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Coconut Pumpkin Soup

Coconut Pumpkin Soup

A creamy, nourishing soup that balances the natural sweetness of pumpkin with silky coconut milk and a gentle kick of Thai red curry paste. This recipe is cozy enough for weeknights yet elegant enough for guests, bringing bold, restaurant-quality flavors to your table with minimal effort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Dinner, Main Course, Soup
Cuisine: ASIAN, Thai
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tbsp vegetable oil or another neutral oil
  • 1 medium brown onion, diced
  • 2 cloves garlic, finely minced
  • 3 tbsp Thai red curry paste Maesri recommended for best flavor
For the Pumpkin Mix
  • 1.8 kg pumpkin or butternut squash peeled, deseeded, chopped into 3 cm chunks (yields ~1.3 kg / 2.6 lb)
Liquids & Seasoning
  • 2 1/2 cups vegetable stock or chicken stock, reduced-salt preferred
  • 400 ml full-fat coconut milk best quality, reserve 1/4 cup for garnish
  • 1 tbsp fish sauce substitute with light soy sauce for vegetarian
Optional Garnishes
  • crispy fried shallots for crunch
  • fresh coriander leaves
  • fresh red cayenne pepper, thinly sliced optional heat and color
  • roti (flaky, pan-fried) perfect for dipping

Method
 

  1. 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. 2. Toast the Curry Paste: Stir in Thai red curry paste, cook 2 minutes to release oils and deepen flavor.
  3. 3. Add the Pumpkin: Add pumpkin chunks, stir for 2 minutes to coat in curry and onion mixture.
  4. 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. 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. 6. Serve & Garnish: Ladle into bowls, drizzle with reserved coconut milk, and top with garnishes. Serve hot with roti or bread.

Notes

For extra creaminess, add cream or butter at the end. Adjust spice with more curry paste or chili flakes. Use soy sauce for a vegetarian version. A squeeze of lime before serving brightens flavors. Soup can be refrigerated for 4 days or frozen up to 2 months.