Thai Coconut Pumpkin Soup
User Reviews
4.9
177 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Servings
5
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Calories
302 kcal
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Course
Main Course, Soup
Thai Coconut Pumpkin Soup
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Recipe video above. This is a brilliant way to turn a classic pumpkin soup into something that tastes more exotic - with very little effort. Think - pumpkin soup with Thai Red Curry vibes. It's so good!See separate tutorial for how I cut butternut pumpkin and the Pumpkin Soup recipe for how I cut pumpkin.
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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 (Note 1)
- 1.8kg/ 3.6 lb pumpkin or butternut squash - peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb) (Note 2)
- 2 1/2 cups vegetable stock , salt reduced (or chicken stock)
- 400ml/ 14 oz (1 can) coconut milk, full fat, best quality (Note 3)
- 1 tbsp fish sauce (sub light or regular soy sauce, Note 4)
Garnishes (optional):
- Crispy Asian shallots , highly recommended (Note 5)
- Red Cayenne Pepper , finely sliced
- fresh coriander leaves
- Roti (the flaky kind), frozen, pan fried - for dunking (SO GOOD!) - Note 6
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Instructions
- Sauté - Heat oil in a large heavy based pot over medium high heat. Add onion and garlic, cook for 2 minutes until soft.
- Add curry paste and cook for 2 minutes.
- Add pumpkin and stir to coat in the flavours for around 2 minutes.
- Simmer 8 minutes - Set aside 1/4 cup coconut milk for garnish. Add stock, remaining coconut milk and fish sauce. Bring to simmer then reduce heat to medium and simmer for 8 minutes until the pumpkin is soft.
- Blitz using stick blender until smooth.
- Serve topped with garnishes. Dunk in roti. Enjoy!
Notes
- Thai Red Curry paste – My position on the best Thai red curry is fairly well documented on this website! Maesri is the best – there is just no question - and it's the best value ($2.10 for a 115g/4 oz). You'll need ~1/2 a can.
- Find it at Woolies, Harris Farms, Asian stores and online. (Overseas Amazon – US, Canada, UK).
- Pumpkin - Recipe works as written for both pumpkin and butternut squash. Use one that is around 1.8 kg / 3.6 lb with the skin on and seeds in. After peeling and deseeding it will be around ~1.3 kg/2.6 lb. Watch video for safe, easy cutting technique. :)
- See separate tutorial for how I cut butternut pumpkin and the Pumpkin Soup recipe for how I cut pumpkin.
- Coconut milk - Not all coconut milk is created equal! Good ones are made with 85%+ coconut so have better flavour. Economical ones are diluted with water. Ayam is my default (89% coconut).
- Fish sauce will give this soup a more authentic Thai red curry flavour, but soy sauce makes a fine substitute.
- Crispy fried shallot pieces - salty, oily, terrific garnish for all things Asian. I use it liberally - it's a frequent player in my recipes. Found in the Asian section of supermarket but cheaper at Asian stores!
- Roti canai - The flaky flatbread of Indian origin that's now common across South East Asia. Find it in the freezer section of large supermarkets, cook from frozen on the stove in just a couple of minutes. Cheap, tasty, if you've never tried it, it's a game changer! Excellent for dunking in this soup. :)
- Leftovers will keep in the fridge for 4 days or freezer for 3 months.
- Nutrition per serving, excluding toppings.
Nutrition Information
Show Details
Calories
302cal
(15%)
Carbohydrates
24g
(8%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.02g
Sodium
767mg
(32%)
Potassium
1106mg
(32%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
23803IU
(476%)
Vitamin C
27mg
(30%)
Calcium
90mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302cal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Sodium | 767mg | 32% |
| Potassium | 1106mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 23803IU | 476% |
| Vitamin C | 27mg | 30% |
| Calcium | 90mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
177 reviews
Excellent
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