Thai Coconut Pumpkin Soup

from 32 votes

Warm up to a healthy, comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk.

A top-down view of two bowls containing the best Thai Coconut Pumpkin Soup topped with toasted pumpkin seeds, micro greens and a drizzle of sour cream

Now that soup season is in full swing, it’s time to grab your spoon and start enjoying quick and easy meal-in-a-bowl lunches and dinners. Pumpkin soup is high atop my list of fall and winter favorites, and my newest iteration features a Thai twist with an ode to my favorite coconut soup, tom kha gai. I’ve traded nutmeg for curry powder and heavy cream for coconut milk. The result is one seriously flavor-packed comfort food with subtle hints of Thai flavors.

A hand with a whisk mixing together ingredients in a large stockpot

What to Serve with Pumpkin Soup

Simple flavors shine in this quick-fix recipe, which means you have ample time to whip up a soup-and-salad combo with my favorite Thai Beef Salad with Lime Dressing. The bright, light and veggie-packed main is the perfect accompaniment alongside a warming bowl of pumpkin soup.

Prefer to go the carb route? A big bowl of soup always beckons for fresh bread. Keep it simple with my Easy Homemade Dinner Rolls and let the dipping and dunking begin.

Pumpkin soup being poured from a blender into a large stockpot

Can You Freeze Soup with Coconut Milk?

Freezing soups with coconut milk can lead to some not-so-ideal defrosted results. If you’re looking to freeze any soup made with coconut milk, it’s best to leave the coconut milk out and blend or stir it in once you’re reheating the soup base.

No matter if you enjoy it fresh or reheated, you won’t want to miss out on the perfect dessert to complete your Thai feast: Homemade Coconut Sticky Rice with Mango

A top-down view of two bowls containing easy Thai coconut pumpkin soup garnished with micro greens, toasted pumpkin seeds and a drizzle of sour cream

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Thai Coconut Pumpkin Soup

Warm up to a healthy, comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk.
Author: Kelly Senyei
4.69 from 32 votes
A top-down view of two bowls containing the best Thai Coconut Pumpkin Soup topped with toasted pumpkin seeds, micro greens and a drizzle of sour cream
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings


  • Blender


  • 1 Tablespoon unsalted butter
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon yellow curry powder
  • 2 1/4 cups store-bought or homemade pumpkin purée
  • 2 1/2 cups chicken stock
  • 1 (13.5-oz.) can unsweetened coconut milk
  • Sour cream, for serving
  • Pumpkin seeds, for serving


  • Add the butter to a medium sauté pan set over medium-low heat. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Transfer the mixture to a blender.
  • Add the pumpkin purée and chicken stock to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Taste and season it with salt and pepper.
  • When ready to serve, divide the soup into bowls and garnish with sour cream and chopped pumpkin seeds.

Kelly’s Note:

  • This soup can be made vegetarian by swapping vegetable broth for the chicken stock.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 242kcal, Carbohydrates: 17g, Protein: 5g, Fat: 19g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 159mg, Potassium: 503mg, Fiber: 5g, Sugar: 8g, Vitamin A: 14364IU, Vitamin C: 8mg, Calcium: 47mg, Iron: 3mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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  1. 5 stars
    Licked the freaking BOWL.
    Caveat: I did puree a can of white beans to add thickness (i had added a bit more broth, but not a ton). I also close to doubled the curry powder (but mine was outdated and a mild version). And I added garam masala to tip the genre a little westward. But I’m telling you, this recipe is so comforting!! I spiced and crisped up some more white beans and some tofu crumbles in the oven, and sprinkled them on top for crunch and protein cuz I made it a meal. Seriously, I’m making sure I have this link on hand cuz it was BOMB. Thank you!

  2. 4 stars
    It was great but I like more of a bite so added ginger and a bit of pumpkin pie spice and we didn’t chop the seeds. Since I’m dairy free we used pumpkin cream instead of sour cream. I only puréed the pumpkin with a bit of broth, cause we like the onions chopped too. But the rest was great!! Thanks so much for the starter recipe to build off of. Made a double batch so we could eat for lunches this week.

  3. Had high hopes when reading recipe. However turned out flavor boring when followed the recipe. Part of the problem may be my curry as it was out of date. However curry generally is quite strong. Fixed recipe with addition of pumpkin spice, bit of ground cloves and maple syrup. Did use the coconut milk instead of cream
    Turned out quite good. Not giving star rating as recipe has potential.

  4. 5 stars
    Tried this soup on a chilly October day, and it was perfect. I don’t often leave reviews, but this simple and delicious recipe totally exceeded my expectations. I came across this recipe looking for something to do with my leftover pumpkin puree and coconut milk. It was super quick and easy to make, and I divided all the ingredients by 3 to make just 2 servings. My husband – who is usually not a soup lover – licked his bowl clean. Will definitely be making a bigger batch tomorrow! Thank you for the recipe!

  5. Bright! Flavorful! Hearty! We added a bit of fresh ginger during the sauté of the onion. We also added cardamom seeds (recommend grinding the) during the warm up step.

    Will definitely be making again!

  6. I felt the coconut milk overwhelmed the pumpkin taste so I would use less coconut milk next time. I’m a vegan and used a vegan butter which I thought had an off taste, so I would use oil next time. Overall I felt the texture was thin so I think I would lower the amount of vegetable stock.

  7. 5 stars
    I normally do not leave reviews but this was the first time I tried this recipe and my daughter who usually doesn’t like soups gave me 5 stars. I followed the advice from one of the reviews and added some ginger and turmeric and I also added half a teaspoon full of chicken Marsala. It was awesome!! It’s definitely my go to recipe from now on. Thank you for sharing your recipe!

