Easy Thai Vegan Pumpkin Curry Soup

Name: 📋Thai Vegan Pumpkin Soup Recipe
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 pounds pumpkin (skin and seeds removed, chopped); 2 tablespoon olive oil; 1 white onion (sliced); 2 garlic cloves (minced); 1/2 inch fresh ginger (minced); 1 tablespoon vegan Thai red curry paste ((store bought or homemade)); 1 cup coconut milk; 2 cups vegetable stock (use low sodium stock); Salt & pepper ( to taste); Juice of half lime (optional); Fresh red chilies; Coconut milk; Fresh coriander leaves; Lime (wedges)

Thai vegan pumpkin curry soup is hearty, comforting one pot soup. It’s creamy, light, satisfying and super tasty! Pumpkin curry soup has a combination of curry and coconut milk flavors packed in it. If you are Thai, you’ll love this soup.

Thai vegan pumpkin curry soup with crusty bread on sides

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Pumpkin curry soup
Our Thai vegan pumpkin curry soup is packed with flavors
What goes in vegan pumpkin curry soup
How to make vegan pumpkin curry soup
FAQS
📋Thai Vegan Pumpkin Soup Recipe

Pumpkin curry soup

1. Thai vegan pumpkin curry soup is thick, creamy, spicy and has right amount of zing and sweetness. One of the easiest soup you’ll make now and forever. I used store bought Thai red paste, you can use homemade if you have it.

2. Try it once, you’ll make it over and over again all during fall and winter.

3. Plain pumpkin soup is amazing. The natural flavors of pumpkin is enough in pumpkin soup, but I do love to jazz it up with some amazing flavors that will complement the natural flavor and taste of pumpkin and make it top notch.

4. Vegan pumpkin soup made with Thai red curry paste and coconut milk is so flavorful, you will want to make it this way all the time.

Our Thai vegan pumpkin curry soup is packed with flavors

A perfect soup that celebrates fall and all things pumpkin. The earthiness and sweetness of pumpkin stands out in this soup!
It’s thick, creamy, hearty, packed with flavors and satisfying soup.
It’s ridiculously easy to make and great for busy weeknights. The only hard part is chopping pumpkins. But you can cheat and make the process faster by skipping chopping pumpkin if you have homemade pumpkin puree ready made at home!
It’s got exotic flavors from Thai cuisine. Thai curry paste along with coconut milk gives this soup fragrant, sweet, mildly spicy flavors
This soup stores well. You can make vegan pumpkin curry soup ahead and store it in fridge to enjoy later. It freezes well too.

What goes in vegan pumpkin curry soup

To make pumpkin soup packed full of flavors you’ll need:

2 pounds pumpkin skin and seeds removed, chopped
1 white onion, sliced
2 garlic cloves, minced
½ inch ginger, minced
1 tablespoon Thai red paste vegan paste (store bought or homemade)
1 cup thick coconut milk
2 cups low sodium vegetable stock
Salt & pepper to taste
Juice of half lime
2 tablespoon olive oil

Ingredients for Thai vegan pumpkin curry soup

Pumpkin – use any variety of eating pumpkin. Skin and seed removed and chopped into chunks. If you don’t want to peel and chop pumpkin, you can use pumpkin puree from canned or homemade.

Onion, garlic, ginger – adds the distinct Asian flavors and savouriness to the soup which helps balance the sweetness of pumpkin.

Curry flavor – this soup uses Thai red curry paste. You can also use curry powder to add curry flavors into the soup.

Coconut milk (not optional) – not only does it add richness to the soup, it makes the vegan pumpkin curry soup taste spectacular. Coconut milk is necessary in this soup to give it that complete Thai curry flavors.

Stock – use low sodium vegetable stock. Chunks of pumpkin cooked in stock has more flavor in it.

Lime juice (optional) – but highly recommended. Zing from lime juice along with sweetness from pumpkin is wonderful.

How to make vegan pumpkin curry soup

How to cut pumpkin

Cut whole pumpkin into half. Cut each half into 2.5 inches slices.
Scrape off the seeds using a spoon.
Cut the skin off.
Cut pumpkin into 3 centimeter chunks.

step by step picture collage of how to chop pumpkin

Vegan pumpkin curry soup

Heat olive oil in large sauce pan. Add sliced onions, cook until translucent. Add ginger and garlic sauté cook for a minute.

Add red Thai paste stirring constantly cook further 1 minute.

Add chunks of pumpkin (or pumpkin puree for short cut method). Cook for 2 to 3 minutes.

Pour stock bring it to boil, uncovered, then reduce heat and let it simmer cook rapidly for 15 minutes or until pumpkin is tender.

step by step picture collage of making vegan pumpkin curry soup

Add salt and pepper to taste.

Pour coconut milk, stir and cook for 2 minutes on low flame.

Blend the soup using immersion blender until smooth.

Pour hot soup into serving bowls. Swirl in coconut milk, sprinkle coriander leaves and fresh red chilies.

Optional step – Squeeze few drops of lime juice for added zing.

Serve immediately with crusty bread to dunk in. Bread is NOT OPTIONAL! Vegan pumpkin curry soup is best enjoyed with crusty bread.

FAQS

Best pumpkin to use for pumpkin curry soup?

Sugar pumpkin is best, you can use any type of eating pumpkins. I do not recommend Jack-O-Lantern pumpkin for this soup.

Can I use pumpkin puree to make this soup?

You can use either canned pumpkin puree or homemade pumpkin puree.

how to store vegan pumpkin curry soup?

Vegan pumpkin soup stays good for 4-5 days in the fridge.
For longer storage, freeze it in air tight containers for up-to 3 months.
Thaw frozen soup in refrigerator and reheat on stove top until hot.

Other flavoring options

To make pumpkin curry soup use Thai red curry paste or curry powder.
Try with ground cumin, ground coriander, turmeric and cayenne pepper.