Thai Pumpkin Coconut Soup

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This Thai pumpkin coconut soup is a creamy, one-pot, dairy-free, gluten-free red curry soup made with lemongrass, ginger, coconut milk, and kabocha squash. You can also use butternut squash, sugar pumpkin, or canned pumpkin puree. Made in one pot and blended silky smooth, it's an easy fall dinner that tastes like your favorite Thai restaurant made it!

What is Thai Pumpkin Coconut Soup?

Thai pumpkin coconut soup is a creamy, blended soup made with classic Thai flavors: red curry paste, coconut milk, lemongrass, ginger, fish sauce, and lime. In Thailand, pumpkin (called fak thong) is often used in red curries, stir-fries with egg, and coconut custard desserts. So it pairs naturally with all of these ingredients.

My version is a Thai-inspired pumpkin soup rather than a traditional street-food dish. It tastes sweet, savory, a little spicy, and bright from the lime. The toppings are half the fun: Thai basil, cilantro, sliced chiles, crispy fried shallots, toasted pumpkin seeds, and a swirl of coconut milk.

Why This Thai Pumpkin Soup Is a Fall Must-Make

• Easy and Mostly Hands-Off: One pot, about 15 minutes of prep, and the stove does the rest. An immersion blender makes it smooth right in the pot, so cleanup is a breeze.
• Kabocha Squash Is the Star: Kabocha is a Japanese pumpkin with dense, sweet, almost nutty flesh. It blends up thicker and creamier than most squash, so you don't need any cream at all.
• Big Thai Flavor: Red curry paste, lemongrass, ginger, fish sauce, and lime give this soup that salty, spicy, tangy balance Thai food is known for. The coconut milk keeps it rich and mellow.
• The Toppings Make It: Crispy fried shallots, toasted pumpkin seeds, Thai basil, cilantro, and a swirl of coconut milk turn a simple bowl into something special. Serve it with warm roti (Thai flatbread) for scooping.
• For more Thai favorites, try my Thai red curry noodle soup with chicken, saucy Thai drunken noodles (pad kee mao), bright and fresh Thai beef salad (yum nua), and my homemade pad thai with chicken and shrimp.

The Ingredient Notes & Substitutions

• Kabocha squash: I peeled, seeded, and cut 3 pounds of kabocha into chunks. If it's hard to cut, poke it a few times with a knife, then microwave the whole squash for 2 to 3 minutes to soften the skin. Sugar pumpkin or butternut squash work too, though the soup will be a little thinner and sweeter. My creamy roasted butternut squash soup is a great option if you love that milder flavor.
• Thai red curry paste: I add 4 tablespoons for a medium, warm heat. Brands vary a lot in spice, so start with 3 tablespoons if you're sensitive and add more after blending. Maesri and Mae Ploy are spicier and more authentic, while Thai Kitchen is milder.
• Lemongrass and ginger paste: I used the tubes from the produce section to save time. You can swap in 1 stalk of fresh lemongrass (tender white inner part, finely minced) and 1 tablespoon of freshly grated ginger.
• Coconut milk: I pour most of the can into the soup and save about a quarter for swirling on top. Use full-fat coconut milk here. Light coconut milk makes the soup watery and less creamy.
• Stock: I simmer the squash in low-sodium vegetable or chicken stock. Low-sodium gives you more control, since the curry paste and fish sauce are already salty. 
• Fish sauce and lime juice: I stir these in for that salty, tangy Thai balance. You can use soy sauce or coconut aminos instead of fish sauce. Lemon works instead of lime!
• Thai basil: This adds a floral and sweet flavor to the soup. If you can't find it, omit this. You can use regular basil if you like, but it will not taste the same.
• Green pumpkin seeds: Any type of seeds or nuts can go well with this soup! Try pine nuts, chopped almonds, cashews, sunflower seeds, pecans!
• Roti (Thai flatbread): Naan, paratha, or any kind of flatbread or bread is great for dipping in this soup!

