Thai Pumpkin Soup With Red Curry Paste Recipe

Thai Pumpkin Soup With Red Curry Paste Recipe - Plattershare - Recipes, food stories and food lovers
The creaminess of the pumpkin soup mostly comes from coconut milk which I have used and the smokiness from the roasted pumpkin which is gently spiced, but I made sure that the pumpkin flavor shines above all.
This Thai Pumpkin soup with addition of coconut milk and Thai Red curry paste is a classic twist to the regular Pumpkin Soup.
4 from 3 votes
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Served As: Brunch, Soup
Recipe Cuisine Type: Thai
Recipe Taste: Salty, Savoury
Calories 136 kcal
Servings 4


  • 1 cup pumpkin peeled and chopped
  • 2 tbsp Red Thai Curry Paste
  • 1 cup Thick Coconut Milk store bought
  • 2 cup vegetable stock
  • 1 teaspoon pepper powder
  • 2 tbsp Olive Oil extra virgin
  • Salt As per taste
  • 1 Thai red chili for garnishing
  • 1 tbsp coconut milk for garnishing
  • Coriander for garnishing

For Red Thai Curry Paste makes 1 cup

  • 3/4 cup onion chopped
  • 1 stock lemon grass fresh
  • 10 Red Chillies soaked in warm water for 10 minutes
  • 4 cloves garlic roughly chopped
  • 1 inch galangal or ginger sliced
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seed
  • 1/2 teaspoon white pepper powder
  • Salt to taste
  • 1 tbsp Lemon Juice


  • For the Red Thai Curry Paste: Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste. Use as required or store refrigerated for further use.
  • If you find the paste too thick, add a little more coconut milk to help blend ingredients.
  • For the Roasted Pumpkins: Add 1 tbsp olive oil in a pan and add the chopped pumpkin along with salt, chili powder and a pinch of turmeric powder. Roast them till they are soft . Cool and grind to a paste.
  • Heat the remaining Olive oil in a large sauce pan and cook the curry paste for one minute or untill it becomes fragrant.
  • Add the vegetable stock along with the pumpkin puree and bring it to a boil. Simmer and let it boil for some good 20 to 25 minutes on low flame.
  • Add salt and pepper powder along with the coconut milk . Stir well and cook for further 5 more minutes. Stir in the lime juice and strain the soup for a smooth texture.
  • Pour them into serving bowls. Swirl in some coconut milk and garnish with pepper powder, red chilies and fresh coriander leaves.

Recipe Notes

One of the best way to use pumpkin is making this Thai Pumpkin Soup, all you have to gather is four ingredients- pumpkin puree, vegetable stock, coconut milk and red Thai curry paste .
This soup works perfectly as a starter or as a meal, the only thing you have to add is some paneer, noodles or some veggies.
So the next time you think of making a soup, do try this Thai Pumpkin Soup with Red curry Paste recipe and do not forget to share your experience.
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4 from 3 votes

Recipe Nutrition

Calories: 136kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 550mg | Potassium: 645mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5322IU | Vitamin C: 187mg | Calcium: 108mg | Iron: 4mg

Alka Jena
Alka Jena

I am Alka, the driving force behind this blog where I share ...

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