Description
Silky Thai Coconut Pumpkin Soup whispers comfort with each spoonful, blending creamy pumpkin and rich coconut milk into a harmonious melody of warm spices. Fragrant lemongrass and ginger dance through this elegant soup, inviting you to savor its delightful complexity.
Ingredients
Scale
Main Ingredients:
- 1.3 kg / 2.6 lb peeled and deseeded pumpkin or butternut squash, cut into 3 cm chunks
- 2½ cups low-sodium vegetable stock (or chicken stock)
- 400 ml / 14 oz can full-fat coconut milk
Aromatics and Seasonings:
- 1 brown onion, diced
- 2 garlic cloves, finely minced
- 3 tablespoons Thai red curry paste (Maesri recommended)
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce (or light/regular soy sauce as substitute)
Optional Garnishes:
- Crispy fried Asian shallots
- Fresh coriander (cilantro) leaves
- Thinly sliced red cayenne pepper (mild variety)
- Flaky frozen roti (pan-fried, for dunking)
Instructions
- Warm olive oil in a spacious cooking vessel over medium-high temperature, introducing diced onions and finely chopped garlic. Allow aromatics to soften and become translucent within 2 minutes.
- Introduce Thai red curry paste, stirring vigorously to activate the complex spices and develop a rich, fragrant base for approximately 2 minutes.
- Incorporate pumpkin pieces, thoroughly coating them with the aromatic curry mixture. Gently sauté to enhance flavor absorption for an additional 2 minutes.
- Separate a small portion of coconut milk for final presentation. Pour remaining coconut milk, vegetable stock, and fish sauce into the pot, creating a harmonious liquid foundation.
- Elevate heat until mixture reaches a gentle bubbling state, then reduce temperature. Simmer for 8 minutes, ensuring pumpkin chunks become tender and completely soft.
- Transform the soup into a silky smooth consistency using an immersion blender, creating a uniform texture that melds all ingredients seamlessly.
- Transfer the vibrant soup into serving bowls, artfully swirling reserved coconut milk on top. Enhance with optional garnishes like fresh herbs or toasted seeds. Accompany with crispy roti for a delightful dipping experience, serving piping hot.
Notes
- Make sure to use fresh, high-quality red curry paste for the most vibrant flavor profile.
- Roast pumpkin chunks beforehand for a deeper, caramelized taste that adds complexity to the soup.
- Swap fish sauce with soy sauce or tamari to create a vegetarian-friendly version that maintains umami depth.
- Use butternut squash as an excellent alternative if pumpkin isn’t available, ensuring similar creamy texture and sweet undertones.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg