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pumpkin coconut curry soupin a white bowl on a string placemat

Thai Pumpkin Coconut Soup (5-ingredients, vegan, oil-free)

  • Author: Camilla
  • Prep Time: 2 mins
  • Cook Time: 15 mins
  • Total Time: 17 mins
  • Yield: 6 1x
  • Diet: Vegan


  • 1 and 3/4 cups water
  • 1 and 1/2 tablespoons Thai red curry paste (I used Taste of Thai–it’s vegan & GF)
  • 1 28-ounce can pumpkin puree (not pie filling)
  • 1 14-ounce can light unsweetened coconut milk
  • 2 tablespoons packed coconut sugar or brown sugar
  • fine sea salt
  • grated zest and juice of 2 medium limes
  • Optional: cilantro leaves, roasted pepitas (green pumpkin seeds), sriracha (or hot sauce of choice), additional lime wedges


  1. Bring the water to a boil in a large saucepan set over medium heat. Add the curry paste; whisk until it is dissolved.
  2. Whisk in the pumpkin, coconut milk,  coconut sugar, and 1/2 teaspoon salt. Let the soup come to a gentle boil, then reduce the heat to low and simmer, uncovered, for 10 to 15 minutes.
  3. Whisk in the lime juice and zest, then season with additional salt to taste, as desired. Serve with any of the additional add-ons, if desired.


Pumpkin: If you cannot find a 28-ounce can of pumpkin puree, simply use 2 15-ounce cans.
Curry Options: Look for Thai curry paste in small jars where Asian foods are shelved in the grocery store. Alternatively, use 1-1/2 tablespoons of curry powder (mild or medium) in place of the curry paste.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian


  • Serving Size: 1 cup
  • Calories: 126
  • Fat: 5 g
  • Carbohydrates: 16 g
  • Fiber: 2 g
  • Protein: 2 g

Keywords: 5 ingredients, easy, 5-ingredient soup, 5-ingredient vegan soup, oil-free, oil-free soup, vegan soup, Thai, thai curry paste, easy soup, healthy soup, vegan pumpkin soup, easy, coconut milk, oil-free, oil-free soup

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