Red Thai Curry Pumpkin Soup in a soup bowl with a kitchen towel underneath and pumpkins, pumpkin seeds and a ladle visible in the background

Red Thai Curry Pumpkin Soup


Sometimes, you just need something quick, cozy, and comforting. This Red Thai Curry Pumpkin Soup represents that kind of dish for me. You can make it in roughly half an hour and it will feed you well for days to come 🎃🥰.

Red Thai Curry Pumpkin Soup in a pot with a ladle in it and a kitchen towel and pumpkin seeds scattered around

Every fall, I am really pulling my act together to not post too many recipes with pumpkin. Mainly, because I am conscious that there are loads of other awesome vegetables this time of the year that want a light shone onto them 😂. But, pumpkin continues to be one of my favorites, both in terms of its versatility (hello breakfast Pumpkin Spice Smoothie, lunch Baked Spiced Pumpkin, dinner Wild Rice Salad with Roasted Butternut Squash, and Chewy Pumpkin Spice Chocolate Chip Cookies for dessert – or Gluten-free Pumpkin Pie after all?!) and ease of prep in the kitchen. No need to peel this Hokkaido – you can simply cut and scoop out the seeds 😉.

Red Thai Curry Pumpkin Soup in a soup bowl with pumpkins scattered around the frame and a ladle on a plate visible in the background

This Red Thai Curry Pumpkin Soup will hit you with beautiful pumpkin flavor, whilst at the same time bring a slight heat from the red Thai curry paste. As said above, sometimes you do not need fancy, but simple, easy dishes that provide you with a great sense of taste. This one has the additional benefit of packing a ton of nutrients at the same time 🤗.

Red Thai Curry Pumpkin Soup in a soup bowl shot up close with spoons and pumpkin seeds visible in the background

Why is this Red Thai Curry Pumpkin Soup good for you?


If you have been with me for a while, you know that I love onions! Onions have anticarcinogen, antithrombotic, antiasthmatic, and antibiotic properties. Talking about a nutritional and medicinal powerhouse 🙌🏻. Onions are part of the Allium family, which also includes garlic, shallots, leeks, and chives. Onions have an amazing Vitamin C amount. I know I rave about Vitamin C all the time, but it just is such a star and supporter of your health. Vitamin C helps to support your immunity, it helps with the absorption of iron (especially when it is plant-based), and it aids in the production of collagen. Onions are also an excellent pre-biotic. This means that they provide a feeding ground for healthy bacteria in the gut. Last but not least, Onions are loaded with antioxidants. The particular ones found in onions may lower inflammation markers and decrease cholesterol and triglyceride levels, which ultimately, benefits your overall heart health.


It is the battle of the orange vegetables this week 😂. Whenever you find vegetables with the same (or a similar) color, there is a very good chance that they may also have some overlapping health benefits. Carrots are an excellent source of beta carotene, along with fiber, potassium, and Vitamin K1. Vitamin K1 is important to ensure that your blood can clot properly. It also supports your bone metabolism. The beta carotene is turned into Vitamin A in the body. Vitamin A is a powerhouse for your vision. It protects your eyes against degenerative diseases and potential cataracts in later years. Carrots also contain awesome antioxidants. The ones found in Carrots protect against heart disease, degenerative illnesses, and certain types of cancer.


As indicated above in connection with the same color, Pumpkin contains loads of Vitamin A. Next to the awesome benefits for your vision mentioned above, Vitamin A is also a powerhouse for your immunity and can support your body to help fight infections. You will also find Vitamin C, E, iron, and folate in Pumpkins, which further support your immune system. Of course, Pumpkins also contain great amounts of antioxidants. I am mentioning antioxidants so specifically because they are important in order to fight free radicals in the body. When our bodies are overloaded with free radicals, it can lead to oxidative stress, which ultimately can lead to developing diseases. The antioxidants found in Pumpkin could protect your skin from sun damage in test tube studies, and may also protect against certain types of cancer.

Pumpkin being visible in the background with pumpkin seeds being scattered around the grey surface

How can I adjust this recipe to my dietary requirements?

This recipe is vegaterian, vegan, and nut-free. If you are paleo, ensure that you are using a Thai Red Curry brand, which is suitable to the paleo lifestyle. This soup is truly for everyone 🤗.

And there you have it for this week! As said, deliciousness does not always have to come with a lot of work or prep time in the kitchen 😜. I hope this soup embraces you like a warm hug. It certainly does for me every time I eat it! Please let me know how you like the dish – both in the comments below and over on Instagram! Happy cooking 🌺.

Red Thai Curry Pumpkin Soup

Recipe by Ann Robejsek
5.0 from 1 vote
Course: MainCuisine: EuropeanDifficulty: Easy


Prep time


Cooking time



Cozy, comforting, and delicious! This Red Thai Curry Pumpkin Soup combines a slight heat with delicious creaminess. Enjoy!


  • 2 tbsp olive oil

  • 2 garlic cloves

  • 2 small to medium white onions

  • 2 medium carrots

  • 2 – 3 stalks celery

  • 1 Hokkaido pumpkin, ca. 1200 gr

  • 2 tbsp red curry paste

  • About 5 cups of water

  • 1 can full-fat coconut milk

  • Salt to taste

How to

  • Start by cutting the garlic, onions, carrots, celery. De-seed and cut the pumpkin – there is no need to peel it and all vegetables can be a rough cut, as the soup will be pureed in the end
  • In a large pot, heat the olive oil until melted and fry off the onion and garlic until translucent for about 5 minutes. Add the celery and carrot and continue to fry for about 3 minutes. Add the pumpkin along with the red curry paste and stir so that the paste evenly covers the vegetables. Let become fragrant for about 1 minute
  • Cover the vegetables with just enough water – ca. 5 cups (not too much as the coconut milk will also add liquid later and else the soup becomes too thin). Bring to a boil and let simmer for ca. 15 minutes
  • Take the soup off heat and puree. Add the coconut milk along and season with salt (I used 2 teaspoons) to taste. Makes about 4 servings. Enjoy!!

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