Coconut Pumpkin Soup
A flavorful Thai-inspired pumpkin soup that combines creamy coconut milk, fragrant red curry paste, and tender pumpkin for a comforting, nutrient-rich meal. Quick to prepare and perfect for cozy lunches or dinners, garnished with crispy shallots and fresh coriander, and served with flaky roti for an authentic touch.
Equipment
- 1 large heavy-based stockpot
- 1 Sharp Chef’s Knife
- 1 Stick (immersion) blender
- Measuring cups and spoons set
- 1 non-stick frying pan (for roti)
Ingredients
- 2 tablespoons vegetable oil or your preferred cooking oil
- 1 medium brown onion finely chopped
- 2 garlic cloves minced
- 3 tablespoons Thai red curry paste Maesri brand recommended
- 1.8 kg about 3.6 lbs pumpkin or butternut squash, peeled, seeded, and cut into roughly 3 cm (1.2-inch) pieces (~1.3 kg/2.6 lbs after prep)
- 2 ½ cups low-sodium vegetable or chicken stock
- 400 ml 1 can full-fat coconut milk (choose a rich, high-quality brand)
- 1 tablespoon fish sauce or substitute with light/regular soy sauce
Optional Garnishes:
- Crispy fried shallots
- Thinly sliced red cayenne pepper
- Fresh coriander leaves
- Flaky pan-fried roti bread for dipping
Instructions
- Sauté Aromatics: Warm the vegetable oil in a large heavy-bottomed pot over medium-high heat. Once hot, add the diced onion and minced garlic. Stir frequently and cook for about 2 minutes until the onions soften and become fragrant but not browned.
- Incorporate Curry Paste: Add the Thai red curry paste to the pot. Stir it into the onion and garlic mixture, cooking for another 2 minutes. This step helps release the curry’s essential oils, boosting the soup’s flavor depth.
- Coat Pumpkin with Flavors: Add the prepared pumpkin chunks into the pot and toss them thoroughly with the aromatic curry base. Cook, stirring occasionally, for about 2 minutes to allow the pumpkin to absorb the fragrant spices.
- Simmer the Soup: Reserve about 1/4 cup of the coconut milk for garnish, then pour the remaining coconut milk and the vegetable stock into the pot. Stir in the fish sauce for umami richness. Bring everything to a gentle boil, then reduce the heat to medium and let it simmer for approximately 8 minutes, or until the pumpkin becomes tender and easily pierced with a fork.
- Blend Until Smooth: Using an immersion blender, carefully blend the soup directly in the pot until you achieve a velvety, smooth texture. If you prefer a thinner consistency, add a little more stock or water and blend again.
- Serve and Garnish: Ladle the soup into bowls. Drizzle with the reserved coconut milk for a beautiful swirl and extra creaminess. Top with crispy shallots, fresh coriander, and thin slices of red cayenne pepper if you like a bit of heat. Serve alongside warm, flaky pan-fried roti bread to dunk into the soup.
Notes
- Curry Paste Choice: For authentic flavor, Maesri Thai red curry paste offers great taste and value. It’s widely available at Asian markets and online. Using less expensive or different brands may alter the soup’s flavor balance.
- Pumpkin Prep Tips: Both pumpkin and butternut squash work well. Aim for roughly 1.8 kg whole weight before peeling and seeding, which yields about 1.3 kg of usable flesh. Watch a tutorial or use a stable cutting board for safe chopping.
- Coconut Milk Quality: Opt for full-fat coconut milk with a high coconut content (85% or more) for the best creamy texture and rich flavor. Brands like Ayam are reliable choices. Avoid watered-down or low-fat versions for this recipe.
- Fish Sauce Substitute: If you prefer vegetarian or vegan, substitute fish sauce with light soy sauce or tamari, but note the slight flavor difference.
- Garnish Ideas: Crispy fried shallots add wonderful texture and a salty crunch. Fresh herbs like coriander and a hint of fresh chili elevate the dish further.
- Storage: Keep leftovers refrigerated in an airtight container for up to 4 days. This soup also freezes well for up to 3 months—thaw overnight and reheat gently.
- Serving Suggestion: Warm roti bread is traditional and delicious for dunking, but crusty bread or rice also pair well.
