Save to Pinterest This Thai pumpkin soup is your answer to cold weather comfort with a twist. Creamy roasted pumpkin, warming Thai curry and coconut milk come together for deep flavor, and a crispy chickpea topping adds just the right crunch. It is menu magic on a cozy evening or as an impressive starter for guests.
One bite of this soup brought memories of bustling outdoor markets with aromatic curries simmering away. When I made this for my family last fall, everyone reached for seconds and now we have it in regular rotation during pumpkin season.
Ingredients
- Chickpeas: provide plant based protein and become deliciously crispy when roasted
- Olive oil: for high heat roasting and moisture on the chickpeas select extra virgin for best flavor
- Smoked paprika: gives a gentle smokiness opt for real smoked paprika not sweet
- Ground cumin: adds subtle warmth and earthiness select freshly ground for extra punch
- Salt: enhances flavor and helps crisp the chickpeas use sea salt for the cleanest taste
- Coconut oil: brings richness and a hint of coconut flavor cold pressed works best here
- Onion: forms the aromatic base pick a sweet or yellow onion that smells fresh
- Garlic: intensifies savoriness and adds depth fresher cloves mean sharper flavor
- Fresh ginger: supplies fragrant warmth look for firm juicy roots without wrinkles
- Thai red curry paste: creates the classic Thai flavor profile check for quality brands with real chilies and lemongrass
- Pumpkin: such as butternut squash brings body and natural sweetness pick firm pumpkins with no soft spots or stringy sections
- Coconut milk: for silkiness and mild tropical notes shake well before opening and use full fat if possible
- Vegetable broth: for extra depth and liquid base homemade or low sodium boxed broth is best
- Soy sauce or tamari: to balance and round out all the flavors choose tamari if gluten free is needed
- Brown sugar: for a delicate finish light or dark sugar is fine use fresh for maximum flavor
- Lime juice: for brightness and acidity freshly squeezed brings out more liveliness than bottled
- Salt and pepper: finish the seasoning always taste and adjust just before serving
- Fresh coriander cilantro: for garnish provide herbal fragrance and visual pop select tender leafy bunches
- Lime wedges: help everyone finish their bowl with a fresh lift firm juicy limes are easier to squeeze
- Chili flakes: optional for more heat look for vibrant red flakes and use sparingly
Instructions
- Prepare the Chickpeas:
- Pat your chickpeas completely dry using a clean kitchen or paper towel to remove as much moisture as possible This step is key for achieving maximum crispiness. Drizzle with olive oil and sprinkle with smoked paprika cumin and salt. Toss to coat each chickpea thoroughly then pour onto a baking tray in a single even layer.
- Roast the Chickpeas:
- Transfer the tray to a preheated 200 degrees Celsius oven. Bake the chickpeas for between 25 and 30 minutes. At the halfway point open the oven and shake the tray gently to shuffle them around for even color and crispness. When done they should be evenly golden and crunchy on the outside.
- Sauté the Aromatics:
- Meanwhile heat coconut oil in a large pot over medium heat. Add chopped onion and cook slowly for about four to five minutes. Look for the onion to turn translucent not brown as this slow sauté builds the background flavor.
- Bloom the Flavors:
- Add minced garlic and grated ginger directly to the onions. Stir and cook for about a minute until the ginger releases a spicy aroma. Now add the Thai red curry paste and stir for an additional minute to wake up the spices and bring out their fragrance.
- Simmer the Soup:
- Slide in the cubed pumpkin and mix to coat with the curry and aromatics. Pour in coconut milk and vegetable broth. Add soy sauce or tamari and the brown sugar. Stir gently until everything blends together then increase the heat and bring to a boil. Once boiling lower the heat so the soup is gently bubbling and simmer uncovered for twenty to twenty five minutes or until the pumpkin is completely soft and breaks apart easily with a spoon.
- Blend to Perfection:
- Take the pot off the heat. Use an immersion blender right in the pot or ladle the soup in batches into a traditional blender. Blend until the soup is silky smooth with no chunks remaining.
- Final Touches:
- Stir in fresh lime juice. Taste and add salt and pepper as needed for balance. If you like extra acidity add a bit more lime. If needed adjust for more heat or sweetness with extra chili or sugar.
- Serve with Style:
- Ladle the steaming soup into bowls. Top with generous crunchy chickpeas a handful of chopped coriander and a pinch of chili flakes if desired. Add a lime wedge to the side of each bowl for a bright final touch.
Save to Pinterest Recipe is entirely dairy free and naturally gluten free Pumpkin truly shines in this soup I always buy extra in autumn to freeze cubes for this recipe The first time I garnished with chickpeas my little one insisted on eating them from her bowl with a teaspoon first
Storage Tips
Once cooled this soup keeps well in the fridge for three or four days Store chickpeas and soup in separate airtight containers or the chickpeas may soften. Reheat soup gently over low heat and crisp the chickpeas in the oven for a few minutes to revive their crunch.
Ingredient Substitutions
Try swapping sweet potato or carrot for some or all of the pumpkin for natural sweetness. If you are out of coconut milk add another cup of broth blended with a handful of cashews for an ultra creamy texture. You can use green curry paste for a different twist or skip the curry paste and flavor with extra ginger and garlic if you prefer milder soups.
Serving Suggestions
This soup loves a simple jasmine rice on the side and makes a great lunch with seeded bread for dipping. For a bigger occasion add steamed shrimp or marinated tofu cubes as a topping. Friends have raved about pairing it with a crisp aromatic white wine like Riesling or Gewürztraminer.
Cultural Notes
Thai pumpkin soups sometimes feature shrimp paste or fish sauce but I chose vegan friendly ingredients here that are just as aromatic and deeply flavored. Coconut milk and curry paste are beloved pantry staples in Thai homes. Topping with chickpeas brings a global twist inspired by Middle Eastern cooking and is a winner with kids.
Seasonal Adaptations
Use kabocha squash for a sweeter denser soup in late autumn Decorate with pomegranate seeds for a festive winter spin Blitz in cooked carrot and fresh turmeric for color in early spring
Save to Pinterest Making this soup is my coziest way to welcome autumn. I hope you discover it is as warming and impressive at your table as it is at mine.
Common Recipe Questions
- → Can I substitute butternut squash for pumpkin?
Yes, butternut squash works well and delivers similar sweetness and texture in the soup.
- → How do I make the chickpeas extra crispy?
Pat chickpeas completely dry, roast at a high temperature, and stir halfway through for even crispiness.
- → Is this suitable for a gluten-free diet?
Yes, use gluten-free curry paste and tamari instead of soy sauce for a gluten-free option.
- → What can I use instead of coconut milk?
Try oat or almond milk for a lighter version, though coconut milk gives richness and a creamy texture.
- → How spicy is the soup?
The soup is mildly spicy; for added heat, include extra chili or use a spicier curry paste.
- → What wine pairs well with this soup?
A crisp white wine such as Riesling complements the aromatics and balances the dish's warmth.