Warm, velvety, and gently spiced, this Thai-inspired pumpkin soup is the kind of bowl that makes any evening feel cozy. The lemongrass brings a bright, citrusy lift, while coconut milk makes everything silky and satisfying. It’s simple enough for a weeknight but special enough for guests.
You don’t need fancy techniques—just a few fresh aromatics and a pot. Serve it with lime, herbs, and crusty bread or jasmine rice, and you’ve got comfort in a bowl.
Why This Recipe Works
This soup balances richness and freshness. The pumpkin gives body and a natural sweetness, which pairs beautifully with creamy coconut milk.
Lemongrass, ginger, and lime cut through the creaminess, keeping the flavor lively rather than heavy. A touch of Thai red curry paste adds warmth and depth without overpowering the pumpkin. Everything cooks in one pot, and blending gives you that restaurant-smooth finish with minimal effort.
Shopping List
- Pumpkin or kabocha squash (about 2.5–3 pounds, peeled and cubed) or canned pumpkin puree (4 cups)
- Coconut milk (1 full-fat 13.5 oz can)
- Vegetable or chicken broth (4 cups)
- Lemongrass (2 stalks, fresh) or lemongrass paste (2 tablespoons)
- Thai red curry paste (1–2 tablespoons, to taste)
- Onion (1 medium, yellow or white)
- Garlic (3–4 cloves)
- Ginger (1.5-inch knob, fresh)
- Cooking oil (1–2 tablespoons; coconut, avocado, or neutral oil)
- Lime (1–2, for juice and zest)
- Fish sauce (1–2 teaspoons) or soy sauce/tamari for vegetarian
- Brown sugar or coconut sugar (1–2 teaspoons)
- Salt and black pepper
- Optional garnishes: fresh cilantro or Thai basil, sliced red chili, toasted pumpkin seeds, a swirl of coconut milk, crispy shallots
Step-by-Step Instructions
- Prep the lemongrass. Trim the tough tops and root end.
Peel away the outer layer, then bruise the stalks with the back of a knife to release aroma. Slice into 2–3 large pieces so you can remove them easily later.
- Chop the aromatics. Dice the onion. Mince the garlic.
Peel and finely chop the ginger. If using fresh pumpkin, peel, seed, and cut it into 1-inch cubes.
- Sweat the base. Heat oil in a large pot over medium heat. Add onion with a pinch of salt and cook 3–4 minutes until softened and translucent, not browned.
- Add aromatics and curry paste. Stir in garlic, ginger, and red curry paste.
Cook 1–2 minutes until fragrant. This step blooms the spices and builds flavor.
- Add pumpkin and lemongrass. Stir in pumpkin cubes (or canned puree) and the lemongrass pieces. Toss to coat with the aromatic base.
- Pour in liquids. Add broth and bring to a gentle boil.
Reduce to a simmer and cook 15–20 minutes (fresh pumpkin) until the pumpkin is very tender. If using canned puree, simmer 10–12 minutes to marry flavors.
- Remove lemongrass. Fish out the lemongrass pieces and discard. They’re too fibrous to blend smoothly.
- Blend until silky. Use an immersion blender to puree the soup in the pot until smooth.
Or carefully transfer to a blender in batches, venting the lid to avoid steam buildup.
- Stir in coconut milk. Return the soup to low heat and pour in the coconut milk. Simmer 2–3 minutes, stirring occasionally. Don’t let it boil hard—gentle heat keeps it creamy.
- Season to balance. Add fish sauce (or soy/tamari), a squeeze of lime, and the sugar.
Taste and adjust with more salt, lime, or curry paste. You’re aiming for a balanced blend of creamy, savory, tangy, and gently sweet.
- Serve and garnish. Ladle into bowls. Top with a swirl of coconut milk, herbs, chili slices, and toasted pumpkin seeds if you like.
Finish with a final squeeze of lime for brightness.
Storage Instructions
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Leave a little headspace in containers to allow for expansion.
