Creamy Coconut and Lemongrass Thai Pumpkin Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant and silky pumpkin soup infused with lemongrass and coconut milk, bringing authentic Thai flavors to your bowl. This thai-inspired soups (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

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Instructions

  1. 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.
  2. Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute to release the spices.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Creamy Coconut and Lemongrass Thai Pumpkin Soup take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Coconut and Lemongrass Thai Pumpkin Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Creamy Coconut and Lemongrass Thai Pumpkin Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Coconut and Lemongrass Thai Pumpkin Soup for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Coconut and Lemongrass Thai Pumpkin Soup vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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