Pumpkin goes exotic…
Even though there’s only six ingredients, this Thai pumpkin soup is surprisingly flavor-filled and spicy. It’s quite different from other pumpkin soup recipes, less “fall in a bowl” and more exotic, fragrant, and sweet. It’s a surprising twist from the first bite. Red curry paste and coconut drive the exotic taste, while cayenne pepper provides the undertone of heat. It’s not an overwhelming heat – the soup is balanced to be well-spiced, not just spicy. But feel free to ramp up that cayenne if you prefer.
Perhaps best of all – this soup whips up fast. Real fast. You can go from prep to plate in 15 minutes or less. If you’re looking for a soup that’s memorable but can be pulled together in a pinch, few are better than Thai pumpkin soup.
Pumpkin and its earthy sweetness pairs really well with chili peppers. Soup is a great way to experience it, and we have many options in our spicy recipe index. For instance, try this this smoky ancho take or a version with a Moroccan twist. But don’t stop there. Spicy pumpkin bread is just pure yum. And if you’re looking for a dessert to showcase during the holidays a cayenne-spiced pumpkin pie is a bold take.
Thai Pumpkin Soup
- 2 cans pumpkin puree 15 ounce cans
- 1 can coconut milk 13.5 ounce can, 2 tablespoons separated
- 4 cups chicken broth
- 2 tablespoons red curry paste
- 1/2 teaspoon cayenne pepper
- 1 red chili pepper sliced for garnish
- In a saucepan or soup pot over medium heat, heat the curry paste until fragrant (approximately 1 minute), then add the pumpkin puree and chicken broth. Stir until all ingredients are fully combined.
- Cook, stirring occasionally, for 3 minutes, then add the coconut milk (keep 2 tablespoons to the side) and cayenne pepper powder. Stir until fully combined.
- Continue to cook the soup for another 3 to 5 minutes (stirring occasionally) until the soup is fully heated. Then ladle the soup into bowls.
- Drizzle the 2 tablespoons of coconut milk over the soup then garnish with red chili pepper slices. Serve while hot.