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You are here: Home / Recipes / Dinners / Asian Dinners / Spicy Thai Pumpkin Soup (Easy Keto & Vegan Recipe)

Spicy Thai Pumpkin Soup (Easy Keto & Vegan Recipe)

March 3, 2019 By Alia 10 Comments

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Thai Spicy Pumpkin Soup image collage with title text overlay.

This Spicy Thai Pumpkin Soup recipe is bursting with Thai coconut curry flavor. It makes a luxuriously creamy and comforting soup that is naturally keto, vegetarian, vegan, and gluten free. Learn how to make homemade Thai pumpkin soup with this quick and easy recipe.

Side overhead view of Spicy Thai Pumpkin Soup in white bowls with spoons on black background.

You are going to love this Spicy Thai Pumpkin Soup recipe, because it is full of complex and bold flavors, but is so simple to make. It is an ideal meal prep or make-ahead recipe, so you could make a big batch of it on a Sunday to have on hand for the coming week. This soup tastes even better the next day, because the flavors have more time to mingle and develop. You can serve it on its own or pair it with a simple side salad and a slice of French bread for the perfect cold weather meal.

Thai Pumpkin Soup Ingredients

Before we get to the recipe, let’s discuss ingredients. To make this Spicy Thai Pumpkin Soup recipe, you will need:

  • Coconut oil: I always use unrefined, virgin, and organic coconut oil.
  • Yellow onion: Sautéing or sweating chopped fresh onion helps build the flavor base for this soup.
  • Garlic and ginger: These two ingredients are a must in Asian cooking. Always use freshly grated/minced garlic and ginger for the best flavor.
  • Red curry paste: This is used to add heat and rich curry flavor in one step. Different brands of curry paste can vary significantly in terms of spiciness and flavor. See below for my favorite ones.
  • Vegetable stock: This serves as the base for the soup broth. If you’re not a vegetarian or vegan, chicken broth can be used instead.
  • Pumpkin puree: This key ingredient infuses the soup with rich pumpkin flavor. I always use the canned variety for convenience.
  • Coconut milk: It adds creaminess and tones down the heat from the curry paste. I usually use full-fat coconut milk, but you’re welcome to use low-fat if you prefer.
  • Lime juice: A good squeeze of citrus balances and brightens all the flavors in the soup. Be sure to always add lime at the very end of cooking, so that you don’t kill the flavor.

Don’t forget about toppings! Garnishing adds extra layers of flavor and makes the soup more presentable when serving. Here are my favorite garnishes for Thai soup:

  • Chopped fresh cilantro and/or green onions: These give a huge burst of freshness and also add a nice bright pop of color.
  • Thai bird chilies: If you would like some extra heat (or you can add crushed red pepper flakes instead).
  • Crushed peanuts: Sometimes I liked to sprinkle chopped peanuts over the soup, because they add a bit of crunch. If you don’t have any on hand, any other kind of nuts can be used instead.

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Close-up overhead view of Spicy Thai Pumpkin Soup in white bowls on black background.

How to Make Thai Pumpkin Soup

Full instructions are included in the recipe below. But as a brief overview, to make this homemade Thai pumpkin soup recipe, simply:

  1. Make the flavor base: Sauté the onions in a bit of coconut oil. Then add the garlic, ginger, and curry paste.
  2. Add the pumpkin & liquids: Stir in the pumpkin puree, coconut milk, and broth and simmer.
  3. Blend: Use an immersion or a traditional blender to puree the soup until smooth.
  4. Add lime, season, & garnish: Stir in your lime juice. Taste, then season with salt and pepper, and garnish if desired.

Important: This soup has a silky texture because all of the ingredients get blended together until smooth. I prefer to use an immersion blender to puree the soup, but you can use a regular/traditional blender instead. Be sure to use these two safety precautions when using a traditional blender to blend hot liquids:

  1. Blend the hot liquid in batches and only fill the blender up until it is halfway full. Any more than that can cause a serious accident.
  2. Before you start blending, remove the center insert in the lid of your blender. Then, place your hand over top the lid with a dish towel and keep most of the hole covered. This is done to allow the hot steam to escape and prevent any splashes while the blender is running.

More Vegetarian Soup Recipes to Try

Looking for more vegetarian soup inspiration? Here are some of my favorite recipes:

  • Creamy Coconut Carrot Soup
  • The Best Homemade Tomato Soup
  • Coconut Curry Pumpkin Soup
  • Creamy Mushroom Soup
  • Vegan Sweet Potato Soup

Spicy Thai Pumpkin Soup Recipe Recommendations

Here are a few items that I suggest using to ensure this Thai pumpkin soup recipe comes out perfect:

  • Mae Ploy Red Curry Paste – This is one I use and love! It gives amazing, authentic flavor to Thai dishes and adds the perfect amount of heat.
  • Thai Kitchen Coconut Milk – I love the taste and consistency of this brand. It adds so much body and richness to soups and curries.
  • KitchenAid Hand Blender – This is the one I use and love! I have had mine for years and it is one of my favorite kitchen tools. I use it all the time to make soups, dips and smoothies.

