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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.

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)
  • 1.8kg/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

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