Name: Thai Pumpkin and Sweet Potato Soup Recipe
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: Thai
Ingredients: 4 – 5 sweet potatoes; 1/2 onion, diced; 1 bunch fresh basil; 1 (15 oz) can pumpkin puree; 1 (15 oz) can coconut milk; 4 cups vegetable broth; 1 teaspoon ground ginger; 1/2 teaspoon soy sauce (or tamari); Kosher salt, to taste; 1 – 2 limes (for juice)

Introduction

This Thai Pumpkin and Sweet Potato Soup is a comforting, creamy blend of roasted sweet potatoes, pumpkin, and fragrant spices. It’s perfect for chilly days when you want something nourishing and flavorful in a bowl.

Two white bowls with handles hold a smooth, thick orange soup. The soup surface has swirls of white cream and small droplets of oil. There are green basil leaves placed on top, one large and one small in the bowl on the left, and one medium leaf in the bowl on the right. Tiny red chili flakes are scattered over the soup. The bowls sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 – 5 sweet potatoes
1 (15 oz) can pumpkin puree
4 cups vegetable broth
1 (15 oz) can coconut milk
1/2 onion, diced
1 teaspoon ground ginger
1/2 teaspoon soy sauce or tamari
1 – 2 limes
1 bunch fresh basil
Kosher salt, to taste

Instructions

Step 1: Preheat the oven to 375℉ and line a sheet pan with parchment paper. Place the sweet potatoes on the pan and poke them several times with a fork. Roast for 1 1/2 to 2 hours, or until tender inside. Let cool slightly, then peel and discard the skins.
Step 2: In a large pot, combine the roasted sweet potatoes, diced onion, ground ginger, and garlic. Sauté over medium-low heat for about 5 minutes until fragrant and softened.
Step 3: Add the coconut milk, pumpkin puree, vegetable broth, and soy sauce to the pot. Season with kosher salt to taste, stir well, and bring the mixture to a gentle simmer.
Step 4: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the mixture carefully to a high-speed blender and blend until creamy.
Step 5: Serve the soup hot, finished with a squeeze of fresh lime juice and a sprinkle of chopped fresh basil for brightness.

Tips & Variations

For added heat, stir in a dash of red pepper flakes or a splash of sriracha before serving.
Try garnishing with toasted pumpkin seeds for extra texture and flavor.
Use vegetable broth with no added salt to better control seasoning.
Swap fresh basil with cilantro for a different herbal note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

The image shows two white bowls with rounded handles filled with smooth orange soup, topped with swirls of white cream, small red chili flakes, and fresh green basil leaves placed on a white marbled surface. The soup has a thick texture and a vibrant warm color, while the cream forms gentle swirls on the surface creating a contrast. The basil leaves are whole and placed near the center and edges of the soup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin before adding it to the soup, but canned pumpkin puree provides convenience and consistent texture.

Is this soup vegan?

Yes, the recipe uses plant-based ingredients like coconut milk and vegetable broth, making it vegan-friendly.

Thai Pumpkin and Sweet Potato Soup Recipe

Print Recipe

★★★★★

4.8 from 143 reviews

A creamy and flavorful Thai-inspired soup combining roasted sweet potatoes and pumpkin puree, enriched with coconut milk and fragrant spices, perfect for a comforting and nutritious meal.

Author: Tara
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Yield: 6 servings 1x
Category: Soup
Method: Baking and Stovetop
Cuisine: Thai
Diet: Vegan

Ingredients

Scale

Vegetables & Herbs

4 – 5 sweet potatoes
1/2 onion, diced
1 bunch fresh basil

Canned & Jarred Goods

1 (15 oz) can pumpkin puree
1 (15 oz) can coconut milk
4 cups vegetable broth

Seasonings & Condiments

1 teaspoon ground ginger
1/2 teaspoon soy sauce (or tamari)
Kosher salt, to taste
1 – 2 limes (for juice)

Instructions

Preheat and Roast Sweet Potatoes: Preheat the oven to 375℉ and line a sheet pan with parchment paper. Place the sweet potatoes on the pan and poke each with a fork. Roast them in the oven for 1 1/2 to 2 hours until they are tender inside. Once done, let them cool slightly, then peel off and discard the skins.
Sauté Aromatics: In a large pot, combine the roasted sweet potatoes, diced onion, and ginger. Sauté over medium-low heat for about 5 minutes to soften the onions and release the flavors.
Add Liquids and Seasonings: Add the coconut milk, canned pumpkin puree, vegetable broth, and soy sauce to the pot. Season with kosher salt to taste. Stir the mixture well and bring it to a gentle simmer.
Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a high-speed blender and puree until smooth.
Finish and Serve: Before serving, squeeze fresh lime juice over the soup to add brightness. Garnish with fresh basil leaves if desired and enjoy your warming Thai pumpkin and sweet potato soup.

Notes

Roasting the sweet potatoes enhances their natural sweetness and adds depth to the soup.
You can adjust the amount of lime juice according to your taste preference for acidity.
For a spicier version, consider adding a pinch of chili flakes or fresh chili during the sauté step.
This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.

Keywords: Thai pumpkin soup, sweet potato soup, coconut milk soup, vegan soup, roasted sweet potatoes, healthy fall soup