Creamy Coconut and Lemongrass Thai Pumpkin Soup

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant and silky pumpkin soup infused with lemongrass and coconut milk, bringing authentic Thai flavors to your bowl. This Thai-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs vegetable oil, shallots, fresh lemongrass stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 6 Thai cuisine 280 cal/serving

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Ingredients

2 tbsp vegetable oil
2 medium, thinly sliced shallots
2, bruised and chopped fresh lemongrass stalks
1 tbsp, minced fresh ginger
3, minced garlic cloves
2 tbsp red curry paste
4 cups pumpkin puree
4 cups vegetable broth
1 1/2 cups full-fat coconut milk
1 tbsp fish sauce
2 tbsp lime juice
1 tsp brown sugar
1/4 cup, chopped fresh cilantro leaves
1 tbsp (optional) red chili slices

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 2 thinly sliced shallots, 2 bruised chopped lemongrass stalks, 1 tbsp minced fresh ginger, and 3 minced garlic cloves. Sauté for 4-5 minutes until fragrant and shallots are softened.
Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute to release the spices.
Step 3: Add 4 cups pumpkin puree and 4 cups vegetable broth, stirring to combine. Bring mixture to a gentle boil, then reduce heat and simmer uncovered for 20 minutes to let flavors meld.
Step 4: Remove and discard lemongrass pieces. Stir in 1 1/2 cups full-fat coconut milk, 1 tbsp fish sauce, 2 tbsp fresh lime juice, and 1 tsp brown sugar. Heat through for 3-4 minutes but do not boil.
Step 5: Ladle soup into bowls and garnish with 1/4 cup chopped fresh cilantro and 1 tbsp sliced red chili for a touch of heat if desired.