Creamy Thai Coconut Pumpkin Soup

Name: Creamy Thai Coconut Pumpkin Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Ingredients: 1.8 kg pumpkin or butternut squash; 2 1/2 cup vegetable stock; 400 ml coconut milk; 1 brown onion; 2 clove garlic, minced; 2 tbsp vegetable oil; 3 tbsp Thai red curry paste; 1 tbsp fish sauce; 1 handful Crispy Asian shallots; 1 pinch Red cayenne pepper; 1 handful fresh coriander leaves; 4 pieces Roti

This velvety Thai-inspired pumpkin soup combines sweet roasted squash with aromatic red curry and rich coconut milk. It's a quick, comforting meal that brings a perfect balance of spicy, savory, and creamy flavors to your table.

Servings5 Portions

Prep Time10 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

pumpkin or butternut squash
1.8 kg
vegetable stock
1 cup
coconut milk
400 ml
brown onion
1
garlic, minced
2 clove
vegetable oil
2 tbsp
Thai red curry paste
3 tbsp
fish sauce
1 tbsp
Crispy Asian shallots
1 handful
Red cayenne pepper
1 pinch
fresh coriander leaves
1 handful
Roti
4 pieces

Step-by-Step Instructions

Heat the vegetable oil in a large, heavy-based pot over medium-high heat. Add the chopped onion and minced garlic, sautéing for about 2 minutes until they become soft and translucent.

Stir in the Thai red curry paste and cook for another 2 minutes. This helps release the essential oils and deepen the flavor of the spices.

Add the cubed pumpkin or butternut squash to the pot. Stir well to ensure every piece is coated in the curry mixture, cooking for approximately 2 minutes.

Reserve 1/4 cup of the coconut milk for garnishing later. Pour the vegetable stock, the remaining coconut milk, and the fish sauce into the pot. Bring the mixture to a simmer, then reduce the heat to medium and cook for 8-10 minutes, or until the pumpkin is fork-tender.

Use an immersion blender to blitz the soup directly in the pot until it reaches a perfectly smooth and creamy consistency.