• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • NEW cookbook!
  • Recipes
  • Recipes By Category
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish recipes
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot – One Pan
    • Stewy slow-cooked things
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Candy
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • RecipeTin Japan 🇯🇵
        • Korean
        • Modern Asian
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • 🎄Christmas
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
    • Recipe collections
    • Cookbook recipes
  • My Food Bank
  • About
    • Me
    • RecipeTin Meals
    • My Cookbooks
      • Tonight (NEW!)
      • Dinner
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Quick and Easy

Thai Coconut Pumpkin Soup

By:Nagi
Published:9 Aug '23Updated:4 Oct '23
166 Comments
Recipe v Video v Dozer v

Thai Coconut Pumpkin Soup is what you make when you want something exotic tasting with very little effort! Think – classic pumpkin soup with Thai Red Curry vibes. Love the beautiful coconut undertones. It’s so good!

Eating Thai Coconut Pumpkin Soup

Thai Coconut Pumpkin Soup

Everybody loves pumpkin soup. It’s comforting, it’s thick, it’s creamy, and it’s easy to make.

But sometimes, we want to make dinner a little more interesting! Enter – Thai Coconut Pumpkin Soup. Use coconut instead of cream. Add red curry paste. Fish sauce instead of salt. Thai toppings.

And boom! Our reliable pumpkin soup has had a sexy makeover – and we love it!

Pot of freshly made Thai Coconut Pumpkin Soup

Ingredients in Thai Coconut Pumpkin Soup

We’re using a store bought curry paste today which makes things nice and easy. For the small amount we need (just 3 tablespoons), it’s a convenient option. If using homemade – I applaud you! The flavour in this will be even better, with the beautiful fresh Thai flavours coming through.

The soup

Ingredients in Thai Coconut Pumpkin Soup
  • Pumpkin or butternut – Recipe works as written for both pumpkin and butternut squash (we call it butternut pumpkin here in Australia). Use one that is around 1.8 kg / 3.6 lb with the skin on and seeds in. After peeling and deseeding it will be around ~1.3 kg/2.6 lb.

    Cutting and peeling – Watch the video for a safe, easy cutting technique for butternut (potato peeler for skin!), and see the Pumpkin Soup video for how I cut pumpkin (cut in wedges then cut skin off).

  • Thai Red Curry paste – My position on the best store-bought Thai red curry that’s readily available is fairly well documented on this website! Maesri is the best – there is just no question – and it’s the best value. $2.10 for a 115g/4 oz. You’ll need 1/2 a can – so you can make this Thai Coconut Pumpkin Soup twice!

    Find it at Woolies, Harris Farms and Coles (I’m in Australia), or Asian stores and online. As for other brands – they tend to have less authentic flavour and usually weirdly, overly sweet. However, for a recipe like this where the curry paste is a background rather than key flavour, any curry paste will suffice.

Best Thai red curry paste Maesri
  • Homemade Thai Red Curry Paste – Recipe here. I generally make then use the whole batch in one go so I rarely have leftovers to use for things like this soup. But it’s an excellent one for freezing, and will really take this to another level. 🙂

  • Onion and garlic – Essential flavour base. Don’t skip these, they add great flavour.

  • Coconut milk – Not all coconut milk is created equal! Good ones are made with 85%+ coconut so have better flavour. Economical ones are diluted with water and have less coconut flavour. Ayam is my default (89% coconut).

    Please use full fat. Fat is where the coconut flavour is! Low fat has little coconut flavour.

  • Fish sauce will give this soup a more authentic Thai red curry flavour than using just salt. Soy sauce can be used as a substitute.

  • Vegetable stock – Or chicken stock. This is the liquid the pumpkin is simmered in. Tastier than water! Use low sodium, else your soup will be on the salty side.


Garnishes

This is a great soup to have fun with toppings! Adds visual and textural interest as well as extra flavour.

  • Crispy fried shallot pieces – salty and oily, these are sold in jars and packets at large grocery stores these days, but cheaper at Asian stores! Terrific garnish for all things Asian. I use it liberally – it’s a frequent player in my recipes.

  • Red cayenne pepper – Use the large ones which are not spicy. Small chillies are spicier!

