Description
This Thai Coconut Pumpkin Soup is a creamy and aromatic soup that blends the sweetness of pumpkin with the rich flavors of Thai red curry and coconut milk. Perfectly spiced and garnished with crispy shallots and fresh coriander, it’s a comforting dish ideal for a quick yet flavorful meal served with pan-fried flaky roti for dipping.
Ingredients
Main 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 (~1.3 kg/2.6 lb usable)
- 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 (substitute light or regular soy sauce for vegetarian option)
Garnishes and Sides
- 1/4 cup reserved coconut milk (for garnish)
- Crispy Asian shallots (highly recommended)
- Red cayenne pepper, finely sliced
- Fresh coriander leaves
- Roti (the flaky kind), frozen and pan fried – for dunking
Instructions
- Sauté Aromatics: Heat the vegetable oil in a large heavy-based pot over medium-high heat. Add the diced onion and finely minced garlic, cooking for about 2 minutes until softened and fragrant.
- Add Curry Paste: Stir in the Thai red curry paste and cook for an additional 2 minutes to release its flavors and aromas.
- Coat Pumpkin: Add the chopped pumpkin chunks to the pot and stir well to coat them evenly in the curry paste and aromatics. Cook for around 2 minutes to start softening.
- Simmer Soup: Set aside 1/4 cup of the coconut milk for garnish. Pour the vegetable stock, remaining coconut milk, and fish sauce into the pot. Bring the mixture to a simmer, then reduce the heat to medium and let it simmer gently for 8 minutes, or until the pumpkin is tender.
- Blend Soup: Use a stick blender to blitz the soup directly in the pot until smooth and creamy, ensuring no chunks remain.
- Serve: Ladle the soup into bowls and top with the reserved coconut milk, crispy Asian shallots, thinly sliced red cayenne pepper, and fresh coriander leaves. Serve alongside pan-fried flaky roti for dunking and enjoy!
Notes
- For a vegetarian version, substitute fish sauce with light or regular soy sauce.
- Using a good quality full-fat coconut milk enhances the soup’s creaminess and flavor.
- Crispy Asian shallots add a pleasant crunch and depth; consider making your own or store-bought brands.
- Frozen flaky roti pan-fried until crisp is perfect for dunking and adds texture contrast.
- Adjust the amount of red curry paste to suit your desired spice level.
- Any winter squash such as butternut or kabocha can be used as a substitute for pumpkin.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
