These easy Thai Pumpkin Soup Shooters are made with only four ingredients and take less than 30 minutes to make. A shot glass of pumpkin curry soup made with vegetable broth, coconut milk, pumpkin purée and red curry paste makes a great starter for a cozy fall dinner.
❤️ Why you'll love this easy pumpkin soup recipe
- dairy-free
- gluten-free
- vegan
- only 5 ingredients
- a delicious, healthy starter for fall and winter dinners
What better way could there be to start a cozy fall dinner than with a shot glass of warm pumpkin curried soup! Soup shots, like this one and these Roasted Cauliflower Soup Shooters make a perfect starter course. The're a hint of more deliciousness to follow, but they're not too filling.
🛒 Ingredients
You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, here are a few notes about the ingredients.
- broth: vegetable broth. Check the label to make sure it's gluten-free.
- coconut milk: canned, full-fat coconut milk gives this soup a silky texture
- pumpkin purée: use fresh, homemade or canned pumpkin purée
- Thai red curry paste: for those authentic Thai flavours.
- sea salt and pepper
🔪 Instructions
This is a very simple, quick and easy curried pumpkin soup recipe that you can make in less than half an hour.
Combine all the ingredients except salt and pepper in a large pot. Stir until the coconut milk has softened, bring to a simmer, then simmer for 15 - 20 minutes more.
Check the seasoning and add a little more curry paste if you'd like it spicier. Add salt and pepper to taste.
Then serve warm in small shooter glasses! Garnish away to your heart's content using the ideas below, or try some of these other Soup Topping Ideas.
🔁 Possible Variations
This recipe makes a drinkable curried pumpkin soup, perfect for serving as soup shots. If you prefer a thicker soup, simply add another can of pumpkin purée.
Have fun with different soup toppings. Try any of the following:
- snipped chives
- toasted sage leaves
- chopped peanuts
- pumpkin seeds
- chopped cilantro leaves
- lime quarters
- sliced green onions
❓Reader's Questions
It's as spicy as you'd like it to be. Start with a tablespoon of Thai red curry paste and add more as you taste it. I liked it with three tablespoons, you might like to add more.
Give the can a good shake to help the contents mix together before adding it to your soup pot. You'll use both the hardened coconut milk and the coconut water.
Heat a teaspoon or two of olive oil over medium low heat. Add the sage leaves in a single layer. Heat until they start to brown on one side, then use tongs to flip them over. Toast the other side for a minute or so, then remove to paper towel to drain. They will be brown and crisp.
🍽 Serving Suggestions
Serve this Thai pumpkin soup in small shot glasses as a starter for a dinner party. These little tastebud teasers are a great way to get your friends excited about what the main course will bring!
It pairs well with Easy Thai Baked Chicken and Never Fail Thai Coconut Rice as a main dish. Or try this ever-popular Thai Mango Chicken.
Add a cucumber salad or try a slaw recipe like this Asian Pear Slaw with Ginger and Lime or Thai-Style Coleslaw with Kohlrabi.
For lots more ideas, enter "Thai" in the search bar above. You might also like Thai Red Curry with Shrimp or Thai Red Curry with Chicken.
⏰ Storage Instructions
To store Store leftover soup in a covered container in the fridge for up to 3 days.
To reheat Reheat over low to medium heat in a saucepan on the stovetop, or reheat gently in the microwave.
Freeze it! This pumpkin soup freezes beautifully. Store in a sealed container and freeze for 3 months.
🗒 More warm and cozy soup recipes to try this week
When you make this Thai pumpkin soup recipe, please leave a comment and a rating below. I love hearing from you! Thanks in advance. Subscribe to my newsletter and receive new recipes delivered straight to your inbox.
Easy Thai Pumpkin Soup Shots
Ingredients
- 4 cups vegetable broth
- 1 14 oz /400 ml can full-fat coconut milk
- 1 15 oz./425 gm can pure pumpkin purée
- 3 - 5 tablespoons Thai red curry paste, all brands differ in their amount of heat, so taste as you go.
- sea salt and freshly ground black peper, to taste
- chives, sage leaves or see topping suggestions in the post
Instructions
- Combine the vegetable broth, coconut milk, pumpkin purée and Thai red curry paste in a large heavy bottomed soup pot or stock pot.
- Stir as you bring it to a simmer, then let it simmer for 15 - 20 minutes longer.
- Serve warm in shot glasses or other small glasses, garnished with herbs or any of the soup topping ideas in the post.
Maureen
A fun starter! Easy to make.
Elaine
Thanks for commenting! I'm glad to hear you liked it, too!
Lily
Excellent flavour - just delicious!
Elaine
Happy to hear you liked it! Thanks for the 5 star rating!