Spicy Thai Pumpkin Soup with Ramen Noodles

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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:

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 6 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 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 2 Portions
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

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!

Nutrition

Calories: 483 kcal (24%), Carbohydrates: 28 g (9%), Protein: 8 g (16%), Fat: 41 g (63%), Saturated Fat: 36 g (225%), Fiber: 3 g (13%), Sugar: 10 g (11%), Vitamin A: 20595 IU (412%), Vitamin C: 44.2 mg (54%), Calcium: 105 mg (11%), Iron: 8.8 mg (49%)
Course: Soup
Cuisine: Asian
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
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Quick Meals | Recipes | Soups | Vegan Recipes | Vegetarian Recipes
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12 Comments

  1. 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

  2. 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!

  3. 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