Thai Coconut Pumpkin Soup: A Creamy & Flavorful Recipe
Warm up with a bowl of Thai Coconut Pumpkin Soup, a healthy and comforting dish loaded with fresh garlic, curry powder, and creamy coconut milk. This easy soup recipe uses just 7 simple ingredients and is ready in 30 minutes or less! Enjoy the delicious flavors of fall with this unique Thai-inspired twist on a classic favorite. It’s a great way to use up leftover pumpkin puree and impress your family and friends with a satisfying and flavorful meal.
As soup season kicks into high gear, it’s the perfect time to indulge in quick and easy meal-in-a-bowl lunches and dinners. Pumpkin soup is a top contender on my list of fall and winter favorites, and this new version brings a Thai-inspired twist, drawing inspiration from my beloved coconut soup, tom kha gai.
Instead of the traditional nutmeg, I’ve opted for fragrant curry powder, and I’ve swapped heavy cream for rich coconut milk. The result? A seriously flavorful comfort food with delightful hints of authentic Thai cuisine. This Thai Coconut Pumpkin Soup is a guaranteed crowd-pleaser that will warm you from the inside out.
Why You’ll Love This Thai Coconut Pumpkin Soup
- Quick and Easy: This is a speedy 30-minute recipe, perfect for busy weeknights.
- Incredibly Creamy: The combination of coconut milk and pureed pumpkin creates a creamy base that’s both satisfying and comforting. This velvety texture makes it a truly luxurious soup.
- Nutritious and Delicious: Pumpkin is a nutritional powerhouse, rich in vitamins A and C, fiber, and antioxidants. Coconut milk adds healthy fats, making it a guilt-free indulgence.
- Perfect for Meal Prep: It tastes even better the next day! Whip up a big batch and enjoy leftovers for lunch or dinner throughout the week. The flavors meld together beautifully, creating an even richer and more complex taste.
- Great for Leftovers: It’s the perfect way to use up any leftover pumpkin puree from weekend baking! Reduce food waste and create a delicious meal at the same time.
Key Ingredients & Substitutions for Thai Coconut Pumpkin Soup
- Onion: Yellow onions offer a nice savory flavor without overpowering the other ingredients. Feel free to experiment with white onions or shallots if you prefer. Each type of onion will impart a slightly different flavor profile to the soup.
- Garlic: If you don’t have fresh garlic cloves, substitute ¼ to ½ teaspoon of garlic powder. For the best flavor, though, minced fresh garlic is highly recommended.
- Curry Powder: Thai yellow curry adds complexity and a touch of spice. Standard yellow curry provides a milder flavor. Both work beautifully in this pumpkin soup recipe. You can also adjust the amount of curry powder to customize the level of spiciness.
- Pumpkin Puree: Canned pumpkin puree is convenient, but you can also roast sugar pumpkins. Scoop out the flesh, mash it, and be sure to drain any excess liquids. Roasting your own pumpkin will add a deeper, more complex flavor to the soup.
- Chicken Stock: To make this soup vegetarian or vegan, substitute vegetable broth. This simple swap ensures that everyone can enjoy this delicious and creamy soup.
- Coconut Milk: Full-fat canned coconut milk provides a rich, creamy texture and robust flavor. Light versions work, too, but the end result will be slightly less creamy and the coconut flavor may be milder. The choice depends on your preference and dietary needs.
- Toppings: Pumpkin seeds, micro greens, sour cream, Greek yogurt, fresh herbs (such as cilantro or basil), and crispy bacon are all delicious options. Don’t forget store-bought or homemade croutons for added crunch! The toppings are where you can really get creative and customize the soup to your liking.
See the recipe card below for full information on ingredients and quantities.
How to Make Thai Coconut Pumpkin Soup: Step-by-Step Instructions
This recipe is super simple, but here’s a breakdown with visuals:
- Sauté the aromatics: Start by sautéing diced onions and minced garlic with butter and curry powder until the onions are translucent. This step is essential for developing the depth of flavor in the soup. Transfer the mixture to a blender.
- Blend the base: Add the pumpkin puree and chicken stock to the blender and blend until combined. Blending ensures a smooth and creamy texture for the soup.
- Combine and simmer: Pour the mixture into a large stock pot set over medium heat. This helps with even heat distribution for the soup.
- Add coconut milk: Whisk in the coconut milk, ensuring it’s well combined with the pumpkin base. Coconut milk is a key ingredient, giving this soup its Thai-inspired flavor.
