This Thai red curry pumpkin soup is pure autumn comfort with a bold Southeast Asian twist!
Velvety smooth pumpkin is simmered with red curry paste, garlic, coconut milk, and a splash of fish sauce for an ultra-flavorful, slightly spicy bowl of cozy.
It’s creamy, fragrant, and the perfect balance of sweet, savory, and spicy. Dunk a crispy roti and you’re in heaven.
Why You’ll Love This Recipe
Creamy and rich with bold Thai flavors
Naturally gluten-free and dairy-free
Ready in about 30 minutes
Pairs perfectly with roti or naan
Freezer-friendly and great for meal prep
Ingredient Highlights
Let’s break down what makes this Thai pumpkin soup so incredibly delicious:
Pumpkin or butternut squash: Naturally sweet and creamy when blended.
Thai red curry paste: Brings bold, spicy flavor—Maesri brand is recommended.
Coconut milk: Use full-fat for richness and depth.
Vegetable or chicken stock: Provides a savory base.
Fish sauce: Adds umami (or sub with soy sauce if needed).
Garlic and onion: The aromatic start to any good soup!
Garnishes: Crispy shallots, sliced chili, and fresh cilantro take it to the next level.
Pro Tips Before You Start
Use high-quality red curry paste for authentic flavor—Maesri is ideal.
Full-fat coconut milk gives a rich, creamy texture.
Blend the soup very smooth with a stick blender or high-speed blender.
Reserve a bit of coconut milk to drizzle on top for presentation.
Don’t skip the garnishes—crispy shallots and fresh herbs add a beautiful finish.
How to Make Thai Red Curry Pumpkin Soup
Step 1: Sauté Aromatics
Heat the oil in a large, heavy-based pot over medium-high heat.
Add the diced onion and minced garlic.
Sauté for about 2 minutes until softened and fragrant.
Step 2: Add Curry Paste
Stir in the Thai red curry paste and cook for another 2 minutes to release the aroma and deepen the flavor.
Step 3: Coat the Pumpkin
Add the chopped pumpkin or butternut squash and stir to coat it well in the curry mixture.
Let it cook for 2 minutes to start softening slightly and absorb the flavors.
Step 4: Simmer
Pour in the vegetable stock, remaining coconut milk (reserving ¼ cup for garnish), and fish sauce.
Stir well, bring to a simmer, then reduce the heat.
Simmer for 8 minutes or until the pumpkin is very tender.
Step 5: Blend Until Smooth
Turn off the heat and use a stick blender to puree the soup until velvety smooth.
You can also use a countertop blender in batches if preferred.
Step 6: Garnish and Serve
Ladle the soup into bowls.
Drizzle with the reserved coconut milk and top with crispy shallots, red cayenne pepper slices, and fresh coriander leaves.
Serve with warm, flaky roti on the side for dipping.
What to Serve It With
Flaky pan-fried roti or naan
Jasmine or coconut rice
A Thai cucumber salad
Grilled shrimp skewers for extra protein
Variations & Substitutions
Make it vegetarian: Sub fish sauce with soy sauce or tamari.
Pumpkin swap: Use kabocha or butternut squash.
Spice it up: Add extra red curry paste or sliced chili.
Creamier texture: Add extra coconut milk or a splash of cream (if not dairy-free).
Storage & Leftovers
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stove, adding a splash of broth or water if too thick.
FAQs
Can I use canned pumpkin instead of fresh?
You can, but fresh pumpkin or butternut squash gives a better texture and natural sweetness.
Is this soup very spicy?
It has a mild heat from the curry paste. Adjust by using more or less paste.
What’s the best pumpkin to use?
Butternut squash, sugar pumpkin, or kabocha squash all work beautifully.
Can I skip the fish sauce?
Yes, substitute with soy sauce or tamari for a vegetarian version.
How do I make it creamier?
Add extra coconut milk or a knob of butter (if not dairy-free).
Can I add protein to this soup?
Yes! Add cooked shrimp, shredded chicken, or tofu after blending.
Does it freeze well?
Absolutely—this soup freezes and reheats wonderfully without separating.
Final Thoughts
This Thai red curry pumpkin soup is one of my all-time fall favorites.
It brings the earthy sweetness of pumpkin together with bold, savory curry and creamy coconut milk—all in one simple pot.
The aroma fills the kitchen and the taste is pure comfort with a Thai twist.
Perfect for cozy dinners or meal prep for the week!
Thai Red Curry Pumpkin Soup
Ingredients
- 2 tbsp vegetable oil or other oil
- 1 brown onion diced
- 2 garlic cloves finely minced
- 3 tbsp Thai red curry paste Maesri recommended
- 1.8 kg / 3.6 lb pumpkin or butternut squash peeled, deseeded, chopped into 3 cm chunks (~1.3 kg / 2.6 lb)
- 2½ cups vegetable stock salt reduced or chicken stock
- 400 ml / 14 oz 1 can full-fat coconut milk
- 1 tbsp fish sauce or soy sauce
Optional Garnishes
- Crispy Asian shallots
- Red cayenne pepper finely sliced
- Fresh coriander leaves
- Flaky roti pan-fried
Instructions
- Heat oil in a large pot. Sauté onion and garlic for 2 minutes until soft.
- Add curry paste and cook 2 minutes.
- Stir in pumpkin to coat with flavor, cook 2 minutes.
- Reserve ¼ cup coconut milk. Add stock, remaining coconut milk, and fish sauce.
- Simmer for 8 minutes until pumpkin is soft.
- Blend soup until smooth using a stick blender.
- See full steps with tips & photos → https://mischacrossing.com/thai-red-curry-pumpkin-soup/
Notes
- Stock Choice: For richer depth, use homemade chicken stock.
- Spice Level: Increase curry paste or add a pinch of chili flakes for extra heat.
- Make-Ahead: Soup can be made up to 2 days ahead; reheat gently and stir in coconut swirl before serving.
