Thai Coconut Pumpkin Soup


Coconut milk is often used in Asian cooking as a base for creamy soup that uses curry as its main seasoning. Popular in many of the world's cuisines, curry, along with coconut milk, makes a hearty, robust soup when combined with the rich flavor and starchy texture of fresh pumpkin.

Step 1

Heat olive oil in Dutch oven until it ripples. Add pumpkin pieces. Saute over medium heat, stirring often, for about 8 to 10 minutes.

Step 2

Add coconut milk, curry paste and 1 cup of chicken or vegetable stock. Stir well to mix.

Step 3

Cover and cook over medium heat for 30 to 40 minutes, until pumpkin is tender when pierced with a fork.

Step 4

Remove pan from heat. Puree the mixture in the pan with the stick-type blender. Return to stove burner.

Step 5

Add additional chicken or vegetable stock, a cup at a time, until the soup is of the desired consistency. It should be thinner than pudding, but thicker than heavy cream.

Step 6

Add salt and pepper to taste. Sprinkle about 1 tsp. of toasted pumpkin seeds on each bowl when serving.

Things You'll Need

  • 5-qt. Dutch oven
  • 1 small pumpkin (or 2 medium acorn squash), peeled, cored and cut into 1 1/2 inch dice
  • 3 tbsp. olive oil
  • 14 oz. can unsweetened coconut milk
  • 1 1/2 tsp. Thai curry paste, red or green, depending on your preference
  • 3 to 4 cups chicken or vegetable stock
  • Stick-type or “boat motor” blender
  • 1 tsp. sea salt
  • Freshly ground pepper to taste
  • 1/2 cup toasted pumpkin seeds
  • 1 tbsp. sour cream or plain yogurt, optional


  • Cooking with Pumpkin: Pumpkin Recipes
  • Oregon State University: Coconut Milk
  • Temple of Thai: About Thai Curry
Keywords: Thai coconut-pumpkin soup, Thai curry paste, cooking with pumpkin

About this Author

Sharon Sweeny has a college degree in general studies and worked as an administrative and legal assistant for 20 years before becoming a freelance writer in 2008. She specializes in writing about home improvement, self-sufficient lifestyles and gardening.