- Simmer and season: Cook the soup, stirring occasionally, until it is warmed throughout. Taste and adjust the seasoning with salt and pepper as needed. It is important to taste and adjust the seasoning to your liking.
- Serve and garnish: Portion the Thai Coconut Pumpkin Soup into bowls, garnish with your favorite toppings, and serve while it’s still hot. The perfect toppings will elevate the soup to the next level.
Pro Tip: Make it ahead! This soup tastes even better the next day as the flavors meld, allowing for an enhanced, more flavorful experience.
Serving Suggestions: What to Serve with Pumpkin Soup
The simple flavors of this quick-fix recipe provide ample time to whip up a delicious soup-and-salad combo. Consider pairing it with my favorite Thai Beef Salad with Lime Dressing. The bright, light, and veggie-packed salad is the perfect complement to a warming bowl of pumpkin soup.
If you prefer carbs, a big bowl of soup always calls for fresh bread. Keep it simple with my Easy Homemade Dinner Rolls and let the dipping and dunking begin. The combination of the creamy soup and soft dinner rolls is simply irresistible.
Can You Freeze Soup with Coconut Milk?
Freezing soups with coconut milk can lead to less than ideal results after thawing. If you’re looking to freeze any soup made with coconut milk, it’s best to leave the coconut milk out. Blend or stir it in when you reheat the soup base. This will help maintain the soup’s original texture and flavor.
Whether you enjoy it fresh or reheated, don’t miss the perfect dessert to complete your Thai feast: Homemade Coconut Sticky Rice with Mango. This classic Thai dessert is the perfect sweet ending to a savory and satisfying meal.
Frequently Asked Questions About Pumpkin Soup
If you want to skip the coconut milk, yogurt or heavy cream can be used in its place. Yogurt will be tangier, while heavy cream will provide creaminess but is more bland.
If it tastes bland, add more salt and pepper to taste. Experiment with spices like curry powder, ground cumin, or paprika. A touch of lime juice or sweeteners like brown sugar and maple syrup can also enhance the soup’s overall taste.
Pumpkin pairs well with spices like cinnamon and nutmeg, savory herbs like sage and thyme, and sweeteners like brown sugar or maple syrup to create a balanced and flavorful dish.
Popular toppings for this soup include pumpkin seeds, fresh herbs like cilantro or basil, a dollop of sour cream or Greek yogurt, and crispy bacon or croutons for added texture and flavor.
More Cozy Soup Recipes to Try
Looking for more delicious soup recipes to warm you up during the colder months? Here are a few of my favorites:
- Chicken Wild Rice Soup: A classic comfort food that is hearty and flavorful.
- Creamy Homemade Tomato Soup: A simple yet satisfying soup that is perfect with grilled cheese.
- Loaded Baked Potato Soup: A decadent soup that is packed with all the flavors of a loaded baked potato.
- Quick Cauliflower Soup: A healthy and creamy soup that is ready in minutes.
- Slow Cooker Chicken Noodle Soup: A comforting and flavorful soup that is perfect for a chilly day.
- Butternut Squash Apple Soup: A sweet and savory soup that is perfect for fall.
Craving more delicious recipes and meal ideas? Subscribe to Just a Taste to get new recipes, meal plans, and a newsletter delivered straight to your inbox! Stay in touch on Facebook, TikTok, Pinterest, and Instagram for all the latest updates and cooking inspiration.
Thai Coconut Pumpkin Soup Recipe
Thai Coconut Pumpkin Soup
Equipment
- Blender
Ingredients1x2x3x
- 1 Tablespoon unsalted butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 teaspoons yellow curry powder
- 2 1/4 cups store-bought or homemade pumpkin purée
- 2 1/2 cups chicken stock
- 1 (13.5-oz.) can unsweetened coconut milk
- Sour cream, for serving
- Pumpkin seeds, for serving
Instructions
- Add the butter to a medium sauté pan set over medium-low heat. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Transfer the mixture to a blender.
- Add the pumpkin purée and chicken stock to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Taste and season it with salt and pepper.
- When ready to serve, divide the soup into bowls and garnish with sour cream and chopped pumpkin seeds.
Kelly’s Notes
- This soup can be made vegetarian by swapping vegetable broth for the chicken stock.
- Make it ahead! This soup tastes even better the next day as the flavors meld.
- Freezing soups with coconut milk can lead to some not-so-ideal defrosted results. If you’re looking to freeze this soup, it’s best to leave the coconut milk out and blend or stir it in once you’re reheating the pumpkin soup base.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!