  • Coriander / cilantro – Lovely fresh herb used frequently in Thai dishes


How to make Thai Coconut Pumpkin Soup

Fabulously straight forward, you’ll have this on the table in 20 minutes once you start cooking. Don’t shortcut sautéing the curry paste. This really intensifies and improves the flavour. Essential step for almost every curry – most especially curry paste out of a jar!

How to make Thai Coconut Pumpkin Soup
  1. Sauté curry paste – Get the onion and garlic started first, then add the curry paste and cook it for a good couple of minutes. This caramelises it and intensifies as well as improves the flavour. Key step when using any curry paste out of a jar!

  2. Coat the pumpkin in the tasty curry paste flavour. Give it a good couple of minutes to toast the pumpkin a bit!

    Tip: See video for how I peel and cut butternut (potato peeler for skin!), and see the Pumpkin Soup video for how I cut pumpkin (cut in wedges then cut skin off).

  3. Simmer 8 minutes – Set aside a little coconut milk to use as a drizzle for serving. Then add the rest of the coconut milk, stock and fish sauce into the pot and simmer for just 8 minutes, or until the pumpkin is soft. It really does not take long.

  4. Blitz with my favourite appliance (stick blender) until smooth. Ladle into bowls, swirl with reserved coconut milk then finish with as many or as little toppings as you’d like!

Overhead photo of a pot of Thai Coconut Pumpkin Soup

Dunking roti into Thai Coconut Pumpkin Soup

Roti for dunking

I served this Thai Coconut Pumpkin Soup with roti for dunking. That flaky, buttery flatbread of Indian origin, roti stalls are a local and tourist attraction all across Thailand though most Australian’s would associate roti as a menu favourite at Malaysian restaurants.

Not to be confused with the non-flaky roti flatbread that is a staple in Indian cooking, roti is a brilliant store-bought freezer standby that you cook from frozen in a fry pan, and takes just minutes. (Though homemade just got added to my Must Try list!), fairly easily found these days in everyday grocery stores – here’s the one I used from Woolworths.

Enjoy! – Nagi x


Watch how to make it

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Eating Thai Coconut Pumpkin Soup

Thai Coconut Pumpkin Soup

Author: Nagi
Prep: 10 minutes mins
Cook: 15 minutes mins
Mains, Soups
Asian, Thai
4.90 from 59 votes
Servings5
Tap or hover to scale
Print
Recipe video above. This is a brilliant way to turn a classic pumpkin soup into something that tastes more exotic – with very little effort. Think – pumpkin soup with Thai Red Curry vibes. It's so good!
See separate tutorial for how I cut butternut pumpkin and the Pumpkin Soup recipe for how I cut pumpkin.

Ingredients

  • 2 tbsp vegetable oil (or other oil)
  • 1 brown onion , diced
  • 2 garlic cloves , finely minced
  • 3 tbsp Thai red curry paste , Maesri recommended (Note 1)
  • 1.8kg/ 3.6 lb pumpkin or butternut squash – peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb) (Note 2)
  • 2 1/2 cups vegetable stock , salt reduced (or chicken stock)
  • 400ml/ 14 oz (1 can) coconut milk, full fat, best quality (Note 3)
  • 1 tbsp fish sauce (sub light or regular soy sauce, Note 4)

Garnishes (optional):

  • Crispy Asian shallots , highly recommended (Note 5)
  • Red cayenne pepper , finely sliced
  • Fresh coriander leaves
  • Roti (the flaky kind), frozen, pan fried – for dunking (SO GOOD!) – Note 6
Prevent screen from sleeping

Instructions

  • Sauté – Heat oil in a large heavy based pot over medium high heat. Add onion and garlic, cook for 2 minutes until soft.
  • Add curry paste and cook for 2 minutes.
  • Add pumpkin and stir to coat in the flavours for around 2 minutes.
  • Simmer 8 minutes – Set aside 1/4 cup coconut milk for garnish. Add stock, remaining coconut milk and fish sauce. Bring to simmer then reduce heat to medium and simmer for 8 minutes until the pumpkin is soft.
  • Blitz using stick blender until smooth.
  • Serve topped with garnishes. Dunk in roti. Enjoy!

