Warm up to a healthy, comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk. It’s made with just 7 simple ingredients and will be on your table in 30 minutes or less!
Table of Contents
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.
Why You’ll Love It
- It’s a speedy 30-minute recipe.
- Incredibly creamy. The combination of coconut milk and puréed pumpkin creates a creamy base that’s incredibly satisfying and comforting.
- Not only delicious but also nutritious. Pumpkin is a nutritional powerhouse. It’s rich in vitamins A and C, fiber and antioxidants, and coconut milk adds healthy fats.
- It tastes even better the next day. Whip up a big batch and enjoy leftovers for lunch or dinner all week long.
- It’s the perfect way to use up any leftover pumpkin pureé from weekend baking!
- Onion: I like to use yellow onions for this recipe because they give a nice savory flavor without overpowering the other ingredients. But, if you prefer other onions like white onions or shallots, don’t hesitate to use those instead!
- Garlic: If you don’t have garlic cloves on hand, ¼ to ½ teaspoon of garlic powder can be substituted.
- Yellow curry powder: Thai yellow curry adds complexity and spice, while standard yellow curry offers a milder flavor. Both work great in this recipe.
- Pumpkin purée: Canned pumpkin purée is convenient, but you can also use freshly roasted sugar pumpkins then scoop out the flesh and mash it, but you’ll want to drain out the excess liquids.
- Chicken stock: Want to make this soup vegetarian-friendly? Swap in vegetable broth.
- Unsweetened coconut milk: I like to use full-fat canned coconut milk because it provides a rich, creamy texture and robust flavor. Light versions work, too, but the end result will be slightly less creamy and rich, and the coconut flavor may be milder.
- Toppings: Pumpkin seeds, micro greens, sour cream, Greek yogurt, fresh herbs (such as cilantro or basil) and crispy bacon are all delicious options. And don’t forget the store-bought or homemade croutons for added crunch!
See the recipe card for full information on ingredients and quantities.
- Start by sautéing diced onions and minced garlic with butter and curry powder until the onions are translucent. Transfer the mixture to a blender.
- Then, add the pumpkin purée and chicken stock to the blender and blend until combined.
- Pour the mixture into a large stock pot set over medium heat.
- Next, whisk in the coconut milk.
- Cook the soup, stirring occasionally, until it is warmed throughout. Taste and adjust the seasoning with salt and pepper as needed.
- Portion into bowls, garnish with your favorite toppings and serve while it’s still hot.
Pro Tip: Make it ahead! This soup tastes even better the next day as the flavors meld.
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.
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.
Frequently Asked Questions
If you want to skip the coconut milk, other alternatives such as yogurt or heavy cream can be used in its place. Yogurt will be tangier in flavor while heavy cream will provide creaminess but is more bland.
If it tastes bland, I recommend adding more salt and pepper to taste. Then, experiment with spices like curry powder, ground cumin or paprika. A touch of lime juice or sweeteners like brown sugar and maple syrup can also enhance the soup’s overall taste.
Pumpkin pairs well with spices like cinnamon and nutmeg, savory herbs like sage and thyme, and sweeteners like brown sugar or maple syrup to create a balanced and flavorful dish.
Popular toppings for this soup include pumpkin seeds, fresh herbs like cilantro or basil, a dollop of sour cream or Greek yogurt, as well as crispy bacon or croutons for added texture and flavor.
- Chicken Wild Rice Soup
- Creamy Homemade Tomato Soup
- Loaded Baked Potato Soup
- Quick Cauliflower Soup
- Slow Cooker Chicken Noodle Soup
- Butternut Squash Apple Soup
Equipment
- Blender
Ingredients
- 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
Instructions
- 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 Notes
- This soup can be made vegetarian by swapping vegetable broth for the chicken stock.
- Make it ahead! This soup tastes even better the next day as the flavors meld.
- Freezing soups with coconut milk can lead to some not-so-ideal defrosted results. If you’re looking to freeze this soup, it’s best to leave the coconut milk out and blend or stir it in once you’re reheating the pumpkin soup base.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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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.
Very simple and delicious! Used fresh butternut squash and doubled the curry. Very satisfying on a cool early fall night. Will definitely be making again and again!
So glad you enjoyed it, TJ!
very tasty. since there was only a bit of pumpkin left in the can i bought i simply added in to.
what happens if frozen with the coconut milk in it.
I’m glad you enjoyed the recipe, Donna! Yes, it freezes great! Just defrost and enjoy again!
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!
LOVE reading this, Jamie! I’m thrilled you enjoyed the recipe!
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.
