Pumpkin spice may be everywhere this time of year — but we’re here for the real pumpkins. And why settle for one when you can have three? This soup layers the flavors and textures of butternut, kabocha, and Thai pumpkin, blending them into a velvety curry that’s rich, golden, and just the right kind of spicy.

• Butternut squash: pale orange, slightly sweet, and smooth when blended.

• Kabocha: deep green skin, vibrant orange flesh, with a denser, nutty flavor.

• Thai pumpkin: mottled grey-green on the outside, earthy and less sweet, adding balance and depth.

Together, they bring a spectrum of flavors — sweet, nutty, earthy — and make every spoonful more interesting than the last. But don’t worry: if you only have one or two types on hand, any pumpkin or winter squash will work.

And of course, we finish it with Chili Nut Crunch. Because cozy, creamy pumpkin soup is good — but cozy, creamy, crunchy pumpkin soup is unforgettable.

Thai Curry Pumpkin Soup with Chili Nut Crunch

Ingredients

• 2 tbsp coconut oil or neutral oil

• 1 tbsp Thai red curry paste

• 150 ml coconut milk, divided

• 100 g butternut squash, peeled and cubed

• 100 g kabocha, peeled and cubed

• 100 g Thai pumpkin, peeled and cubed

• 3 Kaffir lime leaves 

• 500 ml stock (vegetable or chicken)

• 1 tbsp fish sauce (or soy sauce for vegan)

• 2–3 tbsp Chili Nut Crunch (to taste)

Alternative: use any mix of pumpkin or squash you have on hand.

Toppings:

• A drizzle of coconut milk

• Thai basil leaves

• Fresh red chili, thinly sliced

• Extra spoonful of Chili Nut Crunch

Methods:

1. Heat oil in a heavy pot. Sauté curry paste until fragrant.

2. Stir in the coconut milk, then add all three pumpkins and kaffir lime leaves.

3. Add fish sauce and 2 tablespoons of Chili Nut Crunch. Then add stock, simmer until tender.

4. Take out kaffir lime leaves. Blend until smooth and silky. Taste and adjust seasoning.

5. Ladle into bowls and top with coconut milk, Thai basil, sliced chili, and an extra spoon of CNC.

Three pumpkins. One pot. A swirl of Thai curry warmth and a crunch that makes fall taste brand new.

Stay tuned for the video on instagram @chilinutcrunch !