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Thai Pumpkin Soup

Thai Pumpkin Soup

Discover the delightful essence of Thai Pumpkin Soup, a warming and vibrant dish that perfectly combines comfort with exotic flavors. Made with natural sweetness from pumpkin and a kick of Thai red curry paste, this soup is not only a feast for the senses but also a healthy choice brimming with nutrients. Ideal for cozy evenings or festive gatherings, this recipe is simple to prepare and can easily be customized to cater to varying tastes. Garnished with fresh cilantro and toasted pumpkin seeds, every bowl serves as a comforting hug on chilly days.

  • Total Time: 45 minutes
  • Yield: Serves approximately four 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)
  • 2 cups vegetable broth
  • 2 tablespoons fish sauce (or soy sauce for vegetarian option)
  • Juice of 1 lime
  • 1 tablespoon brown sugar

Instructions

  1. Cut pumpkin in half, remove seeds, peel, and cube.
  2. Heat coconut oil in a large pot; sauté diced onions until translucent.
  3. Add garlic and ginger; cook until fragrant, then stir in the curry paste.
  4. Add pumpkin cubes; sauté briefly before pouring in vegetable broth.
  5. Simmer until pumpkin is fork-tender, about 15-20 minutes.
  6. Blend until smooth using an immersion blender or traditional blender.
  7. Stir in coconut milk, fish sauce, lime juice, and sugar; warm through without boiling.
  8. Adjust seasoning to taste before serving with garnishes.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Cooking
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 335
  • Sugar: 6g
  • Sodium: 560mg
  • Fat: 23g
  • Saturated Fat: 16g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: For added sweetness or spice, adjust the amount of red curry paste and sugar. This soup pairs excellently with crusty bread or jasmine rice for a hearty meal. Store leftovers in an airtight container for up to four days or freeze for three months.