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Spicy Thai Pumpkin Soup with Ramen Noodles

Spicy Thai Pumpkin Soup with Ramen Noodles Recipe

Calling all soup lovers! I made us spicy Thai pumpkin soup with ramen noodles and some pan-roasted mushrooms.

Spicy Thai Pumpkin Soup Picture

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!

Spicy Thai Pumpkin Soup Pic

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.

Spicy Thai Pumpkin Soup Closeup Picture

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 Bowl Picture

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.

Spicy Thai Pumpkin Soup Photo

Ingredient substitutions:

  • 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.

Spicy Thai Pumpkin Soup Image
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5 from 4 votes

Spicy Thai Pumpkin Soup with Ramen Noodles

Calling all soup lovers! I made us spicy Thai pumpkin soup with ramen noodles and some pan-roasted mushrooms.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2 Portions
Calories: 483
Author: Julia

Ingredients

  • 1 lb Pumpkin , peeled & diced
  • 1 can Coconut Milk (13.6 ounces/400 ml)
  • 1 tbsp Thai Curry Paste
  • 1 cup Mushrooms
  • 1 Medium Onion
  • 1 sachet Ramen Noodles
  • Salt to taste
  • ½ Mild Chili Pepper , optional
  • 1 Lemon Wedge + extra for garnish, optional
  • Coriander/Parsley to garnish
Prevent your screen from going dark

Instructions 

  • 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.

Notes

  • Mushrooms, parsley, chili pepper are completely optional.
  • This soup can be easily doubled!
Course: Soup
Cuisine: Asian
Keyword: Vegetarian Soup Recipes
Nutrition Facts
Spicy Thai Pumpkin Soup with Ramen Noodles
Amount per Serving
Calories
483
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
36
g
225
%
Carbohydrates
 
28
g
9
%
Fiber
 
3
g
13
%
Sugar
 
10
g
11
%
Protein
 
8
g
16
%
Vitamin A
 
20595
IU
412
%
Vitamin C
 
44.2
mg
54
%
Calcium
 
105
mg
11
%
Iron
 
8.8
mg
49
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
Tried this recipe?Follow @happyfoodstube and tag #happyfoodstube
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Comments

  1. Brandi says

    28/10/2017 at 16:24

    I am a huge fan of ramen and pho! I haven’t seen this combo. Looks amazing! I must make this this weekend.5 stars

    Reply
    • Julia | Happy Foods Tube says

      28/10/2017 at 16:29

      Thank you, Brandi!

      Reply
  2. Tina says

    28/10/2017 at 17:01

    I love the colors in this soup, so beautiful. Can’t wait to try this Thai inspired soup:)5 stars

    Reply
    • Julia | Happy Foods Tube says

      28/10/2017 at 20:44

      Hope you like it! :)

      Reply
  3. sue says

    28/10/2017 at 17:01

    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!

    Reply
    • Julia | Happy Foods Tube says

      28/10/2017 at 20:45

      I am glad you like it, Sue! :)

      Reply
  4. Traci says

    28/10/2017 at 17:24

    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!!5 stars

    Reply
    • Julia | Happy Foods Tube says

      28/10/2017 at 20:46

      Thank you so much, Traci :)

      Reply
  5. Jenn says

    28/10/2017 at 17:49

    Gorgeous photos, and the flavor combinations in this just sound delicious.5 stars

    Reply
    • Julia | Happy Foods Tube says

      28/10/2017 at 20:47

      Thank you :)!

      Reply
  6. Kathey says

    04/12/2017 at 22:33

    Could you use canned pumpkin in this recipe?

    Reply
    • Julia | Happy Foods Tube says

      05/12/2017 at 10:01

      Yes, you can, Kathey. Not sure about the amount though.

      Reply

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