Thai Coconut Pumpkin Soup is a delightful and creamy dish that brings the warm flavors of Thailand right into your kitchen. This soup combines the sweetness of pumpkin with the rich taste of coconut milk and the kick of Thai red curry paste. It’s perfect for warming up on a chilly day or impressing guests at a dinner party.
Why Make This Recipe
There are many reasons to try making Thai Coconut Pumpkin Soup. First, it is easy to prepare and requires minimal cooking skills. Second, the ingredients are simple and can be easily found at your local grocery store. Lastly, this soup is not only delicious but also healthy, packed with nutrients from the pumpkin and coconut milk. Plus, who can resist a warm bowl of soup topped with crispy shallots and fresh herbs?
How to Make Thai Coconut Pumpkin Soup
Follow these simple steps to whip up your own Thai Coconut Pumpkin Soup.
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
- 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 (sub light or regular soy sauce)
- Crispy Asian shallots (highly recommended)
- Red cayenne pepper, finely sliced
- Fresh coriander leaves
- Roti (the flaky kind, frozen, pan fried – for dunking)
Directions:
- Sauté: Heat oil in a large heavy-based pot over medium-high heat. Add onion and garlic, and cook for 2 minutes until soft.
- Add curry paste: Stir in the curry paste and cook for another 2 minutes.
- Add pumpkin: Add the pumpkin, stirring to coat it in the flavors for around 2 minutes.
- Simmer: Set aside 1/4 cup of coconut milk for garnish. Add the stock, the remaining coconut milk, and fish sauce. Bring the mixture to a simmer, then reduce the heat to medium and let it simmer for 8 minutes until the pumpkin is soft.
- Blitz: Use a stick blender to blend the soup until smooth.
- Serve: Top with garnishes and serve. Dunk in roti and enjoy!
How to Serve Thai Coconut Pumpkin Soup
Serve the soup hot in bowls. Top it with crispy Asian shallots, slices of red cayenne pepper, and fresh coriander leaves. Don’t forget to offer warm, flaky roti on the side for dunking into the creamy soup.
How to Store Thai Coconut Pumpkin Soup
Allow the soup to cool completely before storing. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months. Just make sure to let it thaw in the fridge before reheating.
Tips to Make Thai Coconut Pumpkin Soup
- Use the freshest pumpkin or butternut squash for the best flavor.
- Adjust the amount of red curry paste to suit your spice level.
- Blend the soup until smooth for a creamier texture.
- Garnish with extra herbs or chili for more flavor.
Variation
You can swap the pumpkin for sweet potatoes or even carrots for a different taste. If you want a vegan option, substitute the fish sauce with soy sauce, and choose vegetable stock.
FAQs
Q: Can I make this soup ahead of time?
A: Yes, you can make the soup a day in advance. It tastes even better the next day as the flavors meld together!
Q: Is this soup gluten-free?
A: Yes, as long as you use gluten-free soy sauce or fish sauce, the soup will be gluten-free.
Q: Can I use canned pumpkin for this recipe?
A: Fresh pumpkin is recommended for the best flavor and texture, but if you’re short on time, you can use canned pumpkin instead. Just skip the steps of peeling and chopping the pumpkin.
Thai Coconut Pumpkin Soup
Ingredients
Base Ingredients
- 2 tbsp vegetable oil (or other oil)
- 1 medium brown onion, diced
- 2 cloves garlic, finely minced
- 3 tbsp Thai red curry paste (Maesri recommended)
- 1.8 kg pumpkin or butternut squash, peeled, deseeded, then chopped into 3cm chunks
- 2.5 cups vegetable stock (salt reduced or chicken stock)
- 400 ml coconut milk (full fat, best quality) Set aside 1/4 cup for garnish
- 1 tbsp fish sauce (sub light or regular soy sauce)
Garnishes and Sides
- Crispy Asian shallots Highly recommended
- Red cayenne pepper, finely sliced
- Fresh coriander leaves
- Roti (the flaky kind, frozen, pan fried – for dunking)
Instructions
Preparation
- Heat oil in a large heavy-based pot over medium-high heat. Add onion and garlic, and cook for 2 minutes until soft.
- Stir in the curry paste and cook for another 2 minutes.
- Add the pumpkin, stirring to coat it in the flavors for around 2 minutes.
Cooking
- Set aside 1/4 cup of coconut milk for garnish. Add the stock, the remaining coconut milk, and fish sauce.
- Bring the mixture to a simmer, then reduce the heat to medium and let it simmer for 8 minutes until the pumpkin is soft.
Finishing
- Use a stick blender to blend the soup until smooth.
- Top with garnishes and serve. Dunk in roti and enjoy!