- Reheating: Warm gently on the stove over low heat, stirring often. Avoid rapid boiling to keep the coconut milk from separating.
If it thickens in the fridge, loosen with a splash of broth or water.
Health Benefits
- Rich in beta-carotene: Pumpkin and kabocha are high in vitamin A precursors, supporting eye health and immune function.
- Healthy fats: Coconut milk provides satisfying fats that help with nutrient absorption and satiety.
- Anti-inflammatory aromatics: Ginger, garlic, and lemongrass are known for digestive and anti-inflammatory benefits.
- Naturally gluten-free and dairy-free: Great for a range of dietary needs, with easy swaps for vegetarian and vegan versions.
- Lower-added sugar: The pumpkin’s natural sweetness means you only need a small amount of sweetener for balance.
Pitfalls to Watch Out For
- Overboiling the coconut milk: High heat can cause separation and greasiness. Keep the simmer gentle.
- Forgetting to remove lemongrass: If it goes into the blender, you’ll get stringy bits. Always pull it out before blending.
- Under-seasoning: This soup comes alive with salt, lime, and a touch of fish sauce or soy.
Taste and adjust.
- Too thick or too thin: Adjust with broth or water to reach a creamy, spoonable consistency. If too thin, simmer uncovered a few minutes.
- Using old curry paste: Stale paste loses punch. If your paste is older, you may need a bit more to achieve depth.
Alternatives
- Squash swap: Use butternut squash, sweet potato, or even carrot for a similar texture and sweetness.
- Protein add-ins: Stir in shredded rotisserie chicken, sautéed shrimp, or crispy tofu cubes at the end.
- Spice level: For heat, add more curry paste or a chopped Thai chili.
For mild, reduce the paste and lean on ginger and lemongrass for flavor.
- Herb variations: Try Thai basil for an anise note, or mint for a fresh twist. Cilantro is classic and bright.
- Vegan/vegetarian: Use vegetable broth and soy or tamari instead of fish sauce. A few drops of mushroom sauce can add savory depth.
- Creaminess: For extra richness, add a splash of coconut cream.
For lighter, use light coconut milk and more broth.
FAQ
Can I make this soup with canned pumpkin?
Yes. Use about 4 cups of canned pumpkin puree. It shortens the simmer time and gives a very smooth texture.
Adjust broth gradually to reach your preferred consistency.
What if I can’t find fresh lemongrass?
Use 2 tablespoons lemongrass paste, added with the garlic and ginger. In a pinch, add strips of lemon zest and a squeeze of lime at the end to mimic the bright citrus notes.
How spicy is this soup?
It’s gently warm with 1 tablespoon of curry paste. Add more for heat, or serve with sliced chili on the side so everyone can customize their bowl.
Can I use light coconut milk?
You can.
The soup will be thinner and less silky. If using light coconut milk, simmer a few extra minutes to reduce slightly, or blend in a small cooked potato for body.
What’s the best way to blend safely?
If using a countertop blender, let the soup cool a few minutes, fill the jar halfway, and vent the lid. Cover the vent with a towel and blend in batches to avoid steam buildup.
How can I make it higher in protein?
Add cooked chicken, shrimp, or tofu.
You can also stir in red lentils during the simmer (about 1/3 cup), which melt into the soup and add protein and fiber.
Can I meal prep this?
Absolutely. The flavors deepen after a day in the fridge. Store in single-serve containers for easy lunches and reheat gently on the stove or in the microwave.
What can I serve with it?
Crusty bread, warm naan, or jasmine rice are great.
A simple cucumber salad with lime and herbs adds crunch and freshness.
Wrapping Up
This Creamy Thai Coconut Pumpkin Soup with Lemongrass is equal parts cozy and bright. It’s simple to make, flexible with substitutions, and impressive without effort. Keep the seasoning balanced, blend until silky, and finish with fresh lime and herbs.
Make a big pot on Sunday, and enjoy comfort all week long.
