Spiced Thai Coconut Pumpkin Soup with Lime and Basil

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

A velvety Thai-inspired pumpkin soup with fragrant coconut milk, warming spices, and bright lime and fresh basil for a balanced bowl. This thai-inspired soups (gluten free, vegetarian) ready in about 35 minutes pairs coconut oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.3 (15 ratings) Prep: 10 min Cook: 25 min Serves 4 Thai cuisine 330 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons coconut oil in a large pot over medium heat. Add 1 medium chopped yellow onion, 3 minced garlic cloves, and 1 tablespoon grated fresh ginger; sauté for 5 minutes until softened and fragrant.
  2. Step 2: Stir in 2 tablespoons red curry paste and cook for 1 minute until aromatic. Add 3 cups pumpkin puree, 4 cups vegetable broth, and 1 can (13.5 ounces) full-fat coconut milk; stir to combine.
  3. Step 3: Add 1 tablespoon fish sauce, 1 teaspoon brown sugar, and 1 teaspoon salt, then bring the soup to a gentle simmer and cook uncovered for 15 minutes.
  4. Step 4: Remove from heat and stir in 2 tablespoons fresh lime juice and 1/4 cup chopped fresh Thai basil leaves.
  5. Step 5: Serve hot, garnished with 1/4 cup crushed peanuts if desired for texture and flavor contrast.

Frequently asked questions

How long does Spiced Thai Coconut Pumpkin Soup with Lime and Basil take to make?

Total time is about 35 minutes (10 min prep + 25 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 Spiced Thai Coconut Pumpkin Soup with Lime and Basil?

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 coconut oil from drying out.

Can I substitute ingredients in Spiced Thai Coconut Pumpkin Soup with Lime and Basil?

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 Spiced Thai Coconut Pumpkin Soup with Lime and Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spiced Thai Coconut Pumpkin Soup with Lime and Basil gluten free?

Yes — this recipe is tagged gluten free, 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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