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Side overhead view of Spicy Thai Pumpkin Soup in white bowls with spoons on black background.
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5 from 7 votes

Spicy Thai Pumpkin Soup (Easy Keto & Vegan Recipe)

This easy Spicy Thai Pumpkin Soup recipe is naturally keto, vegetarian, vegan, and gluten free. Ready to eat in just 20 minutes!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Main
Cuisine: Thai
Keyword: Pumpkin Soup, spicy pumpkin soup, Thai Pumpkin Soup
Servings: 4 servings
Calories: 292calories



  • 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.


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


Calories: 292calories | Carbohydrates: 17g | Protein: 4g | Fat: 26g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 490mg | Potassium: 495mg | Fiber: 4g | Sugar: 6g | Vitamin A: 17979IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 5mg