Thai Coconut Pumpkin Soup

If you’re craving something cozy, this Thai Coconut Pumpkin Soup delivers silky texture, gentle heat, and bright lime in 30 minutes. I developed this recipe to be weeknight-easy, pantry-friendly, and flexible—without alcohol or pork. You’ll bloom red curry paste with aromatics, simmer pumpkin with broth, then finish with creamy coconut milk and a pop of lime. I’ve tested it with both kabocha and canned pumpkin; the coconut-to-pumpkin ratio below keeps it plush (not stodgy) and the spice level pleasantly warm, not fiery.

At a Glance

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Difficulty: Easy
• Estimated Cost: $8–$12 (US)

Ingredients

Tip: US measures are primary; grams/ml in parentheses help you shop and scale. The base recipe is dairy-free and naturally pork-free. See swaps for gluten-free and vegan fish-sauce alternatives.

• 1 tbsp neutral oil (avocado or canola)
• 1 small yellow onion, diced (about 1 cup / 150 g)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated (12 g)
• 2–3 tbsp Thai red curry paste (30–45 g), to taste
• 1 can (15 oz / 425 g) pumpkin purée or 2 packed cups roasted pumpkin/kabocha (about 480 g)
• 3 cups low-sodium vegetable broth (720 ml)
• 1 can (13.5 oz / 400 ml) full-fat coconut milk, well shaken
• 1–2 tbsp lime juice (15–30 ml), plus extra wedges
• 1–2 tsp coconut sugar or brown sugar (4–8 g), to balance
• 1–2 tsp fish sauce or gluten-free tamari/soy sauce (5–10 ml), optional for umami
• ¾ tsp fine sea salt, plus more to taste
• Freshly ground black pepper

To serve (choose a few): chopped cilantro, Thai basil, sliced scallions, toasted pumpkin seeds, thinly sliced red chili, a swirl of coconut cream, jasmine rice or warm crusty bread.

Swaps & Notes (dairy-free, gluten-free, no alcohol/pork)

Step-by-Step Instructions

1. Sauté aromatics. Warm oil in a medium pot over medium heat. Add onion with a pinch of salt; cook 3–4 minutes until translucent. Stir in garlic and ginger; cook 30 seconds until fragrant.
2. Bloom the curry paste. Add red curry paste; cook 60–90 seconds, stirring, until glossy and deepened in color.
3. Simmer the pumpkin. Stir in pumpkin purée and broth. Bring to a gentle simmer; cook 10 minutes to marry flavors.
4. Finish creamy & bright. Lower heat. Stir in coconut milk, lime juice, sugar, and fish sauce/tamari. Warm gently 2–3 minutes—do not boil. Season with salt and pepper.
5. Blend & serve. For ultra-smooth, blend with an immersion blender right in the pot (or carefully in batches). Adjust lime, salt, and heat. Ladle into bowls; add toppings you love.

Pro Tips & Variations

• Skip the split: After adding coconut milk, keep the soup below a boil. Gentle heat = silky finish.
• Bloom = flavor: Don’t rush Step 2. Heating curry paste in oil unlocks its aromatics for a deeper, restaurant-style flavor.
• Roast for depth: If using fresh squash, roast wedges at 425°F (220°C) until tender and caramelized (25–35 minutes). Caramelization boosts sweetness and umami.
• Texture control: Prefer thicker? Simmer uncovered a few extra minutes or blend in ½ cup (80 g) cooked jasmine rice. Too thick? Whisk in warm broth.
• Protein add-ins: Cubed tofu, chickpeas, or shredded chicken fold in seamlessly at the end.
• Make it green: Swap red curry paste for green curry paste and add baby spinach in Step 4.
• Aromatics upgrade: Add 3 kaffir lime leaves during Step 3; remove before blending.
• Garnish smart: Toasted pumpkin seeds add crunch; a coconut cream swirl looks pro and mellows heat.
• Meal prep win: Flavors bloom by day 2. Make ahead for gatherings or packed lunches.

Serving Suggestions

• With carbs: Spoon over steamed jasmine rice or serve with warm crusty bread for dunking.
• Fresh & crunchy: Top with cilantro, Thai basil, and scallions; add a squeeze of lime and a sprinkle of pumpkin seeds.
• Balanced plate: Pair with a crisp cucumber herb salad or simple wok-tossed green beans.

Storage & Reheating

• Fridge: Cool, then store airtight up to 4 days.
• Freeze: Up to 2–3 months; thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop, stirring, until steaming hot—165°F (74°C). Avoid hard boiling to prevent coconut separation.

Quick Reference

Troubleshooting

• Coconut milk looks split: Lower heat and whisk vigorously. A splash of hot broth helps bring it back.
• Too thin: Simmer 3–5 minutes uncovered, or blend in ½ cup (80 g) cooked rice.
• Too thick: Whisk in warm broth ¼ cup (60 ml) at a time.
• Too spicy: Add more coconut milk or a little sugar; serve with extra lime to balance.
• Bland: Add ½–1 tsp fish sauce/tamari, more lime, and a pinch of salt. Curry pastes vary—season to taste.

FAQs

Q1: Can I use fresh pumpkin instead of canned?
A1: Yes. Roast peeled chunks of pumpkin or kabocha at 425°F (220°C) until tender, then measure 2 packed cups (480 g) and proceed. Roasting adds depth.

Q2: What can I use instead of coconut milk?
A2: Full-fat coconut milk gives the classic body. In a pinch, blend 1 cup (240 ml) cashews + 1½ cups (360 ml) water until silky, then use in place of coconut milk.

Q3: Is this Thai Coconut Pumpkin Soup vegan and gluten-free?
A3: It’s dairy-free by default. Use tamari/soy (not fish sauce) for vegan. Check your curry paste is gluten-free (many are) and use tamari for GF.

Q4: Can I make it in an Instant Pot?
A4: Yes. Sauté aromatics and curry paste on Sauté, add pumpkin and broth, seal and cook 3 minutes (High); quick release, stir in coconut milk/lime, season, and blend.

Q5: How do I scale for a crowd?
A5: Double everything in a large Dutch oven. Add coconut milk off the heat and blend in batches for a smooth, banquet-friendly finish.

Nutrition (per serving)

Estimate, 1/6 of recipe (without rice or toppings):
Calories: ~290; Protein: 4 g; Carbs: 18 g; Fat: 24 g