Thai Pumpkin and Coconut Soup

Comforting Thai Pumpkin and Coconut Soup has a bit of kick from curry paste and plenty of creaminess from yummy coconut milk. Delicious indeed, and a Thai pumpkin soup you’ll definitely want to try!

A bowl of soup, with Pumpkin and Coconut

Thai Pumpkin and Coconut Soup


For another international flair, you might also want to try this Tuscan Soup recipe, or this delicious and classic cheese broccoli soup!

The weather is cooling down fast and snow is already falling in some places, or in our case – all over the place.

This means it is comforting soup season, and right now I’m simply crazy about fresh homemade soups!

While I often make my favourite homemade soups such as this Roasted Tomato Soup, I’m actually in full-on pumpkin mode.

As evidenced by my constant craving for Pumpkin Creme Brûlée!

A plate of food, with Curried pumpkin soup

This Thai Pumpkin and Coconut Soup is a recipe that is intended for cook evenings.

It’s definitely one to try and make again and again – creamy and delicious in every bite!

The truth is, soup is the perfect way to get a fix of comfort food without eating a super heavy, creamy meal.

This amazing Thai-style Curried Pumpkin Soup definitely ticks the comforting, warming, and filling boxes without weighing you down.

At first I wasn’t sure if the combination was going to be as good as I had hoped.

Turns out, it’s now a favourite in our house!

A bowl of food on a table, with Soup and Pumpkin

How do you make Thai pumpkin soup?

Making this Pumpkin Coconut Soup is really easy, the trick is to add ingredients so the flavour mixes with each other perfectly before the next step.

First comes the onion then the pumpkin and potato, curry paste then vegetables.

A grand finish is with the creamy goodness of the coconut milk.

Garnish with the mixture of peanuts, coriander, green onion and lime juice – perfection!

With each step the soup becomes more and more fragrant, it’s a smell that will warm the house and your senses before your belly.

This soup has a bit of kick from curry pasta and plenty of creaminess from yummy coconut milk.

If super spicy soup isn’t for you, you can substitute the curry paste for curry powder and add green onions instead of chives.

A bowl of food on a plate, with Soup and Pumpkin

Thai Pumpkin and Coconut Soup is a unique and flavourful soup that will have you wanting more.

It’s one soup recipe that will impress your family, company and especially yourself.

A bowl of soup, with Pumpkin soup

Follow the recipe below for the next time you want a comforting bowl of soup on a chilly evening.

Regular soup will be so boring after trying this delicious recipe.

Bonus points because it makes you feel like a world-class chef!

Enjoy! Also don’t forget to check out this Instant Pot Chicken Tortilla Soup, if you have a pressure cooker at home. Yet this Pumpkin Creme Brûlée is amazing!

So, have you ever tried a soup like Thai Pumpkin and Coconut before?

bowls of soup, with pumpkin soup
A bowl of food on a plate, with Soup and Pumpkin

Thai Pumpkin and Coconut Soup

Yield: 4
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Comforting Thai Pumpkin and Coconut Soup has a bit of kick from curry paste and plenty of creaminess from yummy coconut milk. Delicious indeed!


  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2.5 lb butternut squash, or butternut pumpkin as some call it, peeled, chopped
  • .25 lb white baby potatoes, peeled, chopped
  • 2 garlic cloves, crushed
  • 1/4 cup Thai red curry paste or curry powder
  • 2 1/2 cups chicken stock
  • 400 ml can coconut milk
  • 2 tablespoons unsalted roasted peanuts, finely chopped
  • 2 tablespoons fresh coriander leaves, chopped
  • 1 tbsp chives or green onion, finely chopped
  • 2 teaspoons lime juice


  1. Heat oil in a saucepan at medium-high heat. Cook onion, for 5 minutes or until softened, make sure to stir occasionally.
  2. Add pumpkin and the potato to the pan and cook for about 5 minutes, stirring occasionally.
  3. Add the garlic. and still cook, stirring for 1 minute or until fragrant.
  4. Add the curry paste to pan and cook, stirring for about 2 minutes and the vegetables are coated all over.
  5. Add the stock, stirring to combine. Cover and then bring to the boil.
  6. Reduce heat to low and simmer for about 15 minutes.
  7. Remove the lid and allow the mixture to simmer for a 20-25 minutes longer, or until the vegetables are tender.
  8. Remove from heat. Stand for 5 minutes.
  9. Blend soup until smooth using a stick blender then return to medium heat and stir in 1 cup coconut milk. Season with pepper.
  10. Cook, stirring occasionally for 5 to 6 minutes or until heated through.
  11. While soup cooks, combine peanuts, coriander, green onion and lime juice in a small bowl. Ladle soup into bowls and serve drizzled with remaining coconut milk and with peanut mixture sprinkled on top.
  12. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 538Saturated Fat: 25gCholesterol: 4mgSodium: 244mgCarbohydrates: 55gFiber: 10gSugar: 14gProtein: 11g

Did you make this recipe?

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  1. Holy yum! Have to admit that I’ll probably roast that squash a little first as I really dislike cutting them into chunks when they are raw.

  2. Sounds delicious, I love soups and make it once a week, it’s nice to try new recipes.

  3. This looks delicious! Unfortunately I don’t think the rest of my family would go for it…

  4. Made this for supper tonight. It was extremely rich and delicious. A heavy bisque-like texture that worked really well with the garlic butter biscuits fresh and hot out of the oven. Comforting and very filling on a chilly autumn evening. The spice of the Thai red curry helped warm the tummy too. We even have some left over for lunch tomorrow.

  5. Recipe requires editing:

    Intro refers to ‘curry pasta’ and the recipe says prep time is 23hrs and 54 min (really?)

    1. Just changed pasta to paste, thanks for catching that. Not sure why it says the prep time, there was nothing in the field so it must be a recipe card glitch. I added a prep time to it, and it changed. Again, thanks for the heads up.

  6. Sounds so good and I have never used coconut milk in anything so gotta try this…..luv anything with squash or pumpkin!!

  7. Can I use frozen fresh frozen butternut squash? Do i need to defrost before using it in the recipe?

    Thank you.

  8. I accidentally put in too much curry so it was not edible. My husband added some almond butter (we didn’t have peanut butter) and saved the dish! He doesn’t love soup but is raving about this recipe. Will definitely make again, thanks!

  9. What brand of Thai red curry paste do you use for the Thai pumpkin and coconut soup? The only one I have used is Mae Ploy red curry paste from the Asian market. Is this ok?

  10. I would love to try this recipe. How much curry powder would you substitute for the curry paste? Thanks.

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