Thai pumpkin and coconut soup-rootsandcook

Thai pumpkin and coconut soup

Easy and flavourful Thai pumpkin and coconut soup, perfect for winter.

If you are looking for an easy but different pumpkin soup, you have to try this Thai pumpkin soup.

I love a classic pumpkin soup, but every now and then it is great to cook this Thai version.

The curry and the coconut milk are key to get a creamy and flavourful soup.

Let’s start!

Thai pumpkin and coconut soup

Recipe by Enara ParraCourse: StarterCuisine: ThaiDifficulty: Easy


Prep time


Cooking time




  • 400 g butternut pumpkin

  • 1 medium-size potato

  • 1/2 onion, chopped

  • 1 garlic clove

  • 1 tablespoon tomato sauce or 1 teaspoon tomato paste

  • 1 cup water or vegetable stock

  • 1 teaspoon curry paste or powder

  • 200 ml coconut milk

  • Garnish
  • Peanuts

  • Chopped green onion


  • Peel and chop the butternut squash and the potato.
  • Heat 1 tablespoon of olive or coconut oil in a large saucepan over medium heat.
  • Add the pumpkin, the potato, onion and garlic to the pan and cook for about 5 minutes.
  • Add the curry powder or paste, tomato, some salt and water.
  • Bring to a boil before reducing the heat to lower. Cook for 20 minutes.
  • Remove from heat and pour the coconut milk in. Blend until smooth.
  • Serve in a bowl with some peanuts and finely chopped green onions.

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