Can I make Thai coconut pumpkin soup ahead of time?

Yes! This soup is perfect for making in advance. Prepare it up to 2 days before serving and store it in the fridge. Simply reheat gently before serving.

Can I freeze pumpkin soup with coconut milk?

Absolutely. This soup freezes well for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove.

What can I use instead of fish sauce?

Soy sauce is a great substitute for fish sauce, making the soup vegan-friendly while keeping the depth of flavor.

Is this soup gluten free?

Yes, as long as you choose a gluten free curry paste, this becomes a fully gluten free pumpkin coconut soup

Thai Coconut Pumpkin Soup

Name: Thai Coconut Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 4 cups pumpkin or butternut squash, peeled and cubed; 2 tablespoons oil; 1 onion, chopped; 3 garlic cloves, minced; 2 tablespoons Thai red curry paste; 4 cups vegetable or chicken stock; 1 can (13.5 oz) full-fat coconut milk; 1 tablespoon fish sauce or soy sauce; Fresh coriander leaves, for garnish; Sliced red chili, for garnish; Crispy fried shallots, for garnish; Optional: lime wedges, roasted pumpkin seeds, extra coconut cream

Description

This Thai Coconut Pumpkin Soup combines the cozy creaminess of pumpkin with the bold, aromatic flavors of Thai cuisine. Made with red curry paste, coconut milk, and a hint of fish sauce or soy sauce, it’s festive, warming, and perfect for the holidays.

Ingredients

Scale

4 cups pumpkin or butternut squash, peeled and cubed
2 tablespoons oil
1 onion, chopped
3 garlic cloves, minced
2 tablespoons Thai red curry paste
4 cups vegetable or chicken stock
1 can (13.5 oz) full-fat coconut milk
1 tablespoon fish sauce or soy sauce
Fresh coriander leaves, for garnish
Sliced red chili, for garnish
Crispy fried shallots, for garnish
Optional: lime wedges, roasted pumpkin seeds, extra coconut cream

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Instructions

Heat oil in a large pot and sauté onion and garlic until fragrant.
Add red curry paste and cook for 1 minute to release its aroma.
Stir in pumpkin cubes until coated with curry paste.
Pour in stock, bring to a boil, then reduce heat and simmer until pumpkin is tender.
Blend the soup until smooth and creamy.
Stir in coconut milk and season with fish sauce or soy sauce. Warm through.
Serve hot, topped with coriander, chili slices, and crispy shallots.

Notes

For a vegan version, use soy sauce and vegetable stock. This soup freezes well for up to 2 months. Add extra chili for a spicier kick or use butternut squash for a nuttier flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Holiday
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 7g
Sodium: 520mg
Fat: 20g
Saturated Fat: 15g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg