Description
A creamy and flavorful Thai Coconut Pumpkin Soup that combines sweet pumpkin with aromatic Thai spices and rich coconut milk for a cozy and exotic dish.
Ingredients
Scale
- 2 tbsp vegetable oil (or coconut oil for enhanced flavor)
- 1 brown onion, diced
- 2 garlic cloves, finely minced
- 3 tbsp Thai red curry paste (Maesri brand recommended)
- 1.8kg/3.6 lb pumpkin or butternut squash, peeled, deseeded, and cut into 3cm chunks
- 2½ cups vegetable stock (or chicken stock for non-vegetarians)
- 400ml/14 oz (1 can) full-fat coconut milk
- 1 tbsp fish sauce (substitute with light soy sauce or tamari for a vegan Thai coconut pumpkin soup)
- Optional Garnishes:
- Crispy Asian shallots
- Red cayenne pepper, finely sliced
- Fresh coriander leaves
- Pan-fried roti for dipping
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
- Add the Thai red curry paste to the pot and stir constantly for 1-2 minutes to release its flavors.
- Add the pumpkin chunks and stir to coat with the curry paste. Cook for 2-3 minutes.
- Pour in the vegetable stock and bring to a boil. Reduce to a simmer, cover, and cook for 15-20 minutes until the pumpkin is tender.
- Stir in the coconut milk and fish sauce. Simmer for another 5 minutes.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Taste and adjust seasonings as needed, potentially adding more fish sauce or lime juice.
- Serve in bowls and garnish with your choice of toppings.
Notes
- For the best flavor, use butternut squash or Japanese pumpkin (kabocha).
- This soup can be made richer by adding more coconut milk.
- If you prefer a thinner consistency, add more vegetable stock.
- The soup can be served with jasmine rice, naan bread, or a Thai-inspired salad.
- Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 8
- Sodium: 680
- Fat: 18
- Saturated Fat: 12
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 20
- Fiber: 3
- Protein: 4
- Cholesterol: N/A
Keywords: thai coconut pumpkin soup, pumpkin soup with coconut milk, thai pumpkin soup, coconut milk soup, easy thai soup, vegetarian thai soup