Thai Coconut Pumpkin Soup

Name: Thai Coconut Pumpkin Soup
Cook time: 44 min
Total time: 44 min
Yield: 5 servings
Ingredients: 2 tbsp Vegetable Oil, or other oil; 1 Brown Onion, diced; 2 cloves of Garlic, finely minced; 3 tbsp Thai Red Curry Paste, Maesri recommended; 1.8 kg Pumpkin, or butternut squash; peeled, deseeded then chopped into 3cm / 1.2" chunks; yields ~1.3 kg; 2 1/2 cups Vegetable Stock, salt reduced or chicken stock; 400ml Coconut Milk, full fat, best quality (1 can); 1 tbsp Fish Sauce, sub light or regular soy sauce; Some Crispy Asian Shallots, highly recommended; Some Red Cayenne Pepper, finely sliced; Some Coriander Leaves, fresh; Some Roti, the flaky kind; frozen, pan fried; for dunking

Recipe video above. This is a brilliant way to turn a classic pumpkin soup into something that tastes more exotic - with very little effort. Think - pumpkin soup with Thai Red Curry vibes. It's so good!See separate tutorial for how I cut butternut pumpkin and the Pumpkin Soup recipe for how I cut pumpkin.

Recipe video above. This is a brilliant way to turn a classic pumpkin soup into something that tastes more exotic - with very litt... Show more

From Recipetineats · Original recipe

Health Grade

B+ · Healthy

Time

40 min

Price

1,11 €

Calories

210 kcal

low calorie

healthy

nutritious

low carb

Method

Prep the vegetables

Trim the root and stem from the brown onion, peel it, then dice it. Peel the garlic and mince it finely. If your pumpkin is whole, cut it into manageable wedges, scrape out the seeds, peel away the skin, and chop the flesh into rough 3 cm chunks so it cooks evenly. Thinly slice the red cayenne pepper if using, and rinse and pick the coriander leaves.

Heat the pot

Set a large heavy pot over medium heat for 1 to 2 minutes, then add the vegetable oil and swirl to coat the base.

Cook the aromatics

Add the onion and cook for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and Thai red curry paste, then cook for 1 minute, pressing the paste into the oil, until it smells fragrant and looks a shade darker.

Simmer the soup

Add the pumpkin, vegetable stock, coconut milk, and fish sauce. Stir well, scraping the base of the pot so nothing sticks, then bring everything to a gentle boil. Lower the heat and simmer for 20 minutes, partially covered, until the pumpkin is completely tender and breaks apart easily when pressed with a spoon.

Blend until smooth

Take the pot off the heat and blend the soup with an immersion blender until completely smooth and velvety. Move the blender around the pot so you catch any softer pieces around the edges. If you use a countertop blender instead, blend in batches and keep the lid vented, because hot liquid can expand and splatter.

Cook the roti

If serving it, cook the roti in a hot dry pan according to the packet directions, usually about 2 minutes per side, until golden, flaky, and heated through. Keep it loosely wrapped in a clean