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.

Thai Pumpkin Curry Coup in white bowls

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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

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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.

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Thai Pumpkin Curry Coup in bowls

FAQs and Expert Tips

How do I store this pumpkin curry soup?

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.

Can I freeze this soup?

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. 

Can I double this recipe?

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.

How do I reheat Thai Curry pumpkin soup?

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.

Substitutions and Variations

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

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. 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 Soup | Vegan | Vegetarian | Coconut Milk | Fall | Weeknight | Healthy Seasonal Recipes

15 Minute Thai Pumpkin Curry Soup

★★★★★

5 from 22 reviews
  • Author: Katie Webster
  • Total Time: 15 minutes
  • Yield: 8 cups 1x
  • Diet: Vegan
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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

Scale
  • 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 ¼ teaspoon salt
  • ¼ cup chopped cilantro
  • ¼ cup chopped scallions

Instructions

  1. 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.
  2. Stir in curry paste until hot and then immediately add broth to stop the garlic from toasting too much.
  3. Add pumpkin, coconut milk, maple, lime juice and salt and whisk until smooth.
  4. 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

Keywords: pumpkin curry soup, Thai Curry Pumpkin Soup, Curry Pumpkin Soup, Thai Pumpkin Soup

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