Spicy Thai Pumpkin Soup

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.

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.

I have a really easy and super quick soup recipe for you today.  When I say easy I’m not lying. This soup only has 5 delicious ingredients. I used one jar of my homemade pumpkin puree (recipe and how-to are coming in a few days, I realize I did this backward but really wanted to share this soup recipe) and one can of canned pumpkin. 

This soup was perfectly spiced for a  cold fall evening. The curry flavor was mild but just enough so you could pick up on the flavor.  I added the red pepper flakes because I felt like the soup needed a little something. I loved the little hint of spice it brought to the party.

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.

Looking for more delicious soup recipes? Try my Chicken Avocado Cilantro Lime Soup, Creamy Red Lentil Carrot SoupCreamy Roasted Carrot Soup or my Cream of Roasted Asparagus Soup.


Spicy Thai Pumpkin Soup

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.

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 15 minutes per batch

Total Time: 20 minutes


  • 30 ounces (two cans) pumpkin puree (canned or fresh)
  • 2 (13.5 ounce) cans light coconut milk
  • 1 tablespoon curry powder (more or less according to taste)
  • 1 teaspoon kosher salt
  • 2 teaspoons red pepper flakes (more or less according to taste and spice level you desire)

Source: Nutmeg Nanny


Add everything to a pot and heat on medium low until warm and delicious.

45 Responses to “Spicy Thai Pumpkin Soup”

  1. #
    Erica — October 26, 2011 at 2:18 am

    Great for a busy night! I love adding red pepper to soups-always seems to give them that special something

  2. #
    Veronica Miller — October 26, 2011 at 4:13 am

    oooooooooh, I think I know what I’m going to do with my kabocha now. mmmmm

  3. #
    debbie — October 26, 2011 at 6:29 am

    Sounds simple and very delicious!

  4. #
    Jeanette — October 26, 2011 at 8:06 am

    That sounds super yummy – so easy too!

  5. #
    Jessica / Green Skies and Sugar Trips — October 26, 2011 at 8:48 am

    WOW, this really IS easy!!!! Like so easy I could have my mister give it a try!!! 😀 heheehe

    In all seriousness, it sounds DELICIOUS!!! And a must try for sure! 🙂

    Pinning this!

  6. #
    Raina — October 26, 2011 at 10:41 am

    This sounds like just what I need on this cold, fall day. Wonderful flavors:)

  7. #
    5 Star Foodie — October 26, 2011 at 1:00 pm

    I love the Thai flavors in this pumpkin soup and the spicy kick must be terrific!

  8. #
    shannon — October 26, 2011 at 1:31 pm

    love easy dishes like this!! sounds wonderful 🙂

  9. #
    Feast on the Cheap — October 26, 2011 at 1:38 pm

    I have to make this – I’ve been on a Thai Pumpkin Curry kick recently… I think I’m single-handedly keeping the local takeout place in biz!

  10. #
    Joanne — October 26, 2011 at 9:31 pm

    Coconut, pumpkin and thai curry…it’s like a trilogy of my favorite flavors!

  11. #
    Reeni — October 26, 2011 at 9:41 pm

    I could dive headfirst into this creamy, spicy bowl of goodness! Totally delicious!

  12. #
    HueyDo — October 26, 2011 at 11:40 pm

    How many portions does this recipe yield? Im interested in trying it out for my final cooking assignment

    • admin replied: — October 27th, 2011 @ 4:58 pm

      This makes about 4-5 bowls…depending on size.

  13. #
    Carrie — October 27, 2011 at 10:37 am

    I’m loving how easy this is! Plus the pumpkin/coconut combination sounds lovely. Definitely adding this to my list of soups to try – thanks.

  14. #
    Margaret — October 27, 2011 at 11:18 am

    This sound teriffic .
    Another great way to use my own pumpkin.
    We will have it for lunch today .

    • Margaret replied: — October 27th, 2011 @ 12:13 pm

      Oh Gee i need to know what size the canned coconut nilk to use.

  15. #
    Debbie @ Easy Natural Food — October 27, 2011 at 5:50 pm

    Sounds so tasty! I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday. I would love it if you would come over and post this recipe. Here’s a link with more info.
    I hope to see you there!

  16. #
    Russell at Chasing Delicious — October 27, 2011 at 6:25 pm

    This soup looks so good! I love spice with pumpkin soup. I love this recipe though – definitely need to try it.

