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Easy Thai Pumpkin Soup

  • Author: Ingrid DeHart -
  • Total Time: 30 minutes
  • Yield: 4 1x


This Thai Pumpkin Soup has a ton of flavor without being too spicy. The recipe comes together in 30 minutes and there’s hardly any chopping.




  1. In a medium pot, heat coconut oil over medium heat. Add the onions and shallots, cook 3-4 minutes until soft.
  2. Add garlic and red curry paste, stir to combine and sauté 1 minute until fragrant.
  3. Add broth, lemon peel, pumpkin and salt. Reduce heat to low and simmer for 20 minutes to develop flavors.
  4. Add coconut milk (save 1/4 cup for garnish)
  5. Turn off the heat, remove lemon peel.
  6. Pour soup into a blender along with pumpkin seeds and lime juice, blend until smooth.
  7. Return soup to the pot and heat until warm. Taste to adjust salt.
  8. Serve garnished with chopped cilantro, a drizzle of coconut milk and pumpkin seeds. Enjoy!


*If you can find it, lemon grass is even better than the lemon peel. Use the tender part, the bottom 5 or 6 inches, smash it with a mallet, or even the bottom of a wine bottle or small pot to release the aromatic oils, then toss it in the pot to simmer.

Nutrition information is with chicken broth.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup, Breakfast, Side Dish
  • Method: Saute
  • Cuisine: Paleo, Vegan, Gluten Free, Seasonal

Keywords: pumpkin, soup, fall soup