Description
This Thai Coconut Pumpkin Soup is a rich and flavorful fusion of creamy coconut milk, fiery red curry paste, and sweet pumpkin, creating a comforting and aromatic dish perfect for chilly days. Quick to prepare and bursting with authentic Thai flavors, it’s topped with crispy shallots and served with flaky roti for dipping.
Ingredients
Units
Scale
Vegetables and Aromatics
- 2 tbsp vegetable oil (or other oil)
- 1 brown onion , diced
- 2 garlic cloves , finely minced
Spices and Curry Paste
- 3 tbsp Thai red curry paste , Maesri recommended
Main Vegetable
- 1.8kg/ 3.6 lb pumpkin or butternut squash - peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb)
Liquids and Seasonings
- 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 soy sauce, light or regular)
Garnishes and Serving
- Crispy Asian shallots (optional, highly recommended)
- Red cayenne pepper , finely sliced
- Fresh coriander leaves
- Roti (the flaky kind), frozen, pan fried - for dunking (optional but highly recommended)
Instructions
- Sauté: Heat vegetable oil in a large heavy-based pot over medium-high heat. Add diced onion and minced garlic, cooking for about 2 minutes until they soften and become fragrant.
- Add curry paste: Stir in Thai red curry paste and cook for another 2 minutes, allowing the flavors to develop.
- Add pumpkin: Toss in the chopped pumpkin, stirring well to coat the pieces with the aromatic curry mixture, and cook for 2 minutes to start softening.
- Simmer: Set aside 1/4 cup of coconut milk for garnish. Add the remaining coconut milk, vegetable stock, and fish sauce to the pot. Bring the mixture to a simmer, then reduce heat to medium and cook for 8 minutes until pumpkin is tender.
- Blend: Use a stick blender directly in the pot to blitz the soup until smooth and velvety.
- Serve: Ladle the soup into bowls, topping with crispy shallots, cayenne slices, and fresh coriander. Serve with warm roti for dunking and enjoy!
Notes
- For the best flavor, use Maesri brand Thai red curry paste or a high-quality variety. You’ll need about half a can.
- Peel and deseed the pumpkin or butternut squash before chopping. The weight after peeling and deseeding will be around 1.3 kg/2.6 lb.
- Choose coconut milk with high coconut content (89% or higher) like Ayam for richer flavor. Avoid diluted versions for best taste.
- Fish sauce adds authentic Thai flavor; soy sauce is a good vegetarian substitute.
- Crispy shallots are a delicious garnish and can be found in the Asian section of supermarkets or Asian stores—perfect for adding crunch and saltiness.
- Roti canai, a flaky flatbread, makes an excellent dipper; cook from frozen on the stovetop for just a couple of minutes.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 250 ml)
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
