Creamy Thai Red Curry Pumpkin Soup
Creamy Thai red curry pumpkin soup made with butternut squash, coconut milk, and red curry paste in one pot.
Equipment
- Large heavy pot
- Immersion blender
- Sharp knife
- vegetable peeler
Ingredients
Main Ingredients
- 2 tbsp vegetable oil
- 1 medium yellow onion diced
- 2 cloves garlic finely minced
- 3 tbsp Thai red curry paste
- 4 lb pumpkin or butternut squash peeled, seeded, and cut into 1 inch chunks
- 2 ½ cup low sodium vegetable broth
- 1 can full fat coconut milk 13.5 oz, with 1/4 cup set aside for garnish
- 1 tbsp fish sauce or low sodium soy sauce
- ¼ cup crispy fried shallots for topping
- 1 red chili thinly sliced, for garnish
- ¼ cup fresh cilantro leaves for garnish
- 1 flaky roti optional, pan fried for dunking
Instructions
Cooking
- Saute the base. Warm the oil in a large pot over medium high heat and cook the onion and garlic for 2 minutes, until soft. Fry the paste. Add the curry paste and stir for 2 minutes, until fragrant and a shade darker.
- Stir in the squash. Add the pumpkin and toss for 2 minutes to coat it in the spiced oil.
- Pour in the liquids. Reserve 1/4 cup coconut milk, then add the broth, the remaining coconut milk, and the fish sauce.
- Simmer. Bring to a boil, lower to a steady simmer, and cook 10 to 12 minutes until the pumpkin is fork tender.
- Puree. Blend with an immersion blender until completely smooth, then taste and adjust the seasoning.
- Top and serve. Divide among bowls, swirl in the reserved coconut milk, and finish with shallots, chili, and cilantro.
Notes
Substitutions: Use low sodium soy sauce instead of fish sauce, or two 15 oz cans of pumpkin puree instead of fresh pumpkin.
Tips: Start with 2 tablespoons of curry paste for a milder soup and add more after blending.
Storage: Refrigerate for up to 3 days or freeze for up to 2 months, then reheat on the stove until steaming hot.