This creamy Thai-style soup brings together roasted pumpkin or squash , red curry paste , coconut milk , and aromatics like ginger , garlic , and lime for a flavor-packed bowl. It’s both comforting and bold, perfect on its own or paired with jasmine rice, noodles, or crusty bread.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 10 minsCook Time 25 minsTotal Time 35 mins 1 tbsp coconut oil or neutral oil
1 small onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp Thai red curry paste (adjust to taste)
4 cups pumpkin purée (or 1 small roasted pumpkin/squash, peeled & cubed)
1 can full-fat coconut milk
2 cups vegetable broth (or water)
1 tbsp soy sauce or tamari
1 tsp brown sugar or coconut sugar
Juice of ½ lime (plus more to taste)
Salt and pepper to taste
Garnishes (optional but recommended)
Chopped cilantro or Thai basil
Roasted pumpkin seeds (pepitas)
Thinly sliced red chili
Swirl of coconut milk
Lime wedges
Sauté the Aromatics
1
Heat oil in a large saucepan over medium heat.
Add onion , sauté for 3–4 minutes until translucent.
Stir in garlic and ginger , cook 1 minute more.
Add red curry paste and sauté for another 1–2 minutes to activate the spices.
Add Pumpkin & Liquids
2
Stir in the pumpkin purée , coconut milk , broth , soy sauce , and sugar .
Bring to a gentle simmer and cook for 15–20 minutes , stirring occasionally.
Blend Until Smooth
3
Use an immersion blender directly in the pot for a smooth finish, or carefully blend in batches in a stand blender .
Return to pot and simmer gently for 5 more minutes.
Season & Finish
4
Stir in lime juice and taste for seasoning—adjust salt, lime, and spice level as desired.
Thin with more broth if needed.
Serve
5
Ladle into warm bowls and top with your favorite garnishes: a swirl of coconut milk, toasted seeds, chili slices, or fresh herbs.
Serve hot with a wedge of lime on the side.
Tips for Success
6
Use Thai red curry paste from a reliable brand (like Maesri or Thai Kitchen) for authentic flavor.
If using fresh pumpkin, roast first for richer taste—kabocha or sugar pumpkins work well.
For more heat, stir in a little sriracha or chili oil .
Variations
7
Add protein: Toss in cooked shrimp, tofu, or shredded chicken.
Make it nuttier: Blend in 2 tbsp of peanut butter or almond butter.
Switch the base: Use sweet potato or butternut squash in place of pumpkin.
Suggested Pairings
8
Serve with: Jasmine rice, grilled tofu, or naan
Drink: Coconut water, Riesling, or Thai iced tea
Occasion: Weeknight dinner, autumn gatherings, vegan feasts
Ingredients 1 tbsp coconut oil or neutral oil
1 small onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp Thai red curry paste (adjust to taste)
4 cups pumpkin purée (or 1 small roasted pumpkin/squash, peeled & cubed)
1 can full-fat coconut milk
2 cups vegetable broth (or water)
1 tbsp soy sauce or tamari
1 tsp brown sugar or coconut sugar
Juice of ½ lime (plus more to taste)
Salt and pepper to taste
Garnishes (optional but recommended)
Chopped cilantro or Thai basil
Roasted pumpkin seeds (pepitas)
Thinly sliced red chili
Swirl of coconut milk
Lime wedges
Directions Sauté the Aromatics
1
Heat oil in a large saucepan over medium heat.
Add onion , sauté for 3–4 minutes until translucent.
Stir in garlic and ginger , cook 1 minute more.
Add red curry paste and sauté for another 1–2 minutes to activate the spices.
Add Pumpkin & Liquids
2
Stir in the pumpkin purée , coconut milk , broth , soy sauce , and sugar .
Bring to a gentle simmer and cook for 15–20 minutes , stirring occasionally.
Blend Until Smooth
3
Use an immersion blender directly in the pot for a smooth finish, or carefully blend in batches in a stand blender .
Return to pot and simmer gently for 5 more minutes.
Season & Finish
4
Stir in lime juice and taste for seasoning—adjust salt, lime, and spice level as desired.
Thin with more broth if needed.
Serve
5
Ladle into warm bowls and top with your favorite garnishes: a swirl of coconut milk, toasted seeds, chili slices, or fresh herbs.
Serve hot with a wedge of lime on the side.
Tips for Success
6
Use Thai red curry paste from a reliable brand (like Maesri or Thai Kitchen) for authentic flavor.
If using fresh pumpkin, roast first for richer taste—kabocha or sugar pumpkins work well.
For more heat, stir in a little sriracha or chili oil .
Variations
7
Add protein: Toss in cooked shrimp, tofu, or shredded chicken.
Make it nuttier: Blend in 2 tbsp of peanut butter or almond butter.
Switch the base: Use sweet potato or butternut squash in place of pumpkin.
Suggested Pairings
8
Serve with: Jasmine rice, grilled tofu, or naan
Drink: Coconut water, Riesling, or Thai iced tea
Occasion: Weeknight dinner, autumn gatherings, vegan feasts
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