Recipe Notes:

1. Thai Red Curry paste – My position on the best Thai red curry is fairly well documented on this website! Maesri is the best – there is just no question – and it’s the best value ($2.10 for a 115g/4 oz). You’ll need ~1/2 a can.
Find it at Woolies, Harris Farms, Asian stores and online. (Overseas Amazon – US, Canada, UK).
2. Pumpkin – Recipe works as written for both pumpkin and butternut squash. Use one that is around 1.8 kg / 3.6 lb with the skin on and seeds in. After peeling and deseeding it will be around ~1.3 kg/2.6 lb. Watch video for safe, easy cutting technique. 🙂
See separate tutorial for how I cut butternut pumpkin and the Pumpkin Soup recipe for how I cut pumpkin.
3. Coconut milk – Not all coconut milk is created equal! Good ones are made with 85%+ coconut so have better flavour. Economical ones are diluted with water. Ayam is my default (89% coconut).
4. Fish sauce will give this soup a more authentic Thai red curry flavour, but soy sauce makes a fine substitute.
5. Crispy fried shallot pieces – salty, oily, terrific garnish for all things Asian. I use it liberally – it’s a frequent player in my recipes. Found in the Asian section of supermarket but cheaper at Asian stores!
6. Roti canai – The flaky flatbread of Indian origin that’s now common across South East Asia. Find it in the freezer section of large supermarkets, cook from frozen on the stove in just a couple of minutes. Cheap, tasty, if you’ve never tried it, it’s a game changer! Excellent for dunking in this soup. 🙂
7. Leftovers will keep in the fridge for 4 days or freezer for 3 months.
8. Nutrition per serving, excluding toppings.

Nutrition Information:

Calories: 302cal (15%)Carbohydrates: 24g (8%)Protein: 5g (10%)Fat: 23g (35%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gSodium: 767mg (33%)Potassium: 1106mg (32%)Fiber: 2g (8%)Sugar: 10g (11%)Vitamin A: 23803IU (476%)Vitamin C: 27mg (33%)Calcium: 90mg (9%)Iron: 5mg (28%)
Keywords: coconut pumpkin soup, Thai coconut pumpkin soup
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

More things to make with pumpkin and butternut squash

Close up of dunking crusty bread into thick and creamy pumpkin soup in a rustic white enamel bowl.
Pumpkin Soup
Overhead photo of two black bowls with Creamy Baked Pumpkin Risotto
Creamy Baked Pumpkin Risotto
This Roast Pumpkin, Spinach and Feta Salad with a Honey Balsamic Dressing is a magical combination. Terrific side or as a meal. recipetineats.com
Roast Pumpkin, Spinach and Feta Salad
Tablescape overhead photo of Coconut Curry with Lentils & Pumpkin in a dark bowl with a side of rice, ready to be served.
Easy Coconut Curry Sauce
Roast Pumpkin with Yogurt Sauce and Pine Nuts on a plate, freshly made
Roasted Pumpkin with Yogurt Sauce and Pine Nuts
Honey Cinnamon Pumpkin Lentil Salad on a platter ready to be served
Honey-Cinnamon Pumpkin Lentil Salad
This Easy Pumpkin Gnocchi is, true to its name, easy to make. Pillowy soft inside, golden brown on the outside, and bathed in a classic Sage Butter sauce. recipetineats.com
Easy Pumpkin Gnocchi with Sage Butter Sauce
Close up of Maple Chilli Roasted Pumpkin
Maple Roasted Pumpkin with Chili and Feta
Stuffed pumpkin from RecipeTin Eats "Dinner" cookbook by Nagi Maehashi
Stuffed Butternut Pumpkin

Life of Dozer

Dozer going for his first weigh in at his new vet! Who do you think taught him that trick of hanging half off the scales…..

Previous Post
How I cut butternut pumpkin (squash)
Next Post
Apple Turnovers – with cream filled option

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

One pot ginger chicken and rice

Ginger chicken and rice

Easy French Apple Tart (puff pastry dessert)

Easy French apple tart

Puttanesca fish tray bake dinner

Puttanesca fish tray bake

More Quick and Easy

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




166 Comments

  1. Anita says

    May 28, 2025 at 7:44 am

    Amazing. Simple and spectacular. .

