Best Thai Pumpkin Soup Recipe

Name: Best Thai Pumpkin Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 cloves garlic; ½ onion; 1 tbsp oil; 1 tbsp red curry paste; 500 g pumpkin flesh; 1 bouillon cube; 480 ml water; 60 ml coconut milk; ½ Thai chili; coriander (garnish to taste)

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Spicy Thai pumpkin soup recipe made with creamy coconut milk and red curry paste. A cozy fall and winter soup ready in just 30 minutes!

Thai pumpkin soup topped with coconut cream and cilantro, served in a ceramic bowl with Thai red curry paste, fresh garlic, and pumpkin on the side.

Tip: Use leftover pumpkin to make my authentic pumpkin curry, chicken and pumpkin stir-fry, or sweet fak thong cheum.

About this Thai coconut pumpkin soup

It’s getting colder, and pumpkin is popping up everywhere. No better moment than now to make this comforting Thai soup.

I use red curry paste not just for heat, but for all the layers of Thai herbs and spices it brings. With garlic, onion, and a simple bouillon cube, you get a soup that’s rich, full of flavor, and absolutely Thai restaurant-worthy.

Creamy Thai coconut pumpkin soup with coconut drizzle and cilantro, surrounded by red curry paste, garlic, chili, and herbs on a woven mat.

I always blend it until silky smooth, but you can leave in some pumpkin chunks if you like. Either way, I have no doubt you’ll be making this on repeat!

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Ingredient notes & substitutes

You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!

Pumpkin – Use fresh pumpkin or kabocha squash for the best texture and natural sweetness.
Garlic – Use fresh cloves for the best flavor.
Onion – Helps deepen the flavor of the soup.
Oil – Use any neutral oil to sauté the aromatics and curry paste.
Red curry paste – Brings heat and complex flavor from Thai herbs and chilies. Use store-bought or homemade.
Bouillon cube – Adds salt and umami. Choose a vegetable, chicken, or pork cube depending on preference.
Coconut milk – Gives the soup its creamy texture and signature Thai richness.
Water – Thins out the soup to your desired consistency.
Thai chili – I use Thai Jinda chilies (moderate-to-high spice level).
Coriander – Fresh coriander leaves add brightness when sprinkled on top just before serving.

How to make Thai pumpkin soup

Step 1: Sauté aromatics: Heat oil in a pot over medium heat. Add the garlic and diced onion and cook for 2–3 minutes until fragrant and lightly golden.

Chopped onions and whole garlic cloves sautéing in oil in a white pot.

Step 2: Add red curry paste and pumpkin. Stir in the red curry paste and cook for another minute to bring out the flavor. Then add the cubed pumpkin and give everything a stir so it’s coated in the curry paste.

Onion and garlic mixture coated with Thai red curry paste in a white pot.

Step 3: Add liquids and bouillon. Pour in the coconut milk, water, and bouillon cube. Bring to a gentle simmer and cook for 10 minutes, or until the pumpkin is completely soft.

Cubed pumpkin simmering in red curry broth with onions and garlic.

Step 4: Blend until smooth. Use an immersion blender to blend the soup directly in the pot until creamy and smooth. (Or transfer to a blender in batches if needed.) You can leave a few chunks if you prefer texture.

Blending the cooked pumpkin and red curry broth with an immersion blender.

Step 5: Garnish and serve. Ladle into bowls and top with fresh coriander leaves and sliced chili. Enjoy!

Smooth and creamy Thai pumpkin soup with coconut milk and red curry in a white pot.

Frequently asked questions

Is this soup really spicy?

It has a nice kick from the red curry paste and Thai chili, but you can easily adjust it. For a milder version, skip the Thai chili and use just 1 tablespoon of curry paste.

Can I freeze leftovers?

Yes. Let it cool completely, then freeze in airtight containers for up to 2–3 months. The texture stays creamy thanks to the coconut milk.

What to serve with Thai pumpkin soup?

Serve it with warm roti or toasted crust brea to soak up all that coconut-rich broth.

Do I need a blender?

Yes, if you love a creamy texture!

How do I store leftovers?

Store in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, but stir well, as it can thicken when chilled.

More Thai soup recipes to try

This Thai red pumpkin soup with coconut milk has been a staple in our kitchen every cool season. Whether you’re blending it smooth or keeping some chunks, it’s comforting every time. Let me know how you like it, and please leave a star rating. Don’t forget to follow me on Facebook, Instagram, and Pinterest!