Deliciously Creamy Thai Pumpkin Soup

When the evenings start to draw in and the kitchen feels like the warmest place in the house, I turn to soups that do more than fill a bowl. They comfort. They bring colour back to the table. And when you’re short on time or energy, they make dinner feel easy again.

This creamy Thai pumpkin soup became one of those recipes for me. It’s simple to make, full of gentle spice, and bright enough to lift even the dullest autumn day. The sweetness of the pumpkin and the creaminess of coconut milk balance perfectly with the warmth of red curry paste. It’s soothing, but never plain.

Ingredients

• 1 medium pumpkin (about 1 kg), peeled, deseeded, and chopped into cubes
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 to 2 tablespoons red curry paste, to taste
• 400 ml coconut milk
• 750 ml vegetable or chicken stock
• Salt and pepper to taste
• Fresh coriander, for garnish
• A squeeze of lime juice, for serving
• Optional: chilli flakes or sliced fresh chillies if you like it spicy

Step 1: Build the flavour

Warm the oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about five minutes. Add the garlic and ginger and stir for a minute until fragrant. The kitchen will already start to smell wonderful.

Step 2: Add the spice

Stir in the red curry paste until everything is coated and the colour deepens. This step builds warmth into the base and gives the soup its rich, aromatic flavour.

Step 3: Add the pumpkin and stock

Add the pumpkin cubes to the pot and mix well. Pour in the stock and bring it to a gentle boil, then lower the heat and cover. Let it simmer for about 25 minutes until the pumpkin is tender enough to blend.

Step 4: Blend and enrich

Take the pot off the heat and blend the soup until smooth using a hand blender. If you prefer some texture, blend only half and keep the rest as it is. Stir in the coconut milk, return the pot to low heat, and season with salt and pepper. The soup should be thick, creamy, and a soft orange colour.

Step 5: Serve and enjoy

Ladle the soup into bowls, then finish with a squeeze of lime and a sprinkle of coriander. If you like an extra kick, add a few chilli flakes or fresh chilli slices. Serve with warm crusty bread or a soft naan for dipping.

Why I love this soup

There’s something about this recipe that always feels like balance. It’s creamy but light, comforting yet fresh. It reheats beautifully and can be stored in the fridge for a few days, so it’s a quiet lifesaver when you don’t have the energy to cook from scratch. It freezes well too, which makes it ideal for batch cooking on calmer days.

If you’re cooking for someone who prefers milder flavours, you can use less curry paste or switch to a gentle massaman paste. The soup still keeps its warmth and depth without becoming too spicy.

Small ways to change it up

Add protein by stirring in cooked chicken or soft tofu before serving.
Add more vegetables such as carrots or sweet potatoes to give extra colour and nutrients.
Use green curry paste instead of red for a lighter, more herbal flavour.
Make it creamier by adding a little extra coconut milk when reheating.

Bringing a bit of colour back

This creamy Thai pumpkin soup has become a regular in my kitchen. It’s easy to make, simple to adapt, and always brings warmth when the weather turns. It might look like just another soup, but when it’s simmering on the stove and the smell starts to fill the room, it somehow makes everything feel a little more peaceful.