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
A 15-minute soup? Yes I got time for that! Love the addition of maple syrup!
I love curry soup, but love this even more because it takes only 15 minutes to make and enjoy!
Looks fantastic! The curry flavor with sweet pumpkin sounds so so perfect. So excited to try this!
I love the Thai flavors in this! So delicious and so easy. 🙂
What a unique way to use pumpkin! Always need a new yummy soup recipe ❤️
My mouth is watering at the thought of the curry + maple syrup — this recipe sounds amazing! Pinning to make soon. Thank you!
I only had one can of Pumpkin so I added an extra cup of broth and a can of organic low sodium Garbanzo Beans. It’s the perfect texture and more savory.
That’s a great idea Tamara! Thank you so much for coming back to review and rate. I really appreciate it.
Delicious! This is just what I wanted for my dinner tonight.
Since I didn’t have any lime juice, I substituted fresh CaraCara orange juice, and since that brought its own sweetness, I omitted the maple syrup. It worked well.
Thanks!
This soup is WONDERFUL!!! I substituted two fresh, roasted butternut squash instead of the canned pumpkin, and it was divine! The flavors were the perfect balance of sweet and spicy, and the creaminess was the perfect consistency! I cooked it all in the pressure cooker and pureed it with an immersion blender. I will make this again and again! I will use canned pumpkin when I want to make something super quick and easy. I am part of a farm share so I had to use the squash. I am really glad that I did. It was worth the extra effort
I’m so glad to know it worked with butternut squash too! Thanks so much for reviewing and rating!
Perfection for once the October weather returns with a chill!
I made this soup today, since it is cool. Pumpkin is one of the top flavors of fall and i wanted to use it, plus I had 4 cans in my pantry. I don’t really like pumpkin but when I cook it with other flavors, its good! I loved his recipe! I love lime and cilantro, so it fit the bill, plus I like some thai food. I had too add more curry paste, because I didnt get much spicyness at the end and also more lime juice! Will definitely make again!
Thanks so much for coming back to let us know how it went. I am glad you liked it and to hear your feedback on the curry. I love a bit of heat, so that makes perfect sense to me! Have a great day!
Love the flavor of this soup but I could NOT get mine to thicken. Watching the video, it looks exactly the same starting out. Does it need to simmer longer?
I just made this soup this evening–including making the Thai paste from scratch. The soup is good (or “OK”) but not my favorite–so sorry to say. It was not very spicy (to me) so I added an extra tablespoon of the paste for more flavor. In my opinion, the dominant flavor is the garlic vs. pumpkin (or coconut). I was excited to make this soup so I “went in” being very hopeful. I probably will not make this soup again.
I haven’t made a Thai Curry Paste from scratch before. I wonder if possibly the flavor profile is more mellow than a store bought one? Thanks anyway for coming back to let us know Brenda. I appreciate it.
Katie, I wondered about that myself. (The recipe was one I found online…) Possibly if I used more of the red chile peppers it may have been more “potent”… After reading the raves by others it is very likely a “store-bought” paste is better. I just try to cook “from scratch” as much as possible, trying to avoid processed foods.
Hmm, good to know. It would be interesting to do a side by side taste test of the two Thai pastes. I agree home-made in favor of processed is preferable. Having the time is another story though for so many folks. Making condiments from scratch is next level. Good for you Brenda! I’m impressed.
just made this soup today and is was perfect! My 2 year old loved it and he is normally not a soup person Made it with frozen puree from fall, since no canned pumpkin is to be found here in denmark. Thanks so much for a great recipe.
That is great news! Thanks so much for coming back to let me know you liked it! Have a great day.
We made this pumpkin soup yesterday and it was AMAZING!! It really does take 15 minutes!
Thank you so much for coming back to let me know Jessica. I really appreciate you taking the time to do so. Have a great day!