NEW COOKING VIDEO:
It is officially pumpkin season, and this Thai Curry Pumpkin Soup is a delicious way to enjoy it in a savory, comforting, and surprisingly simple recipe. While pumpkin often shows up in sweet treats, muffins, breads, and desserts, it also works beautifully in a creamy soup. The mild sweetness of roasted pumpkin pairs perfectly with yellow curry paste, coconut milk, lime juice, ginger, fish sauce, and fresh herbs. The result is a smooth, warming soup with bright Thai-inspired flavor and just enough richness to feel satisfying.
This recipe is especially easy because the pumpkin is roasted first, then blended with the remaining ingredients until silky and hot. A small pie pumpkin gives the soup fresh flavor and a naturally creamy texture. Once it is tender, the cooked pumpkin is scooped into a high-powered blender with coconut milk, chicken bone broth, curry paste, fish sauce, lime, ginger, and salt. In just a few minutes, everything turns into a smooth Thai curry pumpkin soup that tastes like it took much longer to make.
A Vitamix makes this soup particularly convenient because it blends the ingredients into an ultra-creamy texture while also heating the soup. Instead of transferring the mixture to a pot and waiting for it to warm on the stovetop, the soup setting can blend and heat everything at the same time. That means fewer dishes, less waiting, and a consistently smooth result. If you make a lot of smoothies, dips, spreads, soups, or frozen desserts, a blender like this can be a helpful kitchen tool.
The Vitamix A3500 includes touchscreen controls, built-in wireless connectivity, and five program settings: smoothies, hot soups, dips and spreads, frozen desserts, and self-cleaning. The motor base can read the container size and adjust the program settings automatically. For this Thai curry pumpkin soup, the hot soup function is the most useful feature because it blends the roasted pumpkin and liquids until the soup is warm, creamy, and ready to serve.
One of the best parts of this pumpkin soup recipe is the garnish. The soup itself is smooth and rich, so adding toasted cashews gives it crunch and a nutty flavor. A small spoonful of coconut cream adds extra silkiness, while cilantro, basil, and mint bring freshness to every bite. These simple toppings make the soup feel finished and balanced without making the recipe complicated.
This is a great recipe for a cozy fall dinner, a simple lunch, or a make-ahead soup to enjoy throughout the week. It is creamy without being heavy, flavorful without being difficult, and comforting without needing a long list of steps. If you love pumpkin recipes but want something less sweet, this Thai Curry Pumpkin Soup is a beautiful option. It delivers the classic comfort of roasted pumpkin with the bold flavors of curry, coconut, lime, and herbs.
Vitamix has offered PaleOMG readers $20 off their first purchase, along with free shipping. Their blenders also include a 10-year warranty. If you have been thinking about adding a high-powered blender to your kitchen, this recipe is a great example of how useful it can be for easy soups and everyday cooking.
Thai Curry Pumpkin Soup
No reviews
- Author: juli
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4-5 1x
Ingredients
-
1 pie pumpkin, about 2 pounds or 4 cups mashed
-
1 (14-ounce) can full-fat coconut milk
-
16 ounces chicken bone broth
-
1 package (3 ounces) yellow curry paste, such as Mike’s Curry Love
-
3 teaspoons fish sauce
-
Juice of 2 limes
-
½ teaspoon grated ginger
-
1 teaspoon salt
-
A handful of toasted cashews, or another preferred nut, for garnish
-
2–3 tablespoons coconut cream, for garnish
-
Chopped cilantro, for garnish
-
Chopped or torn basil, for garnish
-
Chopped mint, for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Cut the pumpkin in half and place it cut side down on a baking sheet. Bake for 25–30 minutes, or until the pumpkin is soft to the touch. Flip it over and remove the seeds.
- Scoop the roasted pumpkin into a large blender container. Add the coconut milk, chicken bone broth, yellow curry paste, fish sauce, lime juice, grated ginger, and salt. Use the soup function and let the blender process and heat the mixture for about 5–6 minutes, or until smooth and hot.
- While the soup blends, toast the cashews in a sauté pan for about 5 minutes, stirring as needed, until fragrant and lightly browned.
- Pour the hot soup into bowls. Top each serving with toasted cashews, a small spoonful of coconut cream, cilantro, basil, and mint. Serve immediately.
__________
You May Also Like:
Mexican Pumpkin Soup
Truffle Cauliflower Soup with Bacon, Brown Butter Crispy Sage & Pomegranates
______________
Add PaleOMG recipes to your meal planner with Real Plans.
I may be compensated through affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running.