Name: Thai Pumpkin Soup Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Thai
Ingredients: 3 pound (1.3 kg) pumpkin or winter squash (kabocha squash preferred); ½ tablespoon coconut oil (or neutral-flavored oil of choice); ½ teaspoon kosher salt; ½ teaspoon white pepper; ¼ teaspoon ground cinnamon; 1 teaspoon cumin seeds (or ¾ teaspoon ground cumin); 1 teaspoon coriander seeds (or ¾ teaspoon ground coriander); ½ teaspoon white pepper (or freshly cracked black pepper); ¼ teaspoon ground cinnamon; ¼ teaspoon ground turmeric; 1 ½ tablespoons coconut oil (or neutral-flavored oil of choice); 3 large shallots, chopped (or 1 small yellow onion); 6 garlic cloves, chopped; 2 inch piece ginger, grated or minced (peel optional); 2 stalks fresh lemongrass, outer layers removed and minced; 1 13.5-ounce (400 mL) can full-fat coconut milk; 2 tablespoons red curry paste; 3 cups (720 mL) vegan “chicken” broth or good-quality vegetable broth; 12 dried Makrut lime leaves (or 6 fresh lime leaves); 1 ½ tablespoons coconut sugar or organic brown sugar; 1 tablespoon + 1 teaspoon Thai soy sauce (or 2 tablespoons + 1 teaspoon regular soy sauce); 1 handful Thai basil leaves, chopped or torn; Crusty bread, toasted; Peanut Chile Crunch (optional)

Ingredients

3 pounds (1.3 kg) pumpkin or winter squash (kabocha preferred)

½ tablespoon coconut oil or neutral-flavored oil, plus 1 ½ tablespoons

½ teaspoon kosher salt

½ teaspoon white pepper

¼ teaspoon ground cinnamon

1 teaspoon cumin seeds or ¾ teaspoon ground cumin

1 teaspoon coriander seeds or ¾ teaspoon ground coriander

¼ teaspoon ground turmeric

3 large shallots, chopped (or 1 small yellow onion)

6 garlic cloves, chopped

2-inch piece ginger, grated or minced (peel optional)

2 stalks fresh lemongrass, outer layers removed and minced

1 13.5-ounce (400 mL) can full-fat coconut milk

2 tablespoons red curry paste

3 cups (720 mL) vegan “chicken” broth or vegetable broth

12 dried Makrut lime leaves or 6 fresh lime leaves

1 ½ tablespoons coconut sugar or organic brown sugar (more if needed)

1 tablespoon + 1 teaspoon Thai soy sauce or regular soy sauce

1 handful Thai basil leaves, chopped or torn

Crusty bread, toasted (for serving)

Peanut Chile Crunch (optional)

Instructions

Step 1: Preheat oven to 400ºF (205ºC). Slice the pumpkin in half using a sharp knife. If too hard, microwave whole squash for 2 minutes to soften. Scoop out seeds with a spoon.

Step 2: Mix ½ tablespoon oil, salt, white pepper, and cinnamon until paste-like. Brush inside pumpkin cavities with this mix, brush lightly with oil on outer rims without spices. Place pumpkin halves flesh side down on a rimmed baking sheet, prick skin with a knife for venting. Roast for 40–45 minutes until very soft.

Step 3: While pumpkin roasts, crush cumin and coriander seeds coarsely using a spice grinder or mortar and pestle. Stir in white pepper, cinnamon, and turmeric to create the spice blend. If no grinder, crush using heavy mug or skillet.

Step 4: Heat 1 ½ tablespoons oil in medium saucepan over medium-high heat. Add shallots, garlic, ginger, lemongrass, and a pinch of salt. Cook 3–4 minutes until fragrant and slightly colored, adding splash of water to prevent sticking if needed.

Step 5: Stir in spice blend for 30 seconds. Add a few tablespoons of coconut milk to deglaze, then stir in red curry paste and cook for a few minutes, tossing frequently.

Step 6: Pour in remaining coconut milk, broth, lime leaves, sugar, and soy sauce. Bring to boil, then simmer 10 minutes. Remove lime leaves and keep for now.

Step 7: When pumpkin is cool enough to handle, scoop out flesh and discard skin. Transfer pumpkin flesh and warm soup to blender. Blend until smooth and creamy. For stronger lime leaf flavor, add some leaves and re-blend (use a powerful blender or blend in batches).

Step 8: Let soup rest 15 minutes for flavors to meld. Adjust seasoning with more soy sauce or sugar if needed. Serve garnished with Thai basil and Peanut Chile Crunch if using. When reheating, thin with broth or water to desired consistency.

Tips & Variations

If kabocha squash isn’t available, use any sweet winter squash like butternut or sugar pumpkin.

Use fresh lime leaves if possible for more vibrant aroma, but dried are fine.

Adjust spice levels by reducing or increasing red curry paste according to your taste.

For a non-vegan version, substitute broth with chicken broth and add a splash of fish sauce for extra depth.

FAQs

Can I use canned pumpkin instead of fresh squash?

While canned pumpkin can be used in a pinch, fresh roasted pumpkin or squash provides better texture and flavor for this soup.

How do I store and reuse the lime leaves?

After simmering, you can store removed lime leaves wrapped in plastic in the refrigerator for a day or two, but they lose potency quickly. It’s best to add fresh or dried leaves when cooking.