Thai pumpkin soup
A crowd-pleasing Thai vegetarian built around pumpkin, thai red curry paste and red chilli — roughly 70 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 8 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and pan. At medium difficulty across 8 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm thai red curry paste from the ingredient list, so we make no dietary claim for this recipe.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
- Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass.
- Gently cook for 8-10 mins until softened.
- Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock.
- Bring to a simmer, cook for 5 mins, then fish out the lemongrass.
- Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches.
- Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.
- Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.
You'll use: Oven · Pan · Saucepan · Blender
Watch how it's made
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Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Lime
- lemon
What to serve with Thai pumpkin soup
- Pad See Ew Chicken
- Thai Green Curry Chicken
- Massaman Beef curry Beef
- Pad Thai Seafood
Tips & common questions
How long does Thai pumpkin soup take to make?
About 70 minutes from start to finish — an estimate based on the 8 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Thai pumpkin soup suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Thai pumpkin soup via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.