Description
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!
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, chopped into 3cm chunks (~1.3kg/2.6 lb usable)
- 2 1/2 cups vegetable stock, salt reduced (or chicken stock)
- 400ml/14 oz (1 can) coconut milk, full fat
- 1 tbsp fish sauce (or light/regular soy sauce)
- Optional Garnishes:
- Crispy Asian shallots
- Red cayenne pepper, finely sliced
- Fresh coriander leaves
- Roti, frozen and pan fried for dunking
Instructions
1. Heat oil in a large heavy-based pot over medium-high heat. Add onion and garlic, cook for 2 minutes until soft.
2. Add curry paste and cook for 2 minutes.
3. Add pumpkin and stir to coat in the flavors for around 2 minutes.
4. Set aside 1/4 cup of the coconut milk for garnish. Add stock, remaining coconut milk, and fish sauce. Bring to a simmer, then reduce heat to medium and simmer for 8 minutes until pumpkin is soft.
5. Use a stick blender to blitz until smooth.
6. Serve topped with garnishes and roti for dunking. Enjoy!
Notes
Use a good quality Thai red curry paste for the best flavor—Maesri brand is highly recommended.
Coconut milk should be at least 85% coconut for richness—Ayam brand is a great choice.
If using soy sauce instead of fish sauce, the soup will still taste great, just slightly less traditional.
Crispy fried shallots and roti take this soup to another level—don’t skip them if you can help it!
Leftovers keep in the fridge for 4 days or freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Mains, Soups
- Method: Stovetop
- Cuisine: Asian, Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 302
- Sugar: 10g
- Sodium: 767mg
- Fat: 23g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0.02g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: thai, pumpkin soup, coconut, red curry, easy, vegetarian option