Best Pumpkin Options for Thai Pumpkin Soup

• Kabocha squash is my top choice. It's a Japanese winter squash (sometimes called Japanese pumpkin) with dark green skin and bright orange flesh. It's sweeter and less watery than a regular pumpkin, with a nutty, almost chestnut-like flavor. The flesh is very dense, so I poke it a few times with a knife, then microwave the whole squash for 2-3 minutes to soften the skin before peeling and cutting. Kabocha is also drier and denser than a carving pumpkin, so it blends into a thick, creamy soup instead of a watery one.
• Sugar pie pumpkin is a great swap. I don't recommend large carving pumpkins because they're watery and bland.
• Butternut squash is the easiest to find and works well. It's a little looser once blended, so I start with 3½ cups of stock and add more as needed.
• Canned pumpkin shortcut: Use two 15-ounce cans of pumpkin puree and 3 cups of stock. Simmer for 10 minutes instead of 20 to let the flavors come together.

Variations

• Make it vegan: Use vegetable stock, a vegan curry paste, and swap the fish sauce for soy sauce or a vegan fish sauce.
• Add protein: Stir in cooked shrimp or shredded chicken after blending. Simmer them in the blended soup for a few minutes to ensure they are cooked through, or add pre-cooked shrimp or chicken as a topper! If you love a brothy soup with chunks, try my Thai Chicken Curry Soup or Thai Shrimp Soup with coconut milk.
• Roast the squash first: For deeper flavor, roast the kabocha chunks at 400°F (200°C) for 35-40 minutes, then add them to the pot and simmer for 10 minutes.
• Change the curry: Green curry paste makes a fresher, more herby soup. Yellow curry paste gives a milder, turmeric-forward bowl.
• Greens: Throw in some spinach or kale after the soup has been blended, cook through, and serve!
• Spicy: Increase the amount of Thai red curry paste or sauté some Thai red chiles with the onion.

Serving Ideas

• I love serving this Thai pumpkin soup with warm roti or naan for scooping. Roti is a soft, flaky flatbread cooked in a skillet, and you can find it frozen at most Asian markets.
• Salads: Pair the soup with something crisp and tangy, like my authentic Thai beef salad, colorful crunchy Asian salad with peanut dressing, or refreshing mango avocado salad.
• Sides: For a heartier meal, add steamed jasmine rice, zesty cilantro-lime black bean rice, or savory-sweet japchae (Korean glass noodles).
• It also makes a great starter, together with my Spicy Tuna Hand Rolls, before a big plate of spicy Thai drunken noodles. 

How to Make Thai Pumpkin Coconut Soup (Step-by-Step Photos & Tips)

This is just a quick overview. Find the full recipe with exact measurements in the recipe card above.

• Prep the kabocha. Microwave the whole squash for 2-3 minutes to soften the skin. Then halve it, scoop out the seeds, peel, and cut into 1½-inch chunks so they cook evenly.
• Soften the onion. Cook the onion in coconut oil over medium heat for 5-6 minutes until soft and translucent. Then stir in the garlic, ginger paste, and lemongrass paste for 1-2 minutes.

• Fry the curry paste. Cook the red curry paste for 2-3 minutes, stirring often. Look for a slightly darker color and a strong, toasty smell. Don't skip this step because it gives the soup most of its flavor.
• Simmer until tender. Add the kabocha, stock, ¾ of the coconut milk, fish sauce, and lime juice. Simmer partially covered for 18-22 minutes. A fork should slide into the squash with no resistance.

• Blend until silky. Blend with an immersion blender for 1-2 minutes, moving it around the pot until there are no lumps. Taste and adjust with salt, lime, or fish sauce.
• Toast the pumpkin seeds. While the soup simmers, toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, until they start to pop and smell nutty.

• Garnish and serve. Swirl in the reserved coconut milk, then top with chiles, cilantro, Thai basil, pumpkin seeds, and fried shallots. Serve with lime wedges and warm roti or naan.

More Thai Recipes

• Thai Red Curry Noodle Soup with Chicken
• Thai Chicken Curry Soup
• Thai Shrimp Soup
• Thai Drunken Noodles (Pad Kee Mao)
• Thai Beef Salad (Yum Nua)
• Thai-Inspired Coconut Curry Salmon

More Cozy Fall Soups

• Creamy Roasted Butternut Squash Soup
• Pumpkin Chili with Black Beans and Chickpeas
• Creamy Mushroom Soup
• Lentil Soup (High-Protein)
• Asian Chicken Rice Soup