Spicy Thai Pumpkin Soup Recipe

October means it’s pumpkin season and seeing how Monday was Thanksgiving in Canada I tried to make a spicy Thai pumpkin soup that I had tried in a restaurant in Toronto.

I read a lot of recipes and in the end made my own recipe taking a little from here and there. I was very pleased with it. Not too spicy and full of autumn flavour.

A couple of things I would change is use fresh pumpkin and add one chili pepper.

Spicy Thai Pumpkin Soup


  • 500ml Lite Coconut Milk
  • 500ml Vegetable Broth – I used a broth cube in 500ml of water
  • 1 can of Pumpkin – Do NOT use the pie filler pumpkin
  • 1 Teaspoon of Red Curry Paste
  • 2 Green Onions – Diced
  • Lime Zest
  • Juice of a Lime

Spicy Thai Pumpkin Soup Recipe


  1. Bring the coconut milk and broth up to boil and then add all the ingredients.
  2. Use a hand blender to pure it all and serve.

It’s pretty simple. Give it a try this fall while the pumpkins are in season, you won’t regret it.

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