Thai Pumpkin Soup Recipe

Pumpkin Soup with Thai Red Curry Paste and Lemongrass

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Our take on Thai pumpkin soup is made delightfully creamy with coconut milk. Lemongrass, ginger, and a squeeze of fresh lime juice brighten the flavors in each spoonful.

Food & Wine Editors

Updated on May 21, 2024

Thai Pumpkin Soup — Photo: Photo by Morgan Hunt Glaze / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley

Total Time:

45 mins

Servings:

Instead of the usual autumn spices like cinnamon and nutmeg, this pureed pumpkin soup was inspired by Thai flavors. For a touch more heat, add extra sliced Fresno chiles as a garnish.

Frequently Asked Questions

What's in Thai pumpkin soup?

This Thai pumpkin soup recipe is made especially creamy with the addition of coconut milk, while the Thai red curry paste and garlic lend depth and heat. Lemongrass, ginger, and a squeeze of fresh lime juice brighten the flavors in each spoonful.

Notes from the Food & Wine Test Kitchen

If you find fresh lemongrass difficult to source and like to cook Asian-inspired dishes, you might consider purchasing it as a paste or dried. You can buy lemongrass paste either jarred or in a tube; the downside to these products is that they often contain added ingredients such as fish sauce or whey. For a more pure taste, spice purveyor Burlap & Barrel sells citrusy ground lemongrass from Vietnam that's a super-convenient option: One teaspoon is the equivalent of a single stalk, and for recipes that are not blended, there's no need to remove the tough, fibrous pieces later on as you would with fresh.

Make ahead

Like most soups, this one is even better made the day before. Reheat to serve.

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Ingredients

3 tablespoons canola oil
1 small white onion, chopped
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 stalk lemongrass, bruised
3 tablespoons Thai red curry paste
1 (15-ounce) can pure pumpkin puree
2 cups low-sodium vegetable broth
Kosher salt
1 (14-ounce) can unsweetened coconut milk
2 tablespoons lime juice
Fresh cilantro, for garnish (optional)
Thinly sliced Fresno chile, for garnish (optional)

Directions

In a large pot, heat the oil over moderate heat. Add the onion and sauté for 5 minutes. Add the garlic, ginger, lemongrass, and curry paste and cook for 3 minutes. Add the pumpkin puree and broth, stirring to incorporate, then season with salt and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the coconut milk and lime juice and let cool for 10 minutes.
Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with fresh cilantro and thinly sliced Fresno chiles.

Originally appeared: October 2014