Pumpkin Thai Red Curry Soup

This past weekend, my hubby wasn’t feeling his best. You know the kind of day where all you want is something warm, comforting, and hearty enough to feel like a hug in a bowl. That’s exactly how this Pumpkin Thai Red Curry Soup came to life.

It’s rich without being heavy, cozy without being boring, and bursting with bold Thai-inspired flavor. Best of all, it’s easy to make and totally customizable. Add chicken or keep it vegetarian. Serve it as a soup or ladle it over rice or noodles. However you enjoy it, this one disappears fast around here and yes, it’s kiddo approved.

The pumpkin and coconut milk make it velvety and comforting, while the red curry paste, ginger, and garlic bring just enough warmth to wake everything up. It’s the kind of meal that makes the whole house smell incredible and convinces everyone that you’ve been cooking all day, even when you haven’t.

Pumpkin Thai Red Curry Soup

Ingredients

• 2 tbsp butter or oil

• 1 shallot, diced

• 4 cloves garlic, minced

• 1-inch piece fresh ginger, peeled and grated

• 1/2 cup cilantro, chopped

• 3–4 tbsp Thai red curry paste (adjust to taste)

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 1 orange pepper, sliced

• 4 chicken thighs or breasts (optional)

• 2 cups broth

• 1/4 cup soy sauce

• 1 can pumpkin purée

• 2 cups coconut milk

• 2 tbsp creamy peanut butter (optional but so good)

For serving (optional):

• Cooked rice or noodles of choice

• Fresh cilantro

• Pomegranate pearls

Directions

• Melt the butter or oil in a Dutch oven over medium heat.

• Add the shallot, garlic, ginger, cilantro, and Thai red curry paste. Sauté for about 5 minutes, until fragrant and softened.

• If using chicken, add it now and toss to coat in the curry mixture.

• Pour in the broth and bring to a gentle simmer. Cook for 20–30 minutes, or until the chicken is cooked through.

• Remove the chicken, shred it, and set aside.

• Stir in the soy sauce, pumpkin purée, coconut milk, and peanut butter. Add the shredded chicken back in.

• Let everything simmer for another 5 minutes, allowing the flavors to come together.

Serve as is, or spoon it over rice or noodles. Finish with fresh cilantro and a sprinkle of pomegranate pearls for a little pop of color and sweetness.

This soup is rich, comforting, and packed with flavor without being complicated. It’s perfect for chilly nights, sick days, or anytime you need something cozy and satisfying. I hope it brings as much comfort to your table as it did to ours. Enjoy!