Description
This creamy, Thai-inspired soup combines the nutty sweetness of pumpkin, the rich creaminess of coconut milk, and the warm spice of red curry paste. It’s quick, easy, and perfect for cozy dinners or impressing guests.
Ingredients
Scale
- 2 tbsp vegetable oil (or substitute with olive/coconut oil)
- 1 brown onion, diced
- 2 garlic cloves, minced
- 3 tbsp Thai red curry paste (use Maesri for authentic flavor)
- 1.8 kg (3.6 lbs) pumpkin or butternut squash, peeled, deseeded, and chopped (~1.3 kg usable)
- 2 ½ cups vegetable stock (low-sodium)
- 400 ml (1 can) full-fat coconut milk (reserve ¼ cup for garnish)
- 1 tbsp fish sauce (or substitute with soy sauce for a vegan option)
Optional Garnishes:
- Crispy Asian shallots
- Fresh coriander leaves
- Sliced red cayenne pepper
- Roti bread for dipping
Instructions
- Prepare Ingredients: Chop the pumpkin into chunks, dice the onion, and mince the garlic. Measure and set aside all ingredients.
- Sauté Aromatics: Heat oil in a large pot over medium-high heat. Add diced onion and minced garlic. Sauté for 2 minutes until fragrant.
- Add Curry Paste: Stir in the Thai red curry paste and cook for another 2 minutes to release its flavors.
- Coat the Pumpkin: Add the chopped pumpkin and stir to coat with the curry paste. Cook for 2 minutes.
- Simmer: Add the vegetable stock and most of the coconut milk (reserve ¼ cup). Stir in the fish sauce. Bring to a simmer, then reduce heat to medium. Cook for 8 minutes or until the pumpkin is tender.
- Blend: Use a stick blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
- Serve: Ladle the soup into bowls. Drizzle the reserved coconut milk on top, and garnish with crispy shallots, coriander, and cayenne pepper slices. Serve with flaky roti bread.
Notes
- Use high-quality curry paste for the best flavor.
- Adjust the spice level by adding more curry paste or red chili flakes.
- Replace fish sauce with soy sauce for a vegan option.
- For a thicker soup, reduce the amount of vegetable stock slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai