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Bowl of Thai-Style Pumpkin Soup topped with fresh coriander and served with lime and seeded bread.

Thai-Style Pumpkin Soup Recipe

Creamy Thai-Style Pumpkin Soup with coconut cream, ginger, and lime makes an easy dinner with plenty of flavour and a smooth, velvety texture.

Course: Soup
Cuisine: Thai
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Author: Manuela Zangara

Ingredients

  • 3 garlic cloves – halved
  • 3 tsp fresh ginger – grated or thinly sliced
  • 1 leek – sliced
  • 3 tbsp – 45 ml extra virgin olive oil
  • 4 tsp red curry paste
  • 400 g – about 3 cups diced pumpkin
  • 200 g – about 1 ½ cups cauliflower florets
  • 400 ml – 1 ⅔ cups water
  • 720 ml – 3 cups bone broth or chicken broth
  • 120 ml – ½ cup coconut cream
  • handful of fresh coriander leaves
  • 1 – 2 limes – cut into wedges

Instructions

  1. Heat the olive oil in a large saucepan over medium heat.

  2. Add the garlic, ginger, leek, and red curry paste. Cook for a few minutes until softened and fragrant.
  3. Add the pumpkin, cauliflower, and water. Cook until the vegetables begin to soften.
  4. Pour in the broth and simmer for 15 to 20 minutes, or until the vegetables are very tender and the flavours have deepened.
  5. Use an immersion blender to blend the soup until smooth.
  6. Add the coconut cream and coriander leaves, then stir gently to combine.
  7. Serve with extra coriander leaves and a squeeze of lime juice.

Recipe Notes

  • Adjust the red curry paste depending on how spicy you want the soup.
  • Add extra broth or water if the soup becomes too thick after blending.
  • Increase the coconut cream for a richer texture and softer curry flavour.
  • Lime juice added right before serving helps balance the coconut cream and broth.
  • Leftovers keep well in the fridge for 3–4 days, and the soup also freezes well for up to 3 months.