti!

Let’s talk roti. The flaky, buttery kind you find in the freezer section? That’s what you want.

Just pan-fry until puffed and golden. It’s crispy on the outside and chewy inside—the perfect contrast to velvety soup.

You’ll find frozen roti in Asian or Indian grocers, or international sections of bigger supermarkets. If you’ve never tried it, you’re in for a treat.

Storage and Make-Ahead Tips

This soup is perfect for batch cooking.

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Defrost overnight in the fridge, then reheat gently.
• Reheating: Warm on the stove over medium heat. Add a splash of water if it thickens too much.

Flavors deepen over time, so leftovers might taste even better than day one.

Thai Coconut Pumpkin Soup Recipe Card

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More Such Recipes

If you love cozy pumpkin dishes, try my Creamy Baked Pumpkin Risotto or the sweet-spicy Maple Roasted Pumpkin with Chili and Feta. For dessert? Spiced Pumpkin Cookies always feel like a hug in cookie form. And if you’re in a rush, this Air Fryer Pumpkin – Quick and Easy recipe is your best friend.

FAQs

Final Thoughts

This Thai Coconut Pumpkin Soup brings together everything I love in a fall recipe: warmth, spice, simplicity, and heart. Whether you’re feeding friends or just warming yourself on a quiet night in, it’s a soup that brings comfort and flavor in every bite.

If you try it, leave a comment or a rating. I’d love to hear how it went for you! And if you’re into Thai-inspired flavors, keep exploring. You might just find your next go-to cozy meal.

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