Description
A cozy and exotic twist on classic pumpkin soup with bold Thai red curry flavors and creamy coconut milk. It’s easy, vibrant, and full of warmth—perfect for chilly days.
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)
- 1.8 kg / 3.6 lb pumpkin or butternut squash, peeled, deseeded, and chopped into 3 cm chunks (~1.3 kg usable weight)
- 2 1/2 cups vegetable stock, salt reduced (or chicken stock)
- 1 can (400ml / 14 oz) full-fat coconut milk
- 1 tbsp fish sauce (or light soy sauce)
- Optional garnishes:
- Crispy Asian shallots
- Red cayenne pepper, finely sliced
- Fresh coriander leaves
- Roti (flaky style), pan-fried for serving
Instructions
1. Heat oil in a large heavy-based pot over medium-high heat. Add onion and garlic, and cook for 2 minutes until softened.
2. Add Thai red curry paste and sauté for another 2 minutes to release the aroma.
3. Add chopped pumpkin and stir for about 2 minutes to coat in the curry mixture.
4. Reserve 1/4 cup of the coconut milk for garnish. Add the stock, remaining coconut milk, and fish sauce to the pot. Bring to a simmer.
5. Reduce heat to medium and simmer for 8 minutes, or until pumpkin is soft and fork-tender.
6. Use a stick blender to blend the soup until smooth and creamy.
7. Ladle into bowls and garnish with reserved coconut milk, crispy shallots, cayenne pepper, and coriander leaves. Serve with roti for dunking.
Notes
Use high-quality coconut milk (85%+ coconut content) for best flavor. Ayam brand is recommended.
Fish sauce gives a more authentic Thai flavor, but soy sauce works as a substitute.
Crispy Asian shallots and flaky roti are excellent finishing touches—find them in the Asian section of grocery stores.
Leftovers keep for 4 days in the fridge or up to 3 months in the freezer.