Soups And Stews

Thai Coconut Pumpkin Soup

A simple healthy, and quick soup ready in 30 minutes. Fresh ginger, garlic, and red curry paste, combined with coconut milk and pumpkin, create a savory and slightly sweet bowl of pure comfort. Add in some dumplings for a meal in one.

If you’re craving comfort food but want to keep it light and healthy, this Thai coconut pumpkin soup will satisfy it all! The dumplings are an excellent addition if you want a heartier soup. Dumplings and potstickers are always in my freezer; they are so versatile.

It’s officially soup season, even though it’s still hot here in southern California…92 today! So the beginning of Fall for us is hot days and cool nights. Even my horses let me know, lol. Are any horsey peeps out there? Literally overnight, they go from short hair to sprouting their winter coat!

As soon as the temperature drops at night, I have my arsenal of soups ready to go. I love soup sooo much, and thankfully my hubby does too, so it wasn’t hard to come up with my first soup of the season.

Don’t you hate it when you struggle with dinner plans? I had been craving Thai food and had all the ingredients for this soup! Win-win

The first sip of this Thai soup is like a warm blanket wrapped around you.

It’s got a kick from the red curry, but it also has the soft flavors from the pumpkin and coconut milk, then the sweet peppery ginger rounding it all out. Comfort in a bowl, I’m drooling just writing about it. And

I hope you give it a try, and if you do, drop me a comment below. I look forward to hearing back from you.

What’s your favorite soup/stew?

Enjoy,

xx Teri

Ingredients You Will Need

Ingredients for thai coconut pumpkin soup

Here are a few notes on the ingredients

Pumpkin ~ Use pumpkin puree, not pie filling.

Coconut milk ~ I would use full fat or lite. Coconut milk is a classic ingredient in Thai cooking and adds incredible body and flavor. Substitute whole milk or 1/2 and 1/2

Brown sugar ~ I added this as it brings a nice balance to the red curry paste and pumpkin. You could substitute honey.

Shallot ~ You can substitute onion; just dice it very small. Shallots are slightly milder in flavor.

Garlic ~ Use fresh if possible. I have not tried it with garlic powder.

Ginger ~ Fresh is the best. I have used the paste that comes in the tubes sold at most grocery stores.

Thai red curry ~ Use as much or as little as you like. I like things pretty spicy.

Chicken stock ~ you can substitute vegetable stock/broth. I usually opt for the stocks, as they can be a little more flavorful.

Dumplings/potstickers ~ Use your favorite.

How To Make Thai Coconut Pumpkin Soup

If using dumplings or potstickers, cook according to package instructions, and keep warm.

  1. Finely chop your garlic, ginger, and shallot. Set aside.
  2. To a medium saucepan over medium heat; add the olive oil and cook the shallots until soft ( about 2-3 minutes)
  3. Add garlic, ginger, and Thai paste, and stir for about 30 seconds or until fragrant.
  4. Turn the heat to low; add Thai paste, brown sugar, chicken stock, and pumpkin. Stir to combine.
  5. Slowly stir in coconut milk. Season with salt.
  6. Simmer the soup over low/medium heat for about 5 minutes. Adjust salt and Thai paste to taste.
  7. Add the pre-cooked dumplings/potstickers to heat through.
  8. Serve, and garnish with cilantro and green onions.
Thai pumpkin coconut soup in pan

Other Additions For This Thai Soup

  • Croutons
  • Chopped basil
  • Dollop with sour cream mixed with a bit of curry powder

Can You Freeze Thai Coconut Pumpkin Soup

Yes! Once it has cooled, store it in an airtight container, and freeze it for up to 3 months. I have never frozen dumplings or potstickers after they’ve been cooked. They always get gobbled up!

Bowl of Thai coconut pumpkin soup with dumplings.

Other Healthy And Comforting Soups You May Love

Roasted Butternut Squash & White Bean Soup

Irish Stew With Cheddar Chive Biscuits

Creamy Chicken & Dumpling Soup Cozy and comforting

Healthy Turkey Chili Rich and filling and made in the crockpot

Cauliflower Sausage Soup Taste like potato soup!

Creamy Tomato Basil Bisque Soup

Slow Cooker French Onion Soup Easy and delicious

Thai Coconut Pumpkin Soup With dumplings- yum!

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Thai Coconut Pumpkin Soup


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  • Author: Teri Wallingford
  • Total Time: 30 minutes
  • Yield: Serves 2

Description

A simple healthy, and quick soup ready in 30 minutes. Fresh ginger, garlic, and red curry paste, combined with coconut milk and pumpkin, create a savory and slightly sweet bowl of pure comfort. Add in some dumplings for a meal in one


Ingredients

Scale

1 tablespoon coconut oil

1 teaspoon fresh ginger, minced (finely chopped)

2 clove garlic, minced

2 teaspoons brown sugar

13 teaspoons Thai red curry paste ( depending on spice preference)

1 teaspoon curry powder

1 teaspoon salt

1 cup pumpkin puree ( not pumpkin pie filling)

2 1/2 cups chicken stock

1 cup coconut milk

Juice of one lime


Instructions

If using dumplings or potstickers, cook according to package instructions, and keep warm.

  1.  Finely chop your garlic, ginger, and shallot. Set aside.
  2. To a medium saucepan over medium heat; add the olive oil and cook the shallots until soft ( about 2-3 minutes)
  3. Add garlic, ginger, and Thai paste, and stir for about 30 seconds or until fragrant.
  4. Turn the heat to low; add Thai paste, brown sugar, chicken stock, and pumpkin. Stir to combine.
  5. Slowly stir in coconut milk. Season with salt.
  6. Simmer the soup over low/medium heat for about 5 minutes. Adjust salt and Thai paste to taste.
  7. Add the pre-cooked dumplings/potstickers to heat through.
  8. Serve, and garnish with cilantro and green onions.
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stove top
  • Cuisine: Thai

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