How to make coconut pumpkin soup?

Start by sautéing diced onion and minced garlic in a bit of vegetable oil until fragrant. Stir in Thai red curry paste and cook briefly to release its aroma. Add cubed pumpkin or butternut squash and coat it in the mixture. Pour in vegetable broth, full-fat coconut milk (reserving some for garnish), and soy sauce. Simmer until the squash is fork-tender, then blend until silky smooth. Serve with a swirl of reserved coconut milk and your choice of garnishes like cayenne pepper, cilantro, or crispy shallots.

What is the secret ingredient in pumpkin soup?

In this Thai-inspired version, the secret ingredient is undoubtedly the red curry paste. It introduces a complex blend of chili heat, herbal brightness, and earthy spices that transform a traditional pumpkin soup into something bold and unexpected. Toasting the paste in oil before adding other ingredients releases its full depth, making the soup richly aromatic and uniquely Thai.

What is Thai coconut soup called?

Thai coconut soup is traditionally known as Tom Kha Kai , which typically features chicken, galangal, lemongrass, and coconut milk. While Tom Kha focuses more on herbal brightness and is protein-based, Thai Coconut Pumpkin Soup reinterprets those creamy, aromatic qualities in a vegetable-forward, cozy format with pumpkin or squash as the star.

Is Thai coconut soup good for you?

Yes, especially when prepared with whole ingredients and mindful sodium levels. Coconut milk provides healthy fats that help with satiety and nutrient absorption, while pumpkin adds fiber, beta-carotene, and vitamin C. The soup is dairy-free, naturally gluten-free, and vegetarian — making it a healthy and inclusive option for many diets.

Thai Coconut Pumpkin Soup – Warm, Creamy, Thai-Inspired Delight

Description

Thai Coconut Pumpkin Soup blends coconut milk, pumpkin, and red curry into a cozy, nourishing, vegan-friendly soup packed with bold flavor.

Ingredients

2 tablespoons vegetable oil
1 brown onion, diced
2 garlic cloves, minced
3 tablespoons Thai red curry paste
3.6 pounds pumpkin or butternut squash, peeled, deseeded, and cut into 1.2-inch chunks (yields about 2.6 pounds after prep)
2 1/2 cups low-sodium vegetable broth
14 ounces full-fat coconut milk (reserve 1/4 cup for garnish)
1 tablespoon light soy sauce
Optional Garnishes:
- Thinly sliced red cayenne pepper
- Fresh cilantro leaves
- Crispy shallots
- Warm flatbread or roti for serving

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Instructions

Sauté Aromatics: In a large heavy pot over medium-high heat, warm the oil. Add the diced onion and minced garlic. Cook for about 2 minutes until softened.
Add Curry Paste: Stir in the red curry paste and cook for another 2 minutes to release its flavor.
Coat the Pumpkin: Add the chopped pumpkin or butternut squash, stirring to coat with the curry mixture. Cook for 2 more minutes.
Simmer: Pour in the vegetable broth, remaining coconut milk, and soy sauce. Bring to a gentle boil, then reduce heat and simmer for about 8 minutes or until the pumpkin is fork-tender.
Blend: Use an immersion blender to purée the soup directly in the pot until smooth and creamy.
Serve: Ladle into bowls, swirl with reserved coconut milk, and garnish with cayenne, cilantro, and crispy shallots if using. Serve with warm flatbread for dipping.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: SOUPS
Method: Stovetop
Cuisine: Thai-Inspired