  17. #
    Veronica Miller — October 28, 2011 at 2:46 am

    OK, so the same day I saw this, yesterday, I made a version of it that was so grotesque, I may never eat squash again! hahahaha Not your fault–I didn’t follow your recipe at all, just took off on my own with the ingredients and used my own measurements since I was scaling it down to serve one (I had about a cup of mashed kabocha squash I wanted to use). I used way too much curry powder and salt and thought I’d try to balance it with some sweetener. It only neede a pinch of sugar but I added a pack of stevia, with is like a million times sweeter than sugar and I had the most disgustingly sweet hot curry flavored soup ever!! Hopefully second time’s a charm b/c I really like the idea of this. Maybe if I followed the recipe? haha

  18. #
    Anne @ Quick and Easy Cheap and Healthy — October 28, 2011 at 7:55 am

    Love the Thai twist! Thanks for linking up at our Flu Fighting Foods blog hop and come back next week with breakfast ideas:)

  19. #
    Kathleen Richardson — October 29, 2011 at 9:45 am

    I like the simplicity of this recipe and the red pepper flakes add an inventive, tasty touch.

  20. #
    grace — October 29, 2011 at 2:47 pm

    coconut milk and red pepper flakes–two ingredients that can do no wrong in my eyes! the consistency of this looks amazing. 🙂

  21. #
    Lyndsey — October 30, 2011 at 7:15 am

    Sounds delightful! I had to wait until now so I could see your pumpkin puree post….just kidding! How wonderful that you can your own pumpkin…and now you’re prepared for the PP shortage. 🙂

  22. #
    Suzanne — October 31, 2011 at 12:00 am

    This soup looks so yummy and perfectly simple, just what I like 🙂

  23. #
    Maris — October 31, 2011 at 1:26 am

    Love this! I have 2 cans of coconut milk that need a purpose. I bet this would be great with sweet potatoes too. YUM.

  24. #
    Erin@TheHumbledHomemaker — November 2, 2011 at 11:05 am

    Thanks so much for sharing! Come back today w/ your breakfast recipes! http://www.thehumbledhomemaker.com/2011/11/gallo-pinto-traditional-costa-rican.html

  25. #
    The Kitchen Magpie — November 5, 2011 at 10:51 am

    My favorite soup is a pumpkin curry, so this sounds right up my alley! Send me some?? 😉

  26. #
    Cari — November 17, 2011 at 12:18 pm

    I am really excited to try this out and possibly add it to the thanksgiving menu next week. No doubt it would be a big hit!

  27. #
    Charlotte — February 29, 2012 at 8:47 pm

    This sounds fantastic! Have you ever froze leftovers? Just curious if it holds up in the freezer if needed. Looking forward to trying this recipe soon!

    • admin replied: — February 29th, 2012 @ 8:52 pm

      Hi Charlotte,

      I haven’t frozen the leftovers. My only concern is that it might separate. Hope you like it!

  28. #
    Kari@Loaves and Dishes — September 13, 2012 at 5:59 pm

    I make a pumpkin soup every fall, it’s tradition. It’s totally different from your recipe (how different can it be if its pumpkin soup right?). You have now given me a reason to make pumpking soup twice this fall, because I am totally trying this recipe.

  29. #
    Alyssa — September 30, 2014 at 9:43 pm

    Can You use coconut milk from a carton?

    • nutmegnanny replied: — October 2nd, 2014 @ 11:02 pm

      Hi Alyssa! You could use coconut milk from the carton but it will not be as thick as the full fat coconut from a can.

  30. #
    Audrey Berrier — October 16, 2014 at 1:16 pm

    I love your blog and this recipe so much I used it as my first food blog post! I am a personal trainer in Charleston, SC and just decided to take a leap of faith and start my own training business. Check out my website for more! I would love to have your support! Here’s the link to my post: http://prolifticfitness.com/2014/10/16/thaipumpkinsoup/

  31. #
    Melissa — November 19, 2014 at 10:00 am

    I just made this and had some fresh avocado with it… Heaven! Gotta get me more avocados! Thanks for this super duper easy and healthy recipe!

    • nutmegnanny replied: — November 19th, 2014 @ 11:21 pm

      Hi Melissa! I’m so glad you liked it! I love the idea of pairing it with avocado…yum!

  32. #
    Melissa — March 13, 2015 at 8:52 am

    How large of cans of milk?

    • nutmegnanny replied: — March 16th, 2015 @ 8:53 am

      Hi Melissa! You want to use 13.5 ounce cans. Sorry about that! I added it in detail to my recipe. Thanks!


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