    Reply
  2. sue says

    May 18, 2025 at 12:41 pm

    Booom Nagi…This is the bomb…so quick, full of flavour & another winner winner…luv it 🙂

    Reply
  3. Rodney Clotz says

    May 13, 2025 at 12:35 pm

    73yr guy , easy to prepare, my variation fresh eshallots, thick cream. Still, as usual delicious

    Reply
  4. Sue says

    May 5, 2025 at 11:24 am

    Nagi what a lifesaver you are! I have always peeled my butternut pumpkin after cutting it in to pieces – peeling before dicing it is a game changer!

    Reply
  5. Tashi says

    May 1, 2025 at 7:25 pm

    5 stars
    amazing

    Reply
  6. Sonya Lavis says

    May 1, 2025 at 5:35 pm

    5 stars
    This pumpkin soup was absolutely delicious.
    A huge thumbs up Nagi.

    Reply
  7. Valerie says

    April 10, 2025 at 12:39 am

    Hey Nagi, what would you suggest if I needed to substitute canned pumpkin puree for the fresh pumpkin? Here in the US, a standard size can is around 15 ounces. Any advice is much appreciated! Cheers!

    Reply
  8. boosty says

    April 8, 2025 at 4:42 pm

    Garnishing with sliced red chilies can add an extra kick for spice lovers

    Reply
  9. proly says

    April 8, 2025 at 4:42 pm

    Serving the soup with crusty bread makes for a hearty and satisfying meal

    Reply
  10. focusly says

    April 8, 2025 at 4:41 pm

    Blending the soup until smooth ensures a velvety texture that’s truly comforting

    Reply
  11. growly says

    April 8, 2025 at 4:40 pm

    For a protein boost, consider adding cooked shrimp or shredded chicken to the soup

    Reply
  12. localpropertymanagementsoftware says

    April 8, 2025 at 4:39 pm

    Incorporating fish sauce instead of salt enhances the umami depth of the soup

    Reply
  13. whmsoftware says

    April 8, 2025 at 4:38 pm

    Maesri brand Thai red curry paste offers authentic flavors and is highly recommended for this recipe

    Reply
  14. sofa decor says

    April 8, 2025 at 4:38 pm

    Combining pumpkin with Thai red curry paste adds a delightful twist to traditional pumpkin soup

    Reply
  15. Rovio says

    March 31, 2025 at 9:45 pm

    5 stars
    Thai Coconut Pumpkin Soup is a culinary masterpiece that captures the essence of Thai flavors while providing a warm, satisfying experience.
    Thanks for your original recipe.

    Reply
  16. Karen says

    March 30, 2025 at 11:10 pm

    Delicious recipe, thank you. Recipe Tin keeps my family fed. If I may offer a tip – I didn’t grow up with pumpkins but my husband did. Years ago he suggested to bake any pumpkin for a short while in the oven (150 C for about 20 min), it makes the peeling so much easier (and in my case, less dangerous, considering I would use peelers, choppers, saws, axes…. 😉 )

    Reply
  17. Freeo says

    February 26, 2025 at 8:16 pm

    5 stars
    This soup is sooo easy to make following the recipe , but the flavours are over the top wonderful.. The whole household loved it , and there was enough left over for day two..

    Reply
  18. Tracy says

    February 14, 2025 at 4:20 am

    can i use canned pumpkin instead of fresh? would i then eliminate the stock?

    Reply
  19. Melog says

    January 23, 2025 at 8:25 am

    5 stars
    Did it and it was delicious.

    Reply
  20. Geraldine Farrugia says

    January 19, 2025 at 8:52 pm

    4 stars
    Quick and easy to make and tasted delicious.

    Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

Never miss a recipe!

Subscribe to my newsletter and receive 3 FREE ebooks!

Subscribe
Recipes
  • All Recipes
  • By Category
  • Collections
About
  • About Nagi
  • About Dozer
  • RecipeTin Meals
Related
  • RecipeTin Japan
Help
  • Contact
  • Image Use Policy
© RecipeTin Eats 2025
  • Privacy Policy & Terms
Site Credits
Maintained by Human Made Designed by Melissa Rose Design Developed by Once Coupled
All Rights Reserved

Subscribe to my newsletter

Sign up and receive 3 FREE EBOOKS!