Description
This Thai Coconut Pumpkin Soup is a creamy, aromatic blend of pumpkin, Thai red curry paste, and coconut milk, offering a deliciously comforting dish with a hint of spice. It features a rich balance of savory and sweet flavors, perfect for any season and served best with crispy roti for an authentic Thai-inspired meal.
Ingredients
Scale
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)
- 1.8 kg (3.6 lb) pumpkin or butternut squash – peeled, deseeded then chopped into 3 cm (1.2″) chunks (~1.3 kg / 2.6 lb usable flesh)
- 2 1/2 cups vegetable stock, salt reduced (or chicken stock)
- 400 ml (14 oz / 1 can) coconut milk, full fat, best quality
- 1 tbsp fish sauce (substitute light or regular soy sauce if preferred)
Garnishes and Serving
- 1/4 cup coconut milk (reserved for garnish)
- Crispy Asian shallots (highly recommended)
- Red cayenne pepper, finely sliced
- Fresh coriander leaves
- Frozen flaky roti, pan fried (for dunking)
Instructions
- Sauté aromatics: Heat vegetable oil in a large heavy-based pot over medium-high heat. Add the diced onion and finely minced garlic, cooking for about 2 minutes until softened and fragrant.
- Add curry paste: Stir in the Thai red curry paste, cooking for an additional 2 minutes to release the flavors and intensify the aroma.
- Coat pumpkin: Add the peeled, deseeded, and chopped pumpkin chunks to the pot, stirring well to coat them evenly with the curry paste and aromatics. Cook about 2 minutes.
- Simmer soup: Reserve 1/4 cup of coconut milk for garnishing. Then add the vegetable stock, the remaining coconut milk, and fish sauce to the pot. Bring the mixture to a simmer, reduce heat to medium, and cook for 8 minutes or until the pumpkin is tender and soft.
- Blend the soup: Using a stick blender, carefully blitz the soup directly in the pot until completely smooth and creamy.
- Serve: Ladle the soup into bowls and garnish with the reserved coconut milk, crispy Asian shallots, finely sliced red cayenne pepper, and fresh coriander leaves. Serve hot with pan-fried flaky roti for dunking. Enjoy your flavorful Thai Coconut Pumpkin Soup!
Notes
- Use Maesri Thai red curry paste for authentic flavor and best results.
- Pumpkin or butternut squash can be used interchangeably; peel and deseed before chopping.
- Full-fat coconut milk adds a rich creaminess; avoid light versions for best flavor.
- Fish sauce provides umami; substitute with soy sauce for a vegetarian option but note flavor changes.
- Crispy Asian shallots add texture and a mild onion flavor; highly recommended as garnish.
- Frozen flaky roti is perfect pan-fried and served alongside for dipping into the soup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai coconut pumpkin soup, Thai soup recipe, coconut milk soup, pumpkin soup, Thai red curry soup, easy Thai recipes, vegetarian Thai soup
