Name: Thai Coconut Pumpkin Soup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
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); 1.8kg (3.6 lb) pumpkin or butternut squash – peeled, deseeded, then chopped into 3cm (1.2″) chunks (~1.3 kg/2.6 lb usable weight); 2 1/2 cups vegetable stock, salt reduced (or chicken stock); 400ml (14 oz, 1 can) coconut milk, full fat, best quality; 1 tbsp fish sauce (or light or regular soy sauce as substitute); 1/4 cup reserved coconut milk for garnish; Crispy Asian shallots (highly recommended); Red cayenne pepper, finely sliced; Fresh coriander leaves; Roti (the flaky kind), frozen, pan fried – for dunking

Introduction

This Thai Coconut Pumpkin Soup is a comforting, velvety dish bursting with fragrant Thai spices and creamy coconut milk. Perfect for chilly evenings, it combines the sweetness of pumpkin with the rich heat of red curry paste. Enjoy it as a warming starter or a light meal with crispy roti for dunking.

A dark bowl filled with smooth orange soup, topped with swirls of white cream, bright red chili slices, green cilantro leaves, and crispy brown fried onions. A spoon rests inside the bowl, and a woman's hand dips a folded, golden-brown layered flatbread with melted cheese into the soup. Another woman's hand holds a stack of similar flatbreads below the bowl. The bowl sits on a dark plate, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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)

1.8kg (3.6 lb) pumpkin or butternut squash, peeled, deseeded, chopped into 3cm (1.2″) chunks (~1.3 kg / 2.6 lb)

2 1/2 cups vegetable stock (salt reduced, or chicken stock)

400ml (14 oz, 1 can) full fat coconut milk (best quality)

1 tbsp fish sauce (or light/regular soy sauce)

Crispy Asian shallots (highly recommended)

Red cayenne pepper, finely sliced

Fresh coriander leaves

Roti (flaky kind), frozen, pan fried – for dunking

Instructions

Step 1: Heat the oil in a large heavy-based pot over medium-high heat. Add the diced onion and minced garlic, cooking for about 2 minutes until soft and fragrant.

Step 2: Stir in the Thai red curry paste and cook for another 2 minutes to release its flavors.

Step 3: Add the chopped pumpkin pieces and stir to coat them evenly with the curry mixture, cooking for around 2 minutes.

Step 4: Set aside 1/4 cup of the coconut milk for garnish. Add the vegetable stock, the remaining coconut milk, and fish sauce to the pot. Bring to a simmer, then reduce heat to medium and let it cook gently for 8 minutes until the pumpkin is tender.

Step 5: Use a stick blender to blitz the soup until completely smooth and creamy.

Step 6: Serve the soup topped with the reserved coconut milk, crispy Asian shallots, sliced cayenne pepper, and fresh coriander leaves. Dunk with warm, flaky roti and enjoy!

Tips & Variations

For a vegetarian or vegan version, substitute fish sauce with soy sauce or tamari.

Try adding a squeeze of fresh lime juice before serving to brighten the flavors.

If you prefer more heat, increase the amount of red curry paste or add extra sliced cayenne pepper.

Frozen pumpkin works well if fresh is unavailable; just adjust cooking time until tender.

Crispy shallots add wonderful texture, but toasted nuts like cashews can be a tasty alternative.

FAQs

Can I make this soup without a stick blender?

Yes, you can use a regular blender in batches to puree the soup until smooth. Be careful with hot liquids and blend in small amounts.

What can I use instead of pumpkin?

Butternut squash is an excellent substitute and provides a similar sweetness and texture. Sweet potatoes can also work well for a slightly different but delicious flavor.