Important: If you are vegan, be sure to use a brand of Thai Red Curry Paste that is vegan. The one I use is not, but this red curry paste is vegan and is also very good.

If you make this Spicy Thai Pumpkin Soup recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

Side overhead view of Spicy Thai Pumpkin Soup in white bowls with spoons on black background.

Spicy Thai Pumpkin Soup (Easy Keto & Vegan Recipe)

Alia | Everyday Easy Eats
This easy Spicy Thai Pumpkin Soup recipe is naturally keto, vegetarian, vegan, and gluten free. Ready to eat in just 20 minutes!
5 from 7 votes
Print Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizer, Main
Cuisine Thai
Servings 4 servings
Calories 292 calories

Ingredients
 

  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons Thai red curry paste
  • 1 (15-ounce) can pumpkin purée
  • 2 cups vegetable broth
  • 1 (14-ounce) can coconut milk
  • 1 tablespoon lime juice
  • Salt and pepper, to taste
  • Optional garnishes: Fresh chopped cilantro and Thai red chilies

Instructions
 

  • In a large pot, heat the oil over medium heat. Add onion and sauté for 4 minutes until softened.
  • Add garlic, ginger and curry paste and cook for another minute until fragrant.
  • Stir in the pumpkin purée, broth and coconut milk. Increase heat to high and bring to a boil.
  • Reduce heat to low, cover and simmer for about 10 minutes.
  • Remove from heat. Using an immersion blender, puree soup until smooth. Alternatively, transfer to a traditional blender and puree in batches until smooth.
  • Stir in lime juice and season with salt and pepper to taste. Serve hot, topped with optional garnishes, if using.

Notes

Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.

Nutrition

Nutrition Facts
Spicy Thai Pumpkin Soup (Easy Keto & Vegan Recipe)
Amount per Serving
Calories
292
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
22
g
138
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
490
mg
21
%
Potassium
 
495
mg
14
%
Carbohydrates
 
17
g
6
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
4
g
8
%
Vitamin A
 
17979
IU
360
%
Vitamin C
 
10
mg
12
%
Calcium
 
66
mg
7
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Pumpkin Soup, spicy pumpkin soup, Thai Pumpkin Soup
Did you try this recipe?Let me know what you thought!

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Filed Under: Asian Dinners

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Reader Interactions

Comments

  1. Anita says

    March 4, 2019 at 4:55 pm

    5 stars
    Wow look at that color! I can’t wait to try this soup recipe!!

    Reply
    • Alia says

      March 10, 2019 at 10:06 pm

      Thanks Anita, I can’t wait for you to try it either! 🙂 Let me know what you think when you do make it!

      Reply
  2. Claire OConnor says

    December 1, 2019 at 8:02 am

    5 stars
    I used cut up squash, and green curry paste (what I had on hand). This is the best squash soup I have made. Thanks!

    Reply
    • Alia says

      December 1, 2019 at 12:30 pm

      Hi Claire! Using squash and green curry paste sounds delicious! I am so glad you enjoyed the soup! 🙂 Thanks so much for letting me know!!

      Reply
  3. Maryjo says

    January 8, 2020 at 10:07 am

    5 stars
    Just finished my second batch! So easy and so yummy. I did only add 1 tablespoon of the red curry paste and it was just the right amount of heat for me.

    Reply
    • Alia says

      January 18, 2020 at 3:26 pm

      Hi Maryjo! I’m so happy you enjoyed the soup! Thanks so much for letting me know!

      Reply
  4. Sue Pruitt says

    June 12, 2020 at 2:42 pm

    i do not have any curry paste. Can I somehow substitute curry powder? (I can’t handle much spice. Even yellow curry is a bit much for me, so maybe that would help to know in trying to find substitutions??)

    Reply
    • Alia says

      June 13, 2020 at 4:29 pm

      Hi Sue! Yes, you can definitely substitute curry powder for the curry paste, but the flavor will be different. Just add in a couple of teaspoons of curry powder when you add the garlic and ginger, and just cook it until fragrant. Then just proceed with the recipe as it is written. Hope that helps!

      Reply
  5. Rachel Kim says

    September 25, 2020 at 6:11 pm

    5 stars
    Delicious soup!!!

    Reply
    • Alia says

      September 26, 2020 at 12:18 pm

      Thanks so much Rachel! 🙂

      Reply

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