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Thai Coconut Pumpkin Soup Recipe

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★★★★★

4.5 from 61 reviews

This Thai Coconut Pumpkin Soup is a creamy, aromatic, and flavorful dish that combines the natural sweetness of pumpkin with the rich creaminess of coconut milk and the bold spices of Thai red curry paste. Perfect as a comforting starter or light meal, it is garnished with crispy Asian shallots, fresh coriander, and a hint of cayenne pepper for a touch of heat, served best with flaky pan-fried roti for dipping.

Ingredients

Scale

Soup Base

  • 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)

Garnishes & Accompaniments

  • 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

Instructions

  1. Sauté Aromatics: Heat the vegetable oil in a large heavy-based pot over medium-high heat. Add the diced onion and minced garlic, cooking for about 2 minutes until they become soft and fragrant.
  2. Add Curry Paste: Stir in the Thai red curry paste and cook for another 2 minutes, allowing the spices to bloom and impart rich flavor.
  3. Coat Pumpkin: Add the chopped pumpkin pieces to the pot and stir to coat them thoroughly in the curry paste and aromatics. Cook for around 2 minutes to start softening the pumpkin.
  4. Simmer Soup: Set aside 1/4 cup of the coconut milk for garnish. Add the vegetable stock, remaining coconut milk, and fish sauce to the pot. Bring the mixture to a simmer, then reduce the heat to medium and let it gently simmer for 8 minutes until the pumpkin is tender and soft.
  5. Blend Smooth: Use a stick blender to blitz the soup directly in the pot until it reaches a smooth, creamy consistency.
  6. Serve: Ladle the soup into bowls and garnish with reserved coconut milk, crispy Asian shallots, finely sliced red cayenne pepper, and fresh coriander leaves. Serve hot alongside pan-fried flaky roti for dipping and enjoy!

Notes

  • The Maesri brand of Thai red curry paste is recommended for authentic flavor, but any quality Thai red curry paste will work.
  • Peeling and deseeding the pumpkin or butternut squash prior to chopping ensures a smooth, creamy texture when blended.
  • Use full-fat coconut milk for the richest and creamiest soup; light versions can dilute the flavor and texture.
  • Fish sauce adds umami depth, but light or regular soy sauce can be substituted for a vegetarian or soy preference, noting the change in flavor.
  • Crispy Asian shallots add a delightful crunch and savory bite, highly recommended as a garnish.
  • Pan-fried flaky roti is perfect for dipping and adds a lovely textural contrast to the soup.

Keywords: Thai coconut pumpkin soup, red curry soup, creamy pumpkin soup, Thai soup recipe, coconut milk soup, easy Thai recipe, autumn soup, Thai red curry pumpkin soup

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