Why You’ll Love This Recipe
- Exotic Twist on a Classic: Transforms the familiar pumpkin soup into an exciting Thai-inspired dish.
- Simple Ingredients: Utilizes readily available ingredients, making it accessible for home cooks.
- Quick Preparation: Ready in just about 20 minutes, perfect for a weeknight meal.
- Versatile: Can be adapted with various toppings and accompaniments to suit personal preferences.
Ingredients
- Pumpkin or butternut squash (approximately 1.8 kg / 3.6 lb with skin and seeds; yields about 1.3 kg / 2.6 lb when peeled and deseeded)
- Vegetable oil
- Brown onion, diced
- Garlic cloves, finely minced
- Thai red curry paste (Maesri brand recommended)
- Vegetable stock (or chicken stock), low sodium
- Coconut milk, full fat
- Fish sauce (substitute with light or regular soy sauce if preferred)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: Heat oil in a large heavy-based pot over medium-high heat. Add diced onion and minced garlic; cook for about 2 minutes until softened.
- Add Curry Paste: Incorporate the Thai red curry paste into the pot, cooking for an additional 2 minutes to enhance its flavors.
- Introduce Pumpkin: Add the peeled and chopped pumpkin pieces, stirring to coat them with the curry mixture. Let it cook for around 2 minutes.
- Simmer: Pour in the vegetable stock, coconut milk (reserving a small amount for garnish if desired), and fish sauce. Bring the mixture to a simmer, then reduce heat to medium. Let it simmer for about 8 minutes, or until the pumpkin becomes tender.
- Blend: Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend until creamy.
- Serve: Ladle the soup into bowls. If reserved, drizzle a bit of coconut milk on top for garnish. Optionally, sprinkle with crispy fried shallots, sliced red chili, and fresh cilantro.
Servings and Timing
- Servings: This recipe yields approximately 5 servings.
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Variations
- Protein Addition: Incorporate cooked shrimp, shredded chicken, or tofu cubes for added protein.
- Spice Level: Adjust the amount of red curry paste to control the heat. Adding fresh chilies can further elevate the spiciness.
- Vegetable Mix: Enhance the soup by adding vegetables like sweet potatoes, carrots, or bell peppers.
- Herbs: Garnish with fresh herbs such as Thai basil or mint for an aromatic touch.
Storage/Reheating
- Storage: Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: Pour the cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months.
- Reheating: Warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. If reheating from frozen, thaw overnight in the refrigerator first.
FAQs
What type of pumpkin is best for this soup?
Both pumpkin and butternut squash work well. Choose a variety that’s sweet and flavorful.
Can I use light coconut milk?
Full-fat coconut milk provides a richer flavor, but light coconut milk can be used for a lighter version.
Is there a substitute for fish sauce?
Soy sauce can be used as a substitute if fish sauce isn’t available or if you prefer a vegetarian option.
How can I make this soup vegetarian or vegan?
Use vegetable stock and replace fish sauce with soy sauce to make the soup vegan-friendly.
Can I prepare this soup ahead of time?
Yes, the flavors often deepen when the soup is made a day in advance. Store it in the refrigerator and reheat before serving.
How do I adjust the thickness of the soup?
If the soup is too thick, add a bit more stock or water until the desired consistency is reached.
What can I serve alongside this soup?
Pair the soup with crusty bread, naan, or roti for a complete meal.
Can I add noodles to this soup?
Yes, adding rice noodles can make the soup more substantial and hearty.
How spicy is this soup?
The spiciness depends on the amount of red curry paste used. Adjust to your preference.
Can I use homemade curry paste?
Absolutely! Homemade curry paste can enhance the flavors even more.
Conclusion
Thai Coconut Pumpkin Soup offers a delightful blend of creamy pumpkin and aromatic Thai flavors. It’s a versatile and comforting dish that’s sure to become a favorite in your recipe collection. Whether enjoyed as a starter or a main course,
Thai Coconut Pumpkin Soup
- Total Time: 25 minutes
- Yield: 5 servings
- Diet: Gluten Free
Description
Thai Coconut Pumpkin Soup is a creamy, flavorful blend of pumpkin, coconut milk, and Thai red curry paste, offering a perfect balance of sweetness and spice. This easy 25-minute recipe brings comforting warmth with a touch of exotic Thai flavors. Ideal for cozy dinners, meal prep, or a light, satisfying meal, this soup is also adaptable for vegetarian and vegan diets.
Ingredients
- Pumpkin or butternut squash (1.8 kg / 3.6 lb with skin & seeds; ~1.3 kg / 2.6 lb peeled & deseeded)
- Vegetable oil (for sautéing)
- Brown onion, diced
- Garlic cloves, finely minced
- Thai red curry paste (Maesri brand recommended)
- Vegetable stock (or chicken stock, low sodium)
- Coconut milk (full-fat, reserve a small amount for garnish)
- Fish sauce (or substitute with soy sauce for a vegetarian version)
Instructions
- Sauté Aromatics: Heat oil in a large pot over medium-high heat. Add diced onion and minced garlic, cooking for about 2 minutes until softened.
- Add Curry Paste: Stir in the Thai red curry paste and cook for another 2 minutes to release its flavors.
- Introduce Pumpkin: Add chopped pumpkin, coating it in the curry mixture. Let it cook for 2 minutes.
- Simmer: Pour in the vegetable stock, coconut milk, and fish sauce. Bring to a simmer, then reduce heat to medium and cook for 8 minutes until pumpkin is tender.
- Blend: Remove from heat. Use an immersion blender or transfer in batches to a blender to puree until smooth.
- Serve: Ladle into bowls, drizzle with reserved coconut milk, and garnish with crispy shallots, red chili, or cilantro.
Notes
- Spice Level: Adjust the amount of curry paste to control heat.
- Protein Additions: Add shrimp, chicken, or tofu for more protein.
- Vegan Option: Use vegetable stock and soy sauce instead of fish sauce.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
