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
- 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.