If you’re looking for a velvety, exotic, soul-warming dish that exudes comfort in every spoonful, then our *Thai Coconut Pumpkin Soup* is the recipe you’ve been searching for. It’s a perfect blend of creamy coconut milk, fragrant Thai spices, and sweet pumpkin, promising a bowl full of vibrant flavors and a cozy meal experience.
Why You’ll Love This Recipe
- Flavor Explosion: The combination of red curry paste and coconut milk creates a delightful symphony on the palate.
- Quick and Easy: Ready in just 25 minutes, making it perfect for a weeknight dinner.
- Versatile Ingredients: Works beautifully with both pumpkin and butternut squash.
- Warm and Comforting: A true hug in a bowl, perfect for cozy nights.
Ingredients You’ll Need
The beauty of this *Thai Coconut Pumpkin Soup* lies in its simple yet vibrant ingredients. Each component enhances the dish’s aromatic profile, ensuring every bite is both flavorful and satisfying.
- Vegetable Oil: A neutral base that allows the other flavors to shine without overpowering them.
- Brown Onion: Provides a sweet, savory depth when sautéed.
- Garlic Cloves: Essential for that extra layer of aromatic flavor.
- Thai Red Curry Paste: Adds the signature spice kick and authentic Thai taste.
- Pumpkin or Butternut Squash: The star ingredient, lending natural sweetness and creaminess.
- Coconut Milk: Opt for full-fat for a richer, creamier soup.
- Fish Sauce: For that umami depth, but soy sauce can be a great alternative for vegan friends.
Variations
This soup is wonderfully adaptable. Feel free to tweak it based on what you have in your pantry or your personal dietary requirements.
- Vegan Version: Substitute fish sauce with soy sauce for a completely plant-based dish.
- Spicy Twist: Add a bit of crushed red pepper flakes if you crave a spicier kick.
How to Make Thai Coconut Pumpkin Soup
Step 1: Sauté the Aromatics
Begin by heating the vegetable oil in a large pot over medium-high heat. Add the diced onion and minced garlic, and let them cook until they become tender, around two minutes.
Step 2: Introduce the Curry Paste
Once the onions are soft, stir in the Thai red curry paste, allowing it to meld with the aromatics. This crucial step ensures a deep, fragrant flavor base for your soup.
Step 3: Cook the Pumpkin
Next, add your pumpkin chunks to the pot, stirring them until they’re well-coated with the curry mixture. This process takes about two more minutes.
Step 4: Simmer the Soup
Pour in your stock and the remaining coconut milk, holding back a small amount for garnish later. Add the fish sauce, reduce the heat, and let it all simmer together for about eight minutes or until the pumpkin is tender.
Step 5: Blend to Perfection
Using a stick blender, carefully blend the soup in the pot until it reaches a smooth, creamy consistency. Ensure there are no lumps and everything is perfectly combined.
Pro Tips for Making Thai Coconut Pumpkin Soup
- Perfect Pumpkin Texture: Choose pumpkins that are firm and without bruises for the best texture and flavor.
- Roti Secret: Toasting your roti until it’s flaky and golden adds a crisp contrast to the creamy soup.
- Spice Level Adjustment: If you prefer a milder soup, start with less curry paste and adjust to taste.
- Coconut Cream Drizzle: Reserve a little coconut milk to drizzle on top for a beautiful, creamy presentation.
How to Serve Thai Coconut Pumpkin Soup
Garnishes
Top your soup with crispy Asian shallots, fresh coriander leaves, and a sprinkle of finely sliced red cayenne pepper. These garnishes not only add a pop of color but also elevate the flavors to a new level.
Side Dishes
This soup pairs beautifully with roti canai or fluffy jasmine rice. The roti’s buttery, flaky layers make it an ideal companion, perfect for soaking up every last bit of rich broth.
Creative Ways to Present
Serve this soup in a hollowed-out pumpkin shell for a festive presentation, or ladle it into elegant bowls with toasted pumpkin seeds for an extra autumnal touch.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to four days. This soup develops more flavor as it sits, making it even better the next day!
