Description
This Thai Coconut Pumpkin Soup is a vibrant, creamy, and comforting dish that combines the sweetness of pumpkin with the rich flavors of Thai red curry and coconut milk. Perfect as a warming appetizer or light meal, it’s easy to prepare with fresh ingredients and finished with crisp garnishes and flaky roti for dipping.
Ingredients
Scale
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 3 cm (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) coconut milk, full fat, best quality
- 1 tbsp fish sauce (substitute light or regular soy sauce if preferred)
Garnishes
- 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 Aromatics: Heat the vegetable oil in a large heavy-based pot over medium-high heat. Add the diced brown onion and finely minced garlic, and cook for about 2 minutes until softened and fragrant.
- Add Curry Paste: Stir in the Thai red curry paste and cook for another 2 minutes to release the spices’ aroma and deepen the flavor.
- Coat Pumpkin: Add the chopped pumpkin pieces to the pot and stir well to coat them evenly with the curry paste mixture. Cook for around 2 minutes to begin softening.
- Simmer the Soup: Set aside 1/4 cup of the coconut milk for garnish. Pour in the vegetable stock, the remaining coconut milk, and fish sauce. Bring the mixture to a gentle simmer, then reduce the heat to medium and simmer for 8 minutes or until the pumpkin is tender and cooked through.
- Blend Until Smooth: Using a stick blender, carefully blend the soup in the pot until it reaches a silky smooth consistency, ensuring all pumpkin chunks are puréed.
- Serve: Ladle the soup into bowls and top with crispy Asian shallots, sliced red cayenne pepper, and fresh coriander leaves. Serve with pan-fried roti on the side for dunking and extra flavor. Enjoy!
Notes
- Use a good quality Thai red curry paste like Maesri for authentic flavor.
- For a sweeter soup, use fresh pumpkin or butternut squash; peeling and deseeding is essential.
- Full-fat coconut milk provides the best creamy texture and flavor balance.
- Fish sauce adds umami; substitute with soy sauce for a vegetarian option.
- Crispy Asian shallots add a delightful crunch—available at Asian grocery stores or can be made at home.
- Flaky, pan-fried frozen roti makes a delicious accompaniment, perfect for dipping into the soup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai coconut pumpkin soup, Thai soup recipe, pumpkin soup with coconut milk, red curry soup, easy Thai recipes, creamy pumpkin soup
