Thai Coconut Pumpkin Soup

Why Make This Recipe

Thai Coconut Pumpkin Soup is a delightful and comforting dish that combines the creamy richness of coconut milk with the sweet earthiness of pumpkin. This recipe is not only delicious but also easy to make, making it perfect for a cozy weeknight dinner or a special occasion. The vibrant flavors from the Thai red curry paste give the soup a unique twist, setting it apart from traditional pumpkin soups. Plus, it’s packed with nutrients, making it a healthy choice for the whole family!

How to Make Thai Coconut Pumpkin Soup

Ingredients:

• 2 tbsp vegetable oil (or other oil)
• 1 brown onion, diced
• 2 garlic cloves, finely minced
• 3 tbsp Thai red curry paste (Maesri recommended)
• 1.8kg/3.6 lb pumpkin or butternut squash (peeled, deseeded, then chopped into 3cm/1.2" chunks)
• 2 1/2 cups vegetable stock (salt reduced or chicken stock)
• 400ml/14 oz (1 can) coconut milk (full fat, best quality)
• 1 tbsp fish sauce (or light/regular soy sauce)
• Crispy Asian shallots (highly recommended)
• Red cayenne pepper (finely sliced)
• Fresh coriander leaves
• Roti (the flaky kind, frozen, pan-fried for dunking)

Directions:

1. Sauté: Heat oil in a large heavy-based pot over medium-high heat. Add onion and garlic, cooking for about 2 minutes until soft.
2. Add curry paste: Mix in the Thai red curry paste and cook for another 2 minutes.
3. Add pumpkin: Toss in the pumpkin chunks, stirring to coat them in the flavors for around 2 minutes.
4. Simmer: Reserve 1/4 cup of coconut milk for garnish. Add the vegetable stock, remaining coconut milk, and fish sauce. Bring to a simmer, then reduce heat to medium and simmer for 8 minutes until the pumpkin is soft.
5. Blitz: Use a stick blender to blend the mixture until smooth.
6. Serve: Dish up the soup and top with garnishes like crispy shallots, cayenne pepper, and fresh coriander leaves. Dunk in warmed roti for a tasty experience. Enjoy!

How to Serve Thai Coconut Pumpkin Soup

Serve the soup hot, garnished with crispy Asian shallots, sliced red cayenne peppers, and fresh coriander leaves for added flavor. Pair it with pan-fried roti for a delightful dipping experience. This soup makes a perfect starter or a hearty main dish, depending on your preference.

How to Store Thai Coconut Pumpkin Soup

Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove over medium heat until heated through. If the soup thickens in the fridge, you can add a little vegetable stock or water to adjust the consistency when reheating.

Tips to Make Thai Coconut Pumpkin Soup

• Choose a good quality coconut milk for the best flavor.
• If you prefer a spicier soup, add more red curry paste or diced chili peppers.
• For a smoother texture, blend the soup longer until completely creamy.
• Consider adding other vegetables like carrots or sweet potatoes for added nutrition and flavor.

Variation

You can customize this soup by adding proteins such as shrimp or chicken for a heartier version. Also, try swapping the pumpkin for other squash varieties, like acorn or kabocha, for a different taste.

FAQs

1. Can I use other types of squash instead of pumpkin?
Yes, you can use butternut squash, acorn squash, or kabocha squash for this recipe.

2. Can I make this soup vegan?
Yes! Simply use vegetable stock and replace the fish sauce with soy sauce or tamari.

3. How can I make the soup spicier?
Add more Thai red curry paste or include fresh chili peppers to boost the heat level.

This Thai Coconut Pumpkin Soup is not only straightforward to prepare but also an exciting dish that will warm you up on cold days. Enjoy making and eating this flavorful soup!

Thai Coconut Pumpkin Soup

A delightful and comforting soup featuring the creamy richness of coconut milk and the sweet earthiness of pumpkin, enhanced by the vibrant flavors of Thai red curry.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Soup, Starter

Cuisine Thai

Servings 4 servings

Calories 250 kcal

Ingredients

  

For the soup

• 2 tbsp vegetable oil (or other oil)
• 1 medium brown onion, diced
• 2 cloves garlic, finely minced
• 3 tbsp Thai red curry paste (Maesri recommended)
• 1800 g pumpkin or butternut squash (peeled, deseeded, then chopped into 3cm/1.2" chunks)
• 2.5 cups vegetable stock (salt reduced or chicken stock)
• 400 ml coconut milk (full fat, best quality)
• 1 tbsp fish sauce (or light/regular soy sauce)

For garnishing

• Crispy Asian shallots Highly recommended
• Red cayenne pepper, finely sliced
• Fresh coriander leaves
• Roti (the flaky kind, frozen, pan-fried for dunking)

Instructions

 

Preparation

• Heat oil in a large heavy-based pot over medium-high heat. Add onion and garlic, cooking for about 2 minutes until soft.
• Mix in the Thai red curry paste and cook for another 2 minutes.
• Toss in the pumpkin chunks, stirring to coat them in the flavors for around 2 minutes.

Cooking

• Reserve 1/4 cup of coconut milk for garnish. Add the vegetable stock, remaining coconut milk, and fish sauce. Bring to a simmer, then reduce heat to medium and simmer for 8 minutes until the pumpkin is soft.
• Use a stick blender to blend the mixture until smooth.

Serving

• Dish up the soup and top with garnishes like crispy shallots, cayenne pepper, and fresh coriander leaves.
• Dunk in warmed roti for a tasty experience. Enjoy!

Notes

Serve the soup hot, garnished with crispy Asian shallots, sliced red cayenne peppers, and fresh coriander leaves for added flavor. Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm it on the stove over medium heat. If the soup thickens, add a little vegetable stock or water when reheating. Tips: Choose a good quality coconut milk for best flavor. For spicier soup, add more red curry paste or chili peppers. Consider adding other vegetables like carrots or sweet potatoes.

Keyword Coconut Milk, easy soup recipe, healthy soup, Pumpkin Soup, Thai Coconut Pumpkin Soup