Thai Curried Pumpkin Soup recipe is creamy, sweet, and spicy with bursting Thai coconut curry flavors made with kabocha squash, red Thai curry paste, and coconut milk in an Instant Pot Pressure cooker and is naturally keto, vegan, and gluten-free.
I have used Kabocha Squash for this soup recipe but feel free to use any kind of pumpkin or even butternut squash.
If you want to make this soup other than the fall or winter season, you can use one 15 oz canned pumpkin puree instead of fresh pumpkin and follow the same recipe and pressure cook for 1 minute and adjust water or broth accordingly.
A lot of Thai red curry paste brands available in the market contain fish and oyster sauce. So if you are a vegetarian or vegan I highly recommend using Thai Kitchen Red Curry or Maesri Thai Red Curry Paste brands.
Ingredients for Thai Pumpkin Soup
How to Make Vegan Pumpkin Soup Recipe in Instant Pot
Press SAUTE on Instant Pot. Add oil and once it’s hot add minced garlic, ginger, onions and saute till the onions turn soft.
Next add Thai red curry paste and saute for few seconds.
Add diced pumpkin, water or vegetable stock, turmeric and salt.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 8 minutes.
When the instant pot beeps, let the pressure release naturally. Open the lid.
Puree soup using an immersion blender until smooth. If you don’t have an immersion blender, puree in a blender in batches once slightly cooled.
Add thick coconut milk, lime juice, and stir well. It tastes really great with coconut milk but you can also replace it with milk or cream or half and half.
If you think soup is too thick, you can add water into soup and boil for 2 minutes.
Serve easy Instant pot Thai curried pumpkin/kabocha squash soup hot and top with red chili flakes and coriander leaves.
Stovetop Pot Method
- Heat oil in a large pot and once it’s hot add minced garlic, ginger, onions, and saute till the onions turn soft.
- Add Thai red curry paste and saute for few seconds.
- Add diced pumpkin, water or vegetable stock, turmeric, and salt.
- Cover and simmer until the pumpkins are soft, about 20-25 minutes
- Puree soup using an immersion blender until smooth. If you don’t have an immersion blender, puree in a blender in batches once slightly cooled.
- Add thick coconut milk, lime juice, and stir well.
- Serve hot and top with red chili flakes and coriander leaves.
What do you eat with Pumpkin Coconut Soup?
Is Pumpkin Keto Friendly?
Pumpkin can be keto as it's low in net carbs. Per 100g, pumpkin only has 5g of total carbs, with 1g of fiber. However, pair it with other low-carb vegetables like cauliflower for keto–friendly diet meal.
If you are on a Keto or Low Carb Diet.Checkout my Keto Indian Food Recipes Collection.
Variations to make Kabocha Squash Soup
- Spicy Pumpkin Soup: If you dont have that red curry paste in hand, use red chilli powder or red chilli flakes to make the soup spicy.
- Curried Pumpkin Soup: Add 1 tablespoon of curry powder instead of Thai red curry paste.
- Replacement for coconut milk: You can use heavy whipping cream or full-fat milk or half and half in place of coconut milk for non-vegan pumpkin soup.
- Toppings: You can use pumpkin seeds, roasted chickpeas as a healthier toppings option.
More Instant Pot Soup Recipes
- Broccoli Cheddar Soup
- Lentil Soup
- Vegetable Barley Soup
- Broccoli Spinach Soup
- Vegetable Lentil Quinoa Soup
Thai Pumpkin Soup Instant Pot
Equipment
Ingredients
Measuring cup used 1 cup = 250ml
- 4 cups pumpkin diced ,peeled and deseeded
- 1 tablespoon coconut oil
- 3 cloves garlic cloves minced
- ½ inch ginger minced
- 1 medium yellow onion finely chopped
- 1 tablespoon thai red curry paste adjust more to taste
- ½ teaspoon turmeric powder optional
- 2 cups water or vegetable broth
- ½ can 14 oz light coconut milk (about 1 cup)
- juice of half lime
- salt to taste
For Garnish:
- ¼ teaspoon red chilli flakes
- 1 teaspoon cilantro
- 1 tablespoon pumpkin seeds
Instructions
Instant Pot Method:
- Press SAUTE on Instant Pot. Add oil and once it’s hot add minced garlic ,ginger ,onions and saute till the onions turn soft.
- Add Thai red curry paste and saute for few seconds.
- Add diced pumpkin, water or vegetable stock ,turmeric and salt.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 8 minutes. When the instant pot beeps, let the pressure release naturally. Open the lid.
- Puree soup using a immersion blender until smooth.If you don’t have a immersion blender ,puree in a blender in batches once slightly cooled.
- Add thick coconut milk, lime juice and stir well.It tastes really great with coconut milk but you can also replace with milk or cream or half and half.
- If you think soup is too thick ,you can add water into soup and boil for 2 minutes.Serve hot and top with red chilli flakes and coriander leaves.
Stovetop Pot Method:
- Heat oil in a large pot and once it’s hot add minced garlic ,ginger ,onions and saute till the onions turn soft.
- Add Thai red curry paste and saute for few seconds.
- Add diced pumpkin, water or vegetable stock ,turmeric and salt.
- Cover and simmer until the pumpkins are soft, about 20-25 minutes
- Puree soup using a immersion blender until smooth.If you don’t have a immersion blender ,puree in a blender in batches once slightly cooled.
- Add thick coconut milk, lime juice and stir well.
- Serve hot and top with red chilli flakes and coriander leaves.
Notes
Variations to make Pumpkin Soup:
- Spicy Pumpkin Soup: If you dont have thai red curry paste in hand,use red chilli powder or red chilli flakes to make soup spicy.
- Curried Pumpkin Soup:Add 1 tablespoon of curry powder instead of thai red curry paste.
- Replacement for coconut milk :You can use heavy whipping cream or full fat milk or half and half in place of coconut milk.
- Toppings:You can use pumpkin seeds, roasted chickpeas as healthier toppings option.
Nutrition
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Beth says
Really delicious! I used canned pumpkin and 1 can of coconut milk and didn’t have to use a blender. Also omitted the cilantro and used juice of 1 lime. Topped with pumpkin seeds and red pepper flakes. Will definitely make this again!
bhavana says
Thank you Beth 🙂
Chitra says
Oh, wow! For the first time I have come across a vegetarian keto/lowcarb recipe site. I am a fellow Kannadiga. Nice to see you such a good blog.
Bhavana Patil says
Hey Chitra, So good to know that.. Hope you will try these low-carb recipes. Happy Cooking 🙂