Pumpkin season and soup season are here, and what better way to celebrate than with Thai pumpkin tom yum soup? This comforting, fragrant soup is like the famous tom yum, but without coconut milk (because that would be tom kha), and it's vegan.
Simple fresh flavours, and no red curry paste. Aromatics like lemongrass, galangal, makrut lime leaves, and bird's eye chilli create a deeply warming soup. It's made with sweet Crown Prince pumpkin, which adds another layer of earthy sweetness.
This soup makes a full meal because I add smoked tofu for protein. Or you can serve small portions as a starter.
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Why You'll Love This Tom Yom Thai Pumpkin Soup with Smoked Tofu
- No coconut milk - lighter soup that lets the classic aromatic tom yum flavours shine.
- Fresh tom yum aromatics - Lemongrass, galangal, makrut lime leaves and bird's eye chillies do the flavour work instead of a red curry paste.
- Vegan with built-in protein - Sambal smoked tofu makes this a full meal, adding protein and a delicious smoky flavour.
- Made for Crown Prince season - Autumn pumpkin in the UK, with sweet, dense flesh. Home-grown or shop-bought.
- Versatile starter or main meal - serve small portions of the soup as a starter, or a big bowl with tofu as a main.
Key Ingredients & Notes
- Crown Prince pumpkin (also sold as Crown Prince squash) - has dense, sweet flesh that blends well and adds a sweet, earthy flavour to the soup. No need to peel.
- Lemongrass - remove the tough outer layer and bruise before chopping to maximise flavour. Available in supermarkets and Asian grocers.
- Galangal - a mild ginger, more citrusy and peppery. Available from Asian supermarkets, fresh or frozen.
- Makrut lime leaves - Sold mainly frozen in the UK.
- Bird's eye chilli - Adds spicy heat to the soup.
- Sambal paste - I use a vegan sambal Oelek.
- Smoked tofu - Firm and pre-cooked; I fry it straight from the pack. Adds protein to the soup, and the smoky flavour adds savoury depth.
- Soy sauce - To keep it vegan, I use this instead of fish sauce for savoury depth.
- Vegetable stock - Make your own vegetable stock like a chef, or buy from the supermarket. Strength and saltiness vary by brand, so check the seasoning at the end to make sure it's to your taste.
- Lime juice - I add to balance all the flavours.
See the recipe card for quantities.
How to Make Tom Yum Thai Pumpkin Soup with Smoked Tofu
- Cut the pumpkin into uniform cubes, removing the seeds. No need to peel.
- Remove the outer layer of the lemongrass, then bruise it with the back of a knife or pestle.
- Roughly slice the galangal.
- Defrost the lime leaves.
- In a large pot, heat the oil and fry the pumpkin for about 5 minutes until slightly caramelised.
- Add the lemongrass and galangal. Sauté for 5 minutes.
- Add the lime leaves and mix well.
- Add the Bird's Eye chilli, vegetable stock, soy sauce and sambal paste.
- Bring to a boil and then reduce to a simmer for 15 to 20 minutes, until the pumpkin is cooked.
- Let it cool and then blend into a smooth puree.
- Taste and adjust seasoning, then add the lime juice.
- Reheat if necessary before serving.
- Cut the tofu into cubes. Place in a bowl with the sambal paste. Coat the tofu thoroughly with the sambal paste.
- Heat oil in a frying pan and fry the tofu cubes in batches until golden and caramelised.
- Pour the soup into a serving bowl, and then add the smoked tofu cubes.
- Garnish with fresh coriander.
Substitutions & Variations
- Pumpkin swaps: Butternut squash or other dense squashes like kabocha. Avoid jack-o'-lantern (carving pumpkins) - they are watery and bland.
- Galangal swap: You can use regular ginger, but the flavour will shift as it is hotter and sharper.
- Gluten-free: Replace the soy sauce with tamari. Check the vegetable stock and sambal paste labels.
- Milder version: If you don't want it too spicy, use only one deseeded bird's eye chilli, or omit it fully.
- Protein alternatives: Use paneer (not vegan) or chickpeas.
- Coconut milk: If you add coconut milk, it becomes tom kha, still delicious though.
- Make it heartier: Add some rice noodles to the bowl.
Equipment
You will need the following equipment to make this Thai pumpkin soup:
- A large pot to make the soup.
