I created Thai Pumpkin Soup With Coconut Milk, a healthy, creamy recipe that layers fresh garlic, curry powder, and coconut milk to deliver subtle Thai-inspired flavors that make you want the recipe.

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I never thought pumpkin puree and coconut milk could sneak up on me like this, but here we are. I call it my quick take on Thai Pumpkin Soup With Coconut Milk, and sometimes when I’m lazy I just say Pumpkin Coconut Soup.

It’s creamy but not shy, with little surprises of garlic and citrus in the back that make you tilt your head and wonder what else is going on. I wanted something bold not boring, something that makes you taste twice, and this does that.

If you like soups that keep secrets, you might actually love this one.

Ingredients

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Pumpkin puree: Thick, naturally sweet, high in fiber and beta carotene, adds body and earthy sweetness.
Coconut milk: Creamy, rich in healthy fats, gives silky mouthfeel and subtle tropical sweetness.
Curry powder: Warm, fragrant spice mix, low calorie, boosts savory depth and gentle heat.
Fresh ginger: Sharp, zesty, anti inflammatory properties, brightens flavor with a peppery tang.
Fish sauce or soy sauce: Adds umami and salty depth, soy keep it vegan while fish is bolder.
Lime juice: Bright, acidic lift that cuts richness, adds a clean tart citrus finish.
Yellow onion: Sweet when softened, builds savory base, provides natural sugars and texture.
Toasted pumpkin seeds: Crunchy garnish, adds healthy fats and protein, nice contrast to silky soup.

Ingredient Quantities

1 tablespoon coconut oil or vegetable oil

1 medium yellow onion, chopped

3 garlic cloves minced

1 tablespoon fresh ginger grated

1 tablespoon curry powder

1 (15 oz) can pumpkin puree

1 (13.5 oz) can full fat coconut milk

3 cups vegetable or chicken broth

1 to 2 tablespoons fish sauce or soy sauce

1 tablespoon brown sugar or palm sugar

Juice of 1 lime

Salt and black pepper to taste

Fresh cilantro roughly chopped for garnish

Sliced red chili or crushed red pepper flakes for heat optional

Toasted pumpkin seeds for garnish optional

How to Make this

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1. Heat 1 tablespoon coconut oil in a large pot over medium heat, add the chopped yellow onion and cook until soft and starting to brown, about 5 to 7 minutes.

2. Stir in the minced garlic and grated ginger and cook 30 to 60 seconds until fragrant, then add 1 tablespoon curry powder and let it toast for about a minute to wake up the spices.

3. Add the 15 oz can pumpkin puree, the 1
3.5 oz can full fat coconut milk and 3 cups vegetable or chicken broth, whisking until smooth and no lumps remain.

4. Bring the soup to a gentle simmer, reduce heat and let it cook uncovered for 10 to 15 minutes so flavors meld; if it gets too thick add a splash more broth or water.

5. Season with 1 to 2 tablespoons fish sauce or soy sauce (start with 1 tablespoon if you’re unsure), 1 tablespoon brown sugar, juice of 1 lime, and some salt and black pepper to taste. Stir and simmer another 2 to 3 minutes.

6. Use an immersion blender to puree the soup until silky smooth, or carefully transfer in batches to a countertop blender, filling it only halfway and covering the lid with a towel to avoid splatters.

7. Taste and adjust: more lime for brightness, more fish sauce or soy for umami, more sugar for balance, or more curry if you want it stronger.

8. If using heat, add sliced red chili or a pinch of crushed red pepper flakes now or let everyone add their own at the table.

9. Serve hot topped with roughly chopped fresh cilantro and toasted pumpkin seeds if you like crunch. To toast seeds quickly, dry-skillet them over medium heat for 2 to 3 minutes until they pop and smell nutty.

Equipment Needed

1. Large heavy bottomed pot or soup pot
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Whisk
7. Immersion blender or countertop blender (cover lid with a towel when blending)
8. Small dry skillet for toasting pumpkin seeds
9. Ladle for serving
10. Can opener

FAQ

Q: Can I make this soup vegan? A: Yes, just swap the fish sauce for soy sauce or tamari or use a vegan fish sauce, and use brown or palm sugar that's vegan. It will still be rich and creamy from the coconut milk.

Q: How can I control the spice level? A: Start with no chili and add slices of red chili or a pinch of red pepper flakes to taste. Remove seeds for milder heat. If it gets too spicy, stir in more coconut milk or a squeeze of lime and a little sugar to balance it out.

Q: Can I use fresh pumpkin instead of canned puree? A: Absolutely. Roast or steam cubed pumpkin until very soft, then puree. You may need to add a bit more broth or coconut milk because fresh pumpkin can be drier than canned.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months. Thaw in the fridge, reheat gently on the stove over low heat and stir. Add a splash of broth or coconut milk if it looks too thick or if the coconut milk separates.

Q: My soup is too thick or too thin, what can I do? A: To thin it, add warm broth or coconut milk a little at a time. To thicken, simmer until reduced, blend in more roasted pumpkin, or whisk in a small cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and simmer until it thickens.

