Pin This Thai pumpkin soup is my go-to for chilly nights when I crave something creamy and vibrant but wholesome. Layered with fragrant curry, coconut, and ginger, every spoonful is wrapped in warmth and just enough spice. The crisp chickpea topping turns each bowl into a deeply satisfying meal with the perfect amount of crunch.
The first time I made this was to impress visiting friends with something special but beginner-friendly. It quickly became a fall tradition in our house because everyone asks for seconds.
Ingredients
- Chickpeas: canned chickpeas make the recipe quick while offering a creamy inside and crispy shell when roasted with oil and spices. Look for plump cans with no mushy texture
- Olive oil: enhances chickpea crispness and flavor. Use good quality extra virgin for the best taste
- Smoked paprika: adds a deep warmth to the topping. Spanish varieties give excellent color and aroma
- Ground cumin: brings subtle earthiness that pairs beautifully with all Thai spices. Use freshly ground if you can for aroma
- Coconut oil: infuses the base with tropical richness and sautés aromatics gently
- Onion: creates sweetness and depth when slowly sweated down. Choose yellow onions for balanced flavor
- Garlic and fresh ginger: two pillars in Thai cuisine for zing and fragrance. Use fresh if possible for full effect
- Thai red curry paste: gives the soup its bold flavor and color. Look for brands that list only plant-based ingredients for a vegan soup
- Pumpkin or butternut squash: makes this soup velvety and gently sweet. Pick firm unblemished squash with bright orange flesh
- Coconut milk: rounds everything with creaminess. Go for full-fat coconut milk for a rich finish. Shake the can well before using
- Vegetable broth: ties together flavors and lightens the soup. Homemade or a low-sodium boxed broth works great
- Soy sauce or tamari: provides umami depth and saltiness. Tamari is best for gluten-free meals
- Brown sugar: lifts the natural sweetness of the pumpkin while balancing the curry paste
- Lime juice: delivers essential brightness at the end. Use fresh for the fullest flavor
- Salt and pepper: adjust to your preferred seasoning
- Fresh coriander or cilantro: adds vibrant herbal notes as a garnish. Look for bunches with crisp leaves and stems
- Lime wedges: allow everyone to add extra zing at the table
- Chili flakes: optional for a gentle kick that highlights the Thai flavors
Instructions
- Prepare the Chickpeas:
- Drain and rinse your canned chickpeas thoroughly. Pat them dry with a clean towel for the crispiest texture later. Toss the chickpeas with olive oil smoked paprika ground cumin and salt making sure every piece is evenly coated. Spread them on a lined baking tray a bit of space helps with browning.
- Roast the Chickpeas:
- Place the tray of chickpeas in a hot oven preheated to 200°C. Roast for around twenty-five to thirty minutes shaking the tray halfway through so they brown evenly. As they cook you will smell the spices deepen and the texture should become golden and crunchy all over.
- Sweat the Aromatics:
- While the chickpeas crisp, place a large pot over medium heat and melt the coconut oil. Gently add chopped onion and let it sweat for four to five minutes. Stir regularly until the onion turns translucent and starts smelling sweet. Do not let it brown as you want a mellow base here.
- Build the Thai Base:
- Once the onions are ready drop in the minced garlic and grated ginger. Stir and let them release their aroma for about a minute. Next add the Thai red curry paste and toast it with the aromatics for one more minute until fragrant this step deepens the flavors and brightens the color.
- Simmer the Soup:
- Add the pumpkin cubes to the pot along with coconut milk vegetable broth soy sauce and brown sugar. Stir thoroughly to combine all the dynamic flavors. Bring the mixture up to a boil then reduce the heat. Let it simmer uncovered for about twenty to twenty-five minutes until the pumpkin softens and breaks apart with a spoon.
- Blend the Soup:
- When the pumpkin is fork-tender turn off the heat. Use an immersion blender to puree the soup right in the pot until it is creamy and completely smooth. If using a stand blender do this in batches and be careful when blending hot liquids.
- Brighten and Season:
- Stir in the juice of one fresh lime. Taste your soup and adjust with extra salt or pepper if needed. This step pulls the bright and savory flavors together.
- Assemble and Serve:
- Ladle the hot soup into bowls. Generously top with your crispy chickpeas a scattering of fresh chopped coriander and a pinch of chili flakes if you love extra heat. Serve with lime wedges on the side for that fresh zing everyone can squeeze on their own.
Pin When I crush the chickpeas over the soup my kitchen fills with smoky warmth from the paprika and cumin. On chilly days my family gets excited just from the smell my youngest always asks for a little extra coriander on their bowl.
Storage Tips
Leftover soup stores beautifully in the refrigerator for three to four days. Just cool completely before sealing in airtight containers. The chickpeas lose their crunch once chilled so keep them separate in a dry container and re-crisp in the oven for a few minutes if you want that just-roasted snap again.
Ingredient Substitutions
Swap sweet potatoes for pumpkin if that is what you have. You can also stir in a handful of spinach toward the end for extra greens. If you do not eat soy use coconut aminos instead of tamari or regular soy sauce for similar savory notes.
Serving Suggestions
Serve this soup as a starter for Thai-inspired meals or ladle into big bowls for a main course. It is wonderful with fresh crusty bread or spooned over warm jasmine rice for a heartier dinner. For parties you can offer little cups as an appetizer topped with the chickpeas and coriander.
Cultural and Seasonal Touches
Pumpkin and squash soups are cozy fall staples in Thai kitchens when local squash is in peak season. The red curry paste blends Thai and Western flavors making it comforting and a little adventurous. Around October and November I add a little extra ginger and even a hint of cinnamon to make it feel extra festive.
Seasonal Adaptations
Use sweet potato when pumpkin is out of season Toss in baby spinach at the end for spring or late winter greens Lighten up for summer by adding more lime juice and chopped fresh mint
Success Stories
Friends have told me this is the first Thai-style soup they have made and it is now on their meal rotation. One reader served it at a book club supper and everyone asked for the recipe. The crispy chickpea topping is a conversation starter at the table.
Freezer Meal Conversion
Cool the blended soup completely and pour into freezer-safe containers. Freeze up to two months. Thaw overnight in the fridge and reheat gently on the stove. Roast fresh chickpeas each time for the best crunch.
Pin Each bowl is bright, creamy, and so comforting even on the coldest night. Top with extra coriander and a squeeze of lime for a final hit of freshness.
Recipe FAQ
- → What kind of pumpkin works best?
Butternut squash or kabocha pumpkin deliver a creamy texture and rich flavor, but sweet potato is a tasty alternative.
- → How do I get chickpeas crispy?
Pat chickpeas dry, toss with oil and spices, and roast at high heat, shaking the tray midway through baking.
- → Is this soup suitable for gluten-free diets?
Yes, simply use tamari instead of soy sauce and check curry paste labels for hidden gluten ingredients.
- → Can I add extra spice?
Add chopped fresh chili with garlic and ginger for more heat, or sprinkle chili flakes when serving.
- → What can I serve alongside?
Pair with aromatic white wine, whole grain bread, or coconut yogurt swirl for a complete meal.
- → What kitchen tools do I need?
A large pot, baking tray, blender or immersion blender, knife, and wooden spoon are essential for this dish.