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Thai Pumpkin Soup Recipe

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4.3 from 1 review

This Thai Pumpkin Soup is a creamy, flavorful dish combining the natural sweetness of pumpkin with spicy red curry paste, aromatic ginger, and coconut milk. It’s a comforting, exotic soup that’s easy to prepare in about 40 minutes and perfect as a starter or light meal, garnished with fresh cilantro, toasted pumpkin seeds, and optional chili slices for an extra kick.

Ingredients

Main Ingredients

  • 2 pounds pumpkin or butternut squash (peeled and cubed, about 4 cups)
  • 2 tablespoons coconut oil
  • 1 large onion (diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 2–3 tablespoons Thai red curry paste (adjust to taste)
  • 1 can coconut milk (full-fat, 14 oz/400ml)
  • 2 cups vegetable broth
  • 2 tablespoons fish sauce (use soy sauce for vegetarian option)
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar or palm sugar
  • Salt (to taste)

For Garnish

  • Fresh cilantro (chopped)
  • Toasted pumpkin seeds
  • Red chili slices (optional)

Instructions

  1. Prepare the pumpkin: Cut the pumpkin in half and remove all seeds. Peel the skin using a sharp vegetable peeler or knife, then cut into 1-inch cubes. For easier peeling, microwave the whole pumpkin for 2-3 minutes beforehand to soften the skin.
  2. Sauté onions: Heat coconut oil in a large pot over medium heat. Add the diced onions and cook until translucent, about 3-4 minutes, stirring occasionally to ensure they don’t brown.
  3. Add aromatics and curry paste: Stir in minced garlic and grated ginger, cooking for 30-60 seconds until fragrant. Immediately add the Thai red curry paste and stir continuously for 1-2 minutes to release its flavors fully.
  4. Cook pumpkin with curry: Add the pumpkin cubes to the pot and stir well to coat with the curry mixture. Cook for 2-3 minutes, allowing the pumpkin edges to slightly caramelize which enhances the flavor.
  5. Simmer the soup: Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and simmer until the pumpkin is fork-tender, about 15-20 minutes.
  6. Puree the soup: Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a traditional blender, venting the lid to release steam, and blend until silky.
  7. Finish the soup: Return the pureed soup to low heat if using a traditional blender. Stir in the coconut milk, fish sauce, lime juice, and sugar. Warm gently without boiling to combine the flavors.
  8. Adjust flavors and serve: Taste the soup and adjust seasoning as desired — more curry paste for heat, lime juice for brightness, or sugar for extra sweetness. Ladle into bowls and garnish with chopped fresh cilantro, toasted pumpkin seeds, and optional red chili slices before serving.

Notes

  • Microwaving the pumpkin before peeling makes it much easier to handle.
  • Adjust the amount of red curry paste depending on your preferred spice level.
  • For a vegetarian version, substitute fish sauce with soy sauce or tamari.
  • To toast pumpkin seeds, dry roast them in a pan over medium heat until golden and fragrant.
  • This soup reheats well and can be stored in the fridge for up to 3 days.

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