Freezing
For longer storage, freeze the soup for up to three months. Let it cool completely before dividing it into portions and storing in suitable containers.
Reheating
Reheat your *Thai Coconut Pumpkin Soup* gently on the stove over low heat, stirring occasionally. Avoid high heat to prevent the coconut milk from separating.
FAQs
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Can I make this soup with canned pumpkin?
Yes, you can use canned pumpkin in a pinch, although fresh pumpkin or butternut squash offers the best flavor and texture.
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Is there a substitute for Thai red curry paste?
While Thai red curry paste is ideal, you can make a quick homemade version using ingredients like lemongrass, ginger, garlic, and chili powder, blended to taste.
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Can I add protein to the soup?
Absolutely! Add cooked chicken, shrimp, or tofu just before serving to bulk up the soup into a more filling meal.
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What can I use instead of fish sauce?
You can substitute soy sauce or tamari for a similar umami depth, keeping it vegetarian or vegan as needed.
Final Thoughts
This *Thai Coconut Pumpkin Soup* is a delightful blend of sweet, spicy, and savory flavors, offering a comforting warmth that’s hard to resist. I encourage you to try this recipe and enjoy a bowl of creamy, aromatic goodness sure to brighten up any meal. Enjoy!
Print
Thai Coconut Pumpkin Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Description
This Thai Coconut Pumpkin Soup is a rich and creamy, flavorful dish perfect for cozy days. Made with roasted pumpkin, fragrant Thai red curry paste, and coconut milk, it offers a harmonious blend of spice and sweetness. Quick to prepare, it’s ideal as a comforting lunch or dinner and can be customized with garnishes like crispy shallots and fresh herbs.
Ingredients
Vegetables and Aromatics
- 2 tbsp vegetable oil
- 1 brown onion, diced
- 2 garlic cloves, finely minced
- 1.8kg/3.6 lb pumpkin or butternut squash, peeled, deseeded, and chopped into 3cm/1.2″ chunks (~1.3 kg/2.6 lb)
Spices and Sauces
- 3 tbsp Thai red curry paste (Maesri recommended)
- 2 1/2 cups vegetable stock
- 400ml/14 oz full-fat coconut milk (1 can)
- 1 tbsp fish sauce (or soy sauce as a substitute)
Garnishes and Extras
- Crispy Asian shallots (optional)
- Red cayenne pepper, finely sliced
- Fresh coriander leaves
- Roti (frozen, pan-fried) for dunking
Instructions
- Sauté – Heat oil in a large heavy-based pot over medium-high heat. Add diced onion and minced garlic, cook for about 2 minutes until softened, fragrant, and translucent.
- Add curry paste – Stir in Thai red curry paste and cook for another 2 minutes, allowing the spices to release their aroma.
- Cook pumpkin – Add the chopped pumpkin to the pot, stir well to coat with the curry paste, and cook for about 2 minutes.
- Simmer – Set aside 1/4 cup of coconut milk for garnish. Pour in vegetable stock, remaining coconut milk, and fish sauce. Bring to a gentle simmer, then reduce the heat to medium and cook for approximately 8 minutes until the pumpkin is tender.
- Blend – Use a stick blender to blitz the soup until smooth and creamy. Alternatively, transfer to a countertop blender in batches and blend until smooth.
- Serve – Ladle the soup into bowls, top with your preferred garnishes like crispy shallots, sliced cayenne, or coriander leaves. Serve hot with a side of roti for dunking. Enjoy!
Notes
- Thai red curry paste – Maesri brand is highly recommended for authentic flavor and best value.
- Use fresh, ripe pumpkin or butternut squash for the best sweetness and flavor.
- For vegan or vegetarian version, substitute fish sauce with soy sauce or tamari.
- Crispy shallots are a fantastic crunchy topping; make at home by frying thinly sliced shallots until golden, or buy pre-made.
- Roti can be found in the frozen section and is quick to cook on the stovetop until golden and flaky.
- Soup leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 220
- Sugar: 6g
- Sodium: 700mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
