on Sep 12, 2021, Updated Nov 15, 2023
About Thai Pumpkin Curry Soup
Thai Pumpkin Curry Soup is a delicious Thai-style soup loaded with fall and winter flavors. This one-pot soup is easy to make and comes together in under 20 minutes. It is healthy, vegan, naturally gluten-free, and dairy-free, and the recipe is customizable, which means you can adjust it according to your taste palate. Spicy, sour, and lightly sweet, this Thai pumpkin soup is comfort in a bowl. Make it this fall for a comforting weeknight meal. Here are some more soup recipes that you may like
Tom Kha Soup Tomato Basil Soup Chicken Sweet Potato Soup
Ingredients
Pumpkin Puree – Use my homemade Pumpkin Puree or buy canned pumpkin; both work fine. You can replace pumpkin puree with butternut squash puree, sweet potato puree, or kabocha squash puree. Coconut Milk – Full-fat coconut milk gives a nutty flavor to the soup and makes it creamy. You can also use plain yogurt instead of creamy coconut milk. Oil – I have used light olive oil to make the soup but you can opt for any cooking oil or butter. Thai Red Curry Paste – Spicy red Thai curry paste is the star ingredient of this pumpkin soup recipe. It gives it a very typical Asian flavor and immediately uplifts the taste. You will get it in the Asian aisle of any supermarket or online. Replace red curry paste with Green Curry Paste for a taste change. Broth – Use vegetable broth to make the base of this soup, along with pumpkin puree. Others – You will also need garlic, red onions, fresh ginger, brown sugar, red pepper flakes, salt, and black pepper powder. You can add some fish sauce (not vegan) and fresh lemongrass to the soup for added flavor. Drizzle a little lime juice for a tangy taste.
How To Make Thai Pumpkin Curry Soup
Heat 1 tablespoon light olive oil in a large pot over medium-high heat. Once the oil is hot, add ½ cup chopped red onions and 1 teaspoon minced garlic and cook for 2-3 minutes, stirring frequently. Add 2 tablespoon Thai red curry paste and cook for a minute, stirring continuously. Stir in
1 and ½ cups of pumpkin puree ½ cup of vegetable broth 1 teaspoon minced ginger 1 teaspoon light brown sugar 1 teaspoon red pepper flakes ½ teaspoon salt ½ teaspoon black pepper powder
and cook the soup for 4-5 minutes. Note – Vegetable broth also has a lot of salt, so be careful with the additional salt. Stir in the remaining broth and 2 cups of full-fat coconut milk. Check for salt and pepper and add more if required. Bring the soup to a gentle boil and switch off the heat immediately once it comes to a boil. Garnish with fresh coriander and lime wedge, and serve hot.
Pro Tips By Neha
Use green curry paste or yellow curry paste in place of red curry paste for a taste change. You can use chicken broth or beef bone broth instead of vegetable broth. Add some peanut butter for a creamier texture. Blend the soup in a regular blender or immersion blender and pass it through a mesh strainer if you like it very creamy. Add more broth if the soup is too thick for your liking. Top the soup with chopped fresh cilantro, red chili, lime wedges, pepitas, and green onions.
Serving Suggestions
Thai curry pumpkin soup tastes best when served hot. Top it with cilantro, sliced red chilies, and a drizzle of cream before serving. I also like to top it with some toasted pepitas for a nice texture and color. Serve it for dinner with some crusty bread on the side. Add some cooked noodles to the soup to make it filling. Roasted veggies also go great along with it. Try my Roasted Zucchini. Serve it with a salad for a healthy and light meal.
Storage Suggestions
This spicy pumpkin soup can be refrigerated in an airtight container for up to a week. Reheat it in a pan or microwave before serving. Add some more broth if the soup has thickened. If you want to freeze the soup, skip adding the coconut milk. Cool the soup completely and transfer it to a freezer-safe container. Freeze for up to 3 months. When ready to serve, thaw the soup, add coconut milk, and heat it well. Serve!
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