Pumpkin Thai Soup*

I don’t work well in neat organized spaces. What you see is the finished product…and it looks put together and sometimes even beautiful. But that’s not me…well actually the beautiful part is….right? RIGHT?! πŸ˜‰

When I cook — or do just about anything else in my life — I operate in a form of chaos. When I cook, I spread out. I take up every counter, use every spoon, and get flour on everything. And it’s not just in the kitchen. Like right now, on my dining room table, where I am sitting writing this, there are the following items: a cookie sheet, Windex, 10 new beautiful spice jars filled with spices, my camera, a glass of ice tea, a spray bottle filled with water, hair spray, a cat, shelving, a calender that only has bills written in it because I can remember everything else in life except bills, a sharpie, nail polish remover, labels, 3 Hershey’s chocolate bars, The Carrie Diaries book (haven’t started it–don’t ruin it for me), and some napkins that have a fat lady in a swimsuit saying “If the ice in your glass is melting, you’re not drinking fast enough.”.

I can’t explain to you why I need all of these things at this moment…except to tell you that I can’t Β work with out some kind of chaos. But out of the chaos I can make something magical happen…and that is what matters in the end. …I think.

I made this Pumpkin Thai Soup in my Mother’s PERFECT kitchen. I got pumpkin on every surface and all of her 11 spatulas. She just looked on in horror. If it wasn’t so divine, I think she would have killed me. We really loved this soup…it’s probably not Thai at all…but I really enjoyed it anyways. I loved the flavor and didn’t mind carving and peeling the pumpkin all that much after I tried the finished product! πŸ˜‰


Pumpkin Thai Soup


2 celery stalks – sliced
1 carrot sliced
1 onion roughly chopped
3 Tbsp olive oil
1 1/2 pounds fresh pumpkin cubed
2 Tbsp Thai Red Curry paste
1 Tbsp ground curry
1/2 tsp Garam Masala
1/2-1 tsp ground cayenne pepper (optional)
2 Tbsp fresh ginger, minced
1 liter chicken or veg stock
Salt and pepper to taste
cream or coconut cream – optional


In a large stock pot, heat olive oil over medium heat. Add celery, onion, and carrot and let sit for 7 mintues, or until just starting to get soft, stirring as needed.

Stir in Thai Red Curry paste, ground curry, garam masala, and cayenne making a paste and cook for 1 minute. Then add cubed pumpkin and fresh ginger. Cover vegetables with stock and allow to simmer for about 45 minutes or until soft.

Process with a food processor or an immersion blender, being very careful not to burn yourself. You may also use a regular blender, but be very careful and do small batches at a time.

Drizzle cream or coconut cream on top and serve immediately.

(You may also serve this soup cold if you prefer, but I think it was much better served hot.)

Loosely Adapted from Drizzle And Dip

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26 Responses to “Pumpkin Thai Soup”

  1. 1

    notyet100 — October 7, 2010 @ 12:41 am

    nice pic,..soup looks so warm nd yum,..

  2. 2

    amanda @ fake ginger — October 7, 2010 @ 5:51 am

    Girl, my husband is forever asking me why I need so much CRAP around me. It’s not even 6 am and I have 2 cups, a water bottle, 4 to-do lists, my camera, 3 pens, and a pair of socks on my desk.

    Does working in chaos mean that you’re a genius or something? πŸ˜‰

    Anyway, the soup looks delicious! I wish my husband would eat pumpkin – I guess I’ll just make it for myself!

  3. 3

    TheKitchenWitch — October 7, 2010 @ 8:11 am

    I’m usually not a pumpkin or a squash soup kind of girl, but with the Thai spices, I think I might really like this!

  4. 4

    Jessica — October 7, 2010 @ 8:38 am

    I work the same way. I don’t clean a single dish until I’m totally finished. My sister on the other hand cleans as she goes. AKA – it takes her four hours to cook. UGH. No way!

    That soup looks great, I’m always searching for savory pumpkin recipes. :)

  5. 5

    Eliana — October 7, 2010 @ 9:25 am

    I can be a bit of a neat freak but as much as I try that all goes out the window when I am in the kitchen. (which my husband doesn’t like because he normally has to help me clean up the mess)

  6. 6

    Jenna — October 7, 2010 @ 10:17 am

    Yum! Thai is one of my favorite kinds of food.
    And thanks for sharing the chaos behind the scenes . . . keep keepin’ it real!

  7. 7

    Erica Sara — October 7, 2010 @ 10:20 am

    This recipe looks delicious- I’m going to try make it for some dinner guests tomorrow. Just once question: how many servings does it make? Thanks!

  8. 8

    Sommer @ A Spicy Perspective — October 7, 2010 @ 11:01 am

    That IS what matters in the end. I’m the exact opposite–all rooms must be cleaned before I can do anything else! Oh well–to each his own. Lovely soup!

