Thai Pumpkin Soup with Coconut Milk (Easy & Creamy)
This easy Thai pumpkin soup is rich, creamy, and made with coconut milk and warm Thai spices. Ready in just 30 minutes, it's the perfect comforting dinner that's naturally vegan and gluten-free!
Ingredients
For the Soup Base
- 2 tbsp coconut oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp thai red curry paste
- 1 stalk lemongrass bruised and cut into 3-inch pieces
- 3 cups pumpkin puree (fresh or canned)
- 14 oz full-fat coconut milk (1 can)
- 2 cups vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tbsp brown sugar or maple syrup
- 2 kaffir lime leaves (optional)
For Finishing:
- 2 tbsp fresh lime juice (from 1 lime)
- Salt and pepper to taste
- Fresh cilantro for garnish
- Extra coconut milk for drizzling
- Toasted pumpkin seeds for garnish
Instructions
Prep Ingredients
- If using fresh pumpkin, peel, cube, and roast or steam until tender (15-20 minutes). Dice onion, mince garlic, and grate ginger. Bruise lemongrass stalk with the back of a knife.
Sauté Aromatics
- Heat coconut oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add garlic and ginger, stirring for 30 seconds until fragrant.
Toast Curry Paste
- Push ingredients to the side and add curry paste to the center of the pot. Toast for 30 seconds, then stir to coat the aromatics evenly.
Add Liquids
- Add pumpkin puree, coconut milk, vegetable broth, soy sauce, brown sugar, lemongrass, and kaffir lime leaves. Stir well and bring to a gentle boil.
Simmer
- Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, to allow flavors to meld.
Blend
- Remove lemongrass stalks and lime leaves. Use an immersion blender to blend soup until completely smooth and creamy. (Alternatively, blend in batches in a regular blender.)
Finish & Serve
- Stir in fresh lime juice. Taste and adjust salt and pepper. Ladle into bowls, drizzle with coconut milk, and garnish with cilantro and toasted pumpkin seeds.