This Thai pumpkin soup is rich, creamy, and full of spicy flavor! The perfect soup to cozy up with on a chilly fall day. It's also super easy to make, vegan and gluten-free.
Soup season has officially started, and generally my favorite soup to celebrate with is pumpkin. It's perfect for this time of year...comforting, delicious, and perhaps best of all, it's one of those varieties of soup that can be whipped up super easily.
In contrast to my other fall favorites like butternut squash soup, the main ingredient in pumpkin soup is available in cans, all cooked and pureed and ready to use, so there's very little prep work required, and no need to use a blender, as the soup stays smooth and creamy from start to finish.
While I love a big bowl of classic vegan pumpkin soup made with cinnamon and spices, I sometimes like to switch things up too. Thai flavors make a great alternative to those that we traditionally use in pumpkin soup. They're also cozy and warming, so they're great for fall.
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Ingredients You'll Need
- Vegetable oil. You can use any high-heat oil that you like to cook with here. Coconut oil, peanut oil, canola oil, and corn oil are all among your options.
- Shallot. Red onion can be substituted for this if needed.
- Garlic.
- Ginger.
- Curry paste. The recipe calls for massman curry paste, which is a variety that I find goes really well with pumpkin. If massaman isn't available, try red curry paste or yellow curry paste. Just check the ingredients to ensure that your paste is vegan. Maesri is my favorite vegan curry paste to use.
- Pumpkin puree. This recipe uses canned pumpkin puree to make life easy.
- Vegetable broth.
- Coconut milk. We're using full-fat coconut milk from a can. Light coconut milk from a can will probably work as a substitute, but please don't use the type of coconut milk found in cartons, which is good for drinking, but not so great for Thai curries.
- Brown sugar. Use organic brown sugar to keep the recipe vegan.
- Lime juice.
- Salt and pepper.
- Toppings. Toppings really take this soup over the top in terms of texture and flavor. Try drizzling your soup with extra coconut milk, or sprinkling it with peanuts and fresh herbs like cilantro and basil.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Heat the oil in a large pot, then add diced shallot. Cook the shallot in the oil, stirring often, until it starts to soften up and become translucent.
Add the garlic, ginger and curry paste to the pot. Stir everything up and sauté the mixture for about 1 minute.
Add the pumpkin puree, broth, coconut milk and brown sugar. Stir everything up, crank up the heat, and bring the mixture to a boil.
Reduce the heat and let the soup simmer for about 15 minutes. This should be plenty of time for the flavors to meld.
When the soup is done, take it off of the burner and season it with some lime juice, along with salt and pepper if needed.
Your Thai pumpkin soup is ready to enjoy! Ladle it into bowls, then pile on the toppings.
Leftovers & Storage
Leftover pumpkin soup will keep in an airtight container in the refrigerator for about 3 days. Reheat it in a saucepan on the stove or in the microwave.
More Thai-Inspired Soup Recipes
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📖 Recipe
Thai Pumpkin Soup
Ingredients
- 1 tablespoon vegetable oil
- 1 medium shallot, diced
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 3 tablespoons vegan massaman curry paste (Notes 1 and 2)
- 2 (15 ounce/425 gram) cans pumpkin puree
- 1 ½ cups vegetable broth
- 1 (13.5 oz/400ml) can full-fat coconut milk
- 1 tablespoon organic brown sugar
- 1 tablespoon lime juice, or to taste
- Salt and pepper, to taste
Optional Toppings
- Coconut milk, for drizzling
- Chopped peanuts
- Fresh cilantro, chopped
- Fresh basil, chopped
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up.
- Add the shallot to the pot. Sweat the shallot for about 5 minutes, stirring frequently, until it become soft and translucent.
- Stir in the garlic, ginger, and curry paste. Sauté the mixture for about 1 minute, until it becomes very fragrant.
- Stir in the pumpkin puree, coconut milk, broth and brown sugar. Raise the heat to high and bring the mixture to a boil.
- Lower the heat and let the soup simmer for about 15 minutes, stirring occasionally.
- Remove the pot from heat and season the soup with lime juice, salt and pepper to taste.
- Ladle into bowls and garnish with toppings of choice. Serve.
Notes
- Adjust the amount to suit your taste. You can use as little as 2 tablespoons, or as much as â…“ cup.
- Red curry paste or yellow curry paste can be substituted if massaman isn't available.
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