- A frying pan to fry the smoked tofu cubes.
- A stick blender or jug blender to blend the soup.
- Digital scales for accurate ingredient measurement if possible.
Storage
Store both the soup and cooked tofu in the fridge for up to three days in an airtight container.
You can freeze the soup for up to three months. I do not recommend freezing the cooked tofu.
Recipe Tips
- To save time, get the soup cooking, and then cut, marinate and fry the tofu.
- Cut the pumpkin into similar small cubes so it fries and cooks evenly at the same time. Don't crowd the pot - fry in batches if necessary.
- Be sure to bruise the lemongrass to release its oils.
- Check the seasoning after adding the lime juice.
- Fry the tofu in batches, so you don't overcrowd the pan, ensuring it browns and crisps nicely.
FAQ
Tom yum: A family of hot-and-sour Thai soups, characterised by lemongrass, galangal, lime (makrut) leaves, and fresh Thai chilli flavours. Common variations include chicken and seafood. This recipe is vegan, with crown prince pumpkin and smoked tofu as the protein.
Tom Kha: A richer, creamier and milder version of tom yum, with added coconut milk.
In traditional tom yum, these stay whole in the bowl for flavour but aren't eaten. In my pumpkin version, I blend these aromatics with the pumpkin so you eat them.
You can, but it is unlikely to be made from Crown Prince pumpkin, and you will not get the flavour benefits gained from caramelising the Crown Prince pumpkin. The soup will likely taste flatter than intended. You'll also need to sauté the aromatics separately before adding the pumpkin puree.
Don't throw them away. I use them to grow more pumpkins in my vegetable garden. I also roast them and use them as a garnish. Spread them on a baking tray and roast them in the oven at 180ºC (fan-assisted) for 15 minutes.
Steamed rice or rice noodles are good additions to make it a more substantial meal. However, the smoked tofu already makes this soup more substantial.
📖 Recipe
Tom Yum Thai Pumpkin Soup with Smoked Tofu
Equipment
- Large pot to make the soup
- Frying pan to fry the smoked tofu
- Stick or Jug blender to blend the soup
- Digital scales for accurate ingredient measurement
Ingredients
Pumpkin soup
- 1.2 kg Crown prince pumpkin (1 kg after removing seeds)
- 60 g Lemongrass
- 20 Makrut lime leaves
- 50 g Galangal
- 4 Bird's eye chilli (3 g)
- 1 Lime for the juice
- 1 tablespoon Soy sauce
- 1 litre Vegetable stock
- 1 teaspoon Sambal paste
- 1 tablespoon Oil
- Coriander for garnish
Smoked Tofu
- 225 g Smoked tofu
- 1 teaspoon Sambal paste
- 1 tablespoon Oil
Instructions
Pumpkin Soup
- Wash and pat dry the pumpkin. Remove the seeds and cut into even cubes.
- Remove the outer layer of the lemongrass, bruise it with the back of a knife or a pestle, then roughly chop.
- Thoroughly wash, pat dry, and roughly slice the galangal.
- Defrost the lime leaves.
- In a large pot, heat the oil and fry the pumpkin for five minutes, until slightly caramelised and golden. Then add the lemongrass and galangal. Sauté for 5 minutes.
- Add the lime leaves and mix well, then add the bird's eye chilli, vegetable stock, soya sauce and sambal paste. Cover and bring to a boil, then simmer for 15-20 minutes or until the pumpkin is cooked.
- Once the pumpkin is cooked, let it cool slightly, then blend into a smooth puree.
- Check the seasoning and adjust. Then add lime juice. If required, reheat before serving.
Smoked Tofu
- Remove the tofu from its packaging and cut it into small cubes.
- Add the tofu and sambal paste to a bowl. Mix thoroughly to coat the tofu evenly.
- In a pan, heat the oil, then fry the tofu pieces in small batches until golden and caramelised. Set aside.
Assembly
- Pour the soup into serving bowls. Add the fried tofu and coriander leaves for garnish. Serve immediately.
More Asian-Inspired Broths and Soups
If this tom yum hits the spot, try these broths and soups inspired by Asian flavours.
Food Safety
- Vent the blender lid and blend in batches.
- Cool and refrigerate within two hours.
- Reheat until steaming hot throughout, and only once.
- Store the tofu separately.
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