Print

Thai Coconut Pumpkin Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 70 reviews

This Thai Coconut Pumpkin Soup is a creamy, fragrant dish combining the sweetness of pumpkin with the rich flavors of Thai red curry and coconut milk. It’s a comforting and vibrant soup, perfect as a starter or light meal, topped with optional garnishes like crispy shallots, fresh coriander, and a touch of heat from cayenne pepper.

Ingredients

For the Soup:

  • 2 tbsp vegetable oil (or other oil)
  • 1 brown onion, diced
  • 2 garlic cloves, minced
  • 3 tbsp Thai red curry paste (Maesri recommended)
  • 1.8 kg (3.6 lb) pumpkin or butternut squash, peeled, deseeded, chopped into 3cm (1.2”) chunks
  • 2 ½ cups vegetable stock (salt reduced, or chicken stock)
  • 400ml (14 oz) can full-fat coconut milk (best quality)
  • 1 tbsp fish sauce (or light/regular soy sauce)

For Garnishes (optional):

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

Instructions

  1. Sauté Aromatics: 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 until softened and fragrant.
  2. Add Curry Paste: Stir in the 3 tablespoons of Thai red curry paste, cooking for another 2 minutes to let the flavors develop and release their aroma.
  3. Cook Pumpkin: Add the chopped pumpkin chunks to the pot and stir well to coat them in the curry paste. Cook for approximately 2 minutes, stirring occasionally to prevent sticking.
  4. Simmer: Reserve ¼ cup of the coconut milk for garnish. Pour the remaining coconut milk, vegetable stock, and fish sauce into the pot. Bring the mixture to a gentle simmer, then reduce the heat and cook for 8 minutes, or until the pumpkin is tender when pierced with a fork.
  5. Blend the Soup: Using a stick blender, carefully blitz the soup until it becomes smooth and creamy. Taste and adjust seasoning as needed, adding salt or more fish sauce if desired.
  6. Serve: Ladle the soup into bowls and garnish with crispy shallots, a sprinkle of finely sliced red cayenne pepper, and fresh coriander leaves. Serve alongside pan-fried flaky roti for dipping and extra flavor.

Notes

  • Use a heavy-based pot to ensure even cooking and avoid scorching.
  • Adjust the amount of red curry paste to control the spice level according to your preference.
  • Reserve some coconut milk for garnish to add a creamy touch and visual appeal.
  • For a vegetarian version, substitute fish sauce with light soy sauce or tamari.
  • Pan-frying frozen roti is a quick way to serve a crispy and flavorful accompaniment.

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