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Thai Coconut Pumpkin Soup Recipe

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4.5 from 145 reviews

A creamy and fragrant Thai Coconut Pumpkin Soup featuring Thai red curry paste, coconut milk, and tender pumpkin, topped with crispy shallots and fresh coriander for a comforting and flavorful dish.

Ingredients

For the Soup:

  • 2 tbsp vegetable oil (or other oil)
  • 1 brown onion, diced
  • 2 garlic cloves, minced
  • 3 tbsp Thai red curry paste (Maesri recommended)
  • 1.8 kg (3.6 lb) pumpkin or butternut squash, peeled, deseeded, chopped into 3cm (1.2″) chunks
  • 2 ½ cups vegetable stock (salt reduced, or chicken stock)
  • 400ml (14 oz) can full-fat coconut milk (best quality)
  • 1 tbsp fish sauce (or light/regular soy sauce)

For Garnishes (optional):

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

Instructions

  1. Sauté Aromatics: Heat 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 and fragrant.
  2. Add Curry Paste: Stir in the Thai red curry paste and cook it for 2 minutes to allow the spices to release their flavor and fragrance.
  3. Cook Pumpkin: Add the chopped pumpkin chunks to the pot and stir thoroughly to coat the pumpkin evenly with the curry paste. Cook for about 2 minutes to start softening the pumpkin and infusing it with flavor.
  4. Simmer: Set aside ¼ cup of coconut milk for garnish. Pour in the remaining coconut milk, vegetable stock, and fish sauce. Bring the mixture to a simmer over medium heat, then reduce heat and cook gently for 8 minutes or until the pumpkin is tender and cooked through.
  5. Blend the Soup: Using a stick blender, carefully blitz the soup in the pot until smooth and creamy. Taste and adjust seasoning as needed with additional fish sauce or salt.
  6. Serve: Ladle the soup into bowls and top with crispy Asian shallots, a sprinkle of finely sliced red cayenne pepper, and fresh coriander leaves. Serve alongside pan-fried flaky roti to dip and enjoy extra flavor.

Notes

  • You can substitute fish sauce with light or regular soy sauce for a vegetarian version.
  • Using high-quality full-fat coconut milk ensures the soup is rich and creamy.
  • For a spicier kick, add extra Thai red curry paste or cayenne pepper to taste.
  • Pan-fried roti adds a delightful texture and complements the soup perfectly.
  • This soup reheats well and flavors intensify after resting.

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