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Home Quick and Easy

Thai Coconut Pumpkin Soup

By:Nagi
Published:9 Aug '23Updated:4 Oct '23
96 Comments
Recipe v Video v Dozer v

Thai Coconut Pumpkin Soup is what you make when you want something exotic tasting with very little effort! Think – classic pumpkin soup with Thai Red Curry vibes. Love the beautiful coconut undertones. It’s so good!

Eating Thai Coconut Pumpkin Soup

Thai Coconut Pumpkin Soup

Everybody loves pumpkin soup. It’s comforting, it’s thick, it’s creamy, and it’s easy to make.

But sometimes, we want to make dinner a little more interesting! Enter – Thai Coconut Pumpkin Soup. Use coconut instead of cream. Add red curry paste. Fish sauce instead of salt. Thai toppings.

And boom! Our reliable pumpkin soup has had a sexy makeover – and we love it!

Pot of freshly made Thai Coconut Pumpkin Soup

Ingredients in Thai Coconut Pumpkin Soup

We’re using a store bought curry paste today which makes things nice and easy. For the small amount we need (just 3 tablespoons), it’s a convenient option. If using homemade – I applaud you! The flavour in this will be even better, with the beautiful fresh Thai flavours coming through.

The soup

Ingredients in Thai Coconut Pumpkin Soup
  • Pumpkin or butternut – Recipe works as written for both pumpkin and butternut squash (we call it butternut pumpkin here in Australia). Use one that is around 1.8 kg / 3.6 lb with the skin on and seeds in. After peeling and deseeding it will be around ~1.3 kg/2.6 lb.

    Cutting and peeling – Watch the video for a safe, easy cutting technique for butternut (potato peeler for skin!), and see the Pumpkin Soup video for how I cut pumpkin (cut in wedges then cut skin off).

  • Thai Red Curry paste – My position on the best store-bought Thai red curry that’s readily available is fairly well documented on this website! Maesri is the best – there is just no question – and it’s the best value. $2.10 for a 115g/4 oz. You’ll need 1/2 a can – so you can make this Thai Coconut Pumpkin Soup twice!

    Find it at Woolies, Harris Farms and Coles (I’m in Australia), or Asian stores and online. As for other brands – they tend to have less authentic flavour and usually weirdly, overly sweet. However, for a recipe like this where the curry paste is a background rather than key flavour, any curry paste will suffice.

Best Thai red curry paste Maesri
  • Homemade Thai Red Curry Paste – Recipe here. I generally make then use the whole batch in one go so I rarely have leftovers to use for things like this soup. But it’s an excellent one for freezing, and will really take this to another level. 🙂

  • Onion and garlic – Essential flavour base. Don’t skip these, they add great flavour.

  • Coconut milk – Not all coconut milk is created equal! Good ones are made with 85%+ coconut so have better flavour. Economical ones are diluted with water and have less coconut flavour. Ayam is my default (89% coconut).

    Please use full fat. Fat is where the coconut flavour is! Low fat has little coconut flavour.

  • Fish sauce will give this soup a more authentic Thai red curry flavour than using just salt. Soy sauce can be used as a substitute.

  • Vegetable stock – Or chicken stock. This is the liquid the pumpkin is simmered in. Tastier than water! Use low sodium, else your soup will be on the salty side.


Garnishes

This is a great soup to have fun with toppings! Adds visual and textural interest as well as extra flavour.

  • Crispy fried shallot pieces – salty and oily, these are sold in jars and packets at large grocery stores these days, but cheaper at Asian stores! Terrific garnish for all things Asian. I use it liberally – it’s a frequent player in my recipes.

  • Red cayenne pepper – Use the large ones which are not spicy. Small chillies are spicier!

  • Coriander / cilantro – Lovely fresh herb used frequently in Thai dishes


How to make Thai Coconut Pumpkin Soup

Fabulously straight forward, you’ll have this on the table in 20 minutes once you start cooking. Don’t shortcut sautéing the curry paste. This really intensifies and improves the flavour. Essential step for almost every curry – most especially curry paste out of a jar!

How to make Thai Coconut Pumpkin Soup
  1. Sauté curry paste – Get the onion and garlic started first, then add the curry paste and cook it for a good couple of minutes. This caramelises it and intensifies as well as improves the flavour. Key step when using any curry paste out of a jar!

  2. Coat the pumpkin in the tasty curry paste flavour. Give it a good couple of minutes to toast the pumpkin a bit!

    Tip: See video for how I peel and cut butternut (potato peeler for skin!), and see the Pumpkin Soup video for how I cut pumpkin (cut in wedges then cut skin off).

  3. Simmer 8 minutes – Set aside a little coconut milk to use as a drizzle for serving. Then add the rest of the coconut milk, stock and fish sauce into the pot and simmer for just 8 minutes, or until the pumpkin is soft. It really does not take long.

  4. Blitz with my favourite appliance (stick blender) until smooth. Ladle into bowls, swirl with reserved coconut milk then finish with as many or as little toppings as you’d like!

Overhead photo of a pot of Thai Coconut Pumpkin Soup

Dunking roti into Thai Coconut Pumpkin Soup

Roti for dunking

I served this Thai Coconut Pumpkin Soup with roti for dunking. That flaky, buttery flatbread of Indian origin, roti stalls are a local and tourist attraction all across Thailand though most Australian’s would associate roti as a menu favourite at Malaysian restaurants.

Not to be confused with the non-flaky roti flatbread that is a staple in Indian cooking, roti is a brilliant store-bought freezer standby that you cook from frozen in a fry pan, and takes just minutes. (Though homemade just got added to my Must Try list!), fairly easily found these days in everyday grocery stores – here’s the one I used from Woolworths.

Enjoy! – Nagi x


Watch how to make it

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Eating Thai Coconut Pumpkin Soup

Thai Coconut Pumpkin Soup

Author: Nagi
Prep: 10 minutes mins
Cook: 15 minutes mins
Mains, Soups
Asian, Thai
5 from 27 votes
Servings5
Tap or hover to scale
Print
Recipe video above. This is a brilliant way to turn a classic pumpkin soup into something that tastes more exotic – with very little effort. Think – pumpkin soup with Thai Red Curry vibes. It's so good!
See separate tutorial for how I cut butternut pumpkin and the Pumpkin Soup recipe for how I cut pumpkin.

Ingredients

  • 2 tbsp vegetable oil (or other oil)
  • 1 brown onion , diced
  • 2 garlic cloves , finely minced
  • 3 tbsp Thai red curry paste , Maesri recommended (Note 1)
  • 1.8kg/ 3.6 lb pumpkin or butternut squash – peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb) (Note 2)
  • 2 1/2 cups vegetable stock , salt reduced (or chicken stock)
  • 400ml/ 14 oz (1 can) coconut milk, full fat, best quality (Note 3)
  • 1 tbsp fish sauce (sub light or regular soy sauce, Note 4)

Garnishes (optional):

  • Crispy Asian shallots , highly recommended (Note 5)
  • Red cayenne pepper , finely sliced
  • Fresh coriander leaves
  • Roti (the flaky kind), frozen, pan fried – for dunking (SO GOOD!) – Note 6

Instructions

  • Sauté – Heat oil in a large heavy based pot over medium high heat. Add onion and garlic, cook for 2 minutes until soft.
  • Add curry paste and cook for 2 minutes.
  • Add pumpkin and stir to coat in the flavours for around 2 minutes.
  • Simmer 8 minutes – Set aside 1/4 cup coconut milk for garnish. Add stock, remaining coconut milk and fish sauce. Bring to simmer then reduce heat to medium and simmer for 8 minutes until the pumpkin is soft.
  • Blitz using stick blender until smooth.
  • Serve topped with garnishes. Dunk in roti. Enjoy!

Recipe Notes:

1. Thai Red Curry paste – My position on the best Thai red curry is fairly well documented on this website! Maesri is the best – there is just no question – and it’s the best value ($2.10 for a 115g/4 oz). You’ll need ~1/2 a can.
Find it at Woolies, Harris Farms, Asian stores and online. (Overseas Amazon – US, Canada, UK).
2. Pumpkin – Recipe works as written for both pumpkin and butternut squash. Use one that is around 1.8 kg / 3.6 lb with the skin on and seeds in. After peeling and deseeding it will be around ~1.3 kg/2.6 lb. Watch video for safe, easy cutting technique. 🙂
See separate tutorial for how I cut butternut pumpkin and the Pumpkin Soup recipe for how I cut pumpkin.
3. Coconut milk – Not all coconut milk is created equal! Good ones are made with 85%+ coconut so have better flavour. Economical ones are diluted with water. Ayam is my default (89% coconut).
4. Fish sauce will give this soup a more authentic Thai red curry flavour, but soy sauce makes a fine substitute.
5. Crispy fried shallot pieces – salty, oily, terrific garnish for all things Asian. I use it liberally – it’s a frequent player in my recipes. Found in the Asian section of supermarket but cheaper at Asian stores!
6. Roti canai – The flaky flatbread of Indian origin that’s now common across South East Asia. Find it in the freezer section of large supermarkets, cook from frozen on the stove in just a couple of minutes. Cheap, tasty, if you’ve never tried it, it’s a game changer! Excellent for dunking in this soup. 🙂
7. Leftovers will keep in the fridge for 4 days or freezer for 3 months.
8. Nutrition per serving, excluding toppings.

Nutrition Information:

Calories: 302cal (15%)Carbohydrates: 24g (8%)Protein: 5g (10%)Fat: 23g (35%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gSodium: 767mg (33%)Potassium: 1106mg (32%)Fiber: 2g (8%)Sugar: 10g (11%)Vitamin A: 23803IU (476%)Vitamin C: 27mg (33%)Calcium: 90mg (9%)Iron: 5mg (28%)
Keywords: coconut pumpkin soup, Thai coconut pumpkin soup
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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96 Comments

  1. Kate says

    December 3, 2023 at 10:46 am

    5 stars
    Wanted a soup to use up my glut of pumpkins and this one came out. Being a recipie tin fan I already had everything in my pantry to bring it together.

    5/5 quick, easy, works with a side of naan or roti, and is a flavorfull bowl of health!! This may overtake my old pumpkin soup. It has a little spice but not too spicy, my 2 year old ate it.

    Reply
  2. Andrea says

    November 22, 2023 at 2:40 am

    Hey Nagi,
    Could I use canned pumpkin instead? Thanks.

    Reply
  3. Jen Dewar says

    November 14, 2023 at 3:54 am

    Can you freeze/make ahead of time?? Can’t wait to make it!

    Reply
  4. Jilly says

    November 12, 2023 at 11:14 pm

    5 stars
    Absolutely delicious. I made it with all the garnishes and the flavours together were amazing. Definitely a good soup for entertaining because it looked as good as it tasted.

    Reply
  5. Donna says

    November 11, 2023 at 7:41 am

    5 stars
    Our new favorite soup! We love it with crusty bread.

    Reply
  6. Shar says

    September 27, 2023 at 4:16 pm

    5 stars
    This beats any pumpkin soup I’ve had by a mile. First recipe I made with my new stick blender and it’s got me keen for more blend-y goodness. Easy to make, so crazy delicious and filling with the roti for dipping!

    Reply
  7. Cathy East says

    September 25, 2023 at 11:31 pm

    5 stars
    I made this Thai Pumpkin Soup & it was a winner.
    I would definately make this again.
    And the maesri curry paste was the best l have ever used.

