Home » Recipes » Meal Type » Soups and Stews » 15 Minute Thai Curry Pumpkin Soup
by Katie Webster
October 7, 2016 (updated 1/10/23) Jump To Recipe
This Thai Curry Pumpkin Soup recipe comes together in 15 minutes—really! It’s couldn’t be a more perfect meal to make on a busy weeknight.
Table of contents
- Why We Love This Thai Pumpkin Soup Recipe
- How to Make Thai Pumpkin Curry Soup
- FAQs and Expert Tips
- Additional Recipes to Try
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Why We Love This Thai Pumpkin Soup Recipe
This is one of those recipes you need when you want to get dinner ready in 15 minutes. It’s creamy, sweet and deliciously savory. In other words, you’re going to be surprised how yummy this recipe is, with such minimal effort.
This Thai Pumpkin Soup is useful, quick and easy!
Recipe Highlights
- This Thai Pumpkin Soup is a dump-and-stir type of recipe
- It only takes 15 minutes to make
- You can feed a crowd! (Serves 8)
- It’s a great meal-prep recipe
- Made from pantry staples
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Key Ingredients
- Veggies: Garlic cloves and pumpkin puree (just make sure you buy pumpkin puree and not pumpkin pie filling. You can also make homemade pumpkin puree)
- Coconut oil: You could also use a good extra-virgin olive oil or ghee instead
- Thai red curry paste: This can be found in the international aisle of the grocery store
- Vegetable broth: My favorite is Imagine No-chicken Broth
- Light coconut milk: Feel free to use full-fat if desired
- Maple syrup: Dark or amber maple syrup, or brown sugar
- Seasonings: Lime juice, salt, cilantro, scallions
How to Make Thai Pumpkin Curry Soup
Step 1: Saute garlic
Heat the oil in a large heavy-bottomed soup pot over medium-high heat. Next we’ll add in the garlic, and cook, stirring until the garlic is fragrant but not starting to turn brown.
Step 2: Add curry paste
Stir in the curry paste to bloom the flavors and then quickly add the broth to stop the garlic and curry from toasting too much.
Step 3: Add the remaining ingredients
Add pumpkin, coconut milk, maple, lime juice and salt and whisk until smooth.
Step 4: Cook soup & serve
Increase heat to high and bring to a simmer, stirring often. Serve hot garnished with cilantro and scallions.
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FAQs and Expert Tips
How do I store this pumpkin curry soup?
This Thai pumpkin soup will keep in the fridge up to four days. Store in an airtight container or jar with a lid. Just make sure to let it cool completely before placing in the fridge.
Can I freeze this soup?
Yes, you can freeze this soup for up to three months. To do so, I recommend ladling the soup into individual 16-ounce containers so that you can pop the soup into the microwave whenever you’re ready to enjoy it. Just remember to let the soup cool completely before freezing it, because it’ll expand in the containers as it cools.
Can I double this recipe?
Absolutely! If you feel like making an extra large batch, don’t hesitate to make a double batch. You could even freeze it for future meals, if desired.
How do I reheat Thai Curry pumpkin soup?
Reheat in a large saucepan until steaming hot, while stirring often. Alternatively, heat individual servings in the microwave for 4 to 5 minutes until steaming hot.
Substitutions and Variations
Instead of canned pumpkin, feel free to use your own freshly made pumpkin puree.
Instead of Thai Curry paste try this with an Indian curry powder or use a blend of cumin, ginger and sea salt.
Add additional heat with Thai bird chilies or a pinch of red pepper flake.
Add in diced cooked chicken breast or tofu for a bit of protein.
Have fun with your garnishes: try roasted pumpkin seeds or pepitas, minced hot chilies, cilantro lime wedges or sliced green onions.
Additional Recipes to Try
- These new recipes for Vegetarian Lentil Soup and Creamy Zucchini Soup are on the best-of list!
- I also have been loving this Corn Chowder and Minestrone Soup. You won’t want to miss them.
- Like slow-cooker recipes? Try these: Slow Cooker Ham Barley Soup with Spinach Pesto, Slow Cooker Chicken Tortilla Soup and this Instant Pot Cream of Cauliflower Soup,
- You can never go wrong with a 10 Minute Gazpacho.
- If you need more pumpkin recipes to try this season try my Brown Rice Pumpkin Risotto, this Chocolate Chip Pumpkin Bread or my Pumpkin Streusel Bread. All three are amazing!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
15 Minute Thai Pumpkin Curry Soup
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 22 reviews
- Author: Katie Webster
- Total Time: 15 minutes
- Yield: 8 cups 1x
- Diet: Vegan
Description
This Thai Pumpkin Curry Soup recipe is useful. It’s one of those recipes that you need to have so that you can get a yummy weeknight dinner on the table in 15 minutes during this crazy Fall season. Bonus that it’s vegan, too!
