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.
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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
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.
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.
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
Sugar pumpkin is best, you can use any type of eating pumpkins. I do not recommend Jack-O-Lantern pumpkin for this soup.
You can use either canned pumpkin puree or homemade pumpkin puree.
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.
To make pumpkin curry soup use Thai red curry paste or curry powder.
Try with ground cumin, ground coriander, turmeric and cayenne pepper.
MORE PUMPKIN RECIPES FOR YOU TO TRY –
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📋Thai Vegan Pumpkin Soup Recipe
Ingredients
- 2 pounds pumpkin skin and seeds removed, chopped
- 2 tablespoon olive oil
- 1 white onion sliced
- 2 garlic cloves minced
- ½ 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
For Garnish
- Fresh red chilies
- Coconut milk
- Fresh coriander leaves
- Lime wedges
Instructions
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.
Make vegan pumpkin soup with curry flavors
- 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.
- 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.
- Stir in lime juice.
- Pour hot soup into serving bowls. Swirl in coconut milk, sprinkle coriander leaves and fresh red chilies.
- Serve immediately with crusty bread to dunk in. Bread is NOT OPTIONAL! Vegan pumpkin curry soup is best enjoyed with crusty bread.
Video
Notes
- Pumpkin – use sugar pumpkin or other types of eating pumpkin. Jack-O-Lantern won’t taste good in this soup.Â
- No time to chop pumpkin? use canned pumpkin puree. Both homemade pumpkin puree. or canned stuff will work.Â
- Thai Red Curry Paste – It’s a vegan pumpkin soup, so you must use vegan Thai curry paste. If you don’t care about vegan soup, feel free to use regular Thai red curry paste (most Thai curry paste has fish sauce or shrimp paste in it).
- Adjust amount of curry paste to be added to the soup to suit your taste buds. You can make it spicy as you want or mild as you prefer!
Comments & Reviews
AR Crompton says
Hi! I’m wondering if canned pumpkin would work for this?
jyothirajesh says
Yes it should work
Kelly says
Just finished making this! It was so delicious!! I used chili paste I just had on hand and lime juice from a bottle… Think I went a little too heavy on the lime but can’t wait to make it again!
jyothirajesh says
Hey Kelly, thank you for trying the recipe. Glad to hear you liked it. I’m not sure if lime juice will work in this soup, well i haven’t tried so i dont know for sure.
Hanne says
Aw man I feel for you. Seasonal allergies are dogging my steps. Red curry is BIG in my family and I will definitely be trying your gorgeous and healthy soup! Thank you for sharing.
jyothirajesh says
Welcome to my space Hanne. Thank you very much. Glad to hear that, hope enjoy the soup 🙂