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Thai Pumpkin Soup

Thai Pumpkin Soup

Savor the delightful flavors of our Thai Pumpkin Soup, a comforting and creamy dish that combines the natural sweetness of pumpkin with the spicy warmth of Thai red curry paste. This soup is perfect for chilly evenings or cozy gatherings, making it a versatile addition to your mealtime repertoire. Rich in nutrients and easily customizable, you can adjust the spice level to suit your taste buds. Whether enjoyed on its own or paired with crusty bread, this hearty soup will warm your soul and delight your palate with every spoonful.

  • Total Time: 40 minutes
  • Yield: Serves approximately 6 people 1x

Ingredients

Scale
  • 2 pounds pumpkin or butternut squash (peeled and cubed)
  • 2 tablespoons coconut oil
  • 1 large onion (diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 2–3 tablespoons Thai red curry paste
  • 1 can coconut milk (14 oz/400ml)
  • 2 cups vegetable broth
  • 2 tablespoons soy sauce (for vegetarian option)
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • Salt to taste

Instructions

  1. Prepare the pumpkin by cutting it in half, removing seeds, peeling it, and cubing it.
  2. In a large pot, heat coconut oil over medium heat. Sauté diced onions until translucent, then add minced garlic and grated ginger for 30 seconds.
  3. Stir in Thai red curry paste for about 2 minutes to toast.
  4. Add pumpkin cubes and cook for 2-3 minutes.
  5. Pour in vegetable broth, bring to a boil, then simmer until pumpkin is fork-tender (15-20 minutes).
  6. Blend the soup until smooth using an immersion blender or traditional blender.
  7. Stir in coconut milk, soy sauce, lime juice, and brown sugar; gently warm without boiling.
  8. Adjust seasonings as desired before serving.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Blending
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 220
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 12g
  • Saturated Fat: 10g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Use butternut squash if you prefer a slightly sweeter taste. Adjust the amount of curry paste based on your heat preference. For added protein, consider incorporating grilled chicken or tofu.

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