Spicy Thai Pumpkin Soup with Coconut Milk
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This is my cozy bowl for pumpkin season. Creamy coconut, a kick of curry paste and a silky texture. It comes together fast and tastes like you simmered all afternoon.
I keep the ingredient list short and flexible. Use fresh pumpkin or butternut. Red or green curry paste will both work. Taste, adjust and make it yours.
This is a Thai-style soup made at home, not a traditional Thai recipe. Simple and comforting. It’s exactly what we cook when pumpkins show up at the market.
Warm soup ideas to try next
When you finish a bowl of this, you might like these ones too:
- Thai Peanut Chicken Soup – creamy coconut and peanut butter with turmeric, chicken and rice noodles, ready in about 25 minutes.
- Creamy Chickpea Soup – chickpeas blended with coconut milk for a quick weeknight bowl.
- Easy Zucchini Soup – smooth and simple with only 7 ingredients, beginner-friendly.
- Red Bean Soup – hearty, fast and pantry-friendly in about 20 minutes.
- Homemade Vegetable Ramen – spicy veggie broth with stir-fried veg and optional quail eggs.
Still in a soup mood? Browse my best fall soups for a new favorite.
This is a Thai-style pumpkin soup, not an authentic Thai recipe. I add pan-roasted mushrooms and sometimes serve it with ramen noodles for a more filling bowl.
How to make Thai pumpkin soup
In a pot, saute pumpkin, onion and Thai curry paste for a few minutes. Pour in coconut milk and bring to a boil. Reduce the heat to medium-low and simmer until the pumpkin is tender.
Meanwhile, pan-roast the mushrooms. When the pumpkin is soft, puree the soup with an immersion blender, then taste and season with salt. Finish with a small squeeze of lemon to taste and stir.
Serve plain or topped with pan-roasted mushrooms, sliced mild chili and parsley or cilantro. For the noodle version, see the ramen noodle variation in the notes.
Serving suggestions
I made this soup with pan-roasted mushrooms, a few slices of mild chili, parsley or cilantro and lemon wedges on the side.
If you want it to be more filling, try the ramen noodle variation. Cook the noodles separately, divide them into bowls and ladle the hot soup over.
The toppings are flexible. Keep them all, mix and match or skip them. The soup is lovely on its own.
Ingredient substitutions
- Ramen noodles – Any Asian-style noodles work. See the ramen noodle variation in Notes.
- Parsley or cilantro – Use either or skip.
- Pumpkin – Butternut squash is a great substitute.
- Mushrooms – Optional. If you don’t have or like mushrooms, feel free to omit them.
- Chili pepper – Optional. If you want more heat and have no chilies, add a little extra Thai curry paste instead.
Storage, freezing and reheating
Leftovers keep well. Store the soup in the fridge for 3 to 4 days or freeze for up to 3 months. Reheat gently on the stovetop and stir occasionally. If it thickens in the fridge, loosen it with a little water or stock. If you are using noodles, cook and store them separately so they keep a nice bite.
Recipe Q&A
Yes. Same weight, same method. The soup turns out just as silky.
Red or green both work. Start with 1 tablespoon, taste and add more if you like extra heat.
It has a gentle kick. Add more curry paste or sliced chili if you want a stronger heat.
Yes. Use the same weight as fresh. After blending, thin the soup with a splash of stock if it feels too thick.
See the ramen noodle variation below. Cook noodles separately, then ladle the soup over so they stay bouncy.
Spicy Thai Pumpkin Soup with Coconut Milk
Ingredients
- 1 pound pumpkin peeled & diced, 450 g
- 1 can coconut milk 13.5 ounces/400 ml
- 1 tablespoon Thai curry paste
- 1 cup mushrooms sliced, 100 g
- 1 medium onion chopped
- 1 sachet ramen noodles cooked separately
- salt to taste
- ½ chili pepper mild, optional
- 1 lemon wedge + extra for garnish, optional
- parsley or cilantro to garnish
Instructions
- Add diced pumpkin and diced onion to a pot. Add Thai curry paste and stir to coat. Saute over medium heat, stirring occasionally.
- Pour in coconut milk and bring to a boil. Reduce heat and simmer until the pumpkin is tender.
- Meanwhile, cook the noodles following the packet instructions and pan-roast the mushrooms.
- Blend the soup until smooth. Season with salt to taste. Squeeze in some lemon juice if you like and stir.
- Serve topped with pan-roasted mushrooms, sliced mild chili and parsley or cilantro. For the noodle version, divide cooked noodles into bowls and ladle the hot soup over.
Notes
- Mushrooms, cilantro or parsley and chili are optional.
- Red or green curry paste both work. Start with one tablespoon, add more to taste.
- Pumpkin or butternut both work.
- This soup doubles easily. Use a larger pot and simmer until the pumpkin is tender.
- Ramen noodle variation: Cook noodles separately, divide into bowls and ladle hot soup over.
Could you use canned pumpkin in this recipe?
Yes, you can, Kathey. Not sure about the amount though.
Gorgeous photos, and the flavor combinations in this just sound delicious.
Thank you :)!
Why aren’t you my neighbor?! Seriously, I wouldn’t have put this combo together…but I will now! Can’t wait to make your recipe. I really love it that you use such a small amount of the curry paste. And those perfect mushrooms. Gorgeous photos too! Just YUM!!
Thank you so much, Traci :)
There is so much cozy inspiration in this post! Pumpkin soup can be a little bland, but you’ve really taken it to a whole new level!
I am glad you like it, Sue! :)
I love the colors in this soup, so beautiful. Can’t wait to try this Thai inspired soup:)
Hope you like it! :)
I am a huge fan of ramen and pho! I haven’t seen this combo. Looks amazing! I must make this this weekend.
Thank you, Brandi!