This Thai pumpkin soup is a very flavorful noodle soup in which the sweetness of the pumpkin is perfectly balanced with the heat of red curry paste, Thai red chilies, plus the freshness of lime juice and cilantro. The combination of creamy soup base with slurpy noodles, crunchy peanuts, and bean sprouts makes this vegan Asian soup irresistible.
If you have got bored of having regular pumpkin soup and want to make it more interesting and flavorful, then this Thai pumpkin noodle soup is something you must try.
This Asian pumpkin soup is very easy to make and everyone loves it.
It's a very tasty vegan soup bursting with flavors and textures.
Jump to:
- What goes in Thai pumpkin noodle soup?
- Ingredient notes and substitute suggestions
- How to make (step-by-step-instructions)?
- Serving pumpkin noodle soup
- Storing, freezing, and reheating tips
- Recipe tips, tricks, and variation suggestions
- Frequently asked questions
- More easy noodle soup recipes
- More vegan Thai recipes
- Recipe
What goes in Thai pumpkin noodle soup?
For this pumpkin noodle soup recipe, you will need the ingredients shown below:
Ingredient notes and substitute suggestions
- Pumpkin: Both pumpkin and butternut squash, works in this recipe.
- Noodles: I have used instant ramen, feel free to use noodles of your choice. Thai rice noodles can be used too. The cooking time may vary depending on the type of noodles that you are using. Follow the package instructions to cook noodles.
- Onion: Red onions are the best for most Asian recipes.
- Cilantro: Just like Indian and Mexican food, in Thai food also cilantro goes really well. However, if you don't like cilantro use chopped spring onion.
- Thai red chili pepper: If you don't have Thai red chilies, use any hot chili pepper. Skip if your heat tolerance is low.
- Red curry paste: I generally make my own red curry paste at home or buy it from India as I easily get the vegan Thai curry paste there. If you are a vegan or vegetarian, make sure to check the ingredients list before buying Thai curry paste from the market. Most Thai curry pastes have ingredients like shrimp paste and fish sauce.
- Bean sprouts: Adding bean sprouts is optional but they add a nice texture and flavor to the soup.
- Roasted peanuts: Instead of roasted peanuts, roasted cashew nuts can also be used.
- Coconut milk: Don't replace coconut milk with any other milk in this recipe. Coconut milk is a key ingredient to make this Asian soup.
- Cooking oil: Use vegetable oil, coconut oil, or any neutral-flavored oil in this recipe.
How to make (step-by-step-instructions)?
To make this spicy Thai pumpkin soup with noodles, just follow the simple step-by-step instructions given below:
Step 1: Heat oil in a cooking pot and add chopped onion. Cook until the onion turns translucent.
Step 2: Add chopped garlic and saute for a few seconds.
Step 3: Add Thai red curry paste and cook for another 30 seconds.
Step 4: Add chopped pumpkin and cook with the curry paste for 1-2 minutes.
Step 5: Add vegetable stock and coconut milk. Mix. Cover the soup pot and cook for around 30 minutes on medium heat or until the pumpkin is cooked well and turns soft.
Step 6: Remove the lid of the pot and blend the soup with an immersion blender (hand blender) until it turns smooth and creamy.
Step 7: Add noodles of choice and let them get cooked. Turn off the heat.
Step 8: Add lime juice, fresh cilantro, bean sprouts, sliced chilies, and roasted peanuts.
Your delicious Thai Pumpkin noodle soup is ready to be enjoyed!
Serving pumpkin noodle soup
Serve this pumpkin soup warm or hot with toppings like bean sprouts, roasted peanuts or cashew nuts, chopped chili peppers, cilantro, lime wedges, etc.
It's filling enough to be enjoyed as a meal and you don't need any side dish with it. But if you want, serve a side dish like Thai cabbage salad, Thai sauteed mushrooms, vermicelli noodle salad, spring rolls, etc with this tasty soup.
Storing, freezing, and reheating tips
Store the leftover soup in an airtight container and refrigerate for up to 3 days.
If you want to freeze this soup, freeze it without the noodles. Add noodles while reheating the frozen soup.
To reheat, if the soup is frozen, defrost it first. Then either reheat in the microwave or on the stovetop until heated well. If the soup has thickened, add more warm liquid (water or vegetable stock) while reheating. Reseason, if required.
Recipe tips, tricks, and variation suggestions
- To fasten the process of cooking pumpkin, cut it into small pieces.
- You can also use roasted pumpkin to make this Thai soup.
- If you don't have an immersion blender, use a stand blender or food processor to blend the soup. If using a stand blender, allow the soup to get slightly colder before blending.
- Butternut squash can also be used in this recipe.
