Thai Coconut Pumpkin Soup Recipe

Introduction

Warm up with this vibrant Thai Coconut Pumpkin Soup, a comforting blend of creamy coconut milk and fragrant red curry. It’s a perfect dish to enjoy on a chilly day or whenever you crave something flavorful and nourishing.

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) coconut milk, full fat, 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 and pan fried – for dunking

Instructions

1. Step 1: Heat oil in a large heavy-based pot over medium-high heat. Add the diced onion and minced garlic, cooking for about 2 minutes until softened.
2. Step 2: Stir in the Thai red curry paste and cook for an additional 2 minutes to release the flavors.
3. Step 3: Add the chopped pumpkin and stir to coat it well with the curry mixture for about 2 minutes.
4. Step 4: Set aside 1/4 cup of the coconut milk for garnish. Pour in the vegetable stock, remaining coconut milk, and fish sauce. Bring to a simmer, then reduce heat to medium and cook for 8 minutes, or until the pumpkin is soft.
5. Step 5: Use a stick blender to puree the soup until smooth and creamy.
6. Step 6: Ladle the soup into bowls and top with crispy Asian shallots, sliced red cayenne pepper, and fresh coriander leaves. Serve with warm roti for dunking and enjoy!

Tips & Variations

• For a vegetarian version, substitute fish sauce with soy sauce or tamari.
• If fresh pumpkin is not available, frozen pumpkin chunks work well too.
• Add a squeeze of lime juice before serving for an extra zing.
• For extra heat, include more cayenne pepper or a splash of chili oil.

Storage

Store 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 can also be frozen for up to 1 month; thaw in the fridge overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash instead of pumpkin?

Yes, butternut squash or kabocha squash are great alternatives and provide a similar texture and sweetness.

Is it necessary to use Thai red curry paste?

The red curry paste gives the soup its distinctive flavor, but you can substitute with yellow curry paste for a milder taste or adjust the amount to suit your preference.

Thai Coconut Pumpkin Soup Recipe

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★★★★★

4.6 from 109 reviews

• Author: lilan
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

A creamy and fragrant Thai Coconut Pumpkin Soup that combines the sweetness of pumpkin with the rich flavors of Thai red curry paste and coconut milk. This comforting soup is easy to prepare on the stovetop and is garnished with crispy shallots, fresh coriander, and a hint of spicy cayenne pepper. Perfect for dipping flaky roti bread and savoring a warm, exotic meal.

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Ingredients

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Soup Base

• 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 3cm (1.2″) chunks (approximately 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 substitute with light or regular soy sauce)

Garnishes & Accompaniments

• 1/4 cup reserved coconut milk for garnish
• Crispy Asian shallots, highly recommended
• Red cayenne pepper, finely sliced
• Fresh coriander leaves
• Roti (flaky kind), frozen and pan fried for dunking

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Instructions

1. Sauté: Heat 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 or until they soften and become fragrant.
2. Add Curry Paste: Stir in the Thai red curry paste and cook for another 2 minutes to release the vibrant spices and aromas.
3. Coat Pumpkin: Add the chopped pumpkin or butternut squash to the pot. Stir thoroughly to coat the chunks in the curry paste and cook for around 2 minutes to enhance flavor absorption.
4. Simmer: Set aside 1/4 cup of the coconut milk for garnish. Add the vegetable stock, the remaining coconut milk, and fish sauce to the pot. Bring the mixture to a gentle simmer, then reduce the heat to medium and cook for 8 minutes, or until the pumpkin is tender and soft.
5. Blend: Use a stick blender to blitz the soup directly in the pot until smooth and creamy.
6. Serve: Ladle the soup into bowls, topping with the reserved coconut milk, crispy Asian shallots, fresh coriander leaves, and finely sliced red cayenne pepper. Serve hot alongside flaky pan-fried roti bread for dipping and enjoying.

Notes

• Note 1: Maesri brand Thai red curry paste is recommended for authentic flavor, but any good quality Thai red curry paste can be used.
• Note 2: Using pumpkin or butternut squash with the skin removed and seeds discarded ensures a smooth soup texture.
• Note 3: Full fat coconut milk provides the best creamy consistency and richness.
• Note 4: Fish sauce adds umami and saltiness; it can be substituted with soy sauce for a vegetarian option.
• Note 5: Crispy Asian shallots add a delightful crunch and flavor contrast as a garnish.
• Note 6: Flaky roti bread, pan-fried from frozen, is perfect for dunking and enhances the eating experience.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Keywords: Thai pumpkin soup, coconut pumpkin soup, Thai red curry soup, easy pumpkin soup, creamy soup, Thai cuisine, coconut milk soup, warming soup