Thai Coconut Pumpkin Curry Soup

three bowls of coconut curry pumpkin soup topped with cilantro and pepitas with two gold spoons.

Spice things up this fall with a super simple Thai Coconut Pumpkin Curry Soup that's easy to make but big on flavor! With only 7 ingredients and ready in 30 minutes or less, this vegan soup is great for meal prep or a quick weeknight dinner. (vegan, gluten-free)


  • 1/2 tsp olive oil (avocado or coconut oil work well too)
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, smashed
  • 3 tsp red Thai curry paste
  • 2 tsp fresh ginger paste
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable broth
  • 1 1/2 cups canned coconut milk (regular or light)
  • 1/4 tsp salt

For serving:

  • Coconut milk
  • Cilantro
  • Pumpkin seeds (pepitas)


  1. In a small pot on the stove, heat oil over medium heat. Add onion and garlic and cook, stirring, until onions are soft, 5-10 minutes.
  2. Reduce heat to low and add remaining ingredients. Stir to combine.
  3. Cover the pot and simmer on low 15-20 minutes.
  4. Turn off the heat and let cool slightly. Carefully puree soup using an immersion blender or a regular blender.
  5. Serve soup warm with a drizzle of coconut milk, cilantro, and pumpkin seeds (optional).


  • Make sure to cook the onions and garlic until nice and soft. This helps with flavor development, and will also give you a smooth, velvety texture. Don't skip the simmering with the other ingredients for the same reasons.
  • If you are using a regular blender to puree the soup, be extra careful! I suggest letting the soup cool a little bit before blending and leaving the lid slightly cracked or taking out the center vent if there is one, and blending with a kitchen towel over the top.
  • If you prefer your soup a little thinner, blend with a little extra broth or coconut milk until it's the perfect texture for you.
  • If you like things extra spicy, add more curry paste or a pinch of cayenne.
  • You can also make this soup with cooked and mashed sweet potato or butternut squash. One can of pumpkin is roughly 1 3/4 cups.

Keywords: thai coconut pumpkin curry soup, easy pumpkin curry soup, vegan pumpkin soup