- I have used instant ramen in this Asian soup but you can use any type of noodles that you prefer.
- Instead of adding roasted peanuts, roasted cashew nuts can also be used.
- You can also use green or yellow curry paste in this recipe, they all taste good but you will get the best color if you use red curry paste.
- To add more refreshing Thai flavors, crush some fresh Kaffir lime leaves, Thai basil, and lemongrass stalk. Add them to the soup while adding coconut milk and vegetable stock. Remove them before blending the soup.
- To make the soup spicier, add some red pepper flakes or chili oil.
- Fresh ginger also tastes really good in this pumpkin ramen soup. So, if you want to add it, add chopped ginger while adding pumpkin to the pot.
- If you are a vegan or vegetarian and using store-bought curry paste then don't miss to check out the ingredients list. Most Thai curry pastes have fish sauce in them. However, you will also easily find some vegan or vegetarian curry pastes in the market now.
Frequently asked questions
Yes, you can make this soup with canned pumpkin puree too. But the soup made with fresh pumpkin tastes better.
More easy noodle soup recipes
If you enjoyed this soup and want to try more easy noodle soups then the following links are worth trying out:
- Tofu noodle soup (vegan)
- Thai red curry ramen soup (vegan)
- Creamy vegetable noodle soup (vegetarian)
More vegan Thai recipes
Thai cuisine is one of my favorite cuisines and I keep on making vegan and vegetarian recipes from Thailand in my kitchen. If you also want to do some easy Thai cooking at home then don't miss to checkout the following recipes:
- Thai red cabbage salad
- Thai vermicelli noodle salad
- Vegan Thai green curry
- Vegan Thai red curry
- Thai curry noodles
- Vegan pad Thai
- Thai peanut sauce
- Thai stir-fried mushrooms
- Thai mango sticky rice
If you try any of my recipes, please rate ⭐⭐⭐⭐⭐ it on the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.
Recipe
Thai pumpkin noodle soup
Equipment
- 1 Large cooking pot
- Knife and chopping board
- 1 ladle
- Hand blender/ stand blender/ food processor
Ingredients
- 800 grams pumpkin, peeled and chopped around 5 cups chopped pumpkin
- 1 medium onion finely chopped
- 2-3 large garlic cloves finely chopped
- A handful of fresh cilantro roughly chopped
- 1 tablespoon fresh lime juice adjust to taste
- 1-2 Thai red chili peppers thinly sliced
- ½ cup bean sprouts optional
- ¼ cup roasted peanuts
- 75 grams uncooked noodles of choice
- 1 tablespoon Thai red curry paste
- 1 can coconut milk 400 ml net weight
- 3 cups vegetable stock
- Salt to taste
- 1 tablespoon vegetable oil or any neutral flavored cooking oil
Instructions
- Heat oil in a large pot. Add chopped onion and cook until it turns translucent.
- Add chopped garlic and saute for a few seconds.
- Add red curry paste and saute for around 30 seconds.
- Add chopped pumpkin and cook with curry paste for 1-2 minutes.
- Add vegetable stock and coconut milk. Mix.
- Cover the pot and cook for around 30 minutes on medium heat or until the pumpkin is cooked well and turns soft.
- Remove the lid of the pot and blend the soup with an immersion blender until it turns smooth and creamy.
- Add noodles and let them get cooked. Turn off the heat.
- Add lime juice, fresh cilantro, bean sprouts, sliced chilies, and roasted peanuts
Video
Notes
- To fasten the process of cooking pumpkin, cut it into small pieces.
- You can also use roasted pumpkin to make this Thai soup.
- If you don't have an immersion blender, use a stand blender or food processor to blend the soup. If using a stand blender, allow the soup to get slightly colder before blending.
- Butternut squash can also be used in this recipe.
- I have used instant ramen in this Asian soup but you can use any type of noodles that you prefer.
- Instead of adding roasted peanuts, roasted cashew nuts can also be used.
- You can also use green or yellow curry paste in this recipe, they all taste good but you will get the best color if you use red curry paste.
- To add more refreshing Thai flavors, crush some fresh Kaffir lime leaves, Thai basil, and lemongrass stalk. Add them to the soup while adding coconut milk and vegetable stock. Remove them before blending the soup.
- To make the soup spicier, add some red pepper flakes or chili oil.
- Fresh ginger also tastes really good in this pumpkin ramen soup. So, if you want to add it, add chopped ginger while adding pumpkin to the pot.
- If you are a vegan or vegetarian and using store-bought curry paste then don't miss to check out the ingredients list. Most Thai curry pastes have fish sauce in them. However, you will also easily find some vegan or vegetarian curry pastes in the market now.
- More recipe tips and tricks are shared in the post above, please follow them to make this recipe.
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