Thai Coconut Pumpkin Soup
Mar 09, 2024 10:01 AM
Thai Coconut Pumpkin Soup is what you make when you want something exotic tasting with very little effort! Think – classic pumpkin soup with Thai Red Curry vibes. Love the beautiful coconut undertones. It’s so good!
Everybody loves pumpkin soup. It’s comforting, it’s thick, it’s creamy, and it’s easy to make.
But sometimes, we want to make dinner a little more interesting! Enter – Thai Coconut Pumpkin Soup. Use coconut instead of cream. Add red curry paste. Fish sauce instead of salt. Thai toppings.
And boom! Our reliable pumpkin soup has had a sexy makeover – and we love it!
Ingredients:
- 2 tbsp vegetable oil (or other oil)
- 1 brown onion , diced
- 2 garlic cloves , finely minced
- 3 tbsp Thai red curry paste
- 1.8kg/ 3.6 lb pumpkin or butternut squash – peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb)
- 2 1/2 cups vegetable stock , salt reduced (or chicken stock)
- 400ml/ 14 oz (1 can) coconut milk, full fat, best quality
- 1 tbsp fish sauce
GARNISHES (OPTIONAL):
- Crispy Asian shallots , highly recommended
- Red cayenne pepper , finely sliced
- Fresh coriander leaves
- Roti (the flaky kind), frozen, pan fried – for dunking
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
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