Spicy Thai Pumpkin Soup

This spicy Thai pumpkin soup is ready in just 30 minutes and is packed full of flavor. It’s super creamy and made with coconut milk, curry paste, and tons of other Thai-inspired flavors.

Who doesn’t love a creamy, spiced soup that warms the soul?

This spicy Thai pumpkin soup is packed with Thai-inspired flavors like lemongrass, ginger, red curry paste, and creamy coconut milk.

A perfect soup for fall, this bright orange delight will have you feeling cozy in no time; it’s ready in 30 minutes!

Trust me, you’re going to love getting cuddled up on the couch with a warm bowl of this spicy Thai pumpkin soup.

Plus this soup is a savory use of pumpkin which is always my favorite! Have you tried my Chicken Bacon Pumpkin Gnocchi, Vegan Red Curry Pumpkin Noodle Soup, or my Easy Pumpkin Hummus?

Ingredients for spicy Thai pumpkin soup

• Onion and garlic – Classic additions that will bring an earthiness to the soup.
• Ginger – Slightly spicy and sweet, ginger packs a punch of flavor!
• Red curry paste – Red curry paste is found in the international aisle of most major grocery stores, has a spectrum of flavors, and is slightly spicy.
• Lemongrass paste – This is found in the produce aisle of your grocery store. Lemongrass is bright and citrusy. 
• Spices – Curry powder and turmeric help round out the flavors of the soup. 
• Pumpkin puree – Canned pumpkin puree can be easily found in most major grocery stores. They’ve done all the hard work for us!
• Chili garlic sauce – This can easily be found in most major grocery stores. It will give us some sweetness, spice, and even more garlic flavor.
• Coconut milk – Coconut milk is slightly sweet, and creamy, and adds some fat, all of which will help the soup’s silky smooth texture.
• Vegetable stock – Feel free to use homemade or your favorite store-bought variety. This will help loosen the soup and get it to the desired consistency.
• Toppings – I’ve used something green (cilantro and green onion,) something crunchy (pumpkin seeds,) and something creamy (Greek yogurt) to hit all of the right spots.

What is red curry paste? 

Red curry paste is a concentrated paste packed full of flavor. 

It’s made from a paste of spicy red chili peppers, lemongrass, garlic, and shrimp paste. 

Different brands will have slightly varied recipes, so be sure to read the labels.

Red curry paste is meant to be thinned out with liquids, in this recipe we’ve used coconut milk and vegetable stock. 

Easy freeze!

One thing I love is being able to whip up a meal fast!

This spicy Thai pumpkin soup can easily be frozen and kept in the freezer for months!

When you’re done making the soup, let it cool to room temperature.

Line a baking sheet with silicone muffin cups, and ladle in the cooled soup.

Freeze, and once frozen, pop the frozen soup out of the muffin cups and into freezer-safe zip-top bags!

Now you have this creamy and delicious soup anytime you want!

Storage and leftovers

This soup will keep stored in an airtight container in the refrigerator for up to 4 days.

Reheating is as simple as putting it in a microwave-safe bowl covered loosely with a damp paper towel, and heating for 2-3 minutes or until heated thoroughly. 

More creamy soup recipes

• Looking for something rich and creamy? Try my Creamy Carrot Orange Soup
• Love lentils? Try my Creamy Red Lentil Carrot Soup
• Craving something green? Try my Cream of Roasted Asparagus Soup
• Want something roasted? Try my Creamy Roasted Carrot Soup

Spicy Thai Pumpkin Soup

Author: Brandy O’Neill – Nutmeg Nanny

This spicy Thai pumpkin soup is ready in no time! Canned pumpkin, coconut milk, curry powder and red pepper come together in one simple soup.

4.25 from 4 votes

Print Pin

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

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Equipment

• Red Curry Paste
• Extra Virgin Olive Oil
• Canned Pumpkin Puree

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion diced
• 2 tablespoons red curry paste
• 1 tablespoon grated garlic
• 1 tablespoon grated ginger
• 1 tablespoon lemongrass paste
• 1 tablespoon chili garlic sauce
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1 15 ounce can pumpkin puree
• 1 13.5 ounce can coconut milk
• 1-1/2 cups vegetable stock
• 1/2 lime juiced
• Kosher salt to taste
• Minced cilantro for topping
• Minced green onions for topping
• Pumpkin seeds for topping
• Greek yogurt for topping

Instructions

• In a medium-sized soup pot add olive oil and set over medium-high heat.
• Add onion and saute for 5 minutes or just until it starts to slightly soften.
• Stir in the red curry paste, grated garlic, grated ginger, lemongrass paste, chili garlic sauce, curry powder, and turmeric. Mix to combine and take off the heat.
• Add the mixture from the pan to a high-powered blender along with the pumpkin puree and coconut milk. Puree until smooth.
• Add the pureed soup mixture back to the soup pot and turn the heat to medium-low. Stir in the vegetable stock and let the soup heat through, about 10 minutes.
• Stir in the lime juice, taste, and add kosher salt if needed.
• Serve topped with minced cilantro, minced green onions, pumpkin seeds, and a drizzle of Greek yogurt.

Nutrition

Serving: 1g | Calories: 294kcal | Carbohydrates: 24g | Protein: 10g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 689mg | Fiber: 6g | Sugar: 5g

Course Soup

Cuisine Thai

Keyword easy pumpkin soup, pumpkin soup, quick pumpkin soup, spicy thai pumpkin soup, thai pumpkin soup, thai soup

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