Thai Coconut Pumpkin Soup
This viral pumpkin soup recipe combines creamy coconut milk, warm Thai red curry paste, and roasted pumpkin to create a comforting bowl of fall-inspired bliss.
Ingredients
- 2 tbsp vegetable oil or your preferred cooking oil
- 1 brown onion diced
- 2 garlic cloves finely minced
- 3 tbsp Thai red curry paste I recommend the Maesri brand for the best flavor
- 1.8 kg/3.6 lb pumpkin or butternut squash peeled, deseeded, and chopped into 3 cm chunks (~1.3 kg/2.6 lb once prepared)
- 2 1/2 cups vegetable stock salt-reduced (or you can use chicken stock)
- 400 ml/14 oz can of full-fat coconut milk reserve 1/4 cup for garnish
- 1 tbsp fish sauce or substitute with light or regular soy sauce for a vegetarian option
Optional garnishes (but highly recommended for the wow factor):
- Crispy Asian shallots
- Thinly sliced red cayenne pepper
- Fresh coriander leaves
- Pan-fried flaky roti for dunking
Instructions
Sauté the aromatics
- Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the diced onion and minced garlic, cooking for about 2 minutes until softened and fragrant.
Build the flavor base
- Stir in the Thai red curry paste and cook for another 2 minutes, letting the spices bloom and release their aroma.
Add the pumpkin
- Toss in the chopped pumpkin, stirring to coat the pieces in the curry and onion mixture. Let it cook for about 2 minutes, allowing the flavors to meld.
Simmer to perfection
- Set aside 1/4 cup of coconut milk for garnish later. Add the vegetable stock, remaining coconut milk, and fish sauce (or soy sauce). Bring everything to a gentle simmer, then reduce the heat to medium. Let it cook for about 8 minutes, or until the pumpkin is tender when pierced with a fork.
Blend it smooth
- Using an immersion blender, carefully blitz the soup until it’s silky and smooth. If you don’t have an immersion blender, you can use a countertop blender in batches—just be cautious with the hot liquid.
Garnish and serve
- Ladle the soup into bowls, drizzle the reserved coconut milk on top, and finish with your choice of garnishes like crispy shallots, coriander, and sliced cayenne pepper. Don’t forget to serve it with warm, flaky roti for dunking—it’s a game-changer!