Thai Coconut Pumpkin Soup
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.
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)
- 1.8 kg pumpkin or butternut squash – peeled deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb)
- 2½ Cups vegetable stock salt reduced (or chicken stock)
- 400ml coconut milk full fat, best quality
- 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!)
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
1. 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).
2. 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 Souprecipe for how I cut pumpkin.
3. 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).
4. Fish sauce will give this soup a more authentic Thai red curry flavour, but soy sauce makes a fine substitute.
5. 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!
6. 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.
7. Leftovers will keep in the fridge for 4 days or freezer for 3 months.
8. Nutrition per serving, excluding toppings.
sponsored by Mediterranean Supermarket