This Thai Pumpkin Soup with Sausage is my cozy, cross-cultural comfort soup—sweet pumpkin, savory sausage, and Thai aromatics like fish sauce, white pepper, and parsley stems.
This recipe continues my Thai Fusion with Seasonal Ingredients series — local PNW produce marrying with Thai flavors and techniques I grew up with, like my Pumkin soup with sausage, Thai pumpkin curry and Butternut Squash with Feta and Thai Herbs.
For more fall favorites, be sure to check out Tom Yum Pumpkin Seeds, Thai Kabocha Squash Stir-Fry, Thai Kabocha Squash Curry with Chicken, and Thai Kabocha Squash Soup. These are cozy recipes perfect for the cool temperatures.
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What Is Thai Pumpkin Soup?
In Thailand, pumpkin (fak tong) is used in both sweet and savory dishes — from silky coconut desserts to light soups made with fish sauce and garlic.
This version is my Pacific Northwest adaptation, a rustic, brothy pumpkin and sausage soup that layers classic Thai aromatics (garlic, white pepper, fish sauce) into something deeply familiar yet bright with Thai undertones.
There’s no curry or coconut milk here — just a clean, flavorful broth that highlights the natural sweetness of pumpkin, the savoriness of sausage, and the brightness of fresh parsley.
Why You’ll Love This Recipe
- Comforting but light, perfect for chilly fall evenings.
- Made with simple ingredients you can find in any well-stocked grocery store.
- A make-ahead winner that tastes even better the next day.
- A perfect marriage of local PNW produce and Thai home cooking.
Ingredients
- Pumpkin. Use any type of pumpkins available. See tips below for recommendations.
- Sausage: I use sweet Italian sausage from my local American grocery store. It adds savory depth and richness. For a lighter option, try ground chicken or pork.
- Parsley Stems: Fresh and aromatic, used in place of cilantro stems for a PNW twist that still feels authentically Thai.
- Garlic & White Pepper: These aromatics combine with the parsley stems to form the flavorful base of the soup—just like in many Thai home-style broths. White pepper adds that gentle Thai warmth and depth.
- Onion: Adds natural sweetness and richness as it cooks, helping balance the savory broth.
- Carrot & Zucchini: These bring color, texture, nutrients and mild sweetness.
- Tomato: Balances the soup with a subtle tang.
- Fish Sauce: The soul of Thai cooking. Use a good brand like Squid or Red Boat for the best umami.
- Vinegar: Use any vinegar you have on hand to add a subtle tang that brightens the broth and balances the savory flavors.
- Chicken Powder or Bouillon Cube: A simple flavor booster that rounds out the broth.
- Oil: Use coconut or vegetable oil to sauté the aromatics.
See recipe card for quantities.
How to Make Thai Pumpkin Soup with Sausage
- Prep the pumpkin: Carefully cut the pumpkin in half with a sharp knife, scoop out the seeds with a spoon, and peel if desired. Cut into 1-inch cubes and set aside.
- Make the parsley paste: In a small blender, combine parsley stems, garlic, and white pepper. Pulse into a rough paste and set aside.
- Sauté the aromatics: Heat oil in a large Dutch oven or saucepan over medium-high heat. Add onions and cook, cook until translucent and fragrant.
- Add carrots and tomato: Stir in the diced carrots and chopped tomato. Cook until the tomato softens and blends into the base, about 3–4 minutes.
- Brown & seasoned the sausage: Add sausage pieces to the pot, breaking them up with a wooden spoon. Add your parsley-garlic paste, salt and chicken powder. Sauté 1–2 minutes until fragrant.Cook until lightly browned.
- Add the squash and broth: Add chopped pumpkin, zucchini, stock, and water. Stir to combine and bring to a gentle boil.
- Season and simmer: Add fish sauce and vinegar. Lower heat to medium and simmer uncovered for 15 minutes, or until the pumpkin is soft and the broth tastes rich and savory. Add more salt or vinegar to taste
- Finish with herbs: Add fresh parsley leaves before serving for a bright finish. Add hot peppers here if you like some heat. Chopped Thai peppers, Serranos or Jalapenos are fantastic! That's it, done and enjoy!
How to Serve
Serve this Thai Pumpkin Soup hot and comforting, just the way you like it. Enjoy it on its own as a hearty meal, or pair it with a side of steamed jasmine rice for a more traditional Thai touch. It’s also delicious with crusty bread or buttered toast for a cozy, Western-style combo. Perfect for slow, chilly evenings or quick weeknight dinners.
Helpful Kitchen Tips
- Use any edible pumpkin for this recipe, though I especially love the green-colored varieties for their rich, earthy flavor. The firmer, less watery types make the soup more balanced and hearty. For a sweeter, creamier taste, try butternut squash, buttercup squash, acorn squash, sugar pumpkin, or kabocha squash. All bring their own subtle sweetness and velvety texture to the broth.
- Use cilantro stems instead of parsley — or both! The stems (and even roots, if you can find them) add an incredible depth of flavor and give your broth a more traditional Thai aroma.
