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
Units
Scale
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
