Published: · Modified: by Richa · This post may contain affiliate links.
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Creamy soup+ Thai flavors + noodles. Are you drooling yet? This Spicy Thai Curry Pumpkin Noodle soup is a really easy one dish meal that gets ready in 20 minutes and can pass off as fancy and comfort food at the same time!
This spicy thai curry pumpkin noodle soup is warm, creamy, comforting and the perfect thing to help you make the most of winters. Plus it looks fancy enough to serve at a dinner party, but is comfortable enough to slurp away in your pyjamas with some dripping down your chin.
I'm not going to pretend that this is super easy. Because you need pumpkin puree, which is really easy to make but does require some chopping and boiling = effort. I have the process noted below for all those who live in India and can't buy ready made or canned pumpkin puree. Although, if you ask me, making your own is worth it and will help you take one more step towards eating healthy. It's small changes like these, which make a big difference.
Quick Walk Through: Spicy Thai Curry Pumpkin Noodle Soup
- Reasons Why You'll Love This Soup
- Frequently Asked Questions
- Top Tips To Make The Best Thai Curry Pumpkin Noodle Soup
- Watch Thai Curry Pumpkin Noodle Soup Recipe Video
- More Soups You'll Love
Reasons Why You'll Love This Soup
- It's super delicious, healthy and filling soup that makes for a complete and balancr meal in itself
- You don't have to cook multiple things for dinner, just this hearty soup is enough
- The entire thing comes together in 30 minutes, making it perfect for a busy weeknight
- You can easily double or halve the quantity
Frequently Asked Questions
1. How to make pumpkin puree at home?
Making pumpkin puree at home is not complicated, but it does require a few steps. You need to cut the pumpkin, scrape the seeds, chop, and then roast or boil or the pumpkin pieces before blending it to form the puree. Here's my favorite recipe on how to make pumpkin puree at home.
2. Can I use canned pumpkin instead?
Canned pumpkin can be a little difficult to find in India, which is why I started making mine at home. But if you can get your hands on it or live abroad, then you can replace it with canned pumpkin/store-bought pumpkin puree in a pinch. However, I personally prefer making my pumpkin puree from scratch as it gives me the satisfaction of knowing what's exactly going into it.
Top Tips To Make The Best Thai Curry Pumpkin Noodle Soup
- Even though I have added just mushrooms and bok choy, you can add other veggies such as bell peppers, carrots and onions to make this even more wholesome.
- I use a readymade Thai curry paste from Real Thai to make things faster. It's easily available both online and in stores.
- You can even make this soup ahead and store in the refrigerator in an airtight container. If stored correctly, this thai curry pumpkin soup stays good for up to 4 days.
- If you are planning to make a larger quantity you can make the soup in advance, but I would recommend adding the noodles just before you're ready to serve to help maintain the texture.
I love options like these Spicy Thai Curry Pumpkin Noodle Soup because they make life so easy, eliminating the need to cook multiple things to make dinner seem balanced and hearty. Yay for one dish meals that give you more time to watch Netflix! And yay for moreThai curry pumpkin noodle soup!
If you try this out, tag your photos@my_foodstory and let's be friends on Instagram.
Watch Thai Curry Pumpkin Noodle Soup Recipe Video
Spicy Thai Curry Pumpkin Noodle Soup
Creamy, comforting Spicy Thai Curry Pumpkin Noodle Soup gets ready in 20 minutes and the recipe takes you back to Thailand!
4.67 from 6 votes
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Course: Soups
Cuisine: Asian, Thai
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 6 Portions
Calories: 248kcal
Author: Richa
Ingredients
- 1 tablespoon Vegetable oil
- 2 tablespoons Thai red curry paste
- 1 cup Shiitake mushrooms dried (Note 1)
- 2 cups Pumpkin puree Note 2: How to make Puree
- 1 teaspoon Fish sauce optional
- 3 cups Vegetable broth or Water
- 1 ½ tablespoons Jaggery or Brown Sugar
- ¾ cup Thick coconut milk
- 150 grams Noodles
- ½ cup Thai basil leaves Note 3
- Salt to taste
- Roasted peanuts and Thai Basil for topping
Instructions
Soak dried shiitake mushrooms in hot water for half an hour.
Heat oil in a large pot and add thai red curry paste. Saute for 2-3 minutes and add pumpkin puree, fish sauce and 2 ½ cups broth or water.
Slice the shiitake mushrooms and add them to the pot along with jaggery and salt. Bring everything to a boil, and simmer for 8-10 minutes.
