Description
Indulge in the velvety warmth of Thai Coconut Pumpkin Soup, a vibrant, aromatic dish that captures the essence of Thai cuisine in every spoonful. Combining silky pumpkin puree with fragrant Thai spices and creamy coconut milk, this soup offers a harmonious balance of sweet, savory, and spicy notes. Perfect for cozy evenings, dinner parties, or healthy meal prep, this soup not only delights the palate but also nourishes the body.
Ingredients
2 tablespoons coconut oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon Thai red curry paste
4 cups pumpkin puree (preferably homemade or canned, unsweetened)
1 can (14 oz) full-fat coconut milk
2 cups vegetable broth (low sodium)
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon brown sugar (optional for added depth)
Juice of 1 lime
Salt to taste
Freshly ground black pepper, to taste
Fresh cilantro leaves
Sliced red chili
Toasted pumpkin seeds
Coconut cream swirl
Instructions
In a large soup pot, heat coconut oil over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
Stir in the Thai red curry paste and cook for 1–2 minutes, allowing it to toast slightly and release its essential oils. This step intensifies the flavor base of the soup.
Add the pumpkin puree, followed by the vegetable broth and coconut milk. Stir well to combine all ingredients evenly. Bring the mixture to a gentle boil.
Reduce the heat and add soy sauce, lime juice, brown sugar (if using), salt, and pepper. Simmer uncovered for 15–20 minutes, stirring occasionally to ensure a smooth consistency and well-integrated flavors.
Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, carefully transfer in batches to a high-speed blender and blend until velvety. Return the soup to the pot if using the latter method.
Do a final taste test and adjust seasoning as needed more lime juice for brightness, curry paste for spice, or salt for depth.
Notes
- Pumpkin Substitute: You may use butternut squash or sweet potato puree for a similar consistency and flavor.
- Protein Boost: Add tofu cubes or shredded chicken for a heartier meal.
- Vegan Friendly: Ensure broth and soy sauce alternatives are vegan if following a strict plant-based diet.
- Storage: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl (approximately 1½ cups)
- Calories: 280
- Sugar: 6g
- Sodium: 710mg
- Fat: 21g
- Saturated Fat: 18g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg