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Thai Spiced Pumpkin Soup

Thai Spiced Pumpkin Soup recipe

This Thai Spiced Pumpkin Soup recipe is idea if you are looking for a simple soup idea.It also suits Sri Lankan taste buds.
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Course Soup
Cuisine Thai
Servings 3 People
Calories 71 kcal


  • Cooking utencils


  • 250 g pumpkin
  • 1 No onion (sliced) medium sized
  • 2 tbspn thai curry paste
  • 4 cups vegetable stock
  • 1 cup coconut cream
  • 2 tbspn olive oil
  • salt as per taste
  • Pepper as per taste
  • 1 tbspn Toasted pumpkin seeds


  • Remove the skin and seeds of pumpkin.
    Cut in to bite size pieces.
    Heat oil in a saucepan.
    Add onion and fry. When the onions are tender add red curry paste and stir well.
    Then add cubed pumpkins and mix well.
    Then add vegetable stock and cook until pumpkin is soft.
    When the pumpkin is soft, mash it with a ladle until the mix look like a puree.
    Then add coconut cream and simmer in low flame for another 10 minutes..
    Season with salt and pepper as per your taste.
    Spiced pumpkin soup is ready to serve.
    Garnish with toasted and crushed pumpkin seeds for better taste.


Use fresh pumpkin for better taste and nutrient value.
Add toasted and crushed pumpkin seeds on top of the soup before serving. 
Keyword Pumpkin, Soup