
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.
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.
Ladle the soup into bowls. Drizzle with the reserved coconut milk and top with crispy Asian shallots, fresh coriander, and a pinch of cayenne pepper. Serve hot with pan-fried roti for dipping.
For a vegan version, substitute the fish sauce with soy sauce or a vegan 'no-fish' sauce. If you don't have an immersion blender, let the soup cool slightly and blend in batches in a standard blender. You can use butternut squash for a sweeter, nuttier flavor profile.
