15-minute Thai Pumpkin Soup | Vegan | Vegetarian | Coconut Milk | Fall | Weeknight | Healthy Seasonal Recipes

15 minute thai pumpkin curry soup

  • Author: Katie Webster
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai


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!



  • 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


  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. 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.


  • Serving Size: 2 cups
  • Calories: 107
  • Sugar: 8 g
  • Sodium: 521 mg
  • Fat: 4 g
  • Saturated Fat: 3 g
  • Carbohydrates: 16 g
  • Fiber: 4 g
  • Protein: 1 g

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