In the meanwhile, boil noodles according to package instructions till al dente (cooked but still firm when bitten), strain, wash with cold water and set aside. Washing with cold water stops the cooking process and helps avoid sticky, overcooked noodles.
Whisk together ½ cup broth with ¾ cup coconut milk and add it to the pot around the 8 minute mark. Simmer for another 5 minutes. Add noodles and basil to the pot and switch off the flame. Cover and let the soup sit for 5-7 minutes before ladling it into bowls.
Serve hot topped with crushed roasted peanuts and thai basil.
Notes
Feel free to substitute shiitake mushrooms with regular button mushrooms. In case you are using button mushrooms, skip the soaking process and directly add sliced mushrooms to the pot.
To make pumpkin puree, peel and slice a medium sized pumpkin and boil it in water till the pumpkin becomes soft and can be pricked easily with a fork. Drain, cool and puree till smooth.
If thai basil leaves are hard to find, use Italian basil or even tulsi (Indian basil) in it's place. Adjust the quantities slightly if substituting.
Nutrition
Calories: 248kcal | Carbohydrates: 35g | Protein: 6g | Fat: 11g | Saturated Fat: 9g | Sodium: 562mg | Potassium: 423mg | Fiber: 5g | Sugar: 10g | Vitamin A: 13853IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2mg
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More Soups You'll Love
- Vegetarian Pho Soup (Vietnamese Noodle Soup)
- Chinese Hot and Sour Soup with Ramen
- Chicken Enchilada Soup
- Homemade Creamy Vegetable Soup
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Reader Interactions
Comments
Candice says
Loved this recipe! I made it with fresh shiitake mushrooms & canned pumpkin. Lots of flavors & made a nice light dinner. I'm sure I will make it again.Reply
Kelly says
Thanks for the recipe it was fun to test out! One thing I noticed is it was lacking a pop of flavor...we added more salt, and even some vinegar but it didn't do the trick. Not sure if it ended up a little bland to others but that's what our experience was:)Reply
Richa Gupta says
Hey Kelly! This soup gets that punch of flavours from the Thai curry paste. Do check if you've used enough, or consider exploring other brands of Thai curry paste. Cheers!
Reply
Katrina says
A fab recipe, thank you! I made my own low fodmap red curry paste, and added a few snow peas and voila, so yum 😁Reply
Richa says
Awesome! Thank you so so much Katrina! So glad you enjoyed this recipe!
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Sharon Claydon says
What kind of noodles do you use?
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Richa says
I used flat rice noodles. They are called pad thai noodles on the box.
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Ashley says
This looks yummy. I'm going to make this week. I don't care for mushrooms. Any suggestions on a substitute vegetable?
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Richa says
Hey Ashley - you can use your favourites veggies - broccoli, french beans, sweet potato, squash would all work really well. The cooking time will vary though for things like sweet potato and squash which take longer to cook.
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Mj says
I just made it- mmmmm! What a wonderful treat for a snowy day in Minnesota. Thank you!
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Richa says
Glad you liked it Mj!
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Js says
Why does the print version make 10781 servings?
Reply
Richa says
Sorry thats just a technical error that we are trying to fix.
Reply
Jane Wilcox says
You show a sliced red pepper in the photos, but one isn't listed in the ingredients. Is that a mistake? If there is a pepper what kind please, there are many.
Reply
Richa says
Hey Jane - those are basically thinly sliced thai chillies, because we love a bit of spice in our food
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Laura says
Can I use canned pumpkin instead of buying a pumpkin and cooking it? this sounds so good!
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richagupta says
Absolutely! Canned pumpkin would work just as well. I hope you try it out 🙂
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Melissa says
Loved this! I added some ginger, cayanne pepper, and used chicken broth because that's all I had. It turned out great!
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richagupta says
Yay! So glad you enjoyed it - I love the additions you made to it.
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Pat C says
How much thai red curry paste is added?
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richagupta says
Sorry about missing that out - we added 2 tablespoons thai curry paste. I've also updated the recipe.
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Laura C. says
Any particular kind of noodles? Thank you.
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richagupta says
I used flat rice noodles for this recipe, but you can use any kinds. Hope you try this out Laura!
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Laura C says
Thank you! I plan to make it this weekend.
richagupta says
Awesome, I hope you like it 🙂
Richa Gupta says
Thanks Esmie 🙂
Reply
Esmie says
Wow these dishes look delicious !
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indugetscooking says
Looks like great comfort food...
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