  9. 9

    blackbookkitchendiaries — October 7, 2010 @ 12:54 pm

    I love this soup already. I will be sure to try this one soon. It sounds really good. Thank you for sharing.

  10. 10

    Amanda L. — October 7, 2010 @ 1:24 pm

    1. This looks beautiful
    2. It sounds delicious
    3. I’m totally making this next week!
    4. Is pumpkin puree ok to use? I don’t have a car, so lugging a pumpking, even a small one, can be tough when I have to use the subway!

  11. 11

    Cajun Chef Ryan — October 7, 2010 @ 2:51 pm

    Oh now, this soup is right up my alley, love the spicyness added with the Thai red curry paste. A lovingly warm your soul soup!

    Bon appetit!

  12. 12

    Cookie Sleuth — October 7, 2010 @ 10:27 pm

    This looks so creamy and delicious!

  13. 13

    Anna Johnston — October 8, 2010 @ 3:46 am

    The Garam Masala, Ginger & Thai Red Curry Paste in this pumpy soup have got me drooling & hey…., whats a little kaos if you turn this sort of work out :)

  14. 14

    Courtney @ Ice Cream & Wine — October 8, 2010 @ 11:58 am

    I am the same way about taking over a space in the most chaotic way. That habit is definitely not a good one for me now – we just moved into a TINY apartment with the smallest kitchen..ever. Oh well – whatever works!

    The soup looks delicious. My husband is a fan of curry, and I’m a fan of pumpkin, so I’ll have to try this! :)

  15. 15

    Foodwhirl » Pumpkin Thai Soup (and a whole Fall Dinner Party) — October 8, 2010 @ 12:27 pm

    […] Get the Pumpkin Thai Soup Recipe […]

  16. 16

    Joanne — October 8, 2010 @ 12:58 pm

    I need chaos to work as well. My room is never as neat and organized as my roommates and most of the time, I don’t mind it at all. In fact, (and don’t tell my mom this) I really like it this way. And if this curry pumpkin soup is the kind of magic that comes out of your chaos. well then by all means, keep it that way. This looks fantastic.

  17. 17

    Lori — October 8, 2010 @ 2:54 pm

    This sounds incredible and lucky me, I have everything in to make it. I just love your presentation!

  18. 18

    Gourmet Mama — October 10, 2010 @ 8:57 am

    Sounds like we cook in much the same manner. My husband always rolls his eyes when I bake, because there is flour EVERYWHERE. But, he never complains about the end result!

  19. 19

    In the world of food this week – 10th October « iEyeFood — October 10, 2010 @ 5:25 pm

    […] The Novice Chef always has something nice to offer each week and this time it’s her Pumpkin Thai Soup. […]

  20. 20

    Sharlene — October 12, 2010 @ 9:44 pm

    I’ve never tried using fresh pumpkin. It’s on my never-ending list of things to try though! This soup looks and sounds amazing!

  21. 21

    Anny — January 8, 2011 @ 5:00 am

    I like your blog. It is very informative and involves a lot hard work to capture those pictures. The pumpkin soup looks very authentic when you contains it in a pumpkin. I made the Thai pumpkin soup last night. It tastes so much better than the one from tin can. This will be one of my great comfort foods in future. I followed your recipe to add in minced lemon glass and a dollop of Thai red curry paste into the soup. The soup taste sweet with spiciness left in the mouth. Last time I grated some nutmeg with my useful kitchen helper ( grater)
    into the soup, however my husband said it add too much sweetness into the soup. I excluded nutmeg this time.

  22. 22

    Anna — October 10, 2011 @ 9:10 am

    Hello! I will be attempting this pumpkin thai soup soon however I am puzzled about something: the fresh cubed pumpkin. Do you actually just cut in cubes a whole pumpkin after removing the insides? Or do you remove the skin as well? If you could just explain a bit more that would be great..!
    Thank you

    • Jessica replied: — October 10th, 2011 @ 1:23 pm

      Yes, gut the pumpkin, then cut it into cubes, removing the skin as you go. You can’t easily peel the pumpkin…so cutting it into strips then removing the skin is easiest.

      Hope you like it! :-)

  23. 23

    Tracey @cookingwithloveblog — October 5, 2012 @ 8:49 am

    This is such a great idea! In FoodNetwork magzine this month they are featuring soups served in pumpkins too! I just love your blog! :)

  24. 24

    The Novice Chef » Butternut Squash Coconut Curry Soup — November 18, 2012 @ 8:47 pm

    […] year I come across a soup that would be amazing as a starter course to a Thanksgiving dinner (see Pumpkin Thai Soup), but it never makes it our Thanksgiving […]

  25. 25

    Alexis — November 9, 2015 @ 5:41 pm

    How much pumpkin puree can be used if not using fresh pumpkin?

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