You are so welcome, Serena! I’m thrilled you enjoyed the recipe!
Amazing flavour and great to use up my Halloween pumpkin.
I’m thrilled you enjoyed the recipe, Susan!
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.
Thanks for your feedback, Mardi!
It looks really tasty. I’m going to add some shredded ginger to the mix.
I hope you enjoy the recipe, Adria!
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!
This is what I love to read, Elizabeth! I’m so thrilled you and your husband enjoyed the recipe!
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!
Yay! I’m so glad you enjoyed the recipe, Dawn!
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.
Thanks for your notes, June. I look forward to reading your results next time :)
This was delish! I served it with sour cream, pumpkin seed and homemade croutons. I will certainly make this again.
YUM! I’m so glad you enjoyed the recipe, Dana!
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!
You are so welcome, Sarah! I’m thrilled you and your daughter enjoyed it!
Very easy and delicious! My whole family loved it. I served it with homemade pretzels.
YUM! I’m so thrilled your family enjoyed the recipe, Karina!
This soup was so good! I doubled the curry and added about a teaspoon or two of turmeric. Will definitely make it again.
I’m so thrilled you enjoyed the recipe, Melanie!
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.
I’m so thrilled your family has been enjoying the recipe!
Can this be frozen and reheated?
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!
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!!!
Love reading this, Kat! I’m so thrilled you and your husband have been enjoying the soup!
I’ve frozen it in Mason jars a few times. Works well.
Thanks so much for sharing that, Nanci!
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.
I’m so thrilled you enjoyed the recipe, Sarah!
Thank you. My family did not enjoy this soup.
I’m sorry your family didn’t enjoy the recipe, Todd.
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!
I’m so glad to read this, Keelia!
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.
I’m so glad you enjoyed the recipe!
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! ❤️
Awesome! Enjoy, Sylvia!
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.
I’m sorry you didn’t enjoy the recipe, Heather.
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!
Amazing! I’m so thrilled you and your husband enjoyed the recipe, Marie!
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!
YES! I’m so thrilled you’ve been enjoying the recipe, Jen!
So quick and easy, loved it!
I’m so thrilled you enjoyed the recipe, Debra!
Delicious. I added Thai red curry paste, a touch of soy sauce and northern great beans to make it heartier. Yum!
Awesome! I’m so thrilled you enjoyed the recipe, Terri!
So yummy!! I added a little minced ginger to kick it up a notch Leftover diced chicken breast turned it into a meal
YUM! I’m so thrilled you enjoyed the recipe, Stephanie!
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.
Love your variations, Anna! I’m so thrilled you’ve been enjoying the recipe :)
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!
Amazing! I’m so thrilled you enjoyed the recipe, Anna!
This was great! I added a tablespoon of brown sugar for a little sweetness.
I’m thrilled you enjoyed the recipe, Suzanne!
I’ve always hated pureed squash soups but i loved this!!
I’m so thrilled you enjoyed the recipe, Jill!
This looks AMAZING! Do you think this would be just as yummy served cold?
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!
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!
Yellow curry (whether it be Thai yellow or just yellow)!
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. :)
I’m thrilled you’ve been enjoying the recipe, Francesca! Happy Thanksgiving!
I also added a touch of ginger and it is a hit with the kids! Thanks for sharing!
Awesome! I’m so glad to hear this, Crystal!
Delicious!!!!
I’m so glad you enjoyed it, Jeanne!
I want to make this but have no curry! Any substitutes for that?
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.
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 !
I’m so thrilled you enjoyed the recipe, Marla!
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!
Thrilled you enjoyed the recipe, Ava!
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.
You are so welcome, Dani! I’m thrilled you’re enjoying it!
I love this recipe! Have you ever frozen it?
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!
I love this soupe, i added some fresh ginger and 2 sticks of lemongrass. Délicieux!
Yum – love those additions, Christa! And I’m so glad you enjoyed the recipe!
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!
So glad you enjoyed it!
I made this soup this evening, and it’s delicious! Thanks!
Awesome! So glad you enjoyed it, Isabella!
Thanks so much!!!!
Looks delicious! Have to try the ‘Thai twist’, though my recipe has a ‘Turkey twist’ ;-)
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???
Apologies, Kristi! No, there is no ginger in this recipe. Updating it now!
This recipe sounds great! How do I make my own puree? Don’t think I will find it in stores here
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.
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.
This is so exciting! I have all those ingredients! Putting this on the menu ASAP!
Looks creamy. Amazing flavors!
Thanks so much, Melanie!
This looks fabulous! I love all of these flavors so much. Must make this!
Thanks so much, Tori!