Thai Coconut Pumpkin Soup Recipe

Introduction

This Thai Coconut Pumpkin Soup is a comforting blend of creamy coconut milk and fragrant red curry paste, perfectly paired with tender pumpkin chunks. It’s a vibrant, flavorful dish that’s both warming and satisfying, ideal for any season.

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, chopped into 3cm (1.2″) chunks (~1.3 kg/2.6 lb usable)
• 2 1/2 cups vegetable stock (salt reduced, or chicken stock)
• 400 ml (14 oz, 1 can) full fat coconut milk, best quality
• 1 tbsp fish sauce (or light/regular soy sauce)
• 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. Step 1: Heat the 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 soft and fragrant.
2. Step 2: Stir in the Thai red curry paste and cook for another 2 minutes to release its flavors.
3. Step 3: Add the pumpkin chunks to the pot and stir well to coat them in the curry paste. Cook for around 2 minutes.
4. Step 4: Set aside 1/4 cup of the coconut milk for garnish. Pour in the vegetable stock, the remaining coconut milk, and fish sauce. Bring the mixture to a simmer, then reduce the heat to medium and cook for 8 minutes, or until the pumpkin is tender.
5. Step 5: Use a stick blender to blitz the soup until smooth and creamy.
6. Step 6: Serve the soup topped with crispy Asian shallots, sliced red cayenne pepper, and fresh coriander leaves. Enjoy with warm pan-fried roti for dunking.

Tips & Variations

• For a vegan version, substitute fish sauce with light soy sauce or tamari.
• Use butternut squash if pumpkin is not available; it offers a sweeter taste.
• Adjust the amount of red curry paste depending on your preferred spice level.
• Adding a squeeze of fresh lime just before serving enhances the soup’s freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this soup?

Fresh pumpkin or butternut squash works best for texture and flavor, but canned pumpkin puree can be used in a pinch. Adjust liquid quantities as canned pumpkin is already soft and moist.

What can I use if I don’t have a stick blender?

You can carefully transfer the soup to a blender in batches and blend until smooth, or mash the pumpkin slightly for a chunkier texture.

Thai Coconut Pumpkin Soup Recipe

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★★★★★

4.9 from 88 reviews

This Thai Coconut Pumpkin Soup is a velvety, aromatic dish combining the natural sweetness of pumpkin with the rich creaminess of coconut milk and the bold spiciness of Thai red curry paste. Perfect for warming up chilly days, it features a vibrant balance of flavors, complemented by crispy Asian shallots, fresh coriander, and a hint of heat from red cayenne pepper. Served with flaky pan-fried roti, this comforting soup offers a delightful taste of Thai-inspired cuisine that’s easy to prepare and irresistibly delicious.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

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)
• 1.8kg/3.6 lb pumpkin or butternut squash – peeled, deseeded, then chopped into 3cm/1.2″ chunks (~1.3 kg/2.6 lb)
• 2 1/2 cups vegetable stock, salt reduced (or chicken stock)
• 400ml/14 oz (1 can) coconut milk, full fat, best quality
• 1 tbsp fish sauce (or substitute light or regular soy sauce)

Garnishes & Accompaniments

• Crispy Asian shallots, highly recommended
• Red cayenne pepper, finely sliced
• Fresh coriander leaves
• Roti (the flaky kind), frozen, pan fried – for dunking

Instructions

1. Sauté Aromatics: Heat 2 tablespoons of vegetable oil in a large heavy-based pot over medium-high heat. Add the diced brown onion and finely minced garlic, cooking for about 2 minutes until they become soft and fragrant.
2. Add Curry Paste: Stir in 3 tablespoons of Thai red curry paste and cook for another 2 minutes to release the flavors fully.
3. Coat the Pumpkin: Add the peeled, deseeded, and chopped pumpkin chunks (approximately 1.3 kg) to the pot. Stir well to coat the pumpkin pieces evenly with the curry paste mixture, cooking for around 2 minutes.
4. Simmer Soup: Set aside 1/4 cup of the coconut milk for garnish. Pour in 2 1/2 cups of vegetable stock, the remaining coconut milk (about 350ml), and 1 tablespoon of fish sauce. Bring the soup to a gentle simmer, then reduce the heat to medium and let it simmer for 8 minutes until the pumpkin is tender.
5. Blend Smooth: Using a stick blender, carefully blitz the soup until completely smooth and creamy.
6. Serve and Garnish: Ladle the soup into bowls and top with crispy Asian shallots, finely sliced red cayenne pepper, and fresh coriander leaves. Serve alongside warm, pan-fried flaky roti for dipping and enjoy the comforting flavors.

Notes

• Use good quality Maesri Thai red curry paste for authentic flavor.
• The pumpkin or butternut squash should be peeled, deseeded, and cut into evenly sized chunks for even cooking.
• Full-fat coconut milk provides the best creaminess, but light coconut milk can be used for a lighter version.
• Fish sauce adds depth and umami, but soy sauce is a great vegetarian alternative.
• Crispy Asian shallots add texture and a burst of flavor; they can be found in Asian grocery stores or made at home.
• Pan-fried flaky roti is a delicious accompaniment that makes dunking into the soup irresistible.

Keywords: Thai coconut pumpkin soup, Thai pumpkin soup, coconut curry soup, Thai red curry pumpkin soup, creamy pumpkin soup, roti with soup