Spicy Thai Chicken Pumpkin Curry


Get ready for a tasty adventure with Spicy Thai Chicken Pumpkin Curry Soup! It’s like a cozy hug in a bowl, mixing pumpkin’s earthy goodness with Thai curry’s zesty kick and tender chicken. Your taste buds will thank you!

Spicy Thai Chicken Pumpkin Curry Soup recipe

Why I Love This Recipe

I love this Spicy Thai Chicken Pumpkin Curry Soup because it’s a quick and easy fusion of Thai and pumpkin flavors, and you can make it in just one pot, which means less cleaning up afterward.

But what makes it really special is how it brings people together. It’s not just about filling your belly; it’s about filling your heart with warmth and connection.

Whether you share it with loved ones or enjoy it by yourself, this soup reminds us that even in our busy lives, a bowl of delicious soup can bring comfort and joy, filling our kitchens with amazing smells and our hearts with happiness.

Spicy Thai Chicken Pumpkin Curry Soup recipe

Why You’ll Love This Recipe

▪️ The mix of pumpkin, Thai curry paste, and chicken in this soup creates an unforgettable burst of flavors.

▪️ It’s a lifesaver on busy weeknights, letting you serve up a cozy meal without spending ages in the kitchen.

▪️ Plus, the pumpkin adds creaminess and healthiness with vitamins and fiber, so it’s a guilt-free treat.

▪️ And don’t think it’s only for cold weather – you can enjoy it any time of the year, from autumn evenings to summer get-togethers with pals.

Helpful Kitchen Tools

Spicy Thai Chicken Pumpkin Curry Soup recipe


For the Soup:

▪️ 1 tablespoon vegetable oil: This oil stops things from sticking and gives our soup a tasty start.

▪️ 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces: It’s the protein we need for a filling soup.

▪️ 1 onion, finely chopped: The onion makes our soup flavorful and aromatic.

▪️ 3 cloves garlic, minced: Minced garlic brings out its amazing taste and smell.

▪️ 2 tablespoons Thai red curry paste: This is where the spicy and savory Thai magic comes from.

▪️ 1 can (15 ounces) pumpkin puree: It makes the soup creamy and earthy, plus it’s healthy.

▪️ 1 can (13.5 ounces) coconut milk: Creamy coconut milk adds richness and a hint of sweetness to balance the spice.

Spicy Thai Chicken Pumpkin Curry Soup recipe

▪️ 4 cups chicken broth: This forms the flavorful liquid base for our soup.

▪️ 1 red bell pepper, diced: Adds color, a touch of sweetness, and a good crunch.

▪️ 2 carrots, peeled and diced: Carrots give sweetness and a nice texture.

▪️ 1 tablespoon fish sauce (optional): For a special Thai flavor kick, highly recommended.

▪️ 1 tablespoon brown sugar (optional): Balances spice with sweetness for a perfect blend.

▪️ Salt and pepper to taste: The final touch to make it all taste fantastic.

Garnishes (optional):

▪️ Fresh cilantro leaves: Adds a fresh, herby twist to your soup.

▪️ Lime wedges: Squeezing fresh lime adds a zesty, tangy punch that wakes up the flavors.

Spicy Thai Chicken Pumpkin Curry Soup recipe

Making Of Spicy Thai Pumpkin Curry Soup

STEP 1: Start by heating up a tablespoon of vegetable oil in a large soup pot over medium-high heat. Now, toss in those bite-sized chicken pieces and let them cook until they turn a beautiful golden-brown color. Once the chicken is no longer pink, take them out of the pot.

STEP 2: In that same pot, add the finely chopped onion and the minced garlic. Let them cook for about 2 minutes until they release a fantastic aroma.

STEP 3: Stir in 2 tablespoons of Thai red curry paste. Your kitchen will suddenly remind you of a Thai street market. Let the curry paste mix with the aromatics for about a minute, and you’ll see the colors come alive.

Spicy Thai Chicken Pumpkin Curry Soup recipe

STEP 4: Add a can of pumpkin puree, along with creamy coconut milk and flavorful chicken broth. Stir everything together until it’s like a delicious orange symphony in your pot.

STEP 5: Gently bring your mixture to a simmer. This is when the flavors start blending together. Let it simmer for about 15-20 minutes, allowing that rich flavor to develop. If you have an immersion blender, you can give your soup a quick blend for a velvety texture.

STEP 6: Put the cooked chicken pieces back into the pot. Add diced red bell pepper and carrots to add color and a bit of crunch. If you’re feeling adventurous, add a tablespoon of fish sauce for extra flavor. A tablespoon of brown sugar can balance the spice, but it’s optional. Season with a pinch of salt and a dash of pepper to taste.

STEP 7: Simmer for an additional 10-15 minutes. During this time, the veggies will become tender, and the chicken will be perfectly cooked through.

Spicy Thai Chicken Pumpkin Curry Soup recipe

Tips and Techniques

▪️ If you don’t like spicy food, begin with a little Thai red curry paste and add more slowly until it’s just right for you.

▪️ Cut your veggies into even pieces to make sure they all cook evenly and turn out tender.

▪️ To make it vegetarian, skip the chicken and use veggie broth for a tasty meat-free version.

▪️ Fish sauce might sound strange, but it gives the soup an amazing flavor boost you won’t want to miss.

Spicy Thai Chicken Pumpkin Curry Soup recipe

Serving Size

This delightful Spicy Thai Chicken Pumpkin Curry Soup recipe generously serves 6, making it perfect for sharing with family and friends. Adjust portions to suit your appetite and enjoy heartwarming moments together.

Serving Suggestions

▪️ Serve the soup hot with steamed jasmine rice for a filling meal.

▪️ Enjoy it even more with warm bread or naan for dipping.

▪️ Try a side salad with mixed greens, cucumber, and cherry tomatoes with Thai vinaigrette.

▪️ Enhance the taste with fresh lime squeeze and cilantro leaves for a burst of freshness.

Spicy Thai Chicken Pumpkin Curry Soup recipe


▪️ Try shrimp or seafood instead of chicken for a tasty seafood curry soup.

▪️ Go vegetarian by using vegetable broth instead of chicken.

▪️ Get creative with curry paste choices like yellow or green for unique flavors.

▪️ Personalize your soup by adding veggies like spinach or zucchini.

Storage Tips

To store your Spicy Thai Chicken Pumpkin Curry Soup, use airtight containers, cool it down before refrigerating, label and date, refrigerate promptly, reheat gently, consider freezing, thaw in the fridge, and enjoy within 3-4 days in the fridge or several months in the freezer for the best taste.

Thai spicy pumpkin curry soup with pork


Q. Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can! Simply peel, dice, and boil the fresh pumpkin until tender, then mash or puree it before adding it to the soup.

Q. Is there a substitute for fish sauce?

Soy sauce can be used as a substitute for fish sauce if you don’t have it on hand, but the flavor will be slightly different.

Q. Can I make this soup ahead of time?

Absolutely! In fact, the flavors often improve when the soup is made ahead and reheated.

Spicy Thai Chicken Pumpkin Curry Soup

This Spicy Thai Chicken Pumpkin Curry Soup is a combination of rich, earthy notes of pumpkin with the zing of Thai curry and tender chicken.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings


For the Soup:

  • 1 tablespoon vegetable oil
  • 1 pound chicken breasts boneless, skinless, bite-sized pieces
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons Thai red curry paste
  • 1 can (15 ounces) pumpkin puree
  • 1 can (13.5 ounces) coconut milk
  • 4 cups chicken broth
  • 1 red bell pepper diced (optiona)
  • 2 carrots peeled and diced
  • 1 tablespoon fish sauce optional
  • 1 tablespoon brown sugar optional
  • Salt and pepper to taste

Garnishes (optional):

  • Fresh cilantro leaves
  • Lime wedges


  • Heat vegetable oil in a large soup pot over medium-high heat.
  • Add chicken pieces and cook until no longer pink. Set aside.
  • In the same pot, sauté chopped onion and minced garlic until fragrant.
  • Stir in Thai red curry paste and cook for another minute.
  • Add pumpkin puree, coconut milk, and chicken broth. Mix well.
  • Bring to a gentle simmer and cook for 15-20 minutes.
  • Optionally, use an immersion blender for a smoother texture.
  • Return cooked chicken to the pot. Add diced red bell pepper and carrots.
  • Include fish sauce and brown sugar if desired. Season with salt and pepper.
  • Simmer for an additional 10-15 minutes until vegetables are tender and chicken is cooked through.
  • Serve hot, garnished with fresh cilantro leaves and lime wedges if desired.


  • Adjust spiciness by varying Thai red curry paste.
  • Make it vegetarian by omitting chicken and using vegetable broth.
  • Don’t skip fish sauce for depth of flavor.
  • Leftovers taste better the next day.


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