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Thai Coconut Pumpkin Soup is a rich and creamy soup that brings together the sweetness of pumpkin with the complex flavors of Thai cuisine. This dish is perfect for those chilly days when you crave something warm and comforting. It’s also a fantastic way to use up pumpkins or butternut squash, especially during the fall season. The soup is both nutritious and satisfying, making it a great option for a wholesome meal.

Full Recipe:

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, and chopped into 3cm (1.2″) chunks (~1.3kg/2.6 lb)
2 1/2 cups vegetable stock (or chicken stock), salt reduced

400ml (14 oz, 1 can) coconut milk, full fat, best quality
1 tbsp fish sauce (or substitute with light or regular soy sauce)
Garnishes (semi-optional): coriander/cilantro, sliced red chili, crispy Asian shallots

Instructions:

Sauté the Aromatics:
- Heat the oil in a large pot over medium-high heat.
- Add the diced onion and minced garlic, cooking for about 2 minutes until fragrant.
- Add the Thai red curry paste and cook for another 2 minutes, stirring well.
Cook the Pumpkin:
- Add the chopped pumpkin to the pot and stir for about 2 minutes to coat it with the curry paste.
Add Liquids and Simmer:
- Set aside ¼ cup of coconut milk for drizzling later.
- Pour the remaining coconut milk, vegetable stock, and fish sauce into the pot.
- Bring the mixture to a simmer and cook for about 8 minutes, or until the pumpkin is soft.
Blend the Soup:
- Use an immersion blender to blitz the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Serve:
- Ladle the soup into bowls.
- Swirl a bit of the reserved coconut milk on top of each serving.
- Top with garnishes such as coriander/cilantro, sliced red chili, and crispy Asian shallots.
Enjoy:
- Serve the soup hot, perhaps with a side of store-bought Malaysian roti (cooked from frozen, as recommended).

Enjoy your delicious and creamy Thai Coconut Pumpkin Soup!

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 220 kcal | Servings: 4-6 servings

Ingredients Breakdown

Vegetable Oil: Provides a base for sautéing the aromatics and enhancing their flavors.
Brown Onion and Garlic: These aromatics form the flavor foundation of the soup. The onion adds sweetness, while the garlic contributes a subtle, savory depth.

Thai Red Curry Paste: This is the star ingredient that gives the soup its distinctive Thai flavor. Maesri is recommended for its authentic taste, but any good quality Thai red curry paste will work.
Pumpkin or Butternut Squash: These vegetables provide the bulk of the soup, offering a natural sweetness and creamy texture once blended.
Vegetable Stock: Adds depth and umami to the soup. Using a salt-reduced stock allows for better control over the final seasoning.

Coconut Milk: This ingredient adds richness and a creamy texture, balancing the spice from the curry paste.
Fish Sauce: Provides a salty, umami flavor typical of Thai cuisine. Soy sauce can be used as a vegetarian alternative.
Garnishes: Coriander (cilantro), sliced red chili, and crispy Asian shallots add freshness, heat, and crunch to the finished soup.

Cooking Tips

Sautéing the Aromatics: Ensure the onions and garlic are cooked until fragrant but not browned to avoid any bitterness. Cooking the curry paste helps to release its full flavor.
Cooking the Pumpkin: Coating the pumpkin in the curry paste allows it to absorb the flavors before adding the liquids.
Simmering: Cooking the soup until the pumpkin is soft ensures a smooth blend and a creamy texture.

Blending: For a perfectly smooth soup, use an immersion blender directly in the pot. If using a stand blender, blend the soup in batches to avoid overfilling and potential spills.
Serving: Swirling reserved coconut milk on top not only looks appealing but also adds a luxurious finish. Garnishing with fresh herbs, chili, and shallots elevates the presentation and flavor.

Serving Suggestions

This Thai Coconut Pumpkin Soup is versatile and can be served in various ways:

Starter: Serve it as an appetizer to a larger meal. Its bold flavors will excite the palate without being overly filling.
Main Course: Pair it with a side of Malaysian roti or crusty bread to make it a more substantial meal.
Party Dish: Serve it in small cups or bowls as a part of a Thai-themed dinner party.

Customization Ideas

You can easily adapt this recipe to suit your tastes or dietary preferences:

Vegetarian/Vegan: Use soy sauce instead of fish sauce to make the soup vegan.
Protein Addition: Add cooked chicken, shrimp, or tofu for extra protein.

Spiciness: Adjust the amount of Thai red curry paste to control the heat level. Add fresh chili or chili flakes for extra spice.
Herbs: Experiment with different herbs like basil or mint for a different flavor profile.

Nutritional Benefits

Pumpkin: Rich in vitamins A and C, fiber, and antioxidants, pumpkin is great for your immune system and digestion.

Coconut Milk: Provides healthy fats that are beneficial for heart health and can help keep you feeling full longer.
Aromatics and Spices: Garlic, onion, and curry paste not only add flavor but also offer anti-inflammatory and immune-boosting properties.

Storage and Shelf Life

Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Freezing: This soup freezes well. Place it in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Gently reheat the soup on the stove over medium heat, stirring occasionally until warmed through. Avoid boiling to maintain the creamy texture.

Conclusion

Thai Coconut Pumpkin Soup is a flavorful and comforting dish that’s easy to prepare and versatile enough to suit various dietary needs. Its rich, creamy texture combined with the vibrant flavors of Thai cuisine makes it a standout recipe for any occasion. Enjoy this delicious soup as a warming starter, a hearty main course, or a unique addition to your dinner party menu.