Dinner

Thai Coconut Pumpkin Soup Recipe

Name: Thai Coconut Pumpkin Soup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tbsp vegetable oil (or other oil); 1 brown onion, diced; 2 garlic cloves, finely minced; 3 tbsp Thai red curry paste (Maesri recommended); 1.8 kg (3.6 lb) pumpkin or butternut squash – peeled, deseeded then chopped into 3 cm (1.2″) chunks (~1.3 kg / 2.6 lb usable flesh); 2 1/2 cups vegetable stock, salt reduced (or chicken stock); 400 ml (14 oz / 1 can) coconut milk, full fat, best quality; 1 tbsp fish sauce (substitute light or regular soy sauce if preferred); 1/4 cup coconut milk (reserved for garnish); Crispy Asian shallots (highly recommended); Red cayenne pepper, finely sliced; Fresh coriander leaves; Frozen flaky roti, pan fried (for dunking)

ByEthan Lark March 30, 2026March 30, 2026

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Introduction

This Thai Coconut Pumpkin Soup offers a comforting blend of creamy coconut milk, fragrant red curry, and naturally sweet pumpkin. It’s an easy yet flavorful dish perfect for cozy evenings or when you want a taste of Thai cuisine at home.

A dark bowl filled with smooth orange soup sits on a matching dark plate over a white marbled texture. The soup is topped with white coconut cream swirls, bright red chili slices, green cilantro leaves, and crispy fried onions, adding texture and color. A metal spoon rests inside the bowl lifting some soup. A woman's hand is holding a folded, lightly browned flatbread scooping up the soup, showing its creamy consistency. Another woman's hand holds more stacked flatbread beneath the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp vegetable oil (or other oil)
1 brown onion, diced
2 garlic cloves, finely minced
3 tbsp Thai red curry paste (Maesri recommended)
1.8kg (3.6 lb) pumpkin or butternut squash, peeled, deseeded, and chopped into 3cm (1.2″) chunks (~1.3 kg/2.6 lb)
2 1/2 cups vegetable stock (salt reduced, or chicken stock)
400ml (14 oz, 1 can) coconut milk (full fat, best quality)
1 tbsp fish sauce (or light/regular soy sauce)
Crispy Asian shallots (highly recommended)
Red cayenne pepper, finely sliced
Fresh coriander leaves
Roti (the flaky kind), frozen and pan fried for dunking

Instructions

Step 1: Heat the vegetable oil in a large heavy-based pot over medium-high heat. Add the diced onion and minced garlic, cooking for about 2 minutes until softened.
Step 2: Stir in the Thai red curry paste and cook for another 2 minutes to release the flavors.
Step 3: Add the chopped pumpkin pieces and stir well to coat them evenly with the curry mixture. Cook for around 2 minutes.
Step 4: Set aside 1/4 cup of coconut milk for garnishing later. Pour in the vegetable stock, remaining coconut milk, and fish sauce. Bring everything to a simmer, then reduce heat to medium and let it cook gently for 8 minutes or until the pumpkin is soft.
Step 5: Use a stick blender to carefully blitz the soup until smooth and creamy.
Step 6: Serve the soup topped with crispy Asian shallots, sliced red cayenne pepper, and fresh coriander leaves. Don’t forget to dunk the warm pan-fried roti while enjoying.

Tips & Variations

Use butternut squash as a milder substitute if pumpkin isn’t available.
For a vegetarian version, replace fish sauce with soy sauce or tamari.
Add a squeeze of lime juice just before serving for a fresh zing.
Frozen roti can be replaced with naan or pita bread for dunking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well for up to 2 months—allow it to thaw overnight in the fridge before reheating.

How to Serve

A dark bowl filled with thick, bright orange soup sits on a white plate, both placed on a white marbled surface. The soup has layers of white cream drizzled on top, scattered red chili slices, and green fresh cilantro leaves, along with small bits of crispy fried onions. A folded, golden-brown flatbread is dipped into the soup, showing soft, melted cheese stretching from the bread into the soup. A woman's hand holds the flatbread on the right side, while another woman's hand holds the bowl and a spoon resting inside the soup on the left. A textured gray cloth and some cilantro are in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute the fish sauce with soy sauce or tamari to keep the flavor while making the soup vegan.

What can I use if I don’t have Thai red curry paste?

If you don’t have Thai red curry paste, you can use a mild curry powder or make a simple paste with chili flakes, garlic, and ginger, though the flavor will be less authentic.