Pin This Thai pumpkin soup is a cozy bowl that never fails to brighten up chilly evenings for my family. The creamy pumpkin base gets a zingy lift from Thai curry paste while the roasted chickpeas bring the best kind of crunch to every mouthful. It is warming layered with flavor and so simple that you will want to make it again and again whenever pumpkin season rolls around.
My favorite part is how the spiced chickpeas turn out impossibly crispy. They are so addictive I sometimes double the batch just to snack on them later. The first spoonful always brings me back to a trip to Chiang Mai where I learned to love sweet pumpkin paired with chili.
Ingredients
- Chickpeas: Canned chickpeas get extra crispy when roasted providing a protein boost and satisfying crunch. Use freshly cooked if you prefer but make sure they are dry for best texture
- Olive oil: This helps the spices stick to the chickpeas and browns them evenly. Choose a good quality extra virgin olive oil for best flavor
- Smoked paprika: Gives the chickpeas a smoky warmth. Opt for Spanish paprika if you can
- Ground cumin: Lends nutty earthiness to the topping. Look for cumin with a strong fresh aroma
- Salt: Essential for drawing out the flavors in the chickpeas and soup. Use fine sea salt for a delicate taste
- Coconut oil: Adds silkiness and authentic Thai flavor to the soup. Choose unrefined for the richest coconut scent
- Onion: Forms the flavor foundation. Choose brown or yellow onions for natural sweetness
- Garlic: Brings aromatic punch. Make sure it is freshly minced for the brightest taste
- Fresh ginger: Adds a spicy lift and depth. Grate just before using for maximum zing
- Thai red curry paste: Layers in the classic Thai flavors. Use a brand that is spicy enough for your preference and double check it is vegan and gluten free if needed
- Pumpkin: Fresh cubed pumpkin gives thick velvety texture and natural sweetness. Buy heavy pumpkins with deep orange flesh for the best soup. Swap in butternut squash if pumpkin is not available
- Coconut milk: Brings creaminess and subtle sweetness. Use full fat for the smoothest finish
- Vegetable broth: Adds a savory base. Select a low sodium version to control seasoning
- Soy sauce or tamari: Provides umami depth. Choose tamari for a gluten free soup
- Brown sugar: Balances heat and acidity. Look for soft brown sugar that dissolves easily
- Lime juice: Delivers a zesty finish. Only use freshly squeezed for the brightest flavor
- Salt and pepper: Essential for bringing all the flavors together. Taste and adjust as needed
- Fresh coriander: Gives a cooling herbal note. Chop just before serving to preserve fragrance
- Lime wedges: Provide added tang. Each person can squeeze to their liking
- Chili flakes: Optional for extra heat. Sprinkle to taste
Instructions
- Prepare the Chickpeas:
- Drain and rinse the chickpeas thoroughly then spread them onto a clean cloth and pat them as dry as possible this helps them roast up extra crisp. Toss the dry chickpeas with olive oil smoked paprika ground cumin and salt in a large mixing bowl until every chickpea is well coated. Spread them out in a single layer on a baking tray with space between each chickpea so the heat gets all around. Roast in a preheated oven at two hundred degrees Celsius until golden and crackly usually about twenty five to thirty minutes shaking the tray halfway so they toast evenly.
- Build the Flavor Base:
- While the chickpeas roast heat coconut oil in a large pot over medium heat once hot add chopped onion and cook gently stirring often for four to five minutes until soft and translucent. Take your time here because well softened onion gives much more flavor depth.
- Bring in the Aromatics:
- Add minced garlic and grated ginger to the onion and cook for about one minute stirring often until you smell their aroma filling the kitchen. Immediately stir in the Thai red curry paste and cook for another minute pressing it into the oil so the flavor blooms.
- Simmer the Soup:
- Add the pumpkin cubes coconut milk vegetable broth soy sauce and brown sugar to the pot. Stir well to combine scraping any bits from the bottom so nothing sticks. Bring everything to a gentle boil then reduce the heat to low and simmer uncovered for twenty to twenty five minutes or until the pumpkin is fall apart tender.
- Blend it Silky Smooth:
- Take the pot off the heat. Use an immersion blender right in the pot to blitz everything into a velvety puree. Work slowly for an extra smooth finish. If you only have a regular blender work in batches and hold a towel over the lid.
- Brighten and Season:
- Stir in the fresh lime juice and give the soup a taste. Add more salt or pepper if you think it needs it. The soup should be creamy and rich with a little kick of tang.
- Serve and Garnish:
- Ladle the steaming soup into bowls. Top generously with the crispy chickpeas a flurry of chopped coriander and a pinch of chili flakes if you like your soup spicy. Set out lime wedges for squeezing just before eating.
Pin The key to magic is picking sweet pumpkin that cooks down beautifully. My kids always fight over the last handful of chickpeas and it makes me smile remembering the first time I heard them crunching in the kitchen before dinner.
Storage Tips
Let leftovers cool completely before covering and storing in an airtight container in the refrigerator. The soup holds up for several days and actually develops deeper flavor by day two. If planning to freeze ladle into freezer safe containers leaving a little room for expansion and freeze for up to three months. Reheat gently on the stovetop whisking with a splash of water or broth to loosen if needed. Keep your chickpeas separate in an airtight jar at room temperature to prevent them going soggy then use as a topping just before serving.
Ingredient Substitutions
No pumpkin on hand Swap in equal amounts of butternut squash sweet potato or even acorn squash for an equally creamy soup. For more heat try green Thai curry paste instead of red but expect a spicier bowl. If you are not keen on coconut milk use an unsweetened soy or oat cream but the soup will have a more neutral taste. Gluten free tamari or coconut aminos replace the soy sauce well.
Serving Suggestions
A sprinkle of toasted pumpkin seeds or peanuts adds extra crunch if you are not allergic. I love serving this soup as a first course at a Thai themed dinner with jasmine rice and a fresh cucumber salad. For a full meal add cooked rice noodles or steamed greens to the bowl.
Cultural Note
Thai pumpkin soup is inspired by the way Thai cuisine balances sweet creamy spicy and sour notes in a single dish. In Thailand the combination of pumpkin and curry pastes is often enjoyed in both home kitchens and temple meals during harvest festivals. It is not a strictly traditional recipe but honors the spirit of Thai flavor harmony.
Seasonal Adaptations
Swap in roasted squash from autumn farmers markets or even canned pureed pumpkin for a shortcut in winter months. Stir in a handful of spinach or kale at the end for late season greens and extra color. Garnish with chopped Thai basil or mint for a summertime herby variation.
Pin The best reviews always mention the rich tangy finish from fresh lime that ties every spoonful together. Make a double batch of chickpeas and store at room temperature because they also make great salad toppers or snack bites.
Recipe FAQ
- → How do I make chickpeas extra crispy?
Pat chickpeas very dry before roasting and toss well with oil and spices, spreading evenly on the tray for maximum crispiness.
- → Can I substitute butternut squash for pumpkin?
Yes, butternut squash can be used in place of pumpkin, or mix both for added sweetness and texture.
- → Which curry paste is best for this soup?
Thai red curry paste provides gentle heat and aromatic flavor, but check the label for allergens and gluten content.
- → Is the soup suitable for meal prep?
Absolutely! The soup can be made ahead, kept refrigerated, and reheated as needed. Add chickpeas just before serving.
- → What are good garnish options?
Fresh coriander, lime wedges, and a sprinkle of chili flakes add color and bright flavor. Coconut yogurt is also delicious.
- → How can I add more protein?
Swirl in coconut yogurt or top with additional chickpeas. You can also serve with a side of quinoa or lentils.