Coconut Pumpkin Soup is the ultimate bowl of comfort—creamy, nourishing, and full of flavor. With the natural sweetness of pumpkin paired with silky coconut milk and a gentle kick from Thai red curry paste, this recipe transforms simple ingredients into something extraordinary. Whether you’re craving a cozy weeknight dinner or an impressive starter for guests, this soup delivers big flavor with minimal effort.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Ready in under 30 minutes, perfect for busy weeknights.
- Simple Ingredients – Uses pantry staples plus fresh pumpkin or butternut squash.
- Unbelievably Delicious – Sweet, spicy, creamy, and savory all in one bowl.
- Perfect for Any Occasion – Cozy family dinners, fall gatherings, or elegant dinner parties.
- Restaurant-Quality at Home – The balance of creamy coconut and aromatic curry makes it taste gourmet with little effort.
This soup stands out because the curry paste adds depth while the coconut milk smooths everything into a velvety finish—comfort food at its finest.
Ingredients Needed
For the Soup Base
- 2 tablespoons vegetable oil (or another neutral oil)
- 1 medium brown onion, diced
- 2 garlic cloves, finely minced
- 3 tablespoons Thai red curry paste (Maesri recommended for best flavor)
For the Pumpkin Mix
- 1.8 kg / 3.6 lb pumpkin or butternut squash – peeled, deseeded, and chopped into 3 cm / 1.2″ chunks (yields about 1.3 kg / 2.6 lb)
Liquids & Seasoning
- 2 ½ cups vegetable stock (or chicken stock, reduced-salt preferred)
- 1 can (400 ml / 14 oz) full-fat coconut milk, best quality
- 1 tablespoon fish sauce (or substitute with light/regular soy sauce)
Optional Garnishes
- Crispy fried shallots (highly recommended for crunch)
- Fresh coriander leaves
- Finely sliced red cayenne pepper
- Roti (the flaky kind), pan-fried for dipping – amazing alongside!
How to Make Coconut Pumpkin Soup
1. Sauté the Aromatics
Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the onion and garlic, cooking for 2–3 minutes until softened and fragrant. This step builds the flavor foundation for the soup.
2. Toast the Curry Paste
Stir in the Thai red curry paste and cook for about 2 minutes. Toasting the paste releases its aromatic oils and deepens the flavor.
3. Add the Pumpkin
Toss in the pumpkin chunks, stirring for 2 minutes to coat them in the curry and onion mixture. This helps the pumpkin absorb those flavors before simmering.
4. Simmer the Soup
Set aside ¼ cup of the coconut milk for garnish. Pour the stock, the rest of the coconut milk, and the fish sauce into the pot. Bring to a gentle simmer, then reduce heat to medium. Cook for 8–10 minutes, or until the pumpkin pieces are fork-tender.
5. Blend Until Smooth
Use a stick blender directly in the pot (or carefully transfer to a countertop blender) and puree until silky smooth. The soup should coat the back of a spoon.
6. Serve & Garnish
Ladle into bowls, drizzle with the reserved coconut milk, and top with your favorite garnishes. Don’t skip the crispy shallots and roti—they take this dish to the next level!
Serving and Storage Tips
- Serving: Pair with crusty bread, warm naan, or flaky roti for dunking. A light salad makes a refreshing side.
- Storage: Store cooled soup in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat gently.
- Reheating: Warm on the stove over medium heat, stirring often. If too thick, add a splash of stock or water.
Helpful Notes
- For extra creaminess, stir in a splash of cream or a knob of butter at the end.
- If you prefer it spicier, add a little more curry paste or a pinch of chili flakes.
- For a vegetarian version, stick with soy sauce instead of fish sauce.
- A squeeze of lime juice just before serving brightens the flavors beautifully.
Coconut Pumpkin Soup
Ingredients
Method
- 1. Sauté the Aromatics: Heat oil in a large pot over medium-high heat. Add onion and garlic, cook 2–3 minutes until softened and fragrant.
- 2. Toast the Curry Paste: Stir in Thai red curry paste, cook 2 minutes to release oils and deepen flavor.
- 3. Add the Pumpkin: Add pumpkin chunks, stir for 2 minutes to coat in curry and onion mixture.
- 4. Simmer the Soup: Reserve 1/4 cup coconut milk for garnish. Add stock, remaining coconut milk, and fish sauce. Bring to a simmer, reduce heat, and cook 8–10 minutes until pumpkin is fork-tender.
- 5. Blend Until Smooth: Use a stick blender (or countertop blender) to puree until silky smooth. Soup should coat the back of a spoon.
- 6. Serve & Garnish: Ladle into bowls, drizzle with reserved coconut milk, and top with garnishes. Serve hot with roti or bread.
Notes
Conclusion
This Coconut Pumpkin Soup is cozy, flavorful, and surprisingly simple to make. With its silky texture and bold, balanced flavors, it’s a recipe that feels special without being complicated. Whether you’re cooking for your family or impressing guests, it’s sure to become a favorite.
If you try this recipe, don’t forget to leave a ⭐️ star rating and a comment below—I’d love to hear your thoughts! Share it with friends on Pinterest or Facebook too.
What’s your favorite twist on pumpkin soup? Let’s swap ideas in the comments!
Frequently Asked Questions (FAQ)
Can I use canned pumpkin instead of fresh?
Yes! Substitute with 2–3 cans of pure pumpkin purée (not pie filling). The texture may be slightly smoother, and cooking time will be shorter.
How do I make this soup gluten-free?
This recipe is naturally gluten-free if you use gluten-free stock and soy sauce. Always check the curry paste label, as some brands may contain gluten.
Why did my soup turn out too thick?
Pumpkins vary in water content. If your soup feels too thick, simply stir in extra stock or water until you reach your desired consistency.
Is this recipe freezer-friendly?
Absolutely! Freeze cooled soup in airtight containers or freezer bags for up to 2 months. Defrost overnight and reheat gently on the stove.
How spicy is this soup?
With 3 tablespoons of curry paste, it’s mildly spicy with a warm kick. If you prefer a milder version, reduce to 1–2 tablespoons of paste.