Thai Pumpkin Soup
Thai Pumpkin Soup is a creamy, aromatic soup originating from Thailand, featuring pumpkin or kabocha squash as the star ingredient, simmered with coconut milk, lemongrass, and red curry paste. It is a popular comfort food often served as a starter or light meal, blending sweet, savory, and spicy flavors.
🍽️ Nutrition at a glance
This soup is moderately high in carbohydrates from the pumpkin and coconut milk, with a good amount of dietary fiber and healthy fats. A typical serving provides a solid dose of vitamins A and C, along with minerals like potassium, and generally ranges from 200-300 calories per bowl.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 4 g |
| Carbs | 28 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sugar | 10 g |
| Sodium | 480 mg |
| Vitamin A | 220% DV |
| Vitamin C | 25% DV |
| Potassium | 450 mg |
| Iron | 10% DV |
| Magnesium | 8% DV |
| Vitamin E | 6% DV |
| Vitamin K | 5% DV |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it showcases the Thai principle of balancing flavors—sweet, salty, sour, and spicy—in a single dish. Nutritionally, the pumpkin provides a powerhouse of beta-carotene (vitamin A), which is fat-soluble and better absorbed thanks to the coconut milk.