  8. 5 stars
    This soup was so good! I doubled the curry and added about a teaspoon or two of turmeric. Will definitely make it again.

  9. This has been popular in my household. I used canned pumpkin and added about a tablespoon of fresh diced ginger at the same time I added the garlic. Then I added one lemon’s worth of zest at the end. I leave it in one pot the entire time and then just use an immersion blender after I bring it to a boil and let it simmer for about 10 minutes. I feel like it blends the flavors perfectly.

    1. Hi Sharon – I’ve never tried freezing this soup so I can’t say for certain what the resulting taste/texture would be. Let me know if you give it a shot!

  10. 5 stars
    When I say this is a fan favourite! I have made this for thanksgiving 3 times now, my hubby requests it constantly, and I always recieve amazed comments! I never change a thing, if it isn’t broken don’t fix it! We usually pair the soup if its the main meal with either rice, or garlic brad. Thank you!!!

  11. I have made this soup and it was a big hit. Served it over a couple of spoonful of basmati rice.. I felt the rice added just enough bulk to make it a complete meal. Will definitely make again.

  12. 4 stars
    The first time I made it, I found it a bit too oniony for my taste, so I used a 1/4 of the onion the next time and it made a huge difference. Very delicious!

  13. 4 stars
    I did not use regular curry. I used a Thai curry and loved the soup. Lots of pepper and garlic and roasting fresh ingredient makes this soup lovely.

  14. I had a medium sized pumpkin, left over from my Halloween decorations. I decided to roast it and make soup, since this is the perfect season for it. I searched a few recipes and decided, this was the ONE! I plan on making it later today! I am certain, it will be delicious! I might add a few other ingredients to it. Thank you! ❤️

  15. 3 stars
    Sorry, but I did not like this soup, is spite of the many positive reviews. Even with addition of some fresh ginger, salt, pepper, hot sauce, sour cream & pepitas, I still found it bland & lacking in flavour. I will not be making this again.

    1. 5 stars
      Very tasty! My husband and I enjoyed this soup immensely. Really easy to doctor up with whatever spices or flavors you want to add. We added some truffle oil and ghost pepper sauce to give it a kick. Delicious!

  16. 5 stars
    This is perfect for those work from home days, while the kids are remote learning. Takes no time at all to make, it uses thing we already have in the pantry and it’s delicious. I topped mine with air fried kale chips. Moms have to sneak in green leafy veggies wherever they can!

  17. 5 stars
    Delicious. I added Thai red curry paste, a touch of soy sauce and northern great beans to make it heartier. Yum!

  18. 5 stars
    So yummy!! I added a little minced ginger to kick it up a notch Leftover diced chicken breast turned it into a meal

  19. 5 stars
    After following the recipe exactly a couple of times, I’ve begun cutting corners. If I use flaked onion and diced garlic then I can skip the blender step entirely. It isn’t quite as smooth as your original, but it tastes fine and can be done in just one pot with one spoon. The other day my husband asked for peas. In they went. As floaters. Also quite fine. Tastes OK cold, too, but warm brings out the flavors better.

  20. 5 stars
    Had just processed 16 pounds of Halloween pumpkin when I stumbled on your recipe. Had all the ingredients on hand so I made it without changing anything. Didn’t even add salt, pepper, or the optional toppings. Bonus points for the quantity of soup fitting in my blender. Just barely, but it didn’t overflow. The soup was a big hit. 15 3/4 lbs of pumpkin mash left. We’ll be having this soup many more times. Thank you!

    1. Hi Kat – I’ve never served this recipe cold so unfortunately, I can’t weigh in on the texture/taste. I would love to hear your results if you try it!

  21. What type of yellow curry do you recommend? Specifically Thai yellow curry or regular curry?? Not sure what is used here. Would love some clarification. Looking forward to trying this recipe out soon!

  22. First time I made this and brought it to a party and it was a big hit! Like the other people, i added grated fresh ginger to add some brightness to it. Thank you for sharing this recipe. I’m currently making it right now to serve for a Thanksgiving Brunch tomorrow. :)

    1. Hi Kerri – I am not sure of the best substitute for yellow curry powder, as it has a very distinctive flavor and is a key spice in this recipe.

  23. 5 stars
    This was amazing ! I live in sweden and i dont have access to canned pumpkin , so i roasted fresh pumpkin and made it into a puree … and i added fresh ginger and fresh thai chili … my husband loved it !! Thank you !

  24. 5 stars
    Tasty! Just delicious way to use some extra pumpkin I had leftover from making pies. I added a tiny bit of ginger but this is a great recipe, wanted to thank you!

  25. 5 stars
    Thank you for this soup recipe. It’s so delicious. I added a 1 cup of shredded carrots because it needed to be used up in the fridge, and swapped one can of coconut milk for evaporated milk when we doubled the recipe. This has become one of my favorite recipes. We didn’t use any sour cream for garnish; we found the milks already made it plenty creamy.

    1. Hi Jordy! I’ve never tried freezing this soup so I can’t say for certain what the resulting taste/texture would be. Let me know if you give it a shot!

  26. So, I followed your fabulous recipe and decided to add a pinch of fresh ginger. And, oh my, now I can say it is a “Thai” pumpkin soup!

  27. Making his right now…. I see that it mentions ginger in the soup description but didn’t see ginger in the actual ingredients. Am I missing something???

    1. Hi Carla! You can roast sugar pumpkins then scoop out the flesh and mash it, but you’ll want to drain out the excess liquids.

    2. Canned pumpkin, you can often find it with the pie fillings. Don’t get the pie filling because it’s sweetened, just the canned pumpkin, it is pureed.