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My Creamy Roasted Pumpkin Soup is a classic Fall pumpkin soup with a fresh Thai twist. Roasted pumpkin meets fresh east-Asian ingredients like Thai red curry paste, lemongrass, ginger and coconut milk to create a delicious, warming and hearty soup. Make a big batch of this soup as it makes great leftovers or you can freeze it.
With the arrival of Fall and as the temperature starts to drop this easy creamy soup needs to be on your menu in the fall season. I think pumpkin soup is the perfect classic fall soup. This Creamy Roasted Pumpkin Soup uses simple ingredients and fresh flavors from Thai cooking and is an easy recipe.
It mixes a Thai red curry paste, along with aromatics like ginger and lemongrass. I make this creamy pumpkin soup recipe with coconut milk to add a real creamy texture to the finished soup and keep the soup vegan.
I like to roast the pumpkin myself for that extra sweet flavor that roasting adds to the pumpkin but you could also use pumpkin purée or canned pumpkin if that is what you have on hand to save time.
Today’s pumpkin soup could be a great addition the holiday season, special occasion or a weeknight meal. You could make it ahead of time and freeze some for later. It is a great meal-prep option in the fall and winter months.
We love pumpkin recipes in my house and often rotate between this Pumpkin Curry, Pumpkin Pie Pancakes, Pumpkin Mac and Cheese, Pumpkin Oatmeal, Pumpkin Muffins, Pumpkin Ravioli and this Pumpkin Dip.
Recipe Ingredients
You will love this easy recipe and the simple ingredients it uses for the marinade ingredients. It is one of my favorite recipes!
- Pumpkin: This recipe uses a fresh pumpkin. If you don’t have that on hand you could use canned pumpkin. Switch the pumpkin out for butternut squash, or a mix of sweet potato and butternut squash. As long as the quantities remain the same the soup will work fine.
- Vegetables: An onion and fresh ginger form the base of this soup.
- Red Curry Paste: If you are looking for a vegetarian or vegan soup you will want to pay attention to the ingredients in the Thai red curry paste you use. Some of them have shrimp paste. If you can’t find a vegan or vegetarian option you can also make your own paste, and here’s a recipe for Red Curry Paste.
- Coconut Milk: I like to use full fat coconut milk instead of cream for its rich and creamy flavor, but light coconut milk can also be used to reduce the saturated fat content.
- Flavoring: A fresh lemongrass stalk, lime juice and brown sugar balance the spicy flavors in this soup.
How to Make Creamy Roasted Pumpkin Soup
Step 1. Roast Pumpkin: Preheat the oven to 400 degrees F. Place the chunks of pumpkin onto a baking sheet and add a little drizzle of oil and place in the hot oven to bake for 20 minutes until the pumpkin is tender and a fork easily goes in.
Step 2. Saute the Onions: Pour a splash of oil to a dutch oven or large soup pot and gently fry the onion for around 5 minutes until softened. Then add the fresh ginger and stir for a minute or two.
Step 3. Add Thai Flavors: Next add in the Thai red curry paste and stir for a couple of minutes until fragrant, before adding the coconut milk or heavy cream and vegetable stock, along with the lemongrass, and bring to a simmer on medium heat.
Step 4. Add Pumpkin: Once simmering, add in the baked pumpkin, lime juice and sugar, stir and place a lid on the pan. Keep on a gentle simmer for 20 minutes for the flavors to develop.
Step 5. Finish Soup: Remove the lemongrass and then carefully blend the soup with a stick blender, to a thick and creamy consistency.
Step 6. Serve: Alternatively, ladle the soup into a blender jug and blend with an immersion blender to create a silky soup or use blender. Season the soup with sea salt and black pepper to taste, and serve with some freshly chopped cilantro, fresh parsley, pumpkin seeds, sour cream and crusty bread.
Storage Tips
- Once cooked and cooled, store this soup in an airtight container in the fridge for up to 3 days.
- Freezing Soup: Yes, this soup freezes well. Store in an airtight container in the freezer for up to 6 months. When ready to enjoy, defrost and reheat thoroughly before serving.
Recipe FAQ
Try adding honey or maple syrup to sweeten it a bit.
If you can get fresh pumpkin and roast it that is the best option but you can easily also use canned pumpkin.
More Fall Recipes
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Creamy Roasted Pumpkin Soup
Ingredients
- 35 ounces pumpkin, peeled, insides removed & chopped into 2” chunks
- 1 small onion, roughly chopped
- 2 tablespoons fresh ginger, peeled & roughly chopped
- 4 tablespoons Thai red curry paste
- 2 cups coconut milk
- 3 cups vegetable stock
- 1 lemongrass stalk, slightly smashed, cut into 3-inch sections (white part only)
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- Cilantro, for serving
- Coconut cream, for serving
- Pumpkin seeds , for serving
Instructions
- Preheat the oven to 400 degrees F.
- Put the chunks of pumpkin on a non-stick or lined baking tray, add a little drizzle of oil and bake in the oven for 20 minutes until tender and a fork easily goes in.
- Add a splash of oil to a large pan or stock pot and gently fry the onion for around 5 minutes until softened. Then add the fresh ginger.
- Add in the Thai red curry paste and stir for a couple of minutes until fragrant.
- Pour in the coconut milk and vegetable stock, along with the lemongrass, and bring to a simmer.
- Once simmering, add in the baked pumpkin, lime juice and sugar, stir and place a lid on the pan. Keep on a gentle simmer for 20 minutes for the flavors to develop.
- Remove the lemongrass and then carefully blend the soup with a stick blender. Alternatively, ladle the soup into a blender jug and blend. Season with salt and pepper to taste. Great served with cilantro, pumpkin seeds and crusty bread.
Notes
- Pumpkin – can be switched out for butternut squash, or a mix of sweet potato and butternut squash. As long as the quantities remain the same.
- Store in the fridge for up to 3 days in an airtight container. Can be frozen for up to 3 months – fully defrost before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
