What’s the best type of pumpkin or squash for Thai pumpkin soup ?

Kabocha squash is ideal for this soup because of its sweet, dense flesh and smooth texture after cooking. Butternut squash also works well and is easier to find. If you're in a hurry, canned pumpkin can be used, though the flavor will be more subtle.

Can I make Thai pumpkin coconut soup ahead of time ?

Absolutely! In fact, this soup tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 4 days, or freeze it for up to 2 months. Reheat gently on the stove before serving.

Is Thai pumpkin soup spicy ?

It can be! The spice level depends on how much Thai red curry paste you use. Start with one tablespoon if you prefer mild heat, and add more to taste. You can also stir in extra coconut milk to mellow the spice.

What’s the difference between Thai coconut pumpkin soup and regular pumpkin soup ?

Regular pumpkin soup often features cream, nutmeg, and Western herbs. Thai pumpkin coconut soup , on the other hand, uses red curry paste, fish sauce, and coconut milk for a bold, spicy-sweet flavor profile that’s uniquely Thai.

Thai Pumpkin Coconut Soup – 5-Star Comfort You’ll Crave

Description

This Thai Pumpkin Coconut Soup is a comforting blend of Thai red curry, creamy coconut milk, and tender squash. A perfect fall or winter soup with bold flavors and a silky finish.

Ingredients

Scale

2 tbsp vegetable oil

1 brown onion (diced)

2 garlic cloves (minced)

3 tbsp Thai red curry paste

1.8 kg pumpkin or butternut squash (chopped)

2 ½ cups vegetable stock

400ml full-fat coconut milk

1 tbsp fish sauce or soy sauce

Garnish (optional):

– Crispy Asian shallots

– Red chili slices

– Fresh coriander

– Flaky roti or crusty bread

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Instructions

1. Heat oil in a large pot and sauté onion until soft.

2. Add garlic and stir until fragrant.

3. Add Thai red curry paste and cook for 1–2 minutes.

4. Stir in chopped pumpkin and coat with curry paste.

5. Add stock and bring to a boil, then simmer for 20 minutes.

6. Blend until smooth, then stir in coconut milk and fish sauce.

7. Adjust seasoning. Add more curry paste or chili if needed.

8. Serve with crispy shallots, chili, and coriander.

9. Optional: Add flaky roti or crusty bread on the side.

Notes

For a vegan version, use soy sauce instead of fish sauce.

Canned pumpkin works too—just reduce the stock slightly.

This soup tastes even better the next day.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soups
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 5g
Sodium: 600mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg