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Thai Coconut Pumpkin Soup Recipe

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3.8 from 1 review

A rich and creamy Thai Coconut Pumpkin Soup that combines the sweetness of pumpkin with the aromatic flavors of Thai red curry paste and coconut milk. Perfectly balanced with a hint of spice and umami, this comforting soup is garnished with crispy shallots, fresh coriander, and a touch of cayenne pepper, served alongside flaky pan-fried 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, 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 substitute light or regular soy sauce)

Garnishes & Sides

  • Crispy Asian shallots (highly recommended)
  • Red cayenne pepper, finely sliced
  • Fresh coriander leaves
  • Roti (flaky kind, frozen, pan-fried for dunking)

Instructions

  1. Sauté aromatics: Heat vegetable oil in a large heavy-based pot over medium-high heat. Add diced onion and minced garlic, cooking for about 2 minutes until soft and fragrant.
  2. Add curry paste: Stir in the Thai red curry paste and cook for another 2 minutes to release its flavors and deepen the aroma.
  3. Coat the pumpkin: Add the chopped pumpkin pieces to the pot and stir well to coat them evenly with the curry mixture. Cook for around 2 minutes.
  4. Simmer the soup: Set aside 1/4 cup of coconut milk for garnish. To the pot, add 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 or until the pumpkin is tender and soft.
  5. Blend the soup: Using a stick blender, carefully blend the soup until it is smooth and creamy in texture.
  6. Serve and garnish: Ladle the soup into bowls and top with the reserved coconut milk, crispy Asian shallots, finely sliced red cayenne pepper, and fresh coriander leaves. Serve alongside pan-fried flaky roti for dipping and enjoy!

Notes

  • Note 1: Maesri brand Thai red curry paste is recommended for authentic flavor, but other good-quality brands will work.
  • Note 2: Pumpkin or butternut squash both work well; peeling and deseeding is essential for smooth texture.
  • Note 3: Full-fat coconut milk gives the best creamy richness.
  • Note 4: Fish sauce adds umami; substitute with light or regular soy sauce for vegetarian option.
  • Note 5: Crispy Asian shallots add a delightful crunch and bright flavor.
  • Note 6: Serve with flaky pan-fried roti for a traditional Thai-style experience and tasty dunking.

Find it online: http://bitezly.com/thai-coconut-pumpkin-soup-recipe/