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!
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
Print15 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 made this today for my first “pumpkin fest.” I was so excited to try this and it did NOT disappoint! It was delish and i loved finding a pumpkin recipe that was not dessert. I am going to add more thai curry paste because i do like spicy but This soup is so tasty.
Hi Lisa. Thank you so much for coming back to let me know how it went. I am thrilled you liked it, and yay for more curry! I think I would be okay with that too since I love the heat. Have a great day.
Can this be made with fresh pumpkin? I can’t buy tinned purée here in Australia.
Thanks.
Pauline
Yes absolutely. Use 2 cups of cooked pureed fresh pumpkin in place of the canned pumpkin. Here is how to make pureed pumpkin https://www.healthyseasonalrecipes.com/home-made-pumpkin-puree-and-brown-rice-pumpkin-risotto/ Enjoy the soup!
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I think the comment was a compliment!!!
That’s good to know! Thanks for telling me 😉 Have a great day Mary.
I’ll do it! Thanks!
Thanks for the quick and informative reply Katie! Can’t wait to see and try your sweet potato recipe! I am thinking that the next time I make this pumpkin soup I might try adding some turmeric paste I’m trying to incorporate into more recipes. I’m doing it for health reasons. Do you think that would harm the flavor?
Not at all! I think it would be lovely in this recipe. Great idea.
Can this yummy soup be frozen? I made it today and wondered if I could freeze it in individual servings so I can take it to work for lunches later in the week. It is such an unusual soup but I love it. I thought it would be like a butternut squash soup I make and love but this is entirely different. Thanks for sharing the recipe.
Yes by all means it freezes really well. The coconut may “break” out of it when you thaw it, but once you reheat it, it will come back together really well. If you like this recipe, and butternut squash- I have another one coming later this fall that you’ll love- sweet potato! And it too is entirely different. Have a great week Diane.
Hi Katie!!
The hubby and I are carving pumpkins for Halloween
For the past years I’ve been throwing away the pumpkin meat (shame on me I knoooow!!) but this year I wanna give it a try and cook with it! I saw your recipe and it looks delicious!! But how would you replace the canned pumpkin purée by fresh pumpkin??
Thank you in advance for your advice!!
Typically jack-o-lanterns aren’t used for cooking. You can peel the skin off and steam the meat. Here is a more detailed answer on a post I did about how to make pumpkin puree. https://www.healthyseasonalrecipes.com/home-made-pumpkin-puree-and-brown-rice-pumpkin-risotto/
Pumpkin and coconut are like my two favorite foods!
Hey Lynn, thank you. Just listened to your podcast with James Nord. So awesome. I’m embarrassed to admit, I had never heard of him, but after listening I had to look him up. What style! Loved your line of questioning. And the ritz crackers! Oh my goodness. Never thought I would have a craving for them until after listening to that! Ha ha. Thanks for coming by today, and psyched you like the soup. Take care.
Thank you for listening Katie! I would love to have you on the podcast one day too – we can talk all about Abe before I knew him!
Love the comment about being able to make it from your pantry. That is primarily why I don’t use gluten free flours even though my hubby does better with gluten free. I think sometimes those speciality flours are intimidating and not something we keep on hand! This looks absolutely gorgeous, I’ve been slowly but surely implementing some of the photography tips you taught us! Long way to go though!
Glad to hear this is not intimidating. 🙂 It is super easy. Though I have to say those flours shouldn’t be either. Once you try them you’ll see that they are just like any other baking ingredient. And also glad to hear about the photo demo I did. I am so excited to watch everyone from Blog Brulee now share their work online now.
Gorgeous looking soup – fantastic flavors! I can’t resist any dish with Thai flavors in the mix.
Thank you so much! Nice of you to come by today. Hope you’re well. 🙂
Hi!! This looks and sounds super delicious! Just wondering how spicy it is, as my husband and kids don’t do well with spicy foods ☹️ Can less curry paste be used?
Hi Karen, On a scale of spiciness from 1 to 10, I call this a 5. My kids loved this. That said, you can definitely try it with 1 teaspoon of the curry paste and taste it. Then add more if you think it needs to be more spicy. Please let me know if you do try it!
Such a great soup that’s so easy to make! I can definitely imagine breaking this out for dinner after a busy day!
It is really a useful (there’s that word again) recipe to keep on hand. Thanks so much for coming by Patricia.
This is a great dinner to have after a busy day! You can’t beat 15 minutes! Looks delicious!
It’s hard to argue with 15 minutes! Thanks so much for coming by Taylor.
This sounds amazing, perfect for a rainy day like today!
Thank you Marye. Fall is here for sure!
I can’t wait to try this! The flavors sound amazing!
Thank you Rachel. I love this combo of flavors too. If you do try it please let me know.