Thai Coconut Pumpkin Soup Recipe
Introduction
This Thai Coconut Pumpkin Soup is a creamy, fragrant dish that beautifully combines the sweetness of pumpkin with the bold flavors of Thai red curry and coconut milk. Perfect as a comforting starter or light meal, it’s easy to prepare and packed with vibrant aromas.
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)
- 1.8 kg (3.6 lb) pumpkin or butternut squash, peeled, deseeded, and chopped into 3 cm (1.2″) chunks (~1.3 kg/2.6 lb)
- 2 1/2 cups vegetable stock (salt reduced or chicken stock)
- 400 ml (14 oz, 1 can) full-fat coconut milk, 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
Instructions
- Step 1: Heat the vegetable oil in a large heavy-based pot over medium-high heat. Add the diced onion and minced garlic, and cook for about 2 minutes until soft and fragrant.
- Step 2: Stir in the Thai red curry paste and cook for another 2 minutes to release the flavors.
- Step 3: Add the chopped pumpkin to the pot and stir well to coat it evenly in the curry paste mixture. Cook for about 2 minutes.
- Step 4: Set aside 1/4 cup of coconut milk for garnish. Pour in the vegetable stock, the remaining coconut milk, and fish sauce. Bring the soup to a simmer, then reduce the heat to medium and let it cook gently for 8 minutes, or until the pumpkin is tender.
- Step 5: Use a stick blender to carefully blend the soup until smooth and creamy.
- Step 6: Serve the soup hot, topped with crispy Asian shallots, sliced red cayenne pepper, and fresh coriander leaves. Enjoy with warm pan-fried roti for dunking.
Tips & Variations
- For a vegan version, substitute fish sauce with soy sauce or tamari.
- If you prefer a thicker soup, reduce the stock slightly or add less coconut milk.
- Adding a squeeze of fresh lime juice just before serving brightens the flavors beautifully.
- Use pumpkin varieties like kabocha or sugar pumpkin for a naturally sweeter taste.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin instead of fresh?
Canned pumpkin can be used in a pinch, but fresh pumpkin or butternut squash will give a better texture and fresher flavor to the soup.
What if I don’t have Thai red curry paste?
You can substitute with another Thai curry paste such as green or yellow, but the flavor profile will change slightly. Alternatively, a blend of curry powder and chili flakes can work in a pinch.
Print
Thai Coconut Pumpkin Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Thai Coconut Pumpkin Soup is a creamy, flavorful dish that combines the sweetness of pumpkin with the rich, spicy notes of Thai red curry and coconut milk. Perfect for a comforting meal, it features a smooth texture and vibrant garnishes like crispy shallots and fresh coriander, served best 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)
- 1.8 kg (3.6 lb) pumpkin or butternut squash – peeled, deseeded, then chopped into 3cm (1.2″) chunks (~1.3 kg / 2.6 lb)
- 2 1/2 cups vegetable stock (salt reduced or chicken stock)
- 400 ml (14 oz, 1 can) coconut milk, full fat, best quality
- 1 tbsp fish sauce (or light/regular soy sauce as substitute)
Garnishes and Accompaniments
- Crispy Asian shallots (highly recommended)
- Red cayenne pepper, finely sliced
- Fresh coriander leaves
- Roti (flaky kind), frozen, 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 continue cooking for another 2 minutes. This helps release the flavors from the paste and combines with the aromatics.
- Coat pumpkin: Add the chopped pumpkin or butternut squash to the pot, stirring well to coat the chunks evenly with the curry mixture. Cook for around 2 minutes to allow the pumpkin to absorb the flavors.
- Simmer with liquids: Set aside 1/4 cup of the coconut milk for garnish. Pour in the vegetable stock, the remaining coconut milk, and fish sauce. Bring the mixture to a gentle simmer, then reduce heat to medium and let it simmer for 8 minutes until the pumpkin is tender and soft.
- Blend soup: Using a stick blender, carefully blitz the soup until it reaches a smooth, creamy consistency, ensuring no chunks remain.
- Serve and garnish: Pour the soup into bowls and garnish with the reserved coconut milk, crispy Asian shallots, finely sliced red cayenne pepper, and fresh coriander leaves. Serve hot with pan-fried flaky roti on the side for dipping. Enjoy!
Notes
- Use Maesri brand Thai red curry paste for authentic flavor, but any good quality Thai red curry paste will work.
- The quantity of pumpkin after peeling and deseeding is approximately 1.3 kg (2.6 lb) to ensure enough volume for the soup.
- Full-fat coconut milk gives the richest, creamiest texture and flavor.
- Fish sauce can be substituted with light or regular soy sauce for a vegetarian or milder option.
- Crispy Asian shallots add a delightful crunch and texture contrast, highly recommended.
- Pan-fried flaky roti is perfect for dunking and adds a satisfying, chewy element to the meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai coconut pumpkin soup, Thai pumpkin soup, Thai red curry soup, creamy pumpkin soup, coconut milk soup, Thai soup recipe
