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Creamy Roasted Pumpkin Soup

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. 

Thai Roasted Pumpkin Soup with cilantro.

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CREAMY ROASTED PUMPKIN SOUP

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 pumpkin soup 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. 

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. 

Today’s pumpkin soup could be a great addition to a holiday meal 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. 

Thai Roasted Pumpkin Soup ingredients.

INGREDIENTS FOR ROASTED PUMPKIN SOUP RECIPE

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 Vegetarian Red Curry Paste from Thai Table.

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.

VEGETABLE STOCK: I added 3 cups of vegetable broth add a depth of flavor to the soup.

You could use chicken stock for a non vegetarian version. Try making you own with this Homemade Chicken Broth recipe. 

FLAVORING: A fresh lemongrass stalk, lime juice and brown sugar balance the spicy flavors in this soup.

GARNISH: I like to garnish this soup with some freshly chopped cilantro, a drizzle of coconut cream and roasted pumpkin seeds for texture and crunch.

Thai Roasted Pumpkin Soup with spoon.

HOW TO MAKE CREAMY PUMPKIN SOUP RECIPE

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.

Thai Roasted Pumpkin Soup squash on a baking sheet.

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.

Thai Roasted Pumpkin Soup onions and spices in a pot.

ADD THE 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.

Thai Roasted Pumpkin Soup pumpkin and coconut milk in a pot.

ADD THE 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.

FINISH THE SOUP. Remove the lemongrass and then carefully blend the soup with a stick blender, to a thick and creamy consistency.

Thai Roasted Pumpkin Soup pumpkin in a pot.

Alternatively, ladle the soup into a blender jug and blend with an immersion blender to create a silky soup.

Season the soup with sea salt and black pepper to taste, and serve with some freshly chopped cilantro, pumpkin seeds and crusty bread.

Thai Roasted Pumpkin Soup with spoon.

RECIPE TIPS AND MODIFICATIONS 

  • This is a great make ahead soup. Make the soup earlier in the day or the day before and heat up when you are ready to enjoy. The soup will taste even better if you allow it to sit, as the flavors have time to meld together.
  • For a vegetarian/vegan soup use a vegan-friendly Thai red curry paste (no shrimp paste). Also ensure that the sugar you use is vegan too as some white sugars are not.
  • If serving this soup to celiacs or anyone following a gluten free diet, ensure that both the Thai red curry pasta and vegetable stock you are using are gluten free.
  • Try adding honey or maple syrup to sweeten it a bit. 
  • HOW TO STORE PUMPKIN SOUP: Once cooked and cooled, store this soup in an airtight container in the fridge for up to 3 days.
  • FREEZING THE 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.

HOW TO SERVE PUMPKIN SOUP WITH COCONUT MILK

My Thai Pumpkin Soup is a rich and hearty soup so I like to keep any sides simple.

Much of the time I will serve it on its own or with some crusty bread or garlic bread.

Alternatively, warm up a piece of pita or naan to go with it, or make a simple salad like my Mediterranean Roasted VegetablesMediterranean Bean SaladLemon Arugula Salad with Pine Nuts and this Summer Orzo Pasta Salad.

Thai Roasted Pumpkin Soup in a white bowl.

OTHER SOUP RECIPES FOR YOU TO TRY:

MOROCCAN CARROT RED LENTIL SOUP

ASIAN CHICKEN NOODLE SOUP

LEBANESE LENTIL SOUP

LENTIL SWEET POTATO SOUP

SPICY CHICKEN SOUP

POTATO LEEK SOUP

CURRIED BUTTERNUT SQUASH SOUP

Thai Pumpkin Soup with logo.
Thai Roasted Pumpkin Soup with cilantro.

Creamy Roasted Pumpkin Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

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. 

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

    1. Preheat the oven to 400 degrees F.
    2. 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.
    3. 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.
    4. Add in the Thai red curry paste and stir for a couple of minutes until fragrant.
    5. Pour in the coconut milk and vegetable stock, along with the lemongrass, and bring to a simmer.
    6. 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.
    7. Remove the lemongrass and then carefully blend the soup with a stick blender. Alternatively, ladle the soup into a blender jug and blend.
    8. 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.

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