Description

Welcome to another delicious adventure in your kitchen! Today, we’re going to explore how to make a comforting, aromatic dish that combines the earthy richness of pumpkin with the exotic flavors of Thailand – Thai Coconut Pumpkin Soup. This recipe is perfect for those seeking a warm, flavorful meal with a hint of Thai red curry and creamy coconut milk. Ready to dive in?

Ingredients

Scale

2 tbsp vegetable oil (or any cooking oil of your choice)
1 brown onion, diced
2 garlic cloves, minced
3 tbsp Thai red curry paste (Maesri recommended)
1.8 kg pumpkin or butternut squash – peeled, deseeded, and chopped into chunks (approx. 1.3 kg after prep)
2 ½ cups vegetable stock (or chicken stock)
400 ml coconut milk (full-fat, for best results)
1 tbsp fish sauce (or substitute with soy sauce)

Optional Garnishes:

Crispy Asian shallots
Red cayenne pepper, finely sliced
Fresh coriander leaves
Roti for dipping (highly recommended!)

Instructions

Step 1: Sauté the Aromatics

Heat oil in a large pot over medium-high heat. Add the diced onion and garlic, cooking for about 2 minutes until softened.

Step 2: Add Curry Paste

Next, stir in the Thai red curry paste, letting it cook for another 2 minutes. This step helps release all the amazing flavors from the paste.

Step 3: Add Pumpkin

Toss in the pumpkin chunks and stir to coat them in the curry mixture. Let them cook for about 2 minutes to absorb the flavors.

Step 4: Simmer

Pour in the vegetable stock, coconut milk (reserving ¼ cup for garnishing later), and fish sauce. Bring everything to a simmer, then reduce the heat and let it cook for 8 minutes, or until the pumpkin is tender.

Step 5: Blend

Once the pumpkin is soft, use a stick blender to puree the soup until smooth and creamy.

Step 6: Serve and Enjoy!

Ladle the soup into bowls, drizzle with the reserved coconut milk, and garnish with crispy shallots, coriander, and cayenne pepper. Serve with roti for a delightful experience.

Notes

Use fresh pumpkin for the best flavor, but canned pumpkin puree can work in a pinch.
Adjust the spice level by using more or less curry paste.
For a smoother texture, strain the soup after blending.
If you’re short on time, pre-cooked pumpkin can speed up the process.