SoupsEasySoupsComfort Food

Thai Coconut Pumpkin Soup

A silky, gently spiced pumpkin soup enriched with coconut milk, ginger, and lime—warming without being heavy.

Prep Time

15 mins

Cook Time

30 mins

Servings

6 servings

Difficulty

Easy

Chef David Chen

March 29, 2026

4.5(2 reviews)

This is the pumpkin soup for people who think they don't like pumpkin soup. Coconut milk adds creamy richness, fresh ginger and lemongrass bring brightness, and a finish of lime juice lifts the whole bowl. It tastes like the comforting middle ground between a classic harvest soup and a Thai curry.

Ingredients

2 tablespoons coconut oil
1 large onion, diced
3 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 stalk lemongrass, bruised and tied (optional)
1 tablespoon red curry paste
2 lbs (900g) pumpkin or butternut squash, peeled and cubed (about 6 cups)
4 cups (960ml) vegetable broth
1 can (400ml) full-fat coconut milk
1 tablespoon brown sugar or maple syrup
1 tablespoon fish sauce (or soy sauce for vegan)
Juice of 1 lime, plus wedges for serving
Salt to taste
Toasted pumpkin seeds, cilantro, chili oil, and coconut cream, for garnish

Instructions

1
Heat coconut oil in a large pot over medium heat. Sauté onion until soft and translucent, about 5 minutes.
2
Add garlic, ginger, and lemongrass. Cook for 1 minute until fragrant.
3
Stir in curry paste and toast for 1 minute. Add the pumpkin and stir to coat.
4
Pour in broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until pumpkin is very tender.
5
Remove and discard the lemongrass. Stir in the coconut milk, brown sugar, and fish sauce.
6
Purée the soup until silky smooth using an immersion blender (or in batches in a regular blender).
7
Stir in lime juice and taste; adjust salt, fish sauce, sugar, or lime as needed.
8
Ladle into bowls and top with a swirl of coconut cream, toasted pumpkin seeds, fresh cilantro, and a drizzle of chili oil.

Bowl of pumpkin coconut soup — Cozy and bright in the same spoonful

Chef's Tips

•Prep all ingredients before you start cooking for a smoother experience.
•Taste as you go and adjust seasoning to your preference.
•Don't overcrowd the pan—cook in batches if needed for best results.
•Let meat rest after cooking to keep it juicy and tender.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.