Thai Coconut Pumpkin Soup
A delightful and creamy soup that combines the sweetness of pumpkin with rich coconut milk and Thai red curry paste, perfect for warming up on a chilly day or impressing guests.
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!
Notes
Allow the soup to cool completely before storing. It can be kept in the refrigerator for up to 3 days or frozen for up to 2 months. Use fresh pumpkin or butternut squash for the best flavor. Adjust the curry paste to suit your spice level. Blend until smooth for a creamier texture. Garnish with extra herbs or chili for more flavor.