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
Scale
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
