This Thai Pumpkin Soup brings the vibrant flavors of Southeast Asia to your soup bowl. Creamy pumpkin meets aromatic red curry paste, rich coconut milk, and fragrant lemongrass for a soup that's both comforting and exciting. Ready in just 35 minutes, it's perfect for weeknight dinners when you want something special without the fuss.
Why This Recipe Works
The magic of Thai pumpkin soup lies in building layers of flavor. Blooming the red curry paste in coconut oil releases its aromatic compounds and deepens the color. Fresh lemongrass and kaffir lime leaves add authentic Thai fragrance that dried herbs can't replicate. The natural sweetness of pumpkin balances the curry's heat, while fish sauce adds umami depth that makes every spoonful complex and satisfying.
Ingredient Notes
Red Curry Paste
Quality curry paste makes all the difference. Thai brands like Mae Ploy, Maesri, or Thai Kitchen offer authentic flavor. The paste should be thick and aromatic, not watery. Store unused paste in the refrigerator for up to 6 months. If you're sensitive to heat, start with less and add more gradually.
Coconut Milk
Use full-fat coconut milk for the creamiest results. The cream that rises to the top adds richness when stirred in. Avoid "lite" versions for this recipe—they produce thin, less flavorful soup. Shake the can before opening to distribute the cream evenly.
Lemongrass
Use only the bottom 4-5 inches of the stalk, removing tough outer layers. Bruise the stalks with the back of a knife to release oils. Fresh lemongrass is ideal, but lemongrass paste works in a pinch. The stalks are removed before serving—they're not meant to be eaten.
Pumpkin
Canned pumpkin puree is convenient and consistent. For roasted flavor, use fresh sugar pumpkin or kabocha squash. If using fresh, roast until caramelized before adding to the soup. Butternut squash also works beautifully in this recipe.
Step-by-Step Guide
1. Bloom the Curry Paste
Heat coconut oil over medium heat until shimmering. Add red curry paste and stir constantly for 1-2 minutes. The paste will darken slightly and become incredibly fragrant. This step is crucial for developing deep, complex flavor—don't skip it.
2. Build the Aromatics
Add garlic and ginger, cooking just 30 seconds until fragrant. Add the bruised lemongrass stalks and kaffir lime leaves. These aromatics will infuse the soup as it simmers, so give them time to release their essential oils.
3. Simmer to Perfection
Add coconut milk and broth, whisking to combine with the curry paste. Once simmering, add pumpkin puree and stir thoroughly. Let the soup simmer for 15-20 minutes—this allows all the flavors to meld together and the lemongrass to fully infuse.
4. Blend and Season
Remove lemongrass and lime leaves before blending. An immersion blender makes this easy, but you can use a regular blender in batches (careful with hot liquids!). Blend until silky smooth, then add fish sauce, lime juice, and brown sugar. Taste and adjust—you want a balance of salty, sour, and sweet.
Serving Suggestions
Ladle into deep bowls and drizzle with coconut cream for visual appeal. Garnish with fresh Thai basil leaves, crushed peanuts, and a sprinkle of red pepper flakes. Serve with jasmine rice, Thai sticky rice, or crusty bread for dipping. For a complete meal, add grilled shrimp or crispy tofu on top.
Variations
- Green Curry Version: Swap red curry paste for green curry paste and add fresh Thai basil to the soup while simmering
- Extra Protein: Add cubed tofu, cooked shrimp, or shredded chicken for a heartier meal
- Spicier Heat: Include 1-2 fresh Thai chilies when sautéing aromatics
- Butternut Variation: Substitute roasted butternut squash for pumpkin for slightly sweeter soup
- Tom Kha Style: Add galangal slices and extra lime juice for tom kha-inspired flavor
Storage Tips
Refrigerate in airtight containers for up to 4 days. The flavors actually improve overnight as they meld together. Freeze for up to 3 months—the texture may separate slightly but will smooth out when reheated and stirred. Reheat gently over medium-low heat, adding a splash of broth if needed to adjust consistency.
Thai Pumpkin Soup
Aromatic red curry and coconut soup with fresh lemongrass
Nutrition per Serving
Ingredients
Instructions
- Bloom curry paste. Heat coconut oil in a large pot over medium heat. Add red curry paste and cook 1-2 minutes, stirring constantly, until fragrant and slightly darkened.
- Add aromatics. Add garlic and ginger, sauté 30 seconds. Add lemongrass stalks and kaffir lime leaves if using.
- Pour in liquids. Add coconut milk and broth, stirring to combine with curry paste. Bring to a simmer.
- Add pumpkin. Stir in pumpkin puree until fully incorporated. Simmer 15-20 minutes to develop flavors.
- Blend smooth. Remove lemongrass and lime leaves. Blend soup with immersion blender until silky smooth.
- Season. Stir in fish sauce, lime juice, and brown sugar. Taste and adjust seasonings as needed.
- Serve. Ladle into bowls. Garnish with coconut cream drizzle, Thai basil, crushed peanuts, and red pepper flakes.
Recipe Notes
- Bruise lemongrass by hitting with the back of a knife to release aromatic oils
- For vegan version, use soy sauce instead of fish sauce and vegetable broth
- Start with less curry paste if sensitive to heat—you can always add more
- Soup thickens as it sits; thin with broth when reheating
Frequently Asked Questions
What red curry paste is best for Thai pumpkin soup?
Mae Ploy, Thai Kitchen, and Maesri are excellent choices. For authentic flavor, look for Thai brands at Asian grocery stores. Start with 2 tablespoons and add more to taste—heat levels vary between brands.
Can I make Thai pumpkin soup vegan?
Yes! Replace fish sauce with soy sauce or coconut aminos. Use vegetable broth and check your curry paste's ingredients—some contain shrimp paste. Garnish with crispy tofu instead of the usual accompaniments.
What can I substitute for lemongrass?
Use 1 teaspoon lemon zest plus 1/2 teaspoon minced ginger per stalk. Lemongrass paste from a tube also works—use 1 tablespoon per stalk. The flavor won't be identical but will be close.
How do I adjust the spice level?
Start with less curry paste (1 tablespoon) for mild heat. Add extra paste or fresh Thai chilies for more kick. Coconut milk and brown sugar help balance heat if you go overboard.
Can I freeze Thai pumpkin soup?
Yes, freeze without coconut cream garnish for up to 3 months in airtight containers. The texture may separate slightly but will blend smooth when reheated. Thaw overnight in the refrigerator.