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Thai Spiced Pumpkin Soup

Happy Halloween! Thai Spiced Pumpkin Soup | dairy-free and healthy! #paleo

Are you a Halloween-er? Or a Halloween-not? While I’m not much of a role player and don’t dress up for Halloween, I do enjoy seeing other people’s costumes, drinking Halloween drinks, watching horror movies (and by “horror” movies, I mean Casper), eating sweet Halloween-y desserts, and burying my face in anything pumpkin. What are the things you love about Halloween? How’s about I show you some of mine?

Things I love about Halloween:

The physics.

The “horror” movies you watch because you’re too big a ninny to watch real horror.

The history.

Homemade Candy.

X-Rated Pumpkin Carvings.

The commercials.

Legit haunted houses.

Costumes that are super inappropriate but make you laugh anyway.

Costumes that make you go, “Whoa, this person really likes Halloween…and The Lion King.

Baby Costumes. I mean, #3 for the win.

Pet Costumes.

Halloween light shows are way cooler than Christmas light shows. < – things gets real at 3:03. PLUS, note that there are other song options, too.

Holloween Cocktails.

Because: awwww…

How to Roast a Pumpkin

And last, but not least, one of my favorite parts about Halloween is the pumpkin carving for the purpose of pumpkin consumption. This soup is perfect for your chilly All Hallows’ Eve. It’s dairy-free and paleo friendly – the perfect counterbalance to your Halloween candy.

How to Roast a Pumpkin

How to Roast a Pumpkin

Have a safe and fun Halloween!

Thai Spiced Pumpkin Soup | dairy-free and healthy! #paleo

Thai Spiced Pumpkin Soup

Creamy Thai Spiced Pumpkin Soup is an incredibly rich and flavorful healthy soup recipe for fall and winter.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
4 Servings


  • 2 1/2 cups pumpkin mashed roasted pumpkin, 1 small pie pumpkin
  • 2 tablespoons grapeseed or olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoons fresh ginger, peeled and grated
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon coriander
  • ¼ teaspoon turmeric
  • 1/8 teaspoon ground cayenne pepper
  • 1 teaspoon kosher salt
  • 1 1/3 cup low-sodium vegetable broth, or chicken broth
  • 1 cup full-fat canned coconut milk
  • 1 teaspoon sriracha, optional
  • 1 honeycrisp apple, peeled, cored and chopped


  • Preheat the oven to 400 degrees F.
  • Chop the tip and tail off of the pumpkin and scoop out the insides.
  • Drizzle the pumpkin flesh with olive oil, salt, and pepper. Place the pumpkin halves cut-side down on a baking sheet and roast for 50 to 60 minutes, or until juices begin seeping out of the pumpkin, and the flesh is very soft.
  • Allow pumpkin to cool enough to handle before scooping the flesh into a blender and discarding the peel.
  • In a medium-sized skillet, heat the grapeseed (or olive) oil over medium heat and add the chopped onion. Saute, stirring occasionally, until onion has softened and turned brown, about 10 to 12 minutes. Add the minced garlic and saute an additional 2 to 3 minutes.
  • Add the sautéed garlic and onion to the blender with the pumpkin.
  • Add the remaining ingredients to the blender and blend until completely smooth.
  • Transfer the soup to a pot and heat it on the stove top over medium-low heat, stirring frequently. Careful not to heat the soup to quickly, as it will spatter out of your pot.
  • Enjoy soup with a drizzle of olive oil, fresh cracked pepper, and goat cheese.


Serving: 1grams
Course: Soups, Stews, & Chilies
Cuisine: American
Keyword: dairy free recipes, easy healthy recipes, gluten free recipes, gut healthy recipes, healthy recipe
Servings: 4 Servings
Author: Julia

Recipe Rating

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Wednesday 6th of November 2019

This soup is Amazing and perfect every time! I grow beautiful Asian pumpkins in my garden and this recipe always accompanies the harvest I share. Thank you!!


Thursday 7th of November 2019

I'm so glad you like it, Laura!! Thanks for the sweet note! xo


Wednesday 25th of October 2017

I made this tonight - I think my pumpkin was a bit smaller because it cooked in about 30 minutes. Added a sprinkle of chilli powder and cinnamon to the top - delicious! Definitely a keeper, and a great way to use fall pumpkins!


Thursday 26th of October 2017

Wahoo! I'm so happy to hear you like the soup, Alexandra! I should have noted in the recipe different sized pumpkins require different baking times, so I'm really glad you pointed that out. Thanks for the feedback!! xo


Thursday 1st of December 2016

Such a beautiful soup! Really great flavours. I had made mashed pumpkin in advance so it was very simple. Even better is than practically no simmering is required. Definitely will be made again :)


Monday 3rd of November 2014

Pet + baby costumes are the only redeeming thing about Halloween. better yet, babies in pet costumes, or baby pets, in costumes are the best. Except baby birds - there horrible, always.


Sunday 2nd of November 2014

So I get to eat MORE Reese's if I have this for dinner? I like the way you think.

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