Creamy Thai-spiced pumpkin soup recipe is bursting with aromatic flavors and has the best texture! The perfect pumpkin soup for the fall season.
This easy, dreamy, creamy pumpkin soup recipe is loaded with Thai flavors and is easy to prepare!
The most difficult part is roasting the pumpkin, which is a little time-consuming, but simple otherwise.
Delicious curry spices like ground cumin, coriander, turmeric and more get blended with the pumpkin for amazing Thai curry flavor.
The end result is a rich and creamy soup that tastes like you’re spoon feeding yourself liquid curry!
Let’s discuss the simple ingredients for pumpkin soup.
Pumpkin Soup Ingredients:
Fresh Pie Pumpkin: Pick up a pie pumpkin from the produce section of the grocery store or from the local farmer’s market. Pie pumpkins are sweeter than other kinds of pumpkin, which is why I recommend selecting this type.
Kabocha squash is also a great option for this delicious pumpkin soup recipe!
Onion, Garlic, and Fresh Ginger: These aromatic ingredients bring rich flavor to the soup. Don’t be afraid to go heavy on them!
Curry Spices: The majority of the ingredients in this creamy pumpkin soup recipe are spices from your pantry. Ground cumin, paprika, coriander, turmeric, cayenne pepper, salt, and black pepper. These spices make up our “curry” flavors.
Feel free to add ground cinnamon here too.
Vegetable Broth and Full-Fat Canned Coconut Milk: We need broth and canned coconut milk for the liquid and the rich creamy flavor.
Fresh Apple: It may sound strange, but adding a fresh apple to pumpkin soup brings natural sweetness, fiber, and tasty fall flavor.
How to Make Pumpkin Soup:
- Preheat the oven to 400 degrees F.
- Chop the tip and tail off of the pumpkin and scoop out the insides. Drizzle the pumpkin flesh with olive oil, salt, and pepper. Place the pumpkin halves cut-side down on a baking sheet and roast for 50 to 60 minutes, or until juices begin seeping out of the pumpkin, and the flesh is very soft.
- Allow pumpkin to cool enough to handle before scooping the flesh into a blender and discarding the peel.
- In a medium-sized skillet, heat the oil over medium heat and add the chopped onion. Sauté, stirring occasionally, until onion has softened and turned brown, about 10 to 12 minutes. Add the minced garlic and sauté an additional 2 to 3 minutes.
- Transfer the sautéed garlic and onion to the blender with the pumpkin. Add the remaining ingredients to the blender and blend until completely smooth.
- Transfer the soup to a pot and heat it on the stove top over medium-low heat, stirring frequently. Careful not to heat the soup to quickly, as it will spatter out of your pot.
- Enjoy soup with a drizzle of olive oil, fresh cracked pepper, and goat cheese.
Store pumpkin soup in an airtight container in your refrigerator for up to 1 week.
The next time you’re craving fall harvest flavors, whip up this straightforward pumpkin soup recipe! You’ll enjoy the experience of roasting a pumpkin at home, and love the full flavors.
If you love making homemade soup recipes, also try these gems.
More Soup Recipes:
- Sweet Potato Kale and White Bean Soup
- Crock Pot Butternut Squash and Parsnip Soup
- Creamy Vegan Tomato Basil Soup
- Crock Pot Tomato Basil Soup
Enjoy this creamy pumpkin soup recipe.
Thai Spiced Pumpkin Soup
Ingredients
- 2 1/2 cups pumpkin mashed roasted pumpkin 1 small pie pumpkin
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 1 tablespoons fresh ginger peeled and grated
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon coriander
- ¼ teaspoon turmeric
- 1/8 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
- 1 1/3 cup low-sodium vegetable broth or chicken broth
- 1 cup full-fat canned coconut milk
- 1 Tbsp pure maple syrup optional
- 1 honeycrisp apple peeled, cored and chopped
Instructions
- Preheat the oven to 400 degrees F.
- Chop the tip and tail off of the pumpkin and scoop out the insides.
- Drizzle the pumpkin flesh with olive oil, salt, and pepper. Place the pumpkin halves cut-side down on a baking sheet and roast for 50 to 60 minutes, or until juices begin seeping out of the pumpkin, and the flesh is very soft.
- Allow pumpkin to cool enough to handle before scooping the flesh into a blender and discarding the peel.
- In a medium-sized skillet, heat the grapeseed (or olive) oil over medium heat and add the chopped onion. Saute, stirring occasionally, until onion has softened and turned brown, about 10 to 12 minutes. Add the minced garlic and saute an additional 2 to 3 minutes.
- Add the sautéed garlic and onion to the blender with the pumpkin.
- Add the remaining ingredients to the blender and blend until completely smooth.
- Transfer the soup to a pot and heat it on the stove top over medium-low heat, stirring frequently. Careful not to heat the soup to quickly, as it will spatter out of your pot.
- Enjoy soup with a drizzle of olive oil, fresh cracked pepper, and goat cheese.
This soup is Amazing and perfect every time! I grow beautiful Asian pumpkins in my garden and this recipe always accompanies the harvest I share. Thank you!!
I’m so glad you like it, Laura!! Thanks for the sweet note! xo
I made this tonight – I think my pumpkin was a bit smaller because it cooked in about 30 minutes. Added a sprinkle of chilli powder and cinnamon to the top – delicious! Definitely a keeper, and a great way to use fall pumpkins!
Wahoo! I’m so happy to hear you like the soup, Alexandra! I should have noted in the recipe different sized pumpkins require different baking times, so I’m really glad you pointed that out. Thanks for the feedback!! xo
Such a beautiful soup! Really great flavours. I had made mashed pumpkin in advance so it was very simple. Even better is than practically no simmering is required. Definitely will be made again 🙂
Pet + baby costumes are the only redeeming thing about Halloween. better yet, babies in pet costumes, or baby pets, in costumes are the best. Except baby birds – there horrible, always.
So I get to eat MORE Reese’s if I have this for dinner? I like the way you think.
Love this soup!!! Thanks for the cocktail link too lady!! Cheers!
You did a terrific job in the spicing of this soup. That is the key to a good squash soup
as far as I am concerned. That and the creaminess. Excellent.
I’m not much for Halloween either, I think that if I had kids that I’d be into it. I do love pumpkin however, especially in savory dishes! I’m totally digging these Thai flavors, and the Sriracha is a must!
Oh my, the baby costumes are hilarious!! Elton John was good but the Instagram hipster one killed me. Just the look on the baby’s face, lol.
This soup looks like the perfect way to balance out all of that candy. Gorgeous and comforting!I hope you have a wonderful Halloween, pretty lady!
Your list made me laugh in surprise. X Rated Pumpkins. Inappropriate costumes!! I really like the people who go all out on their front yard, making for a bit more entertainment while walking the kids around. There is a place in Portland that does this big, really big – it’s called Davis Graveyard – I’d do a link but not sure how !
As for the soup – yum. yum. yum. Pinned awaiting time to make and enjoy.
Thanks!
I am SO not into Halloween, but I do love all things soup and Thai, so I’m in for this!!
Animal Halloween costumes… I die! I’ve never made pumpkin soup but you have now inspired me. Happy Halloween!
GAH! These Halloween LINKS! I LOVE.
I also happen to love Halloween, Thai things and Pumpkin Soup.
I enjoy carving above mentioned pumpkins too. But, I’m THE WORST at it.
I’ll stick to slurping this goodness up. Pinned!
Hows about if I just eat this soup and forget about Halloween? It’s supposed to be colder than that well-digger’s hind quarters here tonight. So, lights out and forget it! Actually, we’re having your chicken fajita soup tonight. Yum.
Yum! Love this soup! And those X-rated pumpkins were pretty funny. I’m secretly glad Halloween is almost over because I HATE all the scary commercials and stuff. Eekk. I’m a big baby! Hope you have a great night and a great weekend, Julia!