Thai Coconut Pumpkin Soup Recipe

Introduction

This Thai Coconut Pumpkin Soup is a comforting blend of creamy coconut milk and fragrant red curry paste with tender pumpkin chunks. It’s a vibrant, flavorful dish perfect for cozy evenings and pairs wonderfully with flaky roti for dipping.

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, 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 (or light/regular soy sauce)
• Crispy Asian shallots (highly recommended for topping)
• Red cayenne pepper, finely sliced (for garnish)
• Fresh coriander leaves (for garnish)
• Roti, flaky kind, frozen and pan fried (for dunking)

Instructions

1. Step 1: 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 softened.
2. Step 2: Stir in the Thai red curry paste and cook for another 2 minutes to release the flavors.
3. Step 3: Add the chopped pumpkin pieces and stir well to coat them in the curry mixture, cooking for around 2 minutes.
4. Step 4: Set aside 1/4 cup of the coconut milk for garnish. Then add the vegetable stock, the remaining coconut milk, and fish sauce to the pot. Bring to a simmer, then reduce the heat to medium and simmer for 8 minutes until the pumpkin is tender.
5. Step 5: Use a stick blender to carefully blitz the soup until smooth and creamy.
6. Step 6: Serve the soup topped with the reserved coconut milk, crispy Asian shallots, sliced cayenne pepper, and fresh coriander leaves. Enjoy with warm, pan-fried roti for dipping.

Tips & Variations

• For a vegetarian version, use soy sauce instead of fish sauce.
• If you prefer a thinner soup, add a little extra stock during blending.
• Try garnishing with a squeeze of fresh lime juice for added brightness.
• Roti is perfect for dunking, but naan or crusty bread also work well.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken when chilled; add a splash of stock or water when reheating to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash instead of pumpkin?

Yes, butternut squash or similar winter squash varieties work well and will give a slightly different sweetness and texture but remain delicious.

Is Thai red curry paste spicy?

Yes, it has a moderate level of heat, but you can adjust the amount to suit your taste or reduce the spice by adding extra coconut milk or stock.