Thai Coconut Pumpkin Soup
A warm and comforting soup that combines creamy coconut milk with rich pumpkin, infused with fragrant Thai spices. Perfect for chilly evenings or special occasions.
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.
Notes
Allow the soup to cool completely before storing. It can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. For extra depth of flavor, consider roasting the pumpkin before adding it to the pot.