Thai Coconut Pumpkin Soup is a warm and comforting dish that combines the creamy goodness of coconut milk with the rich, sweet taste of pumpkin. This soup not only offers a delightful flavor but also brings a touch of Thai cuisine to your table. It’s perfect for chilly evenings or when you want to savor something special.
Why Make This Recipe
This recipe is a great way to enjoy seasonal produce while indulging in the fragrant spices of Thai cooking. It’s simple to make, delicious, and can easily be adapted for different diets. Plus, the combination of flavors and textures can please anyone’s palate, making it a great choice for family gatherings or dinner parties.
How to Make Thai Coconut Pumpkin Soup
Making this soup is quite easy. Follow the steps below for a delicious Thai Coconut Pumpkin Soup that you’ll want to make again and again.
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)
- 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 (substitute 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; cook for 2 minutes until soft.
- Add Curry Paste: Stir in the Thai red curry paste and cook for another 2 minutes.
- Add Pumpkin: Add the chopped pumpkin and stir to coat in the flavors for about 2 minutes.
- Simmer: Set aside 1/4 cup of coconut milk for garnish. Add the vegetable stock, remaining coconut milk, and fish sauce. Bring to a simmer, then reduce the heat to medium and let it simmer for 8 minutes until the pumpkin is soft.
- Blend: Use a stick blender to blitz the soup until smooth.
- Serve: Top with garnishes like crispy shallots, sliced cayenne pepper, and fresh coriander. Enjoy dunking roti into the soup.
How to Serve Thai Coconut Pumpkin Soup
Serve the soup hot in bowls. Garnish with crispy shallots, fresh coriander leaves, and sliced red cayenne pepper. Pair it with warm, pan-fried roti for an extra treat.
How to Store Thai Coconut Pumpkin Soup
Allow the soup to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to let it thaw completely before reheating.
Tips to Make Thai Coconut Pumpkin Soup
- For extra depth of flavor, consider roasting the pumpkin before adding it to the pot.
- Use high-quality coconut milk for the best taste.
- Feel free to adjust the spice level by adding more or less curry paste.
Variation
You can make this soup vegan by using vegetable stock and omitting the fish sauce or replacing it with soy sauce. Adding other vegetables like carrots or sweet potatoes can also enhance the flavor and nutrition.
FAQs
1. Can I use other types of squash?
Yes, butternut squash works great as a substitute for pumpkin in this recipe.
2. Is this soup gluten-free?
Yes, as long as you use gluten-free soy sauce instead of fish sauce, the soup is gluten-free.
3. Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator or freezer. It’s often even better the next day as the flavors meld together!
4. How do I make it spicier?
You can add extra Thai red curry paste or include fresh chili peppers to boost the heat.
5. What can I serve alongside this soup?
Roti is a fantastic choice, but you can also serve it with rice or a fresh green salad.
Thai Coconut Pumpkin Soup
Ingredients
Main 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 and chopped into 3cm/1.2″ chunks (~1.3 kg/2.6 lb)
- 2.5 cups vegetable stock salt reduced or chicken stock
- 400 ml coconut milk full fat, best quality
- 1 tbsp fish sauce substitute light or regular soy sauce
- Crispy Asian shallots highly recommended for garnish
- Red cayenne pepper, finely sliced for garnish
- Fresh coriander leaves for garnish
- Roti the flaky kind, frozen, pan fried – for dunking
Instructions
Preparation
- Heat the oil in a large heavy-based pot over medium-high heat. Add onion and garlic; cook for 2 minutes until soft.
- Stir in the Thai red curry paste and cook for another 2 minutes.
- Add the chopped pumpkin and stir to coat in the flavors for about 2 minutes.
- Set aside 1/4 cup of coconut milk for garnish. Add the vegetable stock, remaining coconut milk, and fish sauce.
- Bring to a simmer, then reduce the heat to medium and let it simmer for 8 minutes until the pumpkin is soft.
- Use a stick blender to blitz the soup until smooth.
- Top with garnishes like crispy shallots, sliced cayenne pepper, and fresh coriander. Enjoy dunking roti into the soup.
