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+ servings
5 from 1 vote
Thai Pumpkin Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Switch up your regular pureed pumpkin soup by adding a Thai spin to it and making this Thai Pumpkin Soup . Full of traditional rich Thai flavors and still just as creamy as your favorite pumpkin soup. Gluten and dairy free too!

Course: Lunch, Soup
Cuisine: Thai
Servings: 4
Calories: 300 kcal
Author: Vicky Berman
  • 2 pounds pumpkin cut into cubes
  • 4 cloves garlic chopped
  • 1 medium onion chopped
  • 4 stems lemongrass outer layer removed and finely diced until the purple no longer shows
  • 1-2 tablespoons red curry paste
  • 4 cups vegetable stock
  • 4 tablespoons fish sauce substitute gluten free tamari/soy sauce for vegan version
  • 1/3 teaspoon salt
  • 1 tablespoon white sugar
  • 1/2 cup coconut cream
  • 3 tablespoons fresh lime juice
  • 6 kaffir lime leaves rolled up and very thinly sliced
  • 3-4 tablespoons oil
  1. Heat oil over medium heat in a large saucepan. Add garlic, onion, lemongrass and red curry paste. Cook, stirring frequently until aromatic.
  2. Add cubes pumpkin and vegetable stock (making sure stock covers the pumpkin). Add fish sauce, sugar and salt. Bring to a boil and simmer until pumpkin is soft. Add more stock if needed.
  3. Add coconut cream, bring to a boil and simmer for 1 minute.
  4. Remove from heat and add lime juice. Mix.
  5. Process in blender or food processor until smooth and creamy.
  6. Serve garnished with kaffir lime leaves.
Nutrition Facts
Thai Pumpkin Soup
Amount Per Serving
Calories 300 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Sodium 2552mg111%
Potassium 972mg28%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 13g14%
Protein 4g8%
Vitamin A 20400IU408%
Vitamin C 24.5mg30%
Calcium 76mg8%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.