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Thai Pumpkin Soup


  • 1 Tbsp. vegetable oil
  • 1 yellow onion, finely diced
  • 2 Tbsp. Red Thai Curry
  • 1 Tbsp. fish sauce
  • 1 Tbsp. water
  • 2-15 oz. cans pumpkin puree
  • 6 cups vegetable (or chicken) stock
  • 2 to 3 makrut lime leaves
  • 1-14 oz. can coconut milk
  • 1 Tbsp. fresh minced cilantro


Heat oil in a Dutch oven over medium heat. Add onion and cook until softened, about 5 to 6 min. In a small bowl, mix together curry, fish sauce and water to make a paste. Stir paste into onions and cook for 1 min. or until fragrant. Add pumpkin puree and stir until combined. Add stock and stir to combine. Bring to a boil, add lime leaves, then reduce heat and simmer for 20 min. Add coconut milk and simmer for 10 more min. Remove lime leaves before serving.

Serving Suggestions:

Top with cilantro and a dash of fish sauce, if desired. Make the soup a little heartier by serving it over cooked white or brown rice.


8 cups

Thanks to:

Matt Wallington, Savory Spice Shop—Platte St/Denver, CO manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.
Make this recipe how many times?
Savory Spice Shop Ingredients
Red Thai Curry 1 oz bag $3.30
Fines Herb Bouillon Cubes $5.04
Lime Leaves, Makrut, Dried OUT OF STOCK
1 review

  • Review by: sbullen

    I used to despise pumpkin but this recipe has definitely changed my mind. I absolutely love this recipe. I did use a little less broth to make it a bit thicker and creamier. I'll be making this again. It's super easy and a crowd pleaser!

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