Rich, creamy and gently spiced, this Thai-inspired pumpkin soup comes together in just 30 minutes.
This Creamy Thai Panang Pumpkin Soup is rich, comforting and full of bold Thai flavour. Made with pumpkin, coconut cream and fragrant Panang curry paste, it’s smooth, warming and incredibly easy to make. Perfect for weeknights, meal prep or when you’re craving something cosy but a little bit special.
This is one of those soups I turn to when I want something comforting without spending hours in the kitchen. Using a good-quality store-bought Panang curry paste means you can have this Creamy Thai Panang Pumpkin Soup on the table in around 30 minutes, yet it still tastes like it’s been slowly simmering all afternoon.
The coconut cream gives the soup a beautifully smooth, rich texture, while the Panang curry paste adds warmth and depth without overpowering the pumpkin. It’s a soup that works just as well for a quick lunch as it does for an easy dinner, and it’s even better the next day once the flavours have had time to develop.
Why You’ll Love This Creamy Thai Panang Pumpkin Soup
- Big Thai flavour with minimal effort thanks to Panang curry paste
- Rich and creamy without being heavy, using coconut cream instead of dairy
- Quick to make — on the table in about 30 minutes
- Stovetop and Thermomix friendly
- Perfect for meal prep and even better the next day
- Comforting, warming and satisfying without feeling boring
Why I Love Maesri Panang Curry Paste
For this soup, I use Maesri Panang Curry Paste, and honestly, it’s one of the best store-bought curry pastes you can get. The flavour is rich, balanced and incredibly authentic, without needing to add a long list of extra spices. It delivers that classic Panang depth – warm, nutty and aromatic, which works perfectly with pumpkin and coconut.
Maesri curry pastes are also excellent value, making them a favourite for home cooks who want real Thai flavour without the cost. You’ll usually find Maesri Panang Curry Paste at Asian grocers, online Asian food stores, and in many Woolworths stores (often in the international foods aisle, though availability can vary by location). It’s affordable, reliable and consistently good, which is why I reach for it again and again.
If you can’t find Maesri, you can absolutely use another good-quality Panang curry paste. And if Panang isn’t available at all, red curry paste is the next best substitute, just be aware the flavour will be slightly different and the heat level may vary, so adjust to taste.
Best Tips for the Perfect Thai Pumpkin Soup
- Use a good-quality Panang curry paste (see above) – it does most of the flavour work
- Sauté the curry paste properly to release its aromatics before adding liquids
- Cut vegetables into even-sized pieces so they cook at the same rate
- Blend thoroughly for a silky-smooth, restaurant-style finish
- Reserve a little coconut cream to drizzle over the top just before serving
Serving Suggestions
Serve this Creamy Thai Panang Pumpkin Soup hot, finished with a drizzle of coconut cream, fresh coriander, crispy fried shallots and sliced red chilli. It’s delicious on its own or paired with warm roti bread, naan, sourdough or any fresh, crunchy bread to soak up every last spoonful.
Storage & Reheating
Store leftover soup in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave on medium power or on the stovetop over low heat, stirring occasionally until piping hot.
To freeze, allow the soup to cool completely before transferring to airtight, freezer-safe containers. Freeze for up to 3 months, then thaw overnight in the fridge before reheating gently.
FAQ’s
Can I make this soup vegetarian or vegan?
Yes. Use vegetable stock and swap the fish sauce for soy sauce or a vegan fish sauce alternative.
Can I substitute the Panang curry paste?
If Panang curry paste isn’t available, red curry paste is the best substitute. Curry pastes vary in heat, so adjust to taste.
Can I use all pumpkin instead of adding carrot and potato?
Absolutely. You can replace the carrot and potato with extra pumpkin if you prefer — just keep the total vegetable weight similar.
Is this soup spicy?
It’s gently spiced rather than hot. The heat level depends on the curry paste you use, so start small if you’re sensitive to spice.
This Creamy Thai Panang Pumpkin Soup is the kind of recipe you’ll come back to again and again. It’s easy, comforting and full of bold Thai flavour, making it perfect for everything from quick weeknight dinners to relaxed weekend lunches. Serve it with your favourite bread, make a big batch for the week ahead, or freeze some for later – it’s one of those soups that never disappoints.
More Soup Recipes:
- Chicken, Vegetale & Quinoa Soup
- Simple Wonton Noodle Soup
- Roasted Carrot Soup with Chickpeas
- Chicken, Barley & Freekeh Soup
Creamy Thai Panang Pumpkin Soup
Equipment
- Large saucepan or Thermomix
Ingredients
- 2 tablespoons vegetable oil (or other neutral oil)
- 1 brown onion, chopped (cut into quarters for Thermomix)
- 4 cloves garlic, diced (left whole for Thermomix)
- 2 tablespoons panang curry paste (I used Maesri brand – See Note 2)
- 700g Kent pumpkin, cut into 2cm cubes
- 1 large carrots, halved lengthways, chopped
- 1 large potato, cut into 2cm cubes
- 400ml can coconut cream
- 2 cups vegetable stock (or chicken stock)
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
TO SERVE
- Fresh coriander
- Store bought fried shallots
- Sliced red chilli
- Roti bread or fresh crunchy bread
Instructions
STOVE TOP
- Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 4–5 minutes until softened. Add the Panang curry paste and cook for a further 2–3 minutes, stirring often, until fragrant.
- Add the pumpkin, carrot and potato and cook for 2 minutes, stirring to coat in the curry paste.
- Remove ¼ cup (60 ml) of the coconut cream and set aside for serving. Add the remaining coconut cream, stock, fish sauce and brown sugar to the saucepan. Bring to a gentle simmer, reduce heat and cook for 20 minutes or until the vegetables are tender.
- Remove from heat and blend until smooth using a stick blender. Alternatively, allow to cool slightly and blend in batches in a blender or food processor. Season to taste if needed.
- Divide between bowls, drizzle with reserved coconut cream and garnish with coriander, fried shallots and red chilli. Serve with roti or crusty bread.
THERMOMIX METHOD
- Place the onion and garlic into the TM bowl. Chop for 5 sec / Speed 5, then scrape down the sides.
- Add the oil and sauté for 3 min / 100°C / Speed 1 (MC off). Add the Panang curry paste and sauté for a further 3 min / 100°C / Speed 1 (MC off).
- Add the pumpkin, carrot and potato. Cook for 2 min / 100°C / Speed 2 (MC off).
- Remove ¼ cup (60 ml) of coconut cream and set aside. Add the remaining coconut cream, stock, fish sauce and brown sugar to the bowl. Cook for 20 min / 100°C / Speed 1 (MC off), with the simmering basket placed on top to prevent splatters.
- Blend for 45 sec / Speed 9, gradually increasing from Speed 1 to Speed 9.
- Serve with reserved coconut cream and garnishes.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - PANANG CURRY PASTE
If Panang curry paste isn’t available, red curry paste works well as a substitute. Curry pastes vary in heat, so add according to taste. Maesri is a great brand and widely available. - USING ALL PUMPKIN
If you prefer, you can replace the carrot and potato with extra pumpkin. Aim for around 800 g total vegetables after peeling and chopping. - VEGAN OR VEGETARIAN OPTION
Use vegetable stock and replace the fish sauce with soy sauce or a vegan fish sauce alternative. - STORAGE
Store leftover soup in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave on medium power. - FREEZING
Allow the soup to cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. - SERVING TIP
Roti bread is excellent with this soup and is available frozen at Coles or Woolworths. Sourdough or any crusty bread also works beautifully.
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