Calling all soup lovers! I made us spicy Thai pumpkin soup with ramen noodles and some pan-roasted mushrooms.
This Thai pumpkin soup ticks all the boxes – it’s warming, filling and has a spicy kick to it without being over-powering. The ingredients are turned into a bowl of deliciousness with well-balanced flavors.
Now I am not new to a good pumpkin soup but I was new to a Thai pumpkin soup made with coconut milk until about 2 weeks ago when I tried it for the first time.
I fell in love with this spicy Thai pumpkin soup right away. It’s the perfect soup for cold weather.
If you are looking for new soup recipes that will keep you warm this cold season, check these ones out:
- Thai Peanut Chicken Soup
- Creamy Chickpea Soup
- Creamy Zucchini Soup
- Red Bean Soup
- Homemade Vegetable Ramen
Now if these don’t satisfy your taste buds check the selection of Best Fall Soups and I am sure you will find there a soup you love!
By the way, while this is a Thai style pumpkin soup it does not mean it’s also an authentic Thai pumpkin soup. My recipe includes pan-roasted mushrooms and ramen noodles to make it more filling and give it some extra texture and flavor.
How to make Thai pumpkin soup
In a pot saute pumpkin, onion and Thai curry paste for a few minutes before adding coconut milk. Bring this to a boil and reduce the heat to medium-low. Let it simmer until the pumpkin is cooked through.
Meanwhile: Cook the noodles and pan-roast the mushrooms. Once the pumpkin is soft puree the soup using an immersion blender (or a food processor – you might need to let the soup cool down a bit first).
Turn off the heat and taste the soup. Add salt to your taste and squeeze ¼ lemon (one lemon wedge) over. Stir well and serve with noodles and garnish to your taste.
Spicy Thai pumpkin soup – serving suggestion:
I made this soup with ramen noodles and garnished it with pan-roasted mushrooms, a few slices of fresh mild chili pepper, parsley and some extra lemon wedges.
The flavors work really well but if for some reason you feel like omitting some of the garnish (or all of it) then go ahead and do so.
- Ramen Noodles – any Asian-style noodles will do.
- Coriander/Parsley can be completely omitted.
- Pumpkin – butternut squash is an excellent substitution.
- Mushrooms – if you don’t have or like mushrooms, feel free to omit them.
- Chili Pepper – this is an extra – if you don’t have chili peppers on hand, just add more Thai curry paste.
Note: This recipe can be easily doubled.
- Throw diced pumpkin and diced onion in a pot. Add Thai curry paste and mix. Saute, stirring occasionally.
- Pour in coconut milk and bring to a boil. Reduce the heat and simmer until the pumpkin is cooked.
- Meanwhile: cook the noodles following packet instructions and pan-roast the mushrooms.
- Once the pumpkin is cooked, puree it and season with salt to your taste. Squeeze in some lemon juice and stir.
- Serve with ramen noodles, pan-roasted mushrooms, parsley & chili pepper slices.
- Mushrooms, parsley, chili pepper are completely optional.
- This soup can be easily doubled!