Thai Coconut Pumpkin Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 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
Description
This Thai Coconut Pumpkin Soup starts by sautéing onion and garlic before adding Thai red curry paste to release its fragrance. Chopped pumpkin cubes are then incorporated and lightly cooked to blend flavors. After adding vegetable stock, coconut milk, and fish sauce, the mixture simmers until the pumpkin softens. Once cooked, a stick blender purées the soup until smooth and creamy.
The curry paste contributes a mild heat with aromatic spices, while coconut milk adds richness and a velvety texture. The fish sauce introduces umami depth but can be substituted with soy sauce for a vegetarian option. The result is a balanced soup with a silky mouthfeel and a mild, savory-spicy profile characteristic of Southeast Asian cuisine.
Optional garnishes such as crispy fried shallots, thin slices of red cayenne, and fresh coriander add crispness, a touch of heat, and herbal brightness. The soup is often served alongside or with roti, a flaky flatbread that is excellent for dipping, enhancing the eating experience.
The recipe notes emphasize selecting a high-quality coconut milk for better flavor and suggest that this soup keeps well refrigerated for up to four days or can be frozen for three months, making it practical for meal planning.
Ingredients
- 2 tbsp vegetable oil (or other oil)
- 1 brown onion , diced
- 2 garlic finely minced, cloves
- 3 tbsp Thai red curry paste , Maesri recommended (Note 1)
- 1.8kg/ 3.6 lb pumpkin peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb) (Note 2, or butternut squash
- 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):
- shallots highly recommended (Note 5, crispy, Asian
- cayenne pepper finely sliced, red
- Coriander fresh leaves
- roti (the flaky kind), frozen, pan fried - for dunking (SO GOOD!) - Note 6
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
- Use Maesri Thai red curry paste for authentic flavor; approximately half a can is needed.
- Either pumpkin or butternut squash works; peel and deseed before chopping.
- Select coconut milk with at least 85% coconut content for rich flavor; Ayam brand is recommended.
- Fish sauce adds authentic umami but soy sauce can replace it for a vegetarian variation.
- Crispy fried shallots add a salty crunchy garnish commonly found in Asian dishes.
- Frozen roti bread can be pan-fried from frozen and served for dipping into the soup.
- Leftovers can be stored in the fridge for 4 days or frozen up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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