Thai Coconut Pumpkin Soup (Print-Friendly Format)
Creamy Thai soup with pumpkin, coconut milk, red curry, and fresh herbs for warmth and flavor.
# Ingredients You’ll Need:
→ Soup Base
01 -
2 tablespoons vegetable oil
02 -
1 brown onion, diced
03 -
2 garlic cloves, minced
04 -
3 tablespoons Thai red curry paste (Maesri brand recommended)
05 -
1.8 kilograms pumpkin or butternut squash, peeled, deseeded, chopped into 3 cm pieces
06 -
2.5 cups reduced-sodium vegetable stock or chicken stock
07 -
400 ml full-fat coconut milk, divided
08 -
1 tablespoon fish sauce or light soy sauce
→ Garnishes (Optional)
09 -
Crispy Asian shallots
10 -
Red cayenne pepper, finely sliced
11 -
Fresh coriander leaves
12 -
Pan-fried flaky roti, frozen
# How to Make It:
01 -
Heat vegetable oil in a large, heavy-based pot over medium-high heat. Add diced onion and minced garlic and cook for 2 minutes until softened.
02 -
Stir in the Thai red curry paste and cook for 2 minutes, allowing the paste to release its aroma.
03 -
Add pumpkin pieces to the pot and stir to coat in the curry paste. Cook for about 2 minutes, stirring occasionally.
04 -
Reserve 60 ml (¼ cup) coconut milk for garnish. Add remaining coconut milk, vegetable stock, and fish sauce to the pot. Bring to a gentle simmer. Reduce heat and cook for 8 minutes, or until pumpkin is completely tender.
05 -
Use a stick blender to process the soup until smooth and creamy. Adjust seasoning to taste if needed.
06 -
Ladle soup into bowls. Drizzle with reserved coconut milk, top with crispy shallots, a sprinkle of cayenne pepper, fresh coriander leaves, and serve with pan-fried roti for dipping.
# Extra Tips:
01 -
For extra depth of flavor, use roasted pumpkin where possible and adjust spice level by increasing or decreasing the curry paste.