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Thai Pumpkin Soup

Thai Pumpkin Soup

  • Author: Veggie Anh
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This Thai-inspired Pumpkin Soup is an elevation of your typical pumpkin soup. Imagine exotic and umami flavors with minimal effort.


Units Scale
  • 1 pumpkin or butternut squash
  • 1 tbsp cooking oil
  • 1/2 an onion, finely diced
  • 2 cloves garlic, minced
  • 1 heaped tbsp Thai red curry paste
  • 1/2 tsp salt
  • 200ml coconut milk (reserve some for garnish)
  • 400ml water
  • 3 tbsp lime juice

Serve with:

  • Cilantro (optional)


  1. Peel and cut the pumpkin or butternut squash into cubes.
  2. Stir fry the onion and garlic for 1 minute. Add the Thai red curry paste and mix well together.
  3. Add water and bring to a boil. Simmer for 15 minutes.
  4. Let the mixture cool before transferring to a blender with the coconut milk. Blend until creamy and smooth.
  5. Transfer to serving bowls and add a squeeze of lime juice. Garnish with the optional cilantro.


The recipe can be served as a light meal or appetizer. It can be paired with some crusty bread to make a complete meal.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Meal
  • Method: stovetop, blender
  • Cuisine: Thai-inspired

Keywords: Thai inspired pumpkin soup, pumpkin soup, blender

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