There’s nothing quite like the cozy aroma of this pumpkin soup wafting through your home. This viral coconut pumpkin soup recipe combines creamy coconut milk, warm Thai red curry paste, and roasted pumpkin to create a comforting bowl of fall-inspired bliss.
The first time I made this coconut pumpkin soup, it was a chilly autumn evening, and the smell alone had my family gathering in the kitchen before it was even ready. This recipe has since become a staple in our house whenever we crave something rich, flavorful, and soul-warming.
Trust me, once you try it, you’ll see why it’s so loved!
What’s Inside This Recipe?
Ingredients
This recipe is simple yet packed with flavor. Here’s everything you’ll need to make the magic happen:
- 2 tbsp vegetable oil (or your preferred cooking oil)
- 1 brown onion, diced
- 2 garlic cloves, finely minced
- 3 tbsp Thai red curry paste (I recommend the Maesri brand for the best flavor)
- 1.8 kg/3.6 lb pumpkin or butternut squash, peeled, deseeded, and chopped into 3 cm chunks (~1.3 kg/2.6 lb once prepared)
- 2 1/2 cups vegetable stock, salt-reduced (or you can use chicken stock)
- 400 ml/14 oz can of full-fat coconut milk (reserve 1/4 cup for garnish)
- 1 tbsp fish sauce (or substitute with light or regular soy sauce for a vegetarian option)
Optional garnishes (but highly recommended for the wow factor):
- Crispy Asian shallots
- Thinly sliced red cayenne pepper
- Fresh coriander leaves
- Pan-fried flaky roti for dunking
How to Make the Best Coconut Pumpkin Soup
Don’t worry if you’re not an experienced cook—this recipe is straightforward and forgiving. Here’s how I make it:
1. Sauté the aromatics
Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the diced onion and minced garlic, cooking for about 2 minutes until softened and fragrant.
2. Build the flavor base
Stir in the Thai red curry paste and cook for another 2 minutes, letting the spices bloom and release their aroma.
3. Add the pumpkin
Toss in the chopped pumpkin, stirring to coat the pieces in the curry and onion mixture. Let it cook for about 2 minutes, allowing the flavors to meld.
4. Simmer to perfection
Set aside 1/4 cup of coconut milk for garnish later. Add the vegetable stock, remaining coconut milk, and fish sauce (or soy sauce). Bring everything to a gentle simmer, then reduce the heat to medium. Let it cook for about 8 minutes, or until the pumpkin is tender when pierced with a fork.
5. Blend it smooth
Using an immersion blender, carefully blitz the soup until it’s silky and smooth. If you don’t have an immersion blender, you can use a countertop blender in batches—just be cautious with the hot liquid.
6. Garnish and serve
Ladle the soup into bowls, drizzle the reserved coconut milk on top, and finish with your choice of garnishes like crispy shallots, coriander, and sliced cayenne pepper. Don’t forget to serve it with warm, flaky roti for dunking—it’s a game-changer!
How to Serve Your Coconut Pumpkin Soup
- This coconut pumpkin soup is a show-stopper all on its own, but you can elevate it even further with a few simple touches. I love serving it in wide bowls to let the garnishes shine.
- Pair it with crusty bread or, my favorite, pan-fried flaky roti for dipping.
- For a full meal, you could add a fresh green salad or roasted veggies on the side.
Storing and Enjoying Leftovers
- If you’re lucky enough to have leftovers (it’s hard to stop at one bowl!), this soup stores beautifully. Let it cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
- To reheat, warm it gently on the stove over low heat, stirring occasionally. If reheating in the microwave, use a microwave-safe bowl and heat in 1-minute intervals, stirring between each, until warmed through.
- For longer storage, you can freeze the soup for up to 3 months. Just thaw it in the refrigerator overnight before reheating.
Top Tips for Customizing Your Pumpkin Soup
- Spice it up: If you love a little heat, add a pinch of red chili flakes or extra cayenne pepper to the soup.
- Make it vegetarian: Swap the fish sauce for soy sauce or tamari to keep the soup vegetarian-friendly.
- Experiment with squash: While pumpkin is classic, butternut squash or kabocha squash also work beautifully in this recipe.
- Extra creamy: For an even richer texture, stir in a splash of heavy cream along with the coconut milk.
Your Questions About Pumpkin Soup Answered
Can I use canned pumpkin instead of fresh?
Fresh pumpkin or butternut squash is best for this recipe because it brings a natural sweetness and velvety texture. However, if you’re short on time, canned pumpkin puree can work in a pinch. Just be sure to use unsweetened, 100% pumpkin puree.
Is this soup spicy?
The Thai red curry paste gives it a gentle warmth, but it’s not overly spicy. If you prefer a milder flavor, you can reduce the curry paste to 2 tablespoons.
Can I make this soup ahead of time?
Absolutely! This soup is perfect for meal prep. Make it a day or two in advance and store it in the fridge. The flavors will deepen as it sits, making it even more delicious.
What can I use instead of roti?
If you don’t have roti, any crusty bread or even naan will work wonderfully for dunking into this soup.
This coconut pumpkin soup recipe is the ultimate comfort food for fall or any time you’re craving something warm, creamy, and packed with flavor. I can’t wait for you to try it and experience how the incredible aroma fills your home.
Let me know how it turns out for you! Have any fun twists or garnishes you like to add? Share your thoughts in the comments below, and don’t forget to tag me on social media if you make it—I love seeing your creations!
Looking for more cozy recipes? Check out my creamy pumpkin soup or browse my collection of fall recipes for more comforting ideas. Let’s keep the kitchen cozy and delicious!
Thai Coconut Pumpkin Soup
Ingredients
- 2 tbsp vegetable oil or your preferred cooking oil
- 1 brown onion diced
- 2 garlic cloves finely minced
- 3 tbsp Thai red curry paste I recommend the Maesri brand for the best flavor
- 1.8 kg/3.6 lb pumpkin or butternut squash peeled, deseeded, and chopped into 3 cm chunks (~1.3 kg/2.6 lb once prepared)
- 2 1/2 cups vegetable stock salt-reduced (or you can use chicken stock)
- 400 ml/14 oz can of full-fat coconut milk reserve 1/4 cup for garnish
- 1 tbsp fish sauce or substitute with light or regular soy sauce for a vegetarian option
Optional garnishes (but highly recommended for the wow factor):
- Crispy Asian shallots
- Thinly sliced red cayenne pepper
- Fresh coriander leaves
- Pan-fried flaky roti for dunking
Instructions
Sauté the aromatics
- Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the diced onion and minced garlic, cooking for about 2 minutes until softened and fragrant.
Build the flavor base
- Stir in the Thai red curry paste and cook for another 2 minutes, letting the spices bloom and release their aroma.
Add the pumpkin
- Toss in the chopped pumpkin, stirring to coat the pieces in the curry and onion mixture. Let it cook for about 2 minutes, allowing the flavors to meld.
Simmer to perfection
- Set aside 1/4 cup of coconut milk for garnish later. Add the vegetable stock, remaining coconut milk, and fish sauce (or soy sauce). Bring everything to a gentle simmer, then reduce the heat to medium. Let it cook for about 8 minutes, or until the pumpkin is tender when pierced with a fork.
Blend it smooth
- Using an immersion blender, carefully blitz the soup until it’s silky and smooth. If you don’t have an immersion blender, you can use a countertop blender in batches—just be cautious with the hot liquid.
Garnish and serve
- Ladle the soup into bowls, drizzle the reserved coconut milk on top, and finish with your choice of garnishes like crispy shallots, coriander, and sliced cayenne pepper. Don’t forget to serve it with warm, flaky roti for dunking—it’s a game-changer!
