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–+ servings

Thai Coconut Pumpkin Soup

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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup, Starter
Cuisine: Thai
Calories: 250
Ingredients Method Nutrition Notes

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)

Method
 

Preparation
  1. Heat oil in a large heavy-based pot over medium-high heat. Add onion and garlic, cooking for about 2 minutes until soft.
  2. Mix in the Thai red curry paste and cook for another 2 minutes.
  3. Toss in the pumpkin chunks, stirring to coat them in the flavors for around 2 minutes.
Cooking
  1. 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.
  2. Use a stick blender to blend the mixture until smooth.
Serving
  1. Dish up the soup and top with garnishes like crispy shallots, cayenne pepper, and fresh coriander leaves.
  2. Dunk in warmed roti for a tasty experience. Enjoy!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 5g

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.
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