Name: Thai Pumpkin Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 7½ cups (1125 g) pumpkin, roasted and skinned (about 1 medium cooking pumpkin); 2 Tablespoons olive oil (for roasting); 24 oz (720 ml) vegetable stock; 4 Tablespoons (53 ml) canned coconut milk, plus more if needed; 1 small sliver onion, peeled; 1 garlic clove, peeled; 1 small piece lime, peeled (garnish-sized); 1½-inch piece (6 g) fresh ginger root; 1½-inch piece (6 g) fresh turmeric; ¾ teaspoon salt; Red pepper flakes, to taste; Fresh cilantro sprigs; Lime wedges (optional); Crunchy topping of choice (optional)

Thai Pumpkin Soup

Recipe by Blending For GoodCourse: SoupsCuisine: ThaiDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

120

kcal

Break away from ordinary pumpkin soup with this bold Thai Pumpkin Soup that transforms a humble autumn ingredient into something to be excited about. This vibrant recipe combines roasted pumpkin with aromatic Thai-inspired flavors including fresh ginger, turmeric, lime, and coconut milk, creating a creamy, rich soup with a kick from red pepper flakes. Made effortlessly in a high-speed blender that both heats and blends the soup simultaneously, this recipe is perfect for those who find traditional pumpkin dishes bland or boring. The complex flavor profile features warming spices, bright citrus notes, and creamy coconut richness that will convert even pumpkin skeptics into enthusiasts. Whether you’re looking to impress dinner guests or simply want to elevate your fall soup game, this Thai-inspired creation proves that pumpkin can be anything but ordinary when paired with the right ingredients.

Ingredients

7½ cups (1125 g) pumpkin, roasted and skinned (about 1 medium cooking pumpkin)
2 Tablespoons olive oil (for roasting)
24 oz (720 ml) vegetable stock
4 Tablespoons (53 ml) canned coconut milk, plus more if needed
1 small sliver onion, peeled
1 garlic clove, peeled
1 small piece lime, peeled (garnish-sized)
1½-inch piece (6 g) fresh ginger root
1½-inch piece (6 g) fresh turmeric
¾ teaspoon salt
Red pepper flakes, to taste
Garnish
Fresh cilantro sprigs
Lime wedges (optional)
Crunchy topping of choice (optional)

Directions

Roast Pumpkin
Heat oven to 400°F (204°C).
Slice pumpkin into eighths and remove seeds.
Drizzle olive oil on the flesh side of each piece.
Sprinkle salt and pepper on top of oil.
Place pumpkin pieces flesh-side down on a baking sheet lined with parchment paper or a silicone mat.
Bake for 30-45 minutes, until tender when tested with a fork.
Let cool, then remove and discard skin.
Blend Soup
Add roasted pumpkin and all remaining ingredients to the blender container.
Blend on high speed for 6 minutes (or use the “Soup” setting).
If soup is too thick, add more coconut milk.
If soup is too thin, add more roasted pumpkin.
Serve
Transfer to bowls.
Garnish with fresh cilantro sprigs, lime wedges, and a crunchy topping if desired.

Notes

Use a cooking pumpkin (such as sugar pumpkin or pie pumpkin), not a carving pumpkin, for best flavor.
Canned pumpkin can be substituted for roasted fresh pumpkin. Use a comparable weight (about 28-30 oz canned pumpkin).
If fresh turmeric is unavailable, substitute 1 teaspoon ground turmeric powder.
Adjust red pepper flakes to your preferred spice level.
This soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

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