Thai Pumpkin Soup Recipe

Name: Thai Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 1 small white onion, chopped; 2 cloves garlic, minced; 1 tablespoon freshly grated ginger; 1 stalk of lemongrass, bruised; 3 tablespoon Thai red curry paste; One 15-ounce can pure pumpkin puree; 2 cups low-sodium vegetable broth; Kosher salt; One 14-ounce can unsweetened coconut milk; 2 tablespoons lime juice; Fresh cilantro, for garnish (optional); Thinly sliced Fresno chile, for garnish (optional)

Servings: persons

3 tablespoons canola oil
1 small white onion, chopped
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 stalk of lemongrass, bruised
3 tablespoon Thai red curry paste
One 15-ounce can pure pumpkin puree
2 cups low-sodium vegetable broth
Kosher salt
One 14-ounce can unsweetened coconut milk
2 tablespoons lime juice
Fresh cilantro, for garnish (optional)
Thinly sliced Fresno chile, for garnish (optional)

1
In a large pot, heat the oil over moderate heat.
2
Add the onion and saute for 5 minutes.
3
Add the garlic, ginger, lemongrass and curry paste and cook for 3 minutes.
4
Add the pumpkin puree and broth, stirring to incorporate, then season with salt, and bring to a boil.
5
Reduce the heat to low and simmer for 20 minutes.
6
Stir in the coconut milk and lime juice and let cool for 10 minutes.
7
Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth.
8
If needed, add additional water or broth to reach the desired consistency.
9
Return the mixture to the saucepan.
10
Serve warm and garnish with fresh cilantro and thinly sliced Fresno chiles.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons canola oil, 1 small white onion, chopped, 2 cloves garlic, minced, 1 tablespoon freshly grated ginger, and more.

Yes, Thai Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Pumpkin Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions