Thai Pumpkin Soup

Thai pumpkin soup is a delicious and flavorful dish that combines the sweetness of pumpkin with the aromatic spices and herbs commonly used in Thai cuisine. Here’s how we did it! 


  • 2 small pie pumpkins
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 2 leeks, sliced
  • 4 stalks celery, sliced
  • 3 cloves garlic, minced 
  • 2 cups small golden potatoes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cardamom
  • 1 tsp cinnamon 
  • Salt and pepper to taste
  • 1 quart vegetable broth or chicken broth
  • 14 oz can coconut milk
  • 6-8 oz MOB Coconut Yellow Curry Sauce
  • Garnish:
  • Toasted Pumpkin Seeds
  • Chili Oil


  1. Roast the pumpkins at 350 degrees for 30 minutes or until soft. Remove seeds and place flesh in a bowl. 
  2. Heat a large soup pot over medium heat and add the oil. Add the onion and leeks and saute until tender. Add the celery and garlic and saute an additional 2-3 minutes. Next add the pumpkin flesh, potatoes and spices. 
  3. Add the broth and coconut milk and stir to combine. Add a few pinches of salt and pepper to taste. Allow soup to come to a boil and reduce to a simmer. Simmer for 20-30 minutes or until potatoes are tender. 
  4. In batches, blend soup until smooth. Add pureed soup to a pot and turn heat to low. Add in the coconut curry sauce to taste. Adjust salt and pepper if needed. Garnish with pumpkin seeds and chili oil for a kick.  

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