Thai Pumpkin Soup
A creamy, aromatic Thai Pumpkin Soup made with roasted squash, coconut milk, lemongrass, and warming spices. Naturally vegan, gluten-free, and packed with fiber and healthy fats, this soup is both nourishing and deeply flavorful. Perfect for cozy dinners, easy weeknight meals, or make-ahead lunches.
Equipment
- 1 Large Baking Sheet (rimmed)
- 1 Pastry Brush or Spoon
- 1 Mortar and Pestle / Spice Grinder
- 1 medium saucepan
- 1 Cutting Board + Chef’s Knife
- 1 Large Spoon (for scooping roasted pumpkin)
- 1 Blender (high-powered preferred, 64 oz or larger)
- 2 mixing bowls (small + medium)
Ingredients
Roasted Pumpkin:
- 3 lb 1.3 kg pumpkin or winter squash (kabocha preferred, or butternut/sugar pie pumpkin)
- ½ tbsp coconut oil or neutral oil
- ½ tsp kosher salt
- ½ tsp white pepper
- ¼ tsp ground cinnamon
Soup Base:
- 1 tsp cumin seeds or ¾ tsp ground cumin
- 1 tsp coriander seeds or ¾ tsp ground coriander
- ½ tsp white pepper or freshly cracked black pepper
- ¼ tsp ground cinnamon
- ¼ tsp ground turmeric
- 1 ½ tbsp coconut oil or neutral oil
- 3 large shallots chopped (or 1 small yellow onion)
- 6 garlic cloves chopped
- 2- inch piece ginger minced (peel optional)
- 2 stalks lemongrass outer layers removed and minced
- 1 13.5 oz / 400 mL can full-fat coconut milk
- 2 tbsp red curry paste
- 3 cups 720 mL vegetable or vegan chicken-style broth
- 12 dried Makrut lime leaves or 6 fresh lime leaves
- 1 ½ tbsp coconut sugar or brown sugar, more to taste
- 1 tbsp + 1 tsp Thai soy sauce or 2 tbsp + 1 tsp regular soy sauce
- 1 handful Thai basil leaves torn or chopped
For Serving:
- Crusty bread toasted
- Peanut Chile Crunch optional garnish
Instructions
- Prepare and Preheat: Begin by preheating your oven to 400ºF (205ºC) so it’s ready for roasting. Place your pumpkin or winter squash on a sturdy cutting board. If the squash feels too firm to cut, pop it into the microwave for about 2 minutes to slightly soften the flesh, which makes slicing safer and easier. Once manageable, carefully cut the squash in half lengthwise and scoop out the seeds with a spoon.
- Season the Pumpkin for Roasting: In a small bowl, combine ½ tablespoon coconut oil, ½ teaspoon salt, ½ teaspoon white pepper, and ¼ teaspoon cinnamon to form a fragrant seasoning paste. Use a pastry brush or your hands to coat only the inner flesh of the pumpkin halves with this mixture. Leave the outer rims lightly brushed with oil only—skip the spices there to avoid burning during roasting.
- Roast the Pumpkin to Tender Perfection: Arrange the seasoned pumpkin halves flesh side down on a rimmed baking sheet. Using the tip of a knife, gently prick the skin in several places to allow steam to escape while roasting. Transfer to the oven and bake for 40 to 45 minutes, or until the flesh is buttery-soft and easily pierced with a fork. While the pumpkin roasts, you can prepare the base of the soup.
- Crush and Blend the Spices: While the squash is roasting, prepare your spice mix. Lightly crush the cumin seeds and coriander seeds in a spice grinder or mortar and pestle, leaving them slightly textured rather than finely ground. Stir in the white pepper, cinnamon, and turmeric. If you don’t have grinding tools, place the seeds in a resealable bag and gently smash them with a rolling pin, mug, or skillet until broken down. This homemade spice blend will deepen the soup’s flavor.
- Build the Aromatic Base: Set a medium saucepan over medium-high heat and warm 1 ½ tablespoons of coconut oil. Once shimmering, add the shallots, garlic, ginger, and minced lemongrass, followed by a small pinch of salt. Cook for 3–4 minutes, stirring often, until the shallots soften and begin to develop golden edges. If the mixture starts sticking, deglaze with a splash of water, scraping up any flavorful bits stuck to the bottom.
- Toast the Spice Blend: Add the prepared spice mixture directly to the pan of aromatics. Stir constantly for about 30 seconds, just until fragrant. This quick toasting releases essential oils and maximizes flavor. Avoid cooking too long, as the spices can burn and turn bitter.
- Incorporate Coconut and Curry Paste: Pour in a few tablespoons of coconut milk to deglaze the pan and lift up the spices and aromatics. Once bubbling, add the red curry paste and cook for 2–3 minutes, stirring often. This brief frying step allows the curry paste to release its oils, intensifying its depth and complexity.
- Simmer the Soup Base: Add the remaining coconut milk, broth, lime leaves, coconut sugar, and soy sauce. Stir to combine and bring the mixture to a gentle boil. Once boiling, lower the heat to a simmer and cook for about 10 minutes, allowing the flavors to meld and the lime leaves to infuse their citrusy aroma. When finished, remove the lime leaves and set them aside—you may reuse them later if you want a stronger lime note.
- Blend the Pumpkin and Soup Together: By now, your roasted pumpkin should be ready. While still warm, scoop the flesh out with a large spoon or peel away the skin by hand. Discard the skin and place the soft pumpkin flesh into a blender. Carefully ladle in the hot soup base and blend until the mixture is silky-smooth and creamy. If your blender is smaller than 64 ounces, blend in two batches to avoid overflow.
- Adjust Flavor and Rest: Taste the blended soup and adjust to your liking. If you prefer more citrus flavor, you can return some of the reserved lime leaves to the blender and re-blend for extra brightness. Add more soy sauce for saltiness or a touch more sugar for balance if desired. Let the soup rest for 15 minutes off the heat to allow the flavors to fully develop before serving.
- Garnish and Serve: When ready to enjoy, ladle the soup into bowls. Top each portion with fresh Thai basil for an herbal lift and add a spoonful of Peanut Chile Crunch if you’d like extra heat and texture. Serve with crusty toasted bread on the side for dipping. If reheating leftovers, thin the soup with a splash of broth or water, as it naturally thickens once cooled.
Notes
- Kabocha squash works best for its naturally sweet and nutty flavor, but butternut squash is a great substitute. Sugar pie pumpkin is mild but still usable.
- Fresh lemongrass and lime leaves bring authentic Thai flavor, but if unavailable, substitute with lime zest and a splash of lime juice for brightness.
- A high-powered blender ensures the soup becomes luxuriously smooth and creamy. If blending in batches, cover the lid loosely with a towel to allow steam to escape safely.
- The soup thickens as it cools; add a splash of broth or water when reheating to achieve your preferred consistency.
- For a gluten-free version, swap soy sauce with tamari or coconut aminos.
