Description
A rich and creamy Thai Coconut Pumpkin Soup that combines the sweetness of pumpkin with the bold flavors of Thai red curry and coconut milk. This vibrant, comforting soup is easy to make and perfect for dipping with flaky pan-fried roti, delivering a deliciously satisfying meal with a hint of spice and fresh garnishes.
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 and 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 coconut milk, full fat, best quality
- 1 tbsp fish sauce (or substitute light or regular soy sauce)
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: Heat vegetable oil in a large heavy based pot over medium-high heat. Add the diced onion and minced garlic, cooking for about 2 minutes until softened and fragrant.
- Add Curry Paste: Stir in the Thai red curry paste and cook for another 2 minutes allowing the flavors to deepen and the paste to release its aroma.
- Coat Pumpkin: Add the chopped pumpkin pieces and stir well to coat them evenly with the curry paste and onion mixture, cooking for around 2 minutes.
- Simmer: Reserve 1/4 cup of the coconut milk for garnish. Add the vegetable stock, the remaining coconut milk, and fish sauce to the pot. Bring to a simmer, then reduce heat to medium and cook gently for 8 minutes or until the pumpkin is tender.
- Blend: Using a stick blender, carefully blitz the soup until completely smooth and creamy.
- Serve: Ladle the soup into bowls and top with crispy Asian shallots, sliced red cayenne pepper, and fresh coriander leaves. Serve alongside pan-fried flaky roti for dunking and enjoy!
Notes
- Use Maesri brand Thai red curry paste for authentic flavor.
- You can substitute pumpkin with butternut squash if preferred.
- Full fat coconut milk gives the best creaminess and texture.
- Fish sauce can be substituted with soy sauce for a vegetarian option.
- Crispy Asian shallots add a delightful crunch and depth of flavor.
- Roti should be frozen and pan-fried fresh to achieve perfect flakiness for dunking.