    Thanks Nagi

    Reply
  8. Emma says

    September 17, 2023 at 11:18 am

    5 stars
    We love your pumpkin soup but this is next level! So quick and delicious. And the roti was the icing on the cake!

    Reply
  9. Michele says

    September 5, 2023 at 11:53 am

    I am not much of a curry person at all. Is there something I can substitute it with

    Reply
    • Sharon Ray says

      September 22, 2023 at 9:27 am

      That’s the whole point of this soup. Try Nagi’s Pumpkin Soup https://www.recipetineats.com/classic-pumpkin-soup/

      Reply
  10. Angie says

    September 4, 2023 at 7:56 am

    Super quick and easy soup to make. Flavours will not disappoint. Added the suggested garnishes. Looked and tasted amazing. Roti bread topped it off. Was a winner in every way.

    Reply
  11. Colleen says

    August 31, 2023 at 4:54 pm

    5 stars
    The absolute Best Pumpkin soup ever ever 😋😋

    Reply
  12. heather says

    August 30, 2023 at 3:39 pm

    5 stars
    sorry forgot to rate Thai Coconut Pumpkin Soup.

    Incredibly delicious

    Reply
  13. Heather says

    August 30, 2023 at 3:30 pm

    Nagi; Your Thai Coconut Pumpkin Soup is the VERY BEST that I have ever made/tasted in my 82 yrs.
    This is my FOREVER RECIPE. Thank you.

    Reply
  14. Ilona S Kocins says

    August 26, 2023 at 8:13 am

    Instead of peeling and dicing butternut pumpkin (I find it difficult because of arthritis), could I just roast it whole and therefore use the skin as well?

    Reply
    • Nagi says

      August 30, 2023 at 3:44 pm

      Hi Ilona! You sure can – follow my no chop pumpkin soup recipe to bake the pumpkin. Cook everything else in this soup, then add the whole roasted butternut pumpkin and blitz. 🙂 Hope you love it! – N x

      Reply
  15. Liz says

    August 21, 2023 at 7:34 am

    5 stars
    Another great, easy recipe! The heat from the curry paste really shines through with lots of depth. Thank you Nagi

    Reply
  16. Jan Armstrong says

    August 21, 2023 at 6:12 am

    5 stars
    Dear Nagi and Dozer,
    Thank you for sending me a message letting me know that you will be thinking of me and wishing me well during my upcoming surgery.
    You have no idea how much
    this means to me and I will cherish your message always. 💛 💓 ✨️
    My surgery is tomorrow and I will be in the hospital for 3 to 5 days, but I will be checking my email for your recipes 😊 and pictures of my favorite fur baby, Dozer, too! 🐕
    Happy 😊 cooking and thanks again for your email.
    Always keeping you and Dozer in my prayers.
    🙏
    Jan Armstrong
    California, USA

    Reply
  17. Christina says

    August 20, 2023 at 6:37 pm

    5 stars
    Soooo delicious as per usual Nagi! I was having a peanut craving so added some peanut butter powder at the same time as the curry paste and oh my god!! Amazing!!!! I also like to serve with a little lime juice.

    Reply
  18. Kerri Thomas says

    August 20, 2023 at 4:33 pm

    5 stars
    So easy and so delicious, my new fave pumpkin soup 😊

    Reply
  19. Anne says

    August 20, 2023 at 10:54 am

    5 stars
    Thanks, Nagi. Loved the zing of the curry paste to flavour the soup. I was short on pumpkin so added some potato to bulk it up. Rinsed the cut potato first to reduce the starch.

    Reply
  20. Lee says

    August 19, 2023 at 2:20 pm

    what do you do with the left over curry paste

    Reply
    • Monique says

      August 19, 2023 at 2:34 pm

      I measure it and then freeze it, and label it with the remaining amount eg, 3tbsp. So next time I need curry paste I use that first before opening a new tin.

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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