clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Pumpkin soup in a bowl with a spoon next to it and a lime in the background

Vegan Pumpkin Soup with Thai Red Curry Paste

  • Author: Vegan Punks
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 4 1x
  • Diet: Vegan


This vegan pumpkin soup uses Thai red curry paste to create a deliciously warming and comforting soup, whether it’s Halloween or not! We hope you love it as much as we do. If you do, please leave a review below, it will mean the world to us.


  • 1.1 kg pumpkin
  • 1 white onion – roughly chopped
  • 2 tbsp fresh ginger – roughly chopped
  • 850ml vegetable stock
  • 4 tbsp Thai red curry paste*
  • 400ml can coconut milk
  • 1 stick lemongrass – bashed
  • Juice of 1/2 lime
  • 1 tsp coconut sugar
  • 2 tbsp olive oil
  • Salt (to taste)

Optional garnishes:

  • Fresh chilli – chopped
  • Fresh coriander – chopped
  • Pumpkin seeds
  • Soya or oat cream drizzle


  1. Pre-heat the oven to gas mark 6 / 200°C.
  2. Remove the insides of the pumpkin, peel and chop into chunks (see picture above for size reference).
  3. In a bowl, toss the chopped pumpkin in the olive oil and lime juice.
  4. Place on a large oven tray and roast for 30 minutes or until soft.
  5. Once the pumpkin is ready, remove from the oven and set aside. Fry off the onion and ginger in a large soup pan, until the onion is translucent.
  6. Add the Thai red curry paste and fry for a few minutes more, until your kitchen is smelling rad.
  7. Then pop the pumpkin, coconut milk, stock and lemongrass into the pan, and stir well.
  8. Bring to the boil, reduce to a simmer, cover and cook for 20 minutes.
  9. Once done, remove the lemongrass, add the sugar, lime juice and salt to taste.
  10. Remove the pan from the heat and carefully pour, or ladle, the soup into a blender.
  11. Blend on high until smooth, or to your desired consistency.
  12. Serve with your selected garnishes and enjoy!


Instead of pumpkin you could use butternut squash or a crown prince squash – the result will be equally delicious.

Use 3 tablespoons of red curry paste if you’d like a milder soup.

If the soup is too spicy, add a little bit more coconut sugar.

  • Category: Lunch
  • Method: Simmer
  • Cuisine: Thai

Keywords: Vegan pumpkin soup, Thai curry soup, pumpkin Thai curry soup

Scroll Up