Description
Experience the warm flavors of Thailand with this creamy and comforting pumpkin soup!
Ingredients
Scale
- 2 tbsp vegetable oil (or any cooking oil of your choice)
- 1 brown onion, diced
- 2 garlic cloves, finely minced
- 3 tbsp Thai red curry paste (Maesri recommended)
- 1.8kg pumpkin or butternut squash, peeled, deseeded, and cut into 3cm chunks (~1.3 kg after prep)
- 2 1/2 cups vegetable stock (or chicken stock)
- 400ml full-fat coconut milk (1 can)
- 1 tbsp fish sauce (or substitute with light or regular soy sauce)
Optional Garnishes:
- Crispy Asian shallots
- Fresh coriander leaves
- Red cayenne pepper, finely sliced
- Roti for dipping (optional but highly recommended!)
Instructions
- Begin by heating 2 tablespoons of vegetable oil in a large, heavy-based pot over medium-high heat. Once the oil is hot, add your diced onion and minced garlic. Sauté them together for about 2 minutes or until the onion becomes soft and fragrant, forming the aromatic base for your soup.
- Next, add in 3 tablespoons of Thai red curry paste. Stir it well with the sautéed mixture, allowing it to cook for an additional 2 minutes. This step is crucial as it develops the rich flavors of the curry, so remember to stir frequently to prevent burning.
- Now it’s time to include your prepared pumpkin chunks into the pot. Gently toss the pumpkin to ensure it is evenly coated in the aromatic curry mixture. Continue cooking for about 2 minutes, which helps the pumpkin absorb the delightful flavors of the curry.
- Pour in the vegetable stock along with the remainder of the coconut milk (hold back 1/4 cup for garnish) and the fish sauce. Stir everything together before bringing the mixture to a simmer. Lower the heat to medium and let it simmer for approximately 8 minutes, or until the pumpkin is soft enough to blend.
- Once the pumpkin is tender, take the pot off the heat and use a stick blender to puree the soup until it becomes smooth and creamy. If you’re using a regular blender, remember to allow the soup to cool slightly and blend in safe, small batches to avoid any splattering. Once blended, serve hot, garnished with crispy shallots, fresh herbs, a drizzle of coconut milk, and finely sliced red cayenne pepper to add a little spice!
Notes
Adjust the spiciness by adding more or less curry paste according to your taste preferences. For a vegan version, simply substitute fish sauce with soy sauce and ensure your stock is vegetable-based.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Nutrition
- Calories: 320 kcal
- Sodium: 800 mg
- Protein: 6 g