Thai Coconut Pumpkin Soup
Discover how to make Thai Coconut Pumpkin Soup. A delicious recipe with detailed instructions.
15
Prep Time
40
Cook Time
55
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Thai Coconut Pumpkin Soup. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
Step 2
2. Stir in the minced garlic and cook for an additional minute, until fragrant.
Step 3
3. Add the Thai red curry paste to the pot, stirring well to combine with the onions and garlic. Cook for 2-3 minutes, allowing the spices to bloom.
Step 4
4. Add the chopped pumpkin or butternut squash to the pot, stirring to coat the pieces with the curry mixture.
Step 5
5. Pour in the vegetable stock, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the pumpkin is tender.
Step 6
6. Once the pumpkin is cooked, remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches.
Step 7
7. Return the blended soup to the pot and stir in the coconut milk and fish sauce. Heat over low until warmed through, about 5 minutes. Adjust seasoning to taste.
Step 8
8. Serve the soup hot, garnished with crispy Asian shallots, sliced red cayenne pepper, and fresh coriander leaves. Pair with pan-fried roti for a delightful dunking experience.
You Must Know
- ✓For an extra depth of flavor, roast the pumpkin chunks before adding them to the soup. This enhances their sweetness and adds a lovely caramelized note.
- ✓Adjust the amount of red curry paste based on your spice preference; start with 2 tbsp if you prefer a milder soup.
- ✓Consider adding a splash of lime juice just before serving for a refreshing zing.
Chef's Notes
For an extra depth of flavor, roast the pumpkin chunks before adding them to the soup. This enhances their sweetness and adds a lovely caramelized note.
Adjust the amount of red curry paste based on your spice preference; start with 2 tbsp if you prefer a milder soup.
Consider adding a splash of lime juice just before serving for a refreshing zing.
Serving Suggestions
This soup pairs beautifully with pan-fried roti, which is perfect for soaking up the creamy broth. Serve it as a comforting main dish on a chilly evening or as an impressive starter for a dinner party.
Nutritional Info (Per Serving)
320
Calories
6g
Protein
35g
Carbs
18g
Fat
Tags
Lily
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More Soups Recipes
Thai Coconut Pumpkin Soup
Discover how to make Thai Coconut Pumpkin Soup. A delicious recipe with detailed instructions.
Ingredients (12)
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the Thai red curry paste to the pot, stirring well to combine with the onions and garlic. Cook for 2-3 minutes, allowing the spices to bloom.
- Add the chopped pumpkin or butternut squash to the pot, stirring to coat the pieces with the curry mixture.
- Pour in the vegetable stock, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the pumpkin is tender.
- Once the pumpkin is cooked, remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches.
- Return the blended soup to the pot and stir in the coconut milk and fish sauce. Heat over low until warmed through, about 5 minutes. Adjust seasoning to taste.
- Serve the soup hot, garnished with crispy Asian shallots, sliced red cayenne pepper, and fresh coriander leaves. Pair with pan-fried roti for a delightful dunking experience.