Description
Thai Coconut Pumpkin Soup is a warm, creamy, and fragrant blend of sweet pumpkin, spicy Thai red curry, and rich coconut milk. Infused with garlic, ginger, and lime, this soup is both comforting and exotic—perfect for chilly evenings or a flavorful plant-based meal.
Ingredients
Scale
Base
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons Thai red curry paste (adjust to taste)
Main Soup
- 3 cups pumpkin purée (canned or homemade)
- 1 (14-ounce) can full-fat coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice
- 1 teaspoon brown sugar (optional)
- Salt and pepper to taste
Garnish
- Fresh cilantro (optional)
- Lime wedges (optional)
- Chili flakes (optional)
Instructions
- Heat Aromatics: Heat coconut oil in a large pot over medium heat. Add chopped onion and cook for 3–4 minutes until softened and translucent, developing a sweet base flavor.
- Add Flavors: Stir in minced garlic, grated ginger, and Thai red curry paste. Cook for 1–2 minutes until fragrant, allowing the spices and aromatics to blend together.
- Combine Ingredients: Add pumpkin purée, full-fat coconut milk, vegetable broth, soy sauce, lime juice, and optional brown sugar to the pot. Stir well to combine all ingredients evenly.
- Simmer Soup: Bring the mixture to a simmer and cook for 10–15 minutes, stirring occasionally to let the flavors meld and the soup thicken slightly.
- Blend Until Smooth: Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend carefully.
- Season and Adjust: Taste the soup and adjust seasoning with salt, pepper, or additional lime juice to balance the flavors perfectly.
- Serve: Ladle the hot soup into bowls and garnish with fresh cilantro, chili flakes, and a swirl of coconut milk if desired. Serve immediately for best flavor.
Notes
- For more heat, add extra Thai red curry paste or a dash of sriracha.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Serve with crusty bread or jasmine rice to make the meal more filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
