This Thai Pumpkin Soup is bursting with delicious Thai flavors and is made with healthy ingredients, including sweet potatoes, creamy coconut milk, pumpkin, carrots, ginger, garlic, and lemongrass. Quick and easy to make and so perfect for the cooler winter months.
Thai Pumpkin Soup Recipe
This Thai pumpkin and sweet potato soup combine your favorite Thai curry with creamy, comforting pumpkin soup. The perfect cold-weather comfort food, this hearty yet healthy soup recipe is easily modified or adjusted to suit your own personal taste preferences. Plus, it’s easy to make in batches and throw in the fridge or freezer to enjoy at a later time (it’s just as yummy reheated as it was the first time)!
How to Make Thai Pumpkin Soup
- Start by placing a large pot or Dutch oven over medium-high heat. Chop two shallots and one large yellow onion. Sauté the onion and shallots for 2 minutes or until just turning soft. Add the fresh ginger, chopped garlic, lemongrass, and chopped jalapenos (omit the jalapeños if you are sensitive to spicy foods). Stir, reduce the heat to low, and cook for another 5 minutes. Stir frequently to prevent burning.
- Next, add the yellow curry powder, turmeric powder, cayenne powder (reduce or omit if sensitive to spicy foods), and salt. Stir continuously for about a minute or two, then add the vegetable stock.
- Bring everything to a boil over high heat. Add two pounds of sweet potatoes, five large carrots (peeled and chopped), and one 15-ounce can of puréed pumpkin. Reduce heat to low and let the soup simmer for about 20 minutes (or until the potatoes and carrots are fork-tender).
- Puree the soup in batches in a blender or using an immersion blender. Return the soup to the stovetop set over medium heat. Stir in the soy sauce, fish sauce (optional but highly recommended), brown sugar, and fresh lime juice. Adjust seasonings to taste.
- Finally, stir in half a cup of coconut milk (or more if you prefer a creamier soup). Garnish as desired – some of my favorite toppings include chopped pistachios, fresh lime juice, coconut milk, chopped green onion, and/or cilantro.
How to Serve
Serve this soup immediately while it’s hot, or reheat it to enjoy later. It’s delicious with a slice of crusty bread, a scoop of cooked rice, or a side salad. You can adjust the seasonings and garnishes as desired (i.e., add extra coconut milk (or coconut cream) for a creamier soup, add pistachios or pumpkin seeds for crunch, add brown sugar or maple syrup for sweetness, add lime juice for a little kick).
Storage and Freezing
This Thai pumpkin and sweet potato soup will last in the refrigerator for 3-4 days when stored in an airtight container. It’s just as delicious the next day (maybe even better!), and you can make a double batch, so you’ll have another weeknight dinner covered.
Plus, it’s freezer-friendly for up to 4-6 months.
More Soup Recipes:
- Ham and Bean Soup (Crock Pot)
- Acorn Squash Soup
- Curried Butternut Squash Soup
- Lasagna Soup
- Hamburger Soup (Beef and Macaroni Soup)
- Chicken Pot Pie Soup
If you try making this Thai Pumpkin Soup Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
RECIPE CARD
Thai Pumpkin Soup
Ingredients
- 1 tablespoon coconut oil
- 2 shallots - chopped
- 1 large yellow onion - chopped
- 8 cloves garlic - chopped
- ½ cup ginger - peeled and chopped
- ⅓ cup lemongrass - chopped fine
- 2 jalapeno - chopped (omit for less spicy soup)
- 1 teaspoon yellow curry powder
- ½ teaspoon turmeric
- 2 teaspoon cayenne powder - start with less if you prefer more mild food as cayenne can be spicy
- 1 teaspoon salt
- 8 cups vegetable stock - plus more if needed
- 2 pounds sweet potatoes
- 5 large carrots - peeled and chopped
- 15 oz pureed pumpkin - one 15 oz can
- 2 tablespoon soy sauce
- 1 tablespoon fish sauce - optional
- 1 tablespoon brown sugar
- 3 tablespoon fresh lime juice - plus more for serving
- ¾ cup coconut milk - or coconut cream
Garnish
- chopped pistachios
- fresh lime juice
- coconut milk
- chopped green onion
- cilantro
Instructions
- In a large soup pot or Dutch oven, heat coconut oil over medium high heat. Once hot, add the chopped shallot and onion and cook for approximately 2 minutes, or until just turning soft, stirring frequently. Add the ginger, garlic, lemongrass, and jalapeno and stir. Lower heat to medium and cook for approximately 5 minutes, or until fragrant and just starting to turn golden; continue to stir frequently to prevent burning. Add the yellow curry powder, turmeric, cayenne powder and salt and stir well. Still stirring, cook for an additional minute or two and add the vegetable stock.
- Turn heat to high and bring pot to a boil. Carefully add the sweet potatoes, carrots and pureéd pumpkin. Reduce heat to low and simmer, uncovered, for approximately 20 minutes, or until potatoes are fork tender.
- Pureé soup until very smooth, being careful not to overfill your blender with hot, boiling, steaming soup (I usually only fill mine half way full). I usually do mine in several small batches. Return to the stove over medium heat.
- Gently stir in the soy sauce, fish sauce (optional, but HIGHLY recommended), brown sugar and fresh lime juice. Taste and adjust seasonings, as necessary. There is no magic formula here, so play around until you find what balance suits you.
- Finally, stir in the coconut milk. Some may argue to do this before you add the soy sauce, fish sauce and sugar, however, I always add it last. I added 1/2 cup coconut milk to this pot of soup, but feel free to add more for a creamier, richer soup if that’s what you desire (my husband prefers more coconut milk, so he will usually drizzle a tablespoon or two over the top of his bowl at serving).
- Garnish with chopped pistachios, chopped fresh cilantro or green onion, lime juice or coconut milk.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
This looks and sounds yummy! One question – what size can of pureed pumpkin. Thanks
Hi Ann,
Oh my! I’m so sorry I just realized I never responded to your question. I used a 15 ounce can 🙂