Thai Pumpkin Soup

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Hearty and comforting one pot soups that will soothe you when you feel like you are near end of the world :D. It’s packed with big flavors!

Thai Pumpkin Soup

For some reason (I’m guessing season change) my immune system is quite challenged. I’ve been literally sneezing, blowing my nose and rubbing my itchy face all day long. My head is pounding.  Yes, allergies. And when my sinuses swell I feel I am near end of the world. Every season change the story is the same. The struggle is the same.

Thai Pumpkin Soup

As an adult, being sick sucks. It is the worst feeling. All I want to do is lie in bed and sleep, but I just couldn’t. Unfinished work at home, kids to feed, it’s just not happening. A bowls of this Thai pumpkin soup did soothe my soul (to an extent)

Is it the season or the heavy ice creams and granitas I have been hogging like there is no tomorrow the reason behind my allergies! :P

Anyhow, this soup is thick, creamy, spicy, zing and slight sweet(from the pumpkin)all in one. And the color is gorgeous, isn’t it?! I used store bought Thai red paste(sauce) you can use homemade if you have it.  This soup is Try it now.

Thai Pumpkin Soup


1 cup pumpkin, peeled and chopped

1 small onion

5 garlic cloves, chopped

1 inch fresh ginger, chopped

1 tablespoon Thai red paste (store bought)

1 cup thick coconut milk

1 ½ to 2 cups vegetable stock

Salt to taste

Juice of half lime

1 teaspoon pepper powder

1 tablespoon olive oil

For Garnish

Fresh red chilies

Coconut milk

Fresh coriander leaves

Lime (wedges)



  1. Heat olive oil in large sauce pan. Add finely chopped onions and sauté until soft. Add ginger and garlic pieces and sauté for a minute. Add red Thai paste and cook further 1 minute. Add chopped pumpkin pieces and stir until pumpkin is coated well in the paste. Cook for 2 to 3 minutes with constant stirring.
  2. Add vegetable sauce and bring it to boil. Simmer and let it bubble for next 25 minutes.
  3. Add salt and pepper powder according to taste.
  4. Add coconut milk, stir and cook for 5 minutes on low flame.
  5. Now blend it smooth.
  6. Pour it back into the same sauce pan and bring it to boil again. Skip this step if using stick blender.
  7. Stir in lime juice.
  8. Pour hot soup into serving bowls. Swirl in coconut milk, sprinkle coriander leaves and fresh red chilies. Serve immediately.



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4 Responses

  1. Hanne says:

    Aw man I feel for you. Seasonal allergies are dogging my steps. Red curry is BIG in my family and I will definitely be trying your gorgeous and healthy soup! Thank you for sharing.

  1. June 10, 2016

    […] So I have never been to Thailand and honestly I have never eaten Thai food more than once until recently. A few years back I had my first Thai red chicken curry in a restaurant and that’s about it, my brief Thai food experience. But something struck me last month. A lot of pinterest browsing got me into looking for more Thai food, why? I don’t know. I think it’s just attracted me and got me tempted. I gave a shot, with my first ever Thai recipe – Thai Potato Pumpkin Curry. And then I went on to try another Thai recipe, Thai Pumpkin Soup. […]

  2. August 31, 2017

    […] #4 Thai Pumpkin Soup […]

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