Q: Can I use curry paste instead of curry powder? A: Yes, use 1 to 2 tablespoons of red or yellow curry paste and fry it briefly in the oil with the aromatics to wake up the flavors. It will change the taste but give a more authentic Thai profile, so adjust salt, lime and sugar after tasting.

Thai Coconut Pumpkin Soup Recipe Substitutions and Variations

Pumpkin puree — butternut squash puree (1:1, same texture), sweet potato puree (1:1, a bit sweeter), or canned yams mashed (1:1, more rustic). Quick tip roast the veg first for deeper flavor.
Coconut milk — full fat evaporated milk (not vegan, still creamy), cashew cream (vegan, rich), or unsweetened almond/oat milk thinned with 1 tbsp coconut oil or 1 tsp coconut extract for that coconut note.
Fish sauce or soy sauce — tamari (gluten free), coconut aminos (lower sodium, slightly sweet), or 1 tsp miso dissolved in broth for umami if you want less salt.
Curry powder — Thai red curry paste (use about 1 tbsp, adds heat and depth), yellow curry paste (milder), or make a quick mix of 1 tsp ground cumin + 1 tsp ground coriander + 1/2 tsp turmeric if you’re out of blends.

Pro Tips

– Bloom the spices right and keep an eye on them. Heat the oil until it shimmers, toss the curry in and stir constantly for 30 to 60 seconds till it smells fragrant. If they start to stick or darken too fast, add a splash of broth or a spoon of coconut milk to loosen the pan. Dont let them burn or the whole soup will taste bitter.

– For super silky texture, blend well then push the soup through a fine mesh sieve or chinois. If you dont have one, let it sit a minute after blending and skim any foam, then whisk in a little extra coconut milk or a small pat of butter for richness. This removes graininess from the pumpkin and makes it feel restaurant-level.

– Balance is everything. Taste after it simmers and tweak with small amounts of lime, fish sauce or soy, and sugar till it sings. Add acid slowly though, some people get heavy handed and it knocks out the coconut flavor. If it needs more depth try a tiny splash of toasted sesame oil or a pinch of smoked paprika.

– Make the toppings count for texture and freshness. Toasted pumpkin seeds, fried shallots, crispy coconut flakes or a drizzle of chili oil add crunch and contrast. Leftovers thicken in the fridge so thin with hot broth when reheating, and reheat gently so the coconut milk doesnt separate.

Thai Coconut Pumpkin Soup Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I created Thai Pumpkin Soup With Coconut Milk, a healthy, creamy recipe that layers fresh garlic, curry powder, and coconut milk to deliver subtle Thai-inspired flavors that make you want the recipe.

Servings

servings

Calories

203

kcal

Equipment: 1. Large heavy bottomed pot or soup pot
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Whisk
7. Immersion blender or countertop blender (cover lid with a towel when blending)
8. Small dry skillet for toasting pumpkin seeds
9. Ladle for serving
10. Can opener

Ingredients

1 tablespoon coconut oil or vegetable oil
1 medium yellow onion, chopped
3 garlic cloves minced
1 tablespoon fresh ginger grated
1 tablespoon curry powder
1 (15 oz) can pumpkin puree
1 (13.5 oz) can full fat coconut milk
3 cups vegetable or chicken broth
1 to 2 tablespoons fish sauce or soy sauce
1 tablespoon brown sugar or palm sugar
Juice of 1 lime
Salt and black pepper to taste
Fresh cilantro roughly chopped for garnish
Sliced red chili or crushed red pepper flakes for heat optional
Toasted pumpkin seeds for garnish optional

Directions

Heat 1 tablespoon coconut oil in a large pot over medium heat, add the chopped yellow onion and cook until soft and starting to brown, about 5 to 7 minutes.
Stir in the minced garlic and grated ginger and cook 30 to 60 seconds until fragrant, then add 1 tablespoon curry powder and let it toast for about a minute to wake up the spices.
Add the 15 oz can pumpkin puree, the 1
5 oz can full fat coconut milk and 3 cups vegetable or chicken broth, whisking until smooth and no lumps remain.
Bring the soup to a gentle simmer, reduce heat and let it cook uncovered for 10 to 15 minutes so flavors meld; if it gets too thick add a splash more broth or water.
Season with 1 to 2 tablespoons fish sauce or soy sauce (start with 1 tablespoon if you’re unsure), 1 tablespoon brown sugar, juice of 1 lime, and some salt and black pepper to taste. Stir and simmer another 2 to 3 minutes.
Use an immersion blender to puree the soup until silky smooth, or carefully transfer in batches to a countertop blender, filling it only halfway and covering the lid with a towel to avoid splatters.
Taste and adjust: more lime for brightness, more fish sauce or soy for umami, more sugar for balance, or more curry if you want it stronger.
If using heat, add sliced red chili or a pinch of crushed red pepper flakes now or let everyone add their own at the table.
Serve hot topped with roughly chopped fresh cilantro and toasted pumpkin seeds if you like crunch. To toast seeds quickly, dry-skillet them over medium heat for 2 to 3 minutes until they pop and smell nutty.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.