Is Thai Pumpkin Coconut Soup vegan?

It can be. The base ingredients of Thai Pumpkin Coconut Soup —pumpkin, coconut milk, and Thai red curry paste—are naturally plant-based. The one ingredient that may not be vegan is fish sauce , which is used to add salty umami depth. To make the soup vegan, simply substitute fish sauce with light soy sauce , tamari , or even coconut aminos . Make sure to also choose a curry paste that does not contain shrimp paste.

How spicy is Thai Pumpkin Coconut Soup?

The spiciness of Thai Pumpkin Coconut Soup depends largely on the amount and type of red curry paste used. Using 2 to 3 tablespoons of Maesri red curry paste will deliver a mild to medium heat. If you’re spice-sensitive, you can reduce it to 1 tablespoon or add more coconut milk at the end to mellow the heat. For extra spice, try topping your bowl with sliced red chilies or a drizzle of chili oil.

Can I make Thai Pumpkin Coconut Soup ahead of time?

Absolutely. In fact, many people say Thai Pumpkin Coconut Soup tastes even better the next day. The flavors deepen and meld after a night in the fridge. Simply store it in an airtight container for up to 4 days. When reheating, do so gently over medium-low heat to avoid separating the coconut milk. You can also freeze it for up to 3 months. Just remember to store garnishes like crispy shallots and fresh herbs separately.

What type of pumpkin is best for Thai Pumpkin Coconut Soup?

The best pumpkins for Thai Pumpkin Coconut Soup are those with a sweet, dense, and non-watery flesh. Butternut squash , kabocha squash , and sugar pumpkin are top choices. These varieties cook down to a silky texture and blend well with coconut milk and curry paste. Avoid watery pumpkins or those used primarily for carving, as they won’t yield the creamy consistency or sweetness needed to balance the savory flavors of Thai cuisine.

Thai Pumpkin Coconut Soup – The Most Delicious 30-Minute Recipe Ever

Description

Thai Pumpkin Coconut Soup is a creamy, spicy, and flavorful Thai-inspired soup made with red curry paste, coconut milk, and fresh pumpkin. Perfect for chilly nights or as a flavorful appetizer, this soup offers a comforting and aromatic experience in every spoonful.

Ingredients

Scale

2 tbsp vegetable oil (or other oil)
1 brown onion, diced
2 garlic cloves, finely minced
3 tbsp Thai red curry paste, Maesri recommended
1.8kg / 3.6 lb pumpkin or butternut squash – peeled, deseeded, and chopped into 3cm / 1.2″ chunks (~1.3 kg / 2.6 lb usable)
2 1/2 cups vegetable stock, salt reduced (or chicken stock)
400ml / 14 oz (1 can) coconut milk, full fat, best quality
1 tbsp fish sauce (substitute with light or regular soy sauce for vegetarian/vegan)
Optional Garnishes: Crispy Asian shallots, finely sliced red cayenne pepper, fresh coriander leaves, pan-fried roti

Instructions

Heat oil in a large heavy-based pot over medium-high heat.
Add diced onion and minced garlic. Sauté for 2 minutes until soft and fragrant.
Stir in Thai red curry paste and cook for 2 minutes to release its aroma and flavor.
Add the chopped pumpkin and stir to coat with curry paste. Cook for another 2 minutes.
Set aside 1/4 cup of coconut milk for garnish. Add the stock, remaining coconut milk, and fish sauce to the pot.
Bring to a simmer, then reduce heat to medium and cook for 8 minutes or until pumpkin is soft.
Use a stick blender to blend the soup until completely smooth and creamy.
Serve hot, topped with reserved coconut milk and optional garnishes. Enjoy with roti for dipping.

Notes

Use Maesri curry paste for authentic Thai flavor.
Butternut squash, kabocha, or sugar pumpkin are ideal choices.
Full-fat coconut milk provides the richest, creamiest texture.
Fish sauce adds deep umami flavor, but soy sauce works well as a substitute.
Crispy Asian shallots and roti are optional but highly recommended garnishes.
This soup can be made ahead and stored for up to 4 days or frozen for 3 months.

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 280
Sugar: 6g
Sodium: 460mg
Fat: 20g
Saturated Fat: 14g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: Thai Pumpkin Coconut Soup, Thai red curry soup, pumpkin coconut soup, vegan Thai soup, Thai curry soup, curried pumpkin soup, coconut milk pumpkin soup, Thai pumpkin curry