Ingredients
UnitsScale
- 2 teaspoons coconut oil
- 3 cloves garlic, minced
- 2 teaspoons Thai red curry paste
- 2 cups vegetable broth such as Imagine No-chicken Broth
- 2 15–ounce cans pumpkin puree
- 1 14–ounce can light coconut milk
- 2 tablespoons pure maple syrup, dark or amber or brown sugar
- 2 tablespoons lime juice
- 1 1/4 teaspoon salt
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
Instructions
- Heat oil in a large heavy-bottomed soup pot over medium-high heat. Add garlic, and cook, stirring until the garlic is fragrant but not starting to turn brown.
- Stir in curry paste until hot and then immediately add broth to stop the garlic from toasting too much.
- Add pumpkin, coconut milk, maple, lime juice and salt and whisk until smooth.
- Increase heat to high and bring to a simmer, stirring often. Serve hot garnished with cilantro and scallions.
Notes
Make Ahead and Leftovers:
This Thai pumpkin soup will keep in the fridge for up to four days. You can also freeze this soup for up to three months. Ladle the cool soup into individual 16-ounce containers, cover and freeze up to three months.
Reheat in a large saucepan until steaming hot, while stirring often. Alternatively, heat individual servings in the microwave for 4 to 5 minutes until steaming hot.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 2 cups
- Calories: 107
- Sugar: 8 g
- Fat: 4 g
- Saturated Fat: 3 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 1 g
About the Author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
More About Katie »
20 minutes or less Asian Cooking Videos dairy free Fall Grain Free Kid Friendly Lunch Main Course Soups and Stews Vegan Vegetarian Recipes Weeknight winter
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Leave a Reply
73 comments on “15 Minute Thai Curry Pumpkin Soup”
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JennVP — September 23, 2023 @ 2:22 pm Reply
I wasn’t sure how it would play with my two teenager boys, but they loved it! Super simple, flavorful and fast. Thank you!
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Katie Webster — September 25, 2023 @ 5:46 am Reply
Well that’s a lovely and welcome surprise! Yay!
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Elizebeth — August 6, 2023 @ 9:16 pm Reply
Amazingly easy, delicious, healthy and as fast as promised.
I will be adding some tofu, mushrooms and red bell peppers next time. Such a great base for many different mix ins.
Thanks!-
Katie Webster — August 7, 2023 @ 7:54 am Reply
Thanks for letting me know you tried it and for leaving your review/rating. That is so helpful!
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Jakki — November 22, 2022 @ 5:46 pm Reply
This is a great soup. I use yellow curry powder but follow this recipe otherwise. Very satisfying and super healthy.
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Healthy Seasonal Recipes — November 26, 2022 @ 2:12 pm Reply
That sounds delicious, Jakki. So happy you enjoyed!
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Nina — December 27, 2021 @ 4:06 pm Reply
Great quick meal the whole family will love! I added veggies, tofu and bean thread noodles.
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Nina — November 22, 2021 @ 6:41 pm Reply
Delicious easy fast! I added portobello mushroom slices tofu and bean thread noodles with a little siracha to make a complete vegan meal! Perfect for that leftover can of pumpkin from Thanksgiving
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Katie Webster — November 26, 2021 @ 6:51 am Reply
Sounds incredible! Thanks Nina!
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LaurieB — January 21, 2021 @ 10:58 pm Reply
Oh my, this is SO delicious! And very easy to make. Thank you for this recipe!
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Jane Foster — December 1, 2020 @ 1:59 pm Reply
Do you have a ball park idea of the calories per serving?
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Katie — December 1, 2020 @ 3:14 pm Reply
It’s on the bottom of the recipe card. 107 cals. Enjoy!
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Debbie Daigle — December 4, 2019 @ 12:07 pm Reply
Delicious! I did add a little red pepper and some powdered ginger to give it a little extra flavor. I love it!
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Anamika @ Supplement Crunch — September 24, 2019 @ 4:15 am Reply
These are so adorable–I love this idea!
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jennifer fisher — September 1, 2019 @ 4:18 pm Reply
this sounds so amazing, I love a creamy soup and love how fast it is to make!
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Carol Little R.H. @studiobotanica — September 1, 2019 @ 9:20 am Reply
I will be making this at first opportunity!
It sounds SO delicious and EASY! Love the ‘dump n cook’ idea when time is short! I need to get the Thai curry — just ran out.. It’s a super condiment to have in the pantry. Thanks for sharing!
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Linda — August 31, 2019 @ 2:25 pm Reply
The flavors sound so amazing and really, you can’t beat a 15-minutes meal like this one.
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STACEY CRAWFORD — August 30, 2019 @ 12:10 pm Reply
A creamy Thai soup in 15 minutes is for me! This will be happening soon 🙂 Thanks, I love quick & healthy recipes!
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Katherine | Love In My Oven — August 30, 2019 @ 12:14 am Reply
Thai and pumpkin go together like salt and peppa! I feel like I would love a big helping of this before Halloween night! So cozy!
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paleoglutenfreeguy — August 29, 2019 @ 5:42 pm Reply
I love blended soups like this and you’ve added so many great flavors. I eat this kind of soup all the time so I’m definitely adding this to my rotation.