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Thai Coconut Pumpkin Soup Recipe

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4.3 from 9 reviews

This Thai Coconut Pumpkin Soup is a creamy, flavorful dish that combines the sweetness of pumpkin with the rich creaminess of coconut milk and the spicy kick of Thai red curry paste. Perfect for a cozy meal, this soup is garnished with crispy Asian shallots, fresh coriander, and red cayenne pepper, served alongside flaky pan-fried roti for an authentic Thai-inspired experience.

Ingredients

Main 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 usable pumpkin)
  • 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 if needed)

Garnishes and Accompaniments

  • Crispy Asian shallots (highly recommended)
  • Red cayenne pepper, finely sliced
  • Fresh coriander leaves
  • Roti (the flaky kind), frozen and pan-fried for dunking

Instructions

  1. Sauté: Heat the vegetable oil in a large heavy-based pot over medium-high heat. Add the diced onion and minced garlic, cooking for about 2 minutes until soft and fragrant.
  2. Add Curry Paste: Stir in the Thai red curry paste and cook for another 2 minutes to release its flavors.
  3. Add Pumpkin: Add the chopped pumpkin pieces to the pot and stir well to coat them in the curry and aromatics, cooking for around 2 minutes.
  4. Simmer: Set aside 1/4 cup of the coconut milk for garnish. Pour in the vegetable stock, remaining coconut milk, and fish sauce. Bring the mixture to a simmer, then reduce the heat to medium and let it simmer gently for 8 minutes or until the pumpkin is tender.
  5. Blend: Using a stick blender, blitz the soup directly in the pot until smooth and creamy.
  6. Serve: Ladle the soup into bowls and top with crispy Asian shallots, finely sliced red cayenne pepper, and fresh coriander leaves. Serve hot alongside pan-fried roti for dipping.

Notes

  • Note 1: Maesri is recommended for the Thai red curry paste for authentic flavor.
  • Note 2: The pumpkin weight accounts for the peeled and deseeded usable portion.
  • Note 3: Full-fat coconut milk gives the best creamy texture and flavor.
  • Note 4: Fish sauce adds umami; soy sauce is a suitable vegetarian/vegan alternative.
  • Note 5: Crispy Asian shallots add texture and an extra layer of flavor.
  • Note 6: Pan-fried flaky roti is perfect for dunking and adds a satisfying chew.

Find it online: https://recipesbyliza.com/thai-coconut-pumpkin-soup-recipe/