This Thai Coconut Curry Pumpkin Soup is everything you want on a chilly evening — creamy, aromatic, and gently spiced with the perfect balance of sweet pumpkin and zesty Thai flavors. Made with fresh pumpkin, silky coconut milk, and Thai red curry paste, this pumpkin soup recipe feels fancy but comes together easily in your own kitchen.

Every time the weather turns cold, I start craving two things — pumpkin and a big, cozy bowl of soup. There’s just something about that combo that feels like a warm hug on a cold day. I wanted to take my usual pumpkin soup up a notch, so I grabbed a jar of Thai red curry paste and decided to give it a spicy, flavorful twist. My husband and his family are Thai, and I’m always inspired by their cooking — like my Thai Basil Beef Stir Fry Recipe and my Thai Red Curry Ramen Soup. When I served this pumpkin soup for dinner, everyone loved it and went back for seconds. Now it’s become one of those comfort meals I make on repeat all season long.

What I love most about this Thai Coconut Pumpkin Soup—aside from how delicious it is—is how simple it is to make. It’s a true one-pan recipe, which means fewer dishes and less fuss (a big win on busy weeknights). Everything simmers together beautifully in a large saucepan, and when the pumpkin is tender, you can use an immersion blender right in the same pot to blend it into a silky, creamy soup. But if you don’t have an immersion blender, don’t worry—you can just pour the soup into a standing blender, blend until smooth, and pour it back in to warm through. In just about 20 minutes, you’ll have a warm, velvety bowl of comfort ready to enjoy.

Here’s What You Need to Make the Best Thai Curry Pumpkin Soup:

  • Pumpkin – I’m using Kabocha Pumpkin in this recipe. You can also use fresh butternut pumpkin (or butternut squash). I got an average sized Kobacha pumpkin that weighs around 3.3lbs. Any pumpkin around 3-3.5lb is a good size for this recipe.
  • Onion & Garlic – the aromatics of the recipe, don’t skip it!
  • Apple – adds sweetness to the soup. Any apples work for this recipe.
  • Red Curry Paste – You can get Thai red curry paste in any grocery store. My favorite is the Maesri Brand, which you can also find it online.
  • High Protein Broth – I love using Kettle & Fire Bone Broth to add an extra ~20g of protein into the soup.

See recipe card below for a full list of ingredients and measurements.

Let’s Make Pumpkin Thai Curry Pumpkin Soup!

  1. Prep & Saute: In a large saucepan or dutch oven, heat oil over medium heat. Add garlic and onions, and sauté until soft. 
  1. Add Curry Paste: Stir in Thai red curry paste and cook for 30-60 seconds.
  1. Add Pumpkin & Liquid: Add fresh pumpkin, apples, chicken broth (or vegetable broth), coconut milk, soy sauce, and lime juice. Bring to a boil, then turn the heat down to a simmer. Cook until pumpkin is fork tender.
  1. Blend & Finish: Use an immersion blender to blend until smooth. Taste and add salt & pepper as needed.

Hit the Easy Button

No immersion blender? No problem! Let the soup cool slightly, then blend in batches using a countertop blender until silky smooth.

Garnish & Serve: Topped with a splash of cream, crushed peanuts, chili, fresh cilantro, and more lime. Serve warm and enjoy!

Variations & Tips

  • Make it Vegetarian – use vegetable broth instead of chicken bone broth.
  • Pumpkin – kabocha, sweet, acorn, and butternut pumpkin (or butternut squash) all works great in this recipe. I have not experienced with canned pumpkin puree for this recipe.
  • Roast Your Pumpkin – this is optional but you can roast the pumpkin cubes before adding it to the soup for deeper, caramelized flavor.
  • Spice Adjustments – start with 2 tablespoon of Thai red curry paste for mild heat, or 3 for extra spice. You can also serve with sriracha sauce if you like extra spicy.

Equipment

How to Storage and Reheat

To Store: Leftover pumpkin soup can be stored in an airtight container in the refrigerator for up to 4 days.

To Reheat: the leftover soup will thicken in the fridge, so I recommend reheating it on the stove, adding water or coconut milk if it thickens too much.

This soup also freezes well for up to 3 months. Transfer frozen soup to the fridge to thaw overnight before reheating.

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

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One Pot Thai Curry Pumpkin Soup Recipe

Made with fresh pumpkin, creamy coconut milk, and bold Thai red curry paste, this easy pumpkin soup recipe comes together easily in one pot and under 20 min.
Servings: 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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Ingredients
 

  • 2 tbsp cooking oil
  • 4 clove garlic, minced
  • 1 onion, chopped
  • 3 tbsp Thai red curry paste
  • 3-3.3lb Kabocha Pumpkin , peeled and chopped into cubes (you can also use butternut squash or acorn squash)
  • 1 apple, cubed
  • 1 can coconut milk
  • 2 cups bone broth, or vegetable broth
  • 1 tbsp light soy sauce
  • 2 tbsp lime juice , plus more for serving
  • salt & pepper, to taste

Garnish (optional)

  • heavy cream
  • crushed peanuts
  • birds eye chili
  • cilantro
  • lime wedges

Equipment

Instructions
 

  • Prep the ingredients: remove the seeds from the pumpkin, then peel and chopped into small cubes. Mince garlic, and chop onion and apples.
  • In a large saucepan or dutch oven, heat oil over medium heat. Add garlic and onions, and sauté until soft. 
  • Stir in Thai red curry paste and cook for 30-60 seconds.
  • Add fresh pumpkin, apples, chicken broth (or vegetable broth), coconut milk, soy sauce, and lime juice. Bring to a boil, then turn the heat down to a simmer. Cook until pumpkin is fork tender, about 15 minutes.
  • Use an immersion blender to blend until smooth. Taste and add salt & pepper as needed.
  • Topped with a splash of cream, crushed peanuts, chili, fresh cilantro, and more lime. Serve warm and enjoy!
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