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Thai Coconut Pumpkin Soup Recipe

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3.9 from 43 reviews

This Thai Coconut Pumpkin Soup is a creamy, flavorful dish combining the sweetness of pumpkin with the rich creaminess of coconut milk and the aromatic heat of Thai red curry paste. Easy to prepare in just 25 minutes, it’s perfect as a comforting appetizer or light meal, garnished with crispy shallots, fresh coriander, and a touch of cayenne pepper for an authentic Thai experience. Served best with flaky pan-fried roti for dipping.

  • Total Time: 25 minutes
  • Yield: 5 servings

Ingredients

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 3cm (1.2″) chunks (~1.3 kg/2.6 lb usable pumpkin)
  • 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 for vegetarian version)

Garnishes and Serving

  • 1/4 cup reserved coconut milk for garnish
  • Crispy Asian shallots, highly recommended
  • Red cayenne pepper, finely sliced
  • Fresh coriander leaves
  • Roti (the flaky kind), frozen and pan-fried, for dunking

Instructions

  1. Sauté: Heat the vegetable oil in a large heavy-based pot over medium-high heat. Add the diced onion and minced garlic and cook for about 2 minutes until soft and fragrant.
  2. Add Curry Paste: Stir in the Thai red curry paste and cook for an additional 2 minutes to release the flavors.
  3. Coat Pumpkin: Add the pumpkin chunks to the pot and stir well to coat them with the curry paste and aromatics. Cook for around 2 minutes to slightly soften and infuse flavor.
  4. Simmer: Set aside 1/4 cup of the coconut milk for garnish. Pour in the vegetable stock, remaining coconut milk, and fish sauce. Bring the mixture to a simmer, then reduce heat to medium and let it cook uncovered for 8 minutes, or until the pumpkin is tender and soft enough to blend.
  5. Blend: Using a stick blender, carefully blitz the soup directly in the pot until smooth and creamy.
  6. Serve: Ladle the soup into bowls and top with the reserved coconut milk, crispy Asian shallots, sliced red cayenne pepper, and fresh coriander leaves. Serve immediately with warm pan-fried roti for dunking and enjoy!

Notes

  • Use a good quality Thai red curry paste like Maesri for authentic flavor.
  • The pumpkin weight is before peeling and deseeding; you will need approximately 1.3 kg/2.6 lb of usable pumpkin chunks.
  • Full-fat coconut milk provides the best richness and texture; avoid light versions.
  • Fish sauce adds umami depth; substitute soy sauce for a vegetarian or vegan option.
  • Crispy Asian shallots add a delightful crunch and are highly recommended as a topping.
  • Pan-fried flaky roti is perfect for dipping and enhances the meal’s authenticity and enjoyment.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://ellarecipe.com/thai-coconut-pumpkin-soup-recipe/