This Thai Style Spicy Pumpkin Soup with Coconut milk is smooth and creamy. Pumpkin Soup typically has a high carbohydrate to fat and protein ratio, however with the addition of soaked cashews and coconut milk, this Thai Pumpkin Soup recipe is much more balanced.
There is something to be said for being able to create a fresh and nourishing meal based on pantry ingredients and long-life vegetables like Japanese Pumpkin. This fuss-free, 6-ingredient soup is an easy mid-week dinner that tastes delicious and warms the belly!
We love making this soup with our homemade vegetable stock, alternatively you could use store bought chicken or vegetable stock.
Not only are the ingredients in this recipe super simple, they are also highly nutritious! In this spicy Thai Coconut Pumpkin soup we have:
- Japanese (or Kent) Pumpkin - pumpkin is high in Beta Carotene and Vitamin A. These nutrients are highly important for a healthy functioning immune system.
- Brown Onion - onion contains a nutrient called quercetin. This nutrient promotes good immunity, is an antioxidant, reduces blood pressure and reduces inflammation, amongst many other benefits.
- Coconut Milk - coconut milk is a healthy dairy alternative and contains minerals like calcium and magnesium, as well as healthy fats and fibre.
- Soaked Raw Cashews - cashews are high in monounsaturated fats, protein and minerals. Protein and fat help to make this meal more filling and provide sustained energy. This recipe calls for soaked cashews, you can either soak the cashews overnight with tap water or for 30 minutes using boiling water.
Other ingredients that you will need for this recipe include:
- Red Thai Curry Paste - to make this recipe accessible and quick and easy to make, we recommend using a store bought Red Thai Curry Paste.
- Chicken or Vegetable Stock - use either homemade or store-bought stock. While there are some excellent quality store-bought stocks around, be sure to check the ingredients and avoid stocks that contain added sugar, artificial colours and flavours.
How to Make Spicy Pumpkin Soup with Coconut Milk
Making this no-fuss spicy pumpkin soup recipe is so easy! Follow our step-by-step guide for a simple and delicious dinner.
STEP 1: Sauté onion. Heat olive oil in the base of a large casserole pan. Add the chopped onion and sauté until the onions begin to caramelise.
STEP 2: Add Thai Red Curry Paste. Add the Thai Red Curry Paste and stir to combine. Sauté until fragrant.
STEP 3: Add Pumpkin, Stock and Cashews. Add the diced pumpkin, chicken or vegetable stock and soaked and rinsed cashews. Stir to combine.
STEP 4: Simmer. Simmer until all of the pumpkin is soft and tender and breaks up easily.
STEP 5: Add coconut milk. Add the coconut milk and stir to combine. Turn off the heat and remove the pan from the hot plate. Use a stick blender to blend up the spicy Thai pumpkin soup until smooth and creamy.
Alternatively, allow to cool slightly before transferring to a blender or food processor in batches and blend on high until smooth and creamy.
How many serves does this Spicy Thai Pumpkin Soup recipe make?
This pumpkin soup recipe makes around 6 serves and is filling enough to have as a main meal.
Can you freeze this recipe?
Yes. Pumpkin soup freezes really well so you can save some for further down the track (or for a night you don't feel like cooking). Serving in individual portion sizes is recommended.
How Spicy is this Pumpkin Soup recipe?
This is dependant on what you would consider spicy. I would consider this soup to be mild-medium in spice. You can reduce or increase the spice level by using less or more Red Thai Curry Paste.
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- Large Casserole Pan
- Chopping Board
- High Powered Blender or Stick Blender
- Measuring Cups and Spoons
- Egg Flip
- 1 tablespoon olive oil extra virgin
- 1 brown onion diced
- 2 tablespoons red Thai curry paste
- 1.5 kilogram japanese pumpkin skin and seeds removed, diced
- 500 mL vegetable stock or chicken stock
- 1 cup cashews raw
- 400 mL coconut milk canned
- toasted cashews optional
- 4 tablespoons coconut milk optional
- In a large saucepan drizzle a small amount of extra virgin olive oil and bring pan to a medium heat.1 tablespoon olive oil
- Add chopped brown onions and saute until tender and translucent.1 brown onion
- Add curry paste to the pan and stir until fragrant.2 tablespoons red Thai curry paste, 1.5 kilogram japanese pumpkin, 1 cup cashews, 500 mL vegetable stock
- Add diced pumpkin, stock and cashews and stir to combine. Bring to a medium heat and place the lid onto simmer. Stir every 5 minutes until pumpkin is soft and tender and breaks apart easily.
- Pour in the coconut milk and turn the heat to low, allowing to simmer for a further 5 minutes.400 mL coconut milk
- Turn off the heat and remove pot from the element. Use a stick blender to blend the soup until smooth and creamy. Alternatively, once luke warm, transfer soup to a blender and blend on high until smooth and creamy.
- Serve warm topped with roughly chopped toasted cashews and a drizzle of coconut milk.toasted cashews, 4 tablespoons coconut milk
ServingServe warm topped with toasted cashews and coconut milk if desired.
StorageStore pumpkin soup in the fridge in a sealed container or in the casserole pan with lid on for up to 4 days. Alternatively, freeze the pumpkin soup in portions in airtight glass containers.
Did you make this recipe? Let us know how you went by rating the recipe and commenting below.
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Cashews aren’t mentioned in the ingredients list?
Whoops! So sorry Sue, I have updated the recipe now.
Yuuuuum! This sounds amazing, thanks for sharing!! I'll be making it as soon as my lentil veg soup is out. Do you think dry-frying the cashews first would add a bit of extra yum?
Oooh yum! Both to the dry fried cashews AND the lentil veg soup! I think dry-frying the cashews would work, just be aware that they may not absorb as much of the liquid and therefore may not blend as smoothly. I'd love to hear how you go!
Easy and delicious!
I'm so glad you loved it!
This sounds delicious 😋
Can’t wait to make it!