Mind-Blowing Thai Pumpkin Soup

November 13, 2017

This Thai pumpkin soup is absolutely incredible, and it is so easy to throw together for show-stopper vegan dish for Thanksgiving or any day of the year!

The Best Thai Pumpkin Soup

This Thai pumpkin soup is mind-blowing. This super easy recipe is vegan and gluten-free and is a show-stopper dish for Thanksgiving or any day of the year!

If you only make one recipe on this site, let it be this Thai pumpkin soup. It is soup-perb. I reckon it’s one of the top five most amazing recipes I’ve ever created in my career as a recipe developer. Seriously…it is that amazing. At the risk of seeming totally arrogant by tooting my own happy horn, I nailed this recipe the first time I tried it, and haven’t changed a thing since.

With a mind-blowing dimensional flavor that is perfectly balanced, this Thai pumpkin soup is a sensorial symphony with all of the elements singing in perfect harmony. I served this soup at a dinner party a few months ago, and my guests said it was the best soup they had ever eaten. Quite a compliment…but this soup is incredible.

Because this site has such a global audience and I want your soup to taste with close approximation to mine in order to give you the “full” euphoric experience, I decided not to use a commercial red curry paste that might only be available in my country, and instead create my own spicy tomato base with tomato paste, ginger, and red pepper flakes. To that, I added lemongrass, kaffir lime leaves, and cilantro root. I added some tamari and lime juice to up the umami explosion, and coconut milk to make this soup song a cream dream.

Do not skip the trip to the health food store or Asian grocer to get your lime leaves and lemongrass (although for those of you in the UK I found both of these ingredients at Marks & Spencer on my recent trip to London, where I literally bumped into Michael Caine the aisle)! True Story.

But, I digress.

As with all of my soups, I always use Massel vegetable broth. I’ve used both the chicken and vegetable flavor, and this soup is fabulous with either variety. Massel is the best commercial broth I’ve ever tried, and I’ve been using for over 30 years.

For those of you in the U.S, purchase it from amazon. Aussies, it’s in every store in the country. For those of you in Europe, I’m fairly certain you can also purchase it online.

You can, of course, make this soup with any broth you have.

Likewise, you can use butternut squash, Japanese pumpkin, or orange-flesh sweet potato.

Just do not miss making this Thai pumpkin soup. It is incredible.

*I’m an ambassador for Massel, but my opinions are my own. 


Mind-Blowing Thai Pumpkin Soup

This Thai pumpkin soup is mind-blowing. This super easy recipe is vegan and gluten-free and is a show-stopper dish for Thanksgiving or any day of the year!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 to 8
Author Tess Masters


  • 2 tablespoons virgin coconut oil
  • 2 cups (300g) diced yellow onion (1 medium)
  • 1 tablespoon minced garlic (3 cloves)
  • 1 teaspoon  Celtic sea salt, plus more to taste
  • 3 tablespoons tomato paste
  • 2 tablespoons thinly sliced fresh lemongrass stems
  • 2 tablespoons minced ginger
  • 1 teaspoon finely chopped fresh kaffir lime leaves
  • 1/4 teaspoon red pepper flakes
  • 6 cups (1.4l) Massel vegetable broth (or any veggie broth)
  • 7 cups (2 lb/910g) peeled and cubed butternut squash (or Japanese pumpkin)
  • 1/2 cup (42g) firmly packed cilantro roots or stems (1 bunch)
  • 2 tablespoons wheat-free tamari
  • 1 (13.5oz/400ml) can full-fat coconut milk (shake, then pour) 
  • 1 teaspoon fresh lime juice, plus more to serve
  • Fresh cilantro leaves to serve


  1. In a large saucepan over medium heat, warm the coconut oil, and sauté the onion and garlic with a pinch of the salt for about 5 minutes, until the onions are soft and translucent. Bring the heat down to low, and add the tomato paste, lemongrass, ginger, kaffir lime leaves, and red pepper flakes, and sauté for another minute until well combined and fragrant.
  2. Add the broth, squash, cilantro roots, tamari, and remaining salt, increase the heat to high, and bring just to a boil. Reduce the heat to medium, and simmer for about 30 minutes, until the squash is fork tender.
  3. Remove the saucepan from the heat, and allow the soup to cool slightly; stir in the coconut milk and lime juice.
  4. Pour the soup into your blender in batches, and blast on high for 30 to 60 seconds, until smooth and creamy.
  5. Return the soup to the saucepan, and warm it over low heat. Season to taste.
  6. To serve, ladle the soup into bowls and garnish with cilantro leaves, and pass lime juice at the table. 

Recipe Notes

Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak