15 Minute Thai Curry Pumpkin Soup
This Thai Curry Pumpkin Soup recipe comes together in 15 minutes—really! It’s couldn’t be a more perfect meal to make on a busy weeknight.
Why We Love This Thai Pumpkin Soup Recipe
This is one of those recipes you need when you want to get dinner ready in 15 minutes. It’s creamy, sweet and deliciously savory. In other words, you’re going to be surprised how yummy this recipe is, with such minimal effort.
This Thai Pumpkin Soup is useful, quick and easy!
Recipe Highlights
- This Thai Pumpkin Soup is a dump-and-stir type of recipe
- It only takes 15 minutes to make
- You can feed a crowd! (Serves 8)
- It’s a great meal-prep recipe
- Made from pantry staples
Key Ingredients
- Veggies: Garlic cloves and pumpkin puree (just make sure you buy pumpkin puree and not pumpkin pie filling. You can also make homemade pumpkin puree)
- Coconut oil: You could also use a good extra-virgin olive oil or ghee instead
- Thai red curry paste: This can be found in the international aisle of the grocery store
- Vegetable broth: My favorite is Imagine No-chicken Broth
- Light coconut milk: Feel free to use full-fat if desired
- Maple syrup: Dark or amber maple syrup, or brown sugar
- Seasonings: Lime juice, salt, cilantro, scallions
How to Make Thai Pumpkin Curry Soup
Step 1: Saute garlic
Heat the oil in a large heavy-bottomed soup pot over medium-high heat. Next we’ll add in the garlic, and cook, stirring until the garlic is fragrant but not starting to turn brown.
Step 2: Add curry paste
Stir in the curry paste to bloom the flavors and then quickly add the broth to stop the garlic and curry from toasting too much.
Step 3: Add the remaining ingredients
Add pumpkin, coconut milk, maple, lime juice and salt and whisk until smooth.
Step 4: Cook soup & serve
Increase heat to high and bring to a simmer, stirring often. Serve hot garnished with cilantro and scallions.
FAQs and Expert Tips
This Thai pumpkin soup will keep in the fridge up to four days. Store in an airtight container or jar with a lid. Just make sure to let it cool completely before placing in the fridge.
Yes, you can freeze this soup for up to three months. To do so, I recommend ladling the soup into individual 16-ounce containers so that you can pop the soup into the microwave whenever you’re ready to enjoy it. Just remember to let the soup cool completely before freezing it, because it’ll expand in the containers as it cools.
Absolutely! If you feel like making an extra large batch, don’t hesitate to make a double batch. You could even freeze it for future meals, if desired.
Reheat in a large saucepan until steaming hot, while stirring often. Alternatively, heat individual servings in the microwave for 4 to 5 minutes until steaming hot.
Instead of canned pumpkin, feel free to use your own freshly made pumpkin puree.
Instead of Thai Curry paste try this with an Indian curry powder or use a blend of cumin, ginger and sea salt.
Add additional heat with Thai bird chilies or a pinch of red pepper flake.
Add in diced cooked chicken breast or tofu for a bit of protein.
Have fun with your garnishes: try roasted pumpkin seeds or pepitas, minced hot chilies, cilantro lime wedges or sliced green onions.
Additional Recipes to Try
- These new recipes for Vegetarian Lentil Soup and Creamy Zucchini Soup are on the best-of list!
- I also have been loving this Corn Chowder and Minestrone Soup. You won’t want to miss them.
- Like slow-cooker recipes? Try these: Slow Cooker Ham Barley Soup with Spinach Pesto, Slow Cooker Chicken Tortilla Soup and this Instant Pot Cream of Cauliflower Soup,
- You can never go wrong with a 10 Minute Gazpacho.
- If you need more pumpkin recipes to try this season try my Brown Rice Pumpkin Risotto, this Chocolate Chip Pumpkin Bread or my Pumpkin Streusel Bread. All three are amazing!
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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15 Minute Thai Pumpkin Curry Soup
- Total Time: 15 minutes
- Yield: 8 cups 1x
- Diet: Vegan
Description
This Thai Pumpkin Curry Soup recipe is useful. It’s one of those recipes that you need to have so that you can get a yummy weeknight dinner on the table in 15 minutes during this crazy Fall season. Bonus that it’s vegan, too!
Ingredients
- 2 teaspoons coconut oil
- 3 cloves garlic, minced
- 2 teaspoons Thai red curry paste
- 2 cups vegetable broth such as Imagine No-chicken Broth
- 2 15–ounce cans pumpkin puree
- 1 14–ounce can light coconut milk
- 2 tablespoons pure maple syrup, dark or amber or brown sugar
- 2 tablespoons lime juice
- 1 1/4 teaspoon salt
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
Instructions
- Heat oil in a large heavy-bottomed soup pot over medium-high heat. Add garlic, and cook, stirring until the garlic is fragrant but not starting to turn brown.
- Stir in curry paste until hot and then immediately add broth to stop the garlic from toasting too much.
- Add pumpkin, coconut milk, maple, lime juice and salt and whisk until smooth.
- Increase heat to high and bring to a simmer, stirring often. Serve hot garnished with cilantro and scallions.
Notes
Make Ahead and Leftovers:
This Thai pumpkin soup will keep in the fridge for up to four days. You can also freeze this soup for up to three months. Ladle the cool soup into individual 16-ounce containers, cover and freeze up to three months.
Reheat in a large saucepan until steaming hot, while stirring often. Alternatively, heat individual servings in the microwave for 4 to 5 minutes until steaming hot.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 2 cups
- Calories: 107
- Sugar: 8 g
- Fat: 4 g
- Saturated Fat: 3 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 1 g
I wasn’t sure how it would play with my two teenager boys, but they loved it! Super simple, flavorful and fast. Thank you!
Well that’s a lovely and welcome surprise! Yay!
Amazingly easy, delicious, healthy and as fast as promised.
I will be adding some tofu, mushrooms and red bell peppers next time. Such a great base for many different mix ins.
Thanks!
Thanks for letting me know you tried it and for leaving your review/rating. That is so helpful!
This is a great soup. I use yellow curry powder but follow this recipe otherwise. Very satisfying and super healthy.
That sounds delicious, Jakki. So happy you enjoyed!
Great quick meal the whole family will love! I added veggies, tofu and bean thread noodles.
Delicious easy fast! I added portobello mushroom slices tofu and bean thread noodles with a little siracha to make a complete vegan meal! Perfect for that leftover can of pumpkin from Thanksgiving
Sounds incredible! Thanks Nina!
Oh my, this is SO delicious! And very easy to make. Thank you for this recipe!
Do you have a ball park idea of the calories per serving?
It’s on the bottom of the recipe card. 107 cals. Enjoy!
Delicious! I did add a little red pepper and some powdered ginger to give it a little extra flavor. I love it!
These are so adorable–I love this idea!
this sounds so amazing, I love a creamy soup and love how fast it is to make!
I will be making this at first opportunity!
It sounds SO delicious and EASY! Love the ‘dump n cook’ idea when time is short! I need to get the Thai curry — just ran out.. It’s a super condiment to have in the pantry. Thanks for sharing!
The flavors sound so amazing and really, you can’t beat a 15-minutes meal like this one.
A creamy Thai soup in 15 minutes is for me! This will be happening soon 🙂 Thanks, I love quick & healthy recipes!
Thai and pumpkin go together like salt and peppa! I feel like I would love a big helping of this before Halloween night! So cozy!
I love blended soups like this and you’ve added so many great flavors. I eat this kind of soup all the time so I’m definitely adding this to my rotation.