- Taste before serving — Thai soups are all about balance. Before ladling your soup, adjust the salt, fish sauce, or vinegar until you taste that perfect blend of salty, savory, and lightly tangy.
- Make a double batch and freeze half. This soup reheats beautifully for busy nights, so you can always have a warm, nourishing meal ready in minutes.
How to Store Leftovers
- This soup also freezes well — up to 3 months. Just thaw overnight and reheat before serving.recipe on my website! (placeholder for in-content link)
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm it gently over medium heat on the stove, adding a bit of water or stock if it thickens.
Meal Prep Tips!
This soup is perfect for meal prep and freezing. Make a big batch, portion into airtight containers, and freeze for up to three months. Reheat in the microwave for a few minutes whenever you need a quick, cozy meal. For a lighter version, use ground chicken or pork instead of sausage — it’s just as flavorful and protein-packed.
Other Thai Recipes You’ll Love
- Thai Winter Melon Soup (with Baby Pork Ribs): clear, aromatic broth with fall-friendly melon.
- Thai Wonton Soup (Pork Wontons): light, comforting, and kid-friendly.
- Tom Saap: Authentic Northeastern Thai soup.
- Easy Thai Tom Yum Soup with Chicken: Bright, spicy-sour classic Thai soup.
- Vegetarian Tom Kha Soup (with Tofu): all the Tom Kha vibes, totally meat-free.
Frequently Asked Questions
Yes! Omit the sausage and use firm tofu or mushrooms or add extra veggies for a vegetarian option.
Absolutely. Use sweet bell peppers or any non-spicy peppers for a milder soup.
Thai Pumpkin Soup (with Sausage)
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
Warm, savory Thai Pumpkin Soup with sausage and herbs—easy and perfect for fall meal prep or freezing for quick weeknight dinners.
Ingredients
- 1½ lbs pumpkin, chopped into 1½-inch pieces (about 3 cups)
- 1 bunch parsley, use about ⅓ cup of stems for the paste, add some leafy parts to the soup, and reserve a few fresh leaves for garnish.
- ¼ teaspoon ground white pepper
- 2 tbsp oil
- 7 cloves garlic, minced
- 1 large white onion, chopped
- 1 cup carrots, diced
- 1 large Roma tomato, chopped
- 1 lb sweet Italian sausage, cut into 1 inch pieces
- 2 cups stock (pork or chicken)
- 2 cups water
- 2 tbsp chicken soup base mix (or 1 chicken or pork bouillon cube)
- 1 tbsp fish sauce
- 1 tbsp vinegar
- 1.5-2 teaspoons salt
- 1 jalapeño, chopped
Instructions
- Prep the pumpkin: Carefully cut the pumpkin in half with a sharp knife, scoop out the seeds with a spoon, and peel if desired. Cut into 1-inch cubes and set aside.
- Make the parsley paste: In a small blender, combine parsley stems, garlic, and white pepper. Pulse into a rough paste and set aside.
- Sauté the aromatics: Heat oil in a large Dutch oven or saucepan over medium-high heat. Add onions and cook, cook until translucent and fragrant.
- Add carrots and tomato: Stir in the diced carrots and chopped tomato. Cook until the tomato softens and blends into the base, about 3–4 minutes.
- Brown & seasoned the sausage: Add sausage pieces to the pot, breaking them up with a wooden spoon. Add your parsley-garlic paste, salt and chicken powder. Sauté 1–2 minutes until fragrant.Cook until lightly browned.
- Add the squash and broth: Add chopped pumpkin, zucchini, stock, and water. Stir to combine and bring to a gentle boil.
- Season and simmer: Add fish sauce and vinegar. Lower heat to medium and simmer uncovered for 15 minutes, or until the pumpkin is soft and the broth tastes rich and savory. Add more salt or vinegar to taste
- Finish with herbs: Add fresh parsley leaves before serving for a bright finish. Add hot peppers here if you like some heat. Chopped Thai peppers, Serranos or Jalapenos are fantastic! That's it, done and enjoy!
Notes
- Use any edible pumpkin for this recipe, though I especially love the green-colored varieties for their rich, earthy flavor. The firmer, less watery types make the soup more balanced and hearty. For a sweeter, creamier taste, try butternut squash, buttercup squash, acorn squash, sugar pumpkin, or kabocha squash. All bring their own subtle sweetness and velvety texture to the broth.
- Use cilantro stems instead of parsley — or both! The stems (and even roots, if you can find them) add an incredible depth of flavor and give your broth a more traditional Thai aroma.
- Taste before serving — Thai soups are all about balance. Before ladling your soup, adjust the salt, fish sauce, or vinegar until you taste that perfect blend of salty, savory, and lightly tangy.
- Make a double batch and freeze half. This soup reheats beautifully for busy nights, so you can always have a warm, nourishing meal ready in minutes.
- Prep Time: 20
- Cook Time: 20 minutes
- Category: Fusion
- Method: Stove top
- Cuisine: Thai fusion
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Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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