Thai pumpkin soup

This Thai Pumpkin Soup is a delicious bowl of comfort food that includes everything you love in a warm soup or spicy curry.

This gourmet pumpkin soup, bursting with Thai flavors, is easy to make. This soup is made from roasted winter squash and a mixture of spices, aromatics, and coconut. You can blend them to create a delicious soup with a gourmet Thai flavor.

It only gets better over time. The best leftovers are those that you can get the next day after letting the soup cool in the refrigerator overnight.

The closest thing to authentic Thai flavors you can get.

If you’re looking for a quick recipe, “Thai Pumpkin Soups” can be made using pumpkin puree and curry powder. That’s not a Thai-style soup.

This soup is a blend of classic Thai ingredients such as lemongrass, lime leaves, and Thai basil. Together, they create a hash with a rich and complex flavor.

A process that is streamlined and produces gourmet results.

Peeling and dicing the winter squash can take a lot of time, and it puts a lot of strain on our wrists. (Let’s be honest, this makes cooking less enjoyable).

Here, to avoid this, the pumpkins are cut in half, rubbed down with oil and spice, and then roasted. In the meantime, prepare and sauté the aromatics and spice. That’s it!

Creamy yet indulgent.

This Thai soup, a fan favorite, Thai Butternut Squash Curry With Chickpeas, is also creamy and delicious.

Blended coconut milk and pureed pumpkin taste like a cozy fall comfort meal in a fragrant Thai package. Just because this dish feels rich and indulgent doesn’t mean that it is lacking in nutrition.

Spices, chilies, and aromatics are high in anti-inflammatory and antioxidant compounds. Pumpkins contain antioxidants, beta-carotene, and vitamin A. This can help protect your eye and immune system and lower your risk for certain types of cancer.

It’s a fun fact that both black and white peppers contain piperine. This activates curcumin, the compound responsible for turmeric’s yellow color. This increases by up to 2,000% (!) This makes it up to 2,000% easier for your body!

You will also love the Lemongrass-Ginger Kabocha Soup if you have my book, The Vegan Instant Pot Cookbook.

Ingredient notes

Winter squash or pumpkin. While you could make this soup with a sugar pumpkin, we found the best flavor in roasted Kabocha squash. The soup is velvety smooth and has a deliciously nutty taste when blended.

Make my Thai Kabocha Squash Curry the next week if you have extra kabocha.

Substitute: We haven’t tested other pumpkin varieties, but we think they would work well. Butternut squash roasted in the oven is also delicious!

Red curry paste. To get a lot of Thai flavor in a convenient package. Maesri is our favorite brand of red curry paste because it’s vegan and packed with heat.

Aromatics. In Thai cuisine, shallots, ginger, and garlic are commonly used. They’re sauteed here in coconut oil, giving the soup a savory base of flavor.

Spices. Cumin, coriander, and white powder are required. It may seem strange, but cumin and coriander are commonly used in Thai curries. Cumin is used to add warmth, while coriander brings out the citrus flavors.

Substitute: I love white pepper because of its unique, sharp, yet bright flavor. If you don’t own it, try freshly cracked black pepper.

Ingredients

Pumpkin or winter squash – 3 pounds (1.3 kg). We prefer kabocha.
Use 1/2 teaspoon coconut oil or any neutral-flavored oil.
Half a teaspoon of kosher salt
White pepper, 1/2 teaspoon
1/4 teaspoon ground cinnamon

Soup

Cumin seeds or 3/4 teaspoon ground cumin
Coriander seeds or ground coriander (or one teaspoon)
Half a teaspoon of white pepper or freshly cracked black pepper
1/4 teaspoon ground cinnamon
Ground turmeric, 1/4 teaspoon
Coconut oil or any neutral-flavored oil is 1 1/2 tablespoons.
Three large shallots (or one small onion) chopped
Six cloves of garlic, chopped
Ginger, 2-inch pieces, minced or grated (leave peel on).
Remove the outer layers of 2 stalks of lemongrass fresh** and mince.
Full-fat coconut milk in a 13.5-ounce can (400 ml)
Red curry paste, two tablespoons
3 cups (720mL) of good-quality “vegetable” broth or vegan “chicken broth”***
Twelve dried Makrut Lime Leaves or six fresh Lime Leaves ****
More as needed. 1 1/2 teaspoons organic brown sugar or coconut sugar
Thai Soy Sauce (or 2 tablespoons + 1 teaspoon regular soy)
Thai basil leaves – 1 handful, chopped or torn

Serving

Crusty bread toasted
Peanut Chile Crunch (optional; see the next recipe card).

Instructions

Preheat oven to 400oF/205oC. Slice the pumpkin into two halves with a sharp knife. Microwave the squash whole for two minutes if it is too hard. Use a spoon to remove the seeds.
Roast the pumpkin. In a small bowl, combine the cinnamon, white pepper, and 1/2 tbsp oil. Mix until the mixture is almost paste-like. Brush the inside of the pumpkin/squash cavities only with a pastry brush or your hands. But not on the outer top rims. Lightly brush the outer top boundaries with oil. (No spices, or they’ll burn). Place the halves of pumpkin, flesh-side down, onto a sheet pan with an edge. To allow for venting, prick the skin using a knife. Roast the pumpkin until it is soft and mushy, approximately 40-45 minutes.

Preparation and preparation of the remaining three steps can be done while the pumpkin is roasting.

Crush the spices. Grind the cumin seeds and coriander with an electric spice mill or mortar and pestle. Do not grind them completely, but leave a small amount of texture. Add the turmeric, white pepper, and cinnamon to your spice mixture. You can crush them with the back of an old mug or a cast-iron skillet or by adding them to a Ziploc bag and rolling back and forth using a rolling pin or slamming with a mallet.
Make soup. Heat 1 1/2 tablespoons of coconut oil in a medium saucepan on medium-high heat. Add the shallots with the garlic, ginger, and lemongrass. Sprinkle a little salt on top. Cook for 3-4 minutes or until shallots start to turn a bit darker. Add a splash of water if it begins to stick. Add the seasoning mix and stir for about 30 seconds.
Add a couple of tablespoons of coconut milk to remove food particles and deglaze. Add the Curry paste once it starts bubbling. Stir-fry for a couple of minutes. To prevent sticking, keep tossing the food frequently. Pour the remaining coconut milk, stock, lime leaves and sugar. Bring to a rolling boil and simmer for 10 minutes. Keep the lime leaves for now, but scoop out any remaining lime leaves.
Blend the soup. Peel the skin off the pumpkin while it is still warm. Transfer the pumpkin flesh to the blender and discard the skin. Blend the soup until it is smooth and creamy. Taste the soup. Add some lime leaves to the soup, and then blend it again. (You will need a powerful blender). If your blender container is less than 64 ounces in size, you should mix the soup in two batches.
Rest the mixture for 15 minutes. Add more sugar or soy sauce to taste. If using, garnish each bowl with a handful of Thai basil and a teaspoon of Peanut Chile Crunch. As the soup thickens, add water or broth to thin it out.