Description
This Thai Coconut Pumpkin Soup is a creamy, vibrant dish blending rich coconut milk with aromatic Thai red curry paste and tender chunks of pumpkin. Perfectly balanced with fish sauce and garnished with crispy shallots, fresh coriander, and fiery cayenne, it offers a comforting yet exotic flavor profile. Served best with flaky pan-fried roti, this soup makes a quick and satisfying meal for five in just 25 minutes.
Ingredients
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, chopped into 3cm (1.2") chunks (~1.3 kg/2.6 lb)
- 2 1/2 cups vegetable stock, salt reduced (or chicken stock)
- 400 ml (14 oz/1 can) full fat coconut milk, best quality
- 1 tbsp fish sauce (substitute light or regular soy sauce if preferred)
For Garnish and Serving
- 1/4 cup reserved coconut milk
- Crispy Asian shallots (highly recommended)
- Red cayenne pepper, finely sliced
- Fresh coriander leaves
- Roti (the flaky kind), frozen and pan-fried - for dunking
Instructions
- Sauté onions and garlic: Heat the vegetable oil in a large heavy-based pot over medium-high heat. Add the diced onion and finely minced garlic, and cook for 2 minutes until they become soft and aromatic.
- Add curry paste and cook: Stir in the Thai red curry paste and cook for an additional 2 minutes to release its flavors and coat the onions and garlic well.
- Prepare pumpkin: Add the chopped pumpkin chunks to the pot, stirring well to coat them evenly with the curry paste and aromatic base. Cook for around 2 minutes, allowing the pumpkin to absorb the flavors.
- Simmer soup: Set aside 1/4 cup of coconut milk for garnish. Then pour in the vegetable stock, the remaining coconut milk, and the fish sauce. Bring the mixture to a simmer, then reduce heat to medium and let it simmer gently for 8 minutes or until the pumpkin is soft and tender.
- Blend until smooth: Using a stick blender, carefully blitz the soup in the pot until it becomes smooth and creamy, ensuring no large chunks remain.
- Serve with garnishes: Ladle the soup into bowls and top with the reserved coconut milk, crispy Asian shallots, finely sliced red cayenne pepper, and fresh coriander leaves. Serve immediately with pan-fried flaky roti for dunking. Enjoy!
Notes
- Maesri Thai red curry paste is recommended for authentic flavor but any quality Thai red curry paste works.
- You can use either pumpkin or butternut squash based on availability; weigh after peeling and deseeding.
- Full-fat coconut milk creates a rich, creamy texture. Using high-quality coconut milk improves taste.
- Fish sauce adds umami; substitute with light or regular soy sauce for a pescatarian or vegetarian option.
- Crispy Asian shallots add a pleasant crunch and sweetness, highly recommended as garnish.
- Pan-fried flaky roti is excellent for dipping and makes the meal more indulgent and satisfying.