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
