Roasted Thai Pumpkin Soup

Warm, creamy pumpkin soup on a cold day is the ultimate comfort food. Add in a heap of paprika and Thai curry paste and this pumpkin soup is exploding with mouth-watering flavour. Served with a side of fresh, buttery bread, Thai pumpkin soup is sure to become a family favourite.  

Roasted pumpkin soup in two white bowls with fresh buttered bread

Keeping mealtimes simple is the best way to get food on the table quickly and fuss free. I love making this easy roasted pumpkin soup and my favourite beef stew on cold days. 

These are staple meals throughout the chiller months. With pumpkins in abundance, it’s a no brainer to enjoy them this way. 

When the colder weather is about its nice to create a warm, cosy home. I enjoy sewing small projects that I can customise to the seasons and use in my kitchen like potholders or kitchen aprons. Florals in Spring and Summer then moody checks in Autumn and Winter. 

I always wear my apron when using the stick blender to smooth soup just encase something splashes on me!

Soup is a great meal to fill with lots of veges. I love adding a huge number of garlic and onion because that’s our preference. 

The best part about soup is that it can stretch a long way, just add bread or a side of fresh veges and you’re good to go. We enjoy eating leftovers and love to have nights off from cooking.

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Close up of warm pumpkin soup in a white bowl with cream and seeds

What pumpkins are best for soup?

Did you know that New Zealand (where I am located), UK and Europe all refer to hard shell pumpkins as just ‘Pumpkins’ where in the USA they are referred to them as ‘Winter Squash’?

We love butternut squash. Butternut is a good source of Vitamin A and C plus it has twice the amount of iron than a plain old pumpkin. Packed with fibre butternut will keep your families’ tummies filler for longer. Source.

Other good varieties are any of the buttercup varieties or crown pumpkins like the Whangaparaoa variety, which is common in NZ. They also be referred to as grey pumpkins. 

Is homemade pumpkin soup good for you? 

Yes, like mention previously varieties like Butternut are packed with fibre and vitamins. Add in chicken broth to enhance the flavour and health benefits. Chicken broth is filled with vitamins, minerals, essential fatty acids and aminos. Its super good for our gut health, skin, and bones.

What can I add to pumpkin soup to add lots of flavour?

Spices, herbs, salt, chicken broth and Thai curry paste. When you’re cooking from scratch these ingredients will become staples. 

I add a combination of warm spices like paprika, nutmeg, cinnamon, ginger, cumin, or all spice onto my pumpkin before roasting it. You could also add garlic and onion powder. 

Herbs that work well in this roasted pumpkin soup are dried mixed herbs, oregano, parsley, thyme, or basil. 

Chicken stock or broth will add so much flavour compared to just water. If you have some use it! 

Salt will enhance the flavours. If you are cooking from scratch, chances are there won’t be any added salt so don’t be scared to add a good pinch or two. 

My secret ingredient, Thai red curry paste! This is a game changer. When added into this roasted pumpkin soup the flavours are phenomenal, it’s a delightful kick of flavour. It’s not overpowering or too spicy and the best part is you can add as much or little as you prefer. 

How To Blend Your Pumpkin Soup 

Whenever I make this pumpkin soup, I like to blend the ingredients together into a thick puree. I do this by using my immersion blender. I slowly move the blender around in the pot very carefully as the soup will be super-hot! Be careful not to splash yourself. 

You could also blend this soup in a glass blender. I wouldn’t recommend a plastic blender unless you are cooling your soup down first as plastic can shrink with heat. 

Two white bowls filled with pumpkin soup and fresh bread on the side

Roasted Pumpkin Soup Ingredients

Coconut milk – Dairy free, creamy, and delicious. This works so well with the Thai curry paste. Use this from a can or bottle, I prefer canned. 
Chicken broth or stock – So much better than just adding water. Don’t miss out on delicious flavour. If you are vegan swap this for vegetable stock. 
Celery – A good soup base always includes celery. Sliced into thin bits. I like to buy celery when it’s in season and freeze the chopped pieces to use when needed.
Red Thai curry paste – Store bought is fine and its usually cheap! 
Pumpkin – A good size pumpkin. I used a crown variety for this soup. The more pumpkin you have the more soup you will end up with. 
Paprika – To add a smoky flavour to the roasted pumpkin. 
Garlic – A few fresh cloves of garlic. 
Brown onion – A large brown onion, finely diced. 

Roasted pumpkin ingredients to make the recipe

How To Make This Easy Thai Pumpkin Soup Recipe

  1. Preheat oven to 180 degrees. 
  2. Chop the butternut pumpkin into 4cm wide cubes. Peel off the skin and place into a large mixing bowl. 
  3. Add paprika and olive oil into the bowl and mix to cover the pumpkin. 
  4. Place onto a lined baking tray and bake for 40 minutes or until cooked. 
  5. Dice the onion and slice the celery into small thin pieces. 
  6. Once the pumpkin is cooked start heating a tablespoon of olive oil in a large pot or Dutch oven. Add in the onion and celery, cooking until the onion is clear. 
  7. Add in the garlic and red Thai curry paste. Cook until fragrant, about 30 seconds.
  8. Add the chicken broth, coconut milk and pumpkin. Mix and simmer for 15 minutes. 
  9. Remove the soup off the heat and blend together with a stick blender to puree.
  10. Garnish with pumpkin seeds and more cream and serve alongside freshly sliced bread.

This roasted pumpkin soup recipe with Thai curry paste is such comforting, healthy and easy meal to feed your family with. Make a big batch to have a few dinners and lunches ready to go throughout the week. 

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Yield: 10 Serves

Roasted Pumpkin Soup Recipe with Thai Curry Paste

Roasted pumpkin soup in two white bowls with fresh buttered bread

Warm, creamy pumpkin soup on a cold day is the ultimate comfort food. Add in a heap of paprika and Thai curry paste and this pumpkin soup is exploding with mouth-watering flavour. Served with a side of fresh, buttery bread, Thai pumpkin soup is sure to become a family favourite.

Prep Time 20 minutes
Cook Time 1 hour
Additional Time 10 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 1 can coconut milk (400ml)
  • 3 cups chicken broth or stock
  • 1/2 cup celery, sliced
  • 2 tbsp red Thai curry paste
  • 1kg pumpkin, peeled and diced into 4cm cubes
  • 1 tbsp paprika
  • 4 garlic cloves, crushed
  • 1 onion, finely diced
  • 2 tbsp Olive oil
  • Pinch of Salt

Instructions

    1. Preheat oven to 180 degrees.
    2. Chop the butternut pumpkin into 4cm wide cubes. Peel off the skin and place into a large mixing bowl.
    3. Add paprika and olive oil into the bowl and mix to cover the pumpkin.
    4. Place onto a lined baking tray and bake for 40 minutes or until cooked.
    5. Dice the onion and slice the celery into small thin pieces.
    6. Once the pumpkin is cooked start heating a tablespoon of olive oil in a large pot or Dutch oven. Add in the onion and celery, cooking until the onion is clear.
    7. Add in the garlic and red Thai curry paste. Cook until fragrant, about 30 seconds.
    8. Add the chicken broth, coconut milk and pumpkin. Mix and simmer for 15 minutes.
    9. Remove the soup off the heat and blend together with a stick blender to puree.
    10. Garnish with pumpkin seeds and more cream and serve alongside freshly sliced bread.

Notes

  • What pumpkins are best for soup? We love butternut squash. Butternut is a good source of Vitamin A and C plus it has twice the amount of iron than a plain old pumpkin. Packed with fibre butternut will keep your families’ tummies filler for longer. Source. Other good varieties are any of the buttercup varieties or crown pumpkins like the Whangaparaoa variety, which is common in NZ. They also be referred to as grey pumpkins.
  • Add in Spices, herbs, salt, chicken broth and Thai curry paste to add flavour. When you’re cooking from scratch these ingredients will become staples. I add a combination of warm spices like paprika, nutmeg, cinnamon, ginger, cumin, or all spice onto my pumpkin before roasting it. You could also add garlic and onion powder.
  • Herbs that work well in this roasted pumpkin soup are dried mixed herbs, oregano, parsley, thyme, or basil.
  • Chicken stock or broth will add so much flavour compared to just water.
  • If you have some use it! Salt will enhance the flavours. If you are cooking from scratch, chances are there won’t be any added salt so don’t be scared to add a good pinch or two.
  • My secret ingredient, Thai red curry paste! This is a game changer. When added into this roasted pumpkin soup the flavours are phenomenal, it’s a delightful kick of flavour. It’s not overpowering or too spicy and the best part is you can add as much or little as you prefer.
  • Whenever I make this pumpkin soup, I like to blend the ingredients together into a thick puree. I do this by using my immersion blender. I slowly move the blender around in the pot very carefully as the soup will be super-hot! Be careful not to splash yourself.
  • You could also blend this soup in a glass blender. I wouldn’t recommend a plastic blender unless you are cooling your soup down first as plastic can shrink with heat.

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Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 147Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 406mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 3g

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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