This easy, five-ingredient Thai Curry Soup with Pumpkin is made with creamy coconut milk and fragrant Thai spices.
Soup season is year-round here in my house but throughout the year I try to vary my soup recipes based on what’s in season. When fall hits, I love using ingredients like apples, pumpkins, sweet potatoes, parsnips, and other root vegetables.
Most recently, I decided to use pumpkin to create a light and creamy vegan Thai curry soup. Made with Thai red curry paste, coconut milk and a little vegetable (or chicken) broth, it comes together in as little as 10 minutes.
What is Thai Red Curry Paste?
Available in most grocery stores, international markets and Asian grocery stores, Thai red curry typically has a base of red bell pepper, red chilies, garlic, ginger, lemongrass, green onion or shallot. It is mild and not too spicy so feel free to add chilis or cayenne to heat up the final dish.
Using Thai red curry paste makes it easy to add a ton of flavor without relying on sourcing all the individual ingredients in the jar such as lemongrass and ginger.
Pure pumpkin adds a rich texture and a whole host of nutritional benefits including antioxidants, fiber, vitamins and more. Full fat coconut milk is also added to provide a creamy, velvety texture that pairs perfectly with the Thai curry paste and pumpkin.
Pro Tip: This soup freezes wonderfully so make a double batch and freeze leftovers for a busy night at a later time.
Your spoon is waiting.
Thai Curry and Coconut Pumpkin Soup
Ingredients
- 2 tablespoons Thai Red Curry Paste
- 15 ounces full-fat coconut milk
- 15 ounces pure pumpkin
- 4 cups chicken or vegetable broth (low sodium)
- salt and pepper (to taste)
Instructions
- Heat a medium stock pot over medium-high heat and spray with cooking spray. Add Thai red curry paste and, using a wooden spoon, gently heat for about 30 seconds.
- Whisk in the coconut milk and pumpkin. Whisk until smooth. Pour in chicken broth and continue to whisk until smooth. Heat on high until it comes to a light boil then reduce to low. Simmer for 10 minutes. Season with salt and pepper to taste before serving.
I was really disappointed in this recipe. This was really bland and not any near as thick as the pictures made it look. I wish I had cut the chicken stock in half for sure… I added garlic, ginger, and a bunch of spices just to try and give it some flavor. Still it was so-so.
Sorry it wasn’t to your liking! I’ve never heard anyone describe a recipe using red chili paste as bland, did try adding more of that? I tried to keep the focus on the coconut and pumpkin flavors and not on the spices, but adding more could be what it needed for your tastes!
Hi Lemon Bowl!!
I am going in just a few mins.to purchase ingredients for The This Pumpkin Soup!🌞
And..I think it will be Nice to dust top of soup with a little Nutmeg,and then Sprinkle with some Toasted Pumpkin Seeds!
I will Certainly Subscribe To..
The Lemon Bowl*
Thanks For Wonderful Recipe 💕
While it’s possible (and easy)for this to be vegan, you need to look carefully at the red curry paste ingredients… As often as not, they will include shrimp paste in it (as I recall, Mae Panom and Lobo are vegan friendly – can’t speak to other brands). Curry paste recipes will adjust other ingredients to mimic the umami of the shrimp paste and up the salt a little. You’re already not using fish sauce so mushroom soy sauce can help with the umami and saltiness if you’re making your own curry paste or adding finishing touches.
Just a general fyi… The other types of curry paste (green, panang, massaman, jungle style, sour, gaeng liang and others) almost always have shrimp paste.
I’m not a vegan, so I don’t worry about it for me but when vegan friends drop by for dinner, I need to be cognisant.
I just made this tonight and it was really good! Mine wasn’t as creamy as it looked in the pictures but it tasted great.
I’m so glad you enjoyed it Lara!