This Spicy Thai Pumpkin Soup is a velvety, aromatic hug in a bowl that wakes up your taste buds. It’s creamy without dairy, deeply savory, and balances heat from chilies, tang from lime, and sweetness from roasted pumpkin. You’ll love how simple it is to make this vibrant Spicy Thai Pumpkin Soup.
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Why You’ll Love This Spicy Thai Pumpkin Soup
- Flavor explosion: A complex symphony of spicy, salty, sweet, and sour notes.
- Creamy without dairy: Silky texture from roasted pumpkin and coconut milk.
- Make-ahead meal: Flavors improve overnight and it freezes beautifully.
- Beautiful and vibrant: Bright orange color with colorful garnishes.
Ingredients & Tools
- 1.5 kg pumpkin or butternut squash, peeled, deseeded, and cubed
- 2 tbsp coconut or vegetable oil
- 1 large brown onion, chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3–4 tbsp Thai red curry paste (adjust to your heat preference)
- 400 ml can of coconut milk
- 750 ml vegetable broth
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup or brown sugar
- 2 limes, juiced
- 1 tsp sea salt, or to taste
Tools: A large soup pot or Dutch oven, a baking sheet, a blender (immersion or countertop), and a fine grater for the ginger.
Notes: Don’t skip roasting the pumpkin—it unlocks a deeper, caramelized sweetness. Use full-fat coconut milk for a luxurious, creamy body.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 5 g |
| Fat: | 18 g |
| Carbs: | 28 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Which pumpkin is best? Butternut squash is my top pick for its smooth texture and reliable sweetness, but any good roasting pumpkin like Kent or Jap will work beautifully. Just steer clear of the very watery varieties.
- Is the curry paste too spicy? Thai red curry paste can vary wildly in heat between brands. Start with 3 tablespoons, taste, and then add more at the end if you want more kick. You can always add heat, but you can’t take it away!
- Why roast the pumpkin? Roasting isn’t just about cooking the pumpkin; it’s about concentrating its flavor and adding a subtle, nutty caramelization that you simply can’t get from boiling. It’s the difference between a good soup and a great one.
- Can I use pre-made broth? Absolutely, a good quality store-bought vegetable broth is fine. If you have a low-sodium version, you’ll have more control over the final salt level with the soy sauce.
How to Make Spicy Thai Pumpkin Soup
Step 1: First, let’s roast that pumpkin. Preheat your oven to 200°C (400°F). Toss the cubed pumpkin with one tablespoon of the oil and a good pinch of salt on a baking sheet. Spread it out in a single layer—you don’t want the pieces steaming—and roast for about 25-30 minutes, or until the edges are golden and the pumpkin is fork-tender. You’ll notice a wonderful, sweet aroma filling your kitchen. This step builds the foundational flavor of the whole soup.
Step 2: While the pumpkin is roasting, start the flavor base. Heat the remaining tablespoon of oil in your large soup pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until it’s soft and translucent. Then, stir in the minced garlic and grated ginger. Cook for just another minute until they become fragrant—be careful not to burn the garlic, or it will turn bitter.
Step 3: Now, for the Thai kick! Add the red curry paste to the pot. You’ll want to cook it for a minute or two, stirring constantly. This “blooms” the spices and chili in the paste, releasing their essential oils and deepening their flavor profile. The mixture should look a bit darker and smell incredibly aromatic.
Step 4: Time to bring it all together. Add the roasted pumpkin cubes to the pot, followed by the coconut milk, vegetable broth, soy sauce, and maple syrup. Give everything a good stir, making sure to scrape up any tasty bits stuck to the bottom of the pot. Bring the soup to a lively simmer, then reduce the heat, cover, and let it bubble gently for 15 minutes. This allows all the flavors to meld and get to know each other.
Step 5: The magic happens here—blending! Carefully transfer the soup in batches to a countertop blender, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety. If you’re using a regular blender, remember to remove the center cap from the lid and cover it with a tea towel to let steam escape and prevent a soup explosion.
Step 6: The final flourish. Stir in the fresh lime juice. This is non-negotiable—the acidity brightens all the other flavors and keeps the soup from feeling too heavy. Taste and adjust the seasoning, adding more salt or a pinch of sugar if needed. Your soup should taste balanced: a little spicy, a little sweet, a little salty, and a little sour. Ladle it into bowls and get ready to add your toppings.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers, freeze up to 3 months.
- Reviving: Reheat gently on stove, add splash of broth if thick, stir in fresh lime juice.
Serving Suggestions
Complementary Dishes
- Sticky Jasmine Rice — A small bowl on the side is perfect for dipping and adds a lovely, fragrant textural contrast to the smooth soup.
- Fresh Spring Rolls — Their cool, crisp, and clean flavors provide a refreshing counterpoint to the rich and spicy soup.
- Thai Cucumber Salad — The sharp, sweet, and tangy notes in the salad cut through the soup’s creaminess beautifully.
Drinks
- Iced Lemongrass Tea — Its citrusy, herbal notes are incredibly refreshing and help cleanse the palate between spicy spoonfuls.
- A Crisp Lager — The bubbles and mild bitterness of a light beer are a classic pairing for Thai food, helping to temper the heat.
- Aromatic Gewürztraminer — This white wine has lychee and spice notes that harmonize wonderfully with the soup’s complex flavor profile.
Something Sweet
- Mango with Sticky Rice — It’s the quintessential Thai dessert, and the sweet, creamy mango is a dream after the savory-spicy soup.
- Coconut Ice Cream — A single scoop continues the coconut theme while providing a cool, sweet finish.
- Pandan Waffles — Their unique, fragrant flavor and slightly crispy texture make for a fun and delightful end to the meal.
Top Mistakes to Avoid
- Mistake: Boiling the coconut milk. Once you add the coconut milk, keep the soup at a gentle simmer. A rolling boil can cause the coconut milk to separate, making the soup look grainy instead of smooth and creamy.
- Mistake: Skipping the lime juice. I know it seems like a small thing, but that hit of acidity at the end is what makes the flavors pop. Without it, the soup can taste a bit flat and one-dimensional.
- Mistake: Not tasting and adjusting at the end. Soups are all about balance. After blending, you must taste it. Does it need more salt? A bit more maple syrup for sweetness? Another squeeze of lime? This final adjustment is your key to a perfect bowl.
- Mistake: Overcrowding the baking sheet when roasting. If the pumpkin cubes are too close together, they’ll steam instead of roast. You want that beautiful caramelization, so give them some space!
Expert Tips
- Tip: Make your own curry paste. If you have the time and ingredients, a homemade red curry paste will elevate this soup to restaurant-quality levels. The fresh, vibrant flavor is unbeatable.
- Tip: Add a protein boost. For a more substantial meal, stir in some shredded roast chicken or pan-seared shrimp right at the end, just to heat them through.
- Tip: Control the texture. If you prefer a bit of texture, you can blend most of the soup but leave a cup or two of the pumpkin and broth unblended, then stir it back in at the end.
- Tip: Garnish generously. Don’t be shy with toppings! A drizzle of chili oil, fresh cilantro, chopped peanuts, and a lime wedge on the side aren’t just pretty—they add crucial layers of flavor and texture.
FAQs
Can I make this soup ahead of time?
Absolutely, and it might even be better! The flavors have time to meld and deepen overnight. Let the soup cool completely before storing it in an airtight container in the fridge for up to 4 days. Reheat it gently on the stove, and you may need to add a splash of water or broth if it has thickened up. The lime juice is best added fresh when you reheat it to keep its bright flavor.
How can I make this soup less spicy?
The easiest way is to simply use less red curry paste. Start with 2 tablespoons and work your way up. You can also balance the heat by adding a bit more coconut milk or a teaspoon of sugar. If you’ve already made it too spicy, serving it with a dollop of plain yogurt or sour cream can help tame the fire.
My soup is too thick. How can I thin it out?
No problem at all! Simply stir in a little extra vegetable broth or even just water, a quarter cup at a time, until it reaches your desired consistency. Remember, it will thicken slightly as it cools, so it’s better to err on the side of a little too thin when it’s hot.
Can I freeze Spicy Thai Pumpkin Soup?
You sure can. It freezes wonderfully for up to 3 months. Cool it completely, then portion it into freezer-safe bags or containers. Leave a little space for expansion. To serve, thaw it overnight in the fridge and reheat gently on the stove. You might notice a slight texture change in the coconut milk, but a good stir will bring it right back.
What can I use instead of pumpkin?
Butternut squash is the closest and best substitute, but other orange-fleshed winter squashes like acorn or kabocha will also work beautifully. Sweet potato is another great alternative—it will give you a similarly sweet, creamy, and vibrant result that pairs perfectly with the Thai spices.
Spicy Thai Pumpkin Soup
Make this creamy, dairy-free Spicy Thai Pumpkin Soup with coconut milk and red curry paste. A flavorful, easy meal ready in about an hour. Get the recipe now!
Ingredients
For the Ingredients
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1.5 kg pumpkin or butternut squash (peeled, deseeded, and cubed)
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2 tbsp coconut or vegetable oil
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1 large brown onion (chopped)
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4 garlic cloves (minced)
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1 tbsp fresh ginger (grated)
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3–4 tbsp Thai red curry paste (adjust to your heat preference)
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400 ml coconut milk (canned)
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750 ml vegetable broth
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2 tbsp soy sauce or tamari
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1 tbsp maple syrup or brown sugar
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2 limes (juiced)
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1 tsp sea salt (or to taste)
Instructions
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Preheat oven to 200°C (400°F). Toss pumpkin cubes with 1 tbsp oil and salt on a baking sheet; roast 25–30 min until golden and fork-tender.01
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Meanwhile, heat remaining 1 tbsp oil in a large pot over medium. Cook onion 5–7 min until soft; add garlic and ginger and cook 1 min until fragrant.02
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Stir in red curry paste and cook 1–2 min, stirring constantly, to bloom the spices.03
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Add roasted pumpkin, coconut milk, vegetable broth, soy sauce, and maple syrup. Stir, bring to a simmer, then cover and gently simmer 15 min.04
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Blend the soup (immersion blender in pot, or carefully in batches in a countertop blender) until completely smooth and velvety.05
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Stir in fresh lime juice to brighten. Taste and adjust seasoning with more salt or a pinch of sugar if needed.06
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Ladle into bowls and add desired toppings (e.g., herbs, chili flakes, toasted seeds). Serve hot.07
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