Thai Pumpkin Soup Recipe

Instead of the usual autumn spices like cinnamon and nutmeg, this Thai-inspired pumpkin soup is seasoned with lemongrass, ginger, red curry paste, and a squeeze of lime to brighten the flavors in each spoonful. It’s also dairy-free — getting its delightful creaminess from canned pureed pumpkin and coconut milk. Garnish with fresh cilantro and, for a touch more heat, sliced Fresno chiles.

What if I can’t find lemongrass where I live?

Fresh lemongrass is available at Asian grocery stores and many supermarkets, but if you find it’s difficult to source in your area, there are other ways to channel the same distinctive flavor. You can buy lemongrass paste jarred or in a tube, though note that these products often contain added ingredients, including flavorings like fish sauce. For a more pure taste, the citrusy ground lemongrass sold by spice purveyor Burlap & Barrel is a super-convenient option: One teaspoon is the equivalent of a single stalk of fresh lemongrass.

Notes from the Food & Wine Test Kitchen

This soup is made with pure pumpkin puree; some canned pumpkin products are designed for pie and contain spices and sweeteners, so look at the label to make sure there are no added ingredients.