Perfectly creamy and packed with flavorful heat, this Thai pumpkin soup is quick to whip up and amazing with crunchy pepitas and fresh cilantro on top!
Nobody panic, but your new favorite soup is staring you directly in the face. Y’all, this is a GOOD one.
We’ve got creamy coconut milk, lots of hearty pumpkin, and massive amounts of flavor from Thai red curry paste, garlic, and ginger taking center stage in this soup and they do the job right.
Did I mention it’s so easy to make vegan? No one would ever guess it.
This soup is made entirely in one pot in under an hour, but I swear it’s so flavorful you would think it simmered for hours! Really, it’s everything you could ever ask of a humble soup.
This Pumpkin Soup features…
- A rich and creamy texture from the pumpkin puree and coconut milk
- The perfect amount of spice from Thai red curry paste
- Incredible with fresh lime, cilantro, and pepitas for some crunch on top
- Minutes to make and freezes very well
Making the Pumpkin Soup
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Vegetable oil
- Yellow onion
- Thai red curry paste
- Vegetable or chicken broth
- Pumpkin puree
- Coconut milk
- Lime juice
- Red pepper flakes
Adjusting Heat Level
This soup is very easy to adapt based on your personal heat preference! Follow the guidelines below to pick your heat level.
- Mild – start with 1 tablespoon red curry paste in the soup and work your way up from there.
- Spicy – use the suggested 3 tablespoons red curry paste.
- Extra spicy – use the suggested 3 tablespoons red curry paste in the soup and supplement with a few shakes of red pepper flakes or hot sauce for an extra kick.
Tips for Perfect Pumpkin Soup
- Use fresh garlic and ginger – these ingredients make a huge difference flavor-wise when you use fresh!
- Add carrots for body – this helps thicken the soup and add a little more sustenance.
- Simmer soup – allow the soup to simmer 15-20 minutes to soften the vegetables and build the flavors.
- Blend soup – this gives it a perfectly smooth and creamy texture. You can use an immersion blender, regular blender, or food processor.
Try these ideas for a different twist on this soup.
- Try a different vegetable – try replacing the carrot with butternut squash or sweet potato.
- Add meat – try topping soup with crispy bacon bits or sausage for a meaty kick.
- Serve with grilled cheese – this soup is the BEST with a good grilled cheese for dipping.
Storing and Freezing Soup
This soup stores well in refrigerator up to 6 days. You can reheat individual servings 2-3 minutes in the microwave or heat larger quantities in a pot on the stovetop until soup registers 165F.
To freeze soup, allow to cool completely then transfer in a freezer-safe container and freeze up to 2 months. Allow soup to thaw in refrigerator, then reheat on stovetop or in microwave.
This soup is like a total bomb of flavor all in one bowl! The pumpkin and coconut milk makes it impossibly creamy, yet it’s so hearty and filling at the same time.
Trust me, bread or grilled cheese is a MUST for dipping into this goodness!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More creamy soups to make next!
Thai Pumpkin Soup
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- 2 tablespoons vegetable oil
- 2 medium carrots, cut into 1/4-in cubes (about 1-1/2 cups)
- 1 medium yellow onion, finely diced
- 2 medium cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons Thai red curry paste
- 2-1/2 cups vegetable or chicken broth
- 1 (15 oz) can pumpkin puree
- 1 (13.5) can coconut milk
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
- Pepitas, cilantro, and red pepper flakes for serving, optional
- Heat vegetable oil over medium-high heat in a Dutch oven or medium pot. Add carrot and onion and sauté over medium-high heat, stirring occasionally until onions are translucent.
- Add garlic, ginger, and red curry paste to vegetables and cook 1-2 minutes until fragrant.
- Add broth, pumpkin puree, and coconut milk to pot and bring to a low simmer over medium-high heat. Reduce heat to medium-low, cover pot, and allow to simmer 15-20 minutes until vegetables are tender, stirring occasionally.
- Transfer soup to a blender or use an immersion blender to blend soup until completely smooth. Pour back into pot and add lime juice and salt and pepper to taste.
- Serve soup warm with pepitas, cilantro, red pepper flakes on top. Enjoy!