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    Home > Soups > Thai Vegan Pumpkin Curry Soup

    Thai Vegan Pumpkin Curry Soup

    Last updated October 8, 2021. Originally posted October 8, 2021 By Jyothi Rajesh 17 Comments

    Recipe Video Print
    two bowls of curried pumpkin soup

    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
    Jump to:
    • 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.

    Thai vegan pumpkin curry soup in 2 bowls with crusty bread on sides

    Our Thai vegan pumpkin curry soup is packed with flavors

    1. A perfect soup that celebrates fall and all things pumpkin. The earthiness and sweetness of pumpkin stands out in this soup!
    2. It’s thick, creamy, hearty, packed with flavors and satisfying soup.
    3. 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!
    4. It’s got exotic flavors from Thai cuisine. Thai curry paste along with coconut milk gives this soup fragrant, sweet, mildly spicy flavors
    5. 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.

    pumpkin soup in pot

    How to make vegan pumpkin curry soup

    How to cut pumpkin

    1. Cut whole pumpkin into half. Cut each half into 2.5 inches slices.
    2. Scrape off the seeds using a spoon.
    3. Cut the skin off.
    4. 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.

    step by step picture collage of making vegan pumpkin curry soup

    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.

    crusty bread dunked in pumpkin soup

    MORE PUMPKIN RECIPES FOR YOU TO TRY –

    How To Make Pumpkin Puree

    Pumpkin Shaped Cookies

    Pumpkin Spice Latte

    Thai Potato Pumpkin Curry

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    Thai vegan pumpkin curry soup with crusty bread on sides

    📋Thai Vegan Pumpkin Soup Recipe

    Thai vegan pumpkin soup recipe is hearty and comforting one pot soups that is light, satisfying and so delicious! Made with coconut milk it's vegan and packed with big flavors!
    No ratings yet
    Print Pin Rate
    Course: soups
    Cuisine: American, Thai, Vegan
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 4 servings
    Calories: 222kcal
    Author: Jyothi Rajesh

    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

    1. Pumpkin – use sugar pumpkin or other types of eating pumpkin. Jack-O-Lantern won’t taste good in this soup. 
    2. No time to chop pumpkin? use canned pumpkin puree. Both homemade pumpkin puree. or canned stuff will work. 
    3. 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).
    4. 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!
    Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

    Nutrition

    Calories: 222kcal | Carbohydrates: 12g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Sodium: 365mg | Potassium: 316mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10519IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE?I love to see your creations. Tag me on instagram @CurryTrail or tag #CurryTrail!

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    Reader Interactions

    Comments

    1. AR Crompton

      September 30, 2019 at 3:37 am

      Hi! I’m wondering if canned pumpkin would work for this?

      Reply
      • jyothirajesh

        September 30, 2019 at 10:46 am

        Yes it should work

        Reply
    2. Kelly

      September 19, 2018 at 4:27 am

      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!

      Reply
      • jyothirajesh

        September 19, 2018 at 7:50 am

        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.

        Reply
    3. Hanne

      October 16, 2017 at 6:13 pm

      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.

      Reply
      • jyothirajesh

        October 16, 2017 at 9:34 pm

        Welcome to my space Hanne. Thank you very much. Glad to hear that, hope enjoy the soup 🙂

        Reply

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    I'm Jyothi. This is my creative space where I share my stories on my culinary adventures. You will find a variety of recipes from across the world. Read more...
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