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Thai Coconut Pumpkin Soup

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This Thai Coconut Pumpkin Soup combines rich coconut milk with earthy pumpkin for a comforting, flavorful dish that's easy to prepare and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tbsp vegetable oil or your preferred oil
  • 1 medium brown onion, diced
  • 2 cloves garlic, finely minced
  • 3 tbsp Thai red curry paste Maesri recommended
  • 1.8 kg pumpkin or butternut squash, peeled, deseeded, chopped into 3 cm chunks (about 1.3 kg/2.6 lb)
  • 2.5 cups vegetable stock salt reduced, or chicken stock
  • 400 ml coconut milk full fat for the best flavor
  • 1 tbsp fish sauce or light/regular soy sauce as a substitute
For Garnishing
  • Crispy Asian shallots highly recommended
  • Red cayenne pepper, finely sliced for a kick
  • Fresh coriander leaves for garnish
  • Roti (the flaky kind), frozen and pan-fried for dunking SO GOOD!

Method
 

Preparation
  1. Heat vegetable oil in a large, heavy-based pot over medium-high heat.
  2. Add the diced onion and minced garlic, cooking for about 2 minutes until they're soft and fragrant.
Incorporating Ingredients
  1. Stir in the Thai red curry paste and cook for an additional 2 minutes.
  2. Toss in the pumpkin chunks and stir to coat them evenly with the aromatic mixture, cooking for around 2 minutes.
Simmering
  1. Pour in the vegetable stock, the remaining coconut milk (reserve 1/4 cup for garnish), and the fish sauce.
  2. Allow the mixture to come to a gentle simmer. Reduce the heat to medium and cook for about 8 minutes, or until the pumpkin is tender.
Blending
  1. Use a stick blender to puree the soup until smooth.
  2. If it’s too thick for your liking, add a splash of stock to achieve your desired consistency.
Serving
  1. Ladle the soup into bowls, top with crispy shallots, sliced red cayenne pepper, and fresh coriander leaves.
  2. Serve alongside pan-fried roti for an unforgettable experience!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 10gSodium: 480mgFiber: 5gSugar: 5g

Notes

Storing leftovers: Allow to cool before transferring to an airtight container. In the fridge, it stays fresh for up to 4 days. For longer storage, freeze portions for up to 3 months.
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