Thai Coconut Pumpkin Soup
Creamy, comforting, and packed with bold Southeast Asian flavors, this Thai Coconut Pumpkin Soup is the perfect marriage of sweet, savory, and spicy. Featuring tender pumpkin blended into a velvety base enriched with coconut milk, it's infused with aromatic garlic, ginger, and red curry paste for a flavorful kick. A splash of lime juice and a hint of brown sugar balance the flavors beautifully, while fish sauce adds authentic umami depth. Ready in just 45 minutes, this one-pot soup is ideal for weeknight dinners or as an impressive starter. Garnished with fresh cilantro, it’s a feast for both the eyes and the palate. Pair it with crusty bread or jasmine rice for a delicious meal that showcases the best of Thai-inspired cuisine.
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Recipe Information
Ingredients
- 900 grams pumpkin (peeled, seeded, and diced)
- 400 milliliters coconut milk
- 500 milliliters vegetable broth
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons red curry paste
- 1 tablespoon olive oil
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 teaspoons brown sugar
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic, grated ginger, and red curry paste. Cook for 1-2 minutes until fragrant.
Add the diced pumpkin to the pot and stir well to coat it in the aromatics and curry paste.
Pour in the vegetable broth, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the pumpkin is tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and puree in batches.
Return the soup to the pot (if using a blender), then stir in the coconut milk, fish sauce, lime juice, brown sugar, salt, and black pepper. Heat gently over low heat without boiling.
Taste and adjust seasoning as needed, adding more salt, sugar, or lime juice to balance the flavors.
Ladle the soup into bowls and garnish with fresh cilantro before serving. Optionally, serve with crusty bread or jasmine rice.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4301 mg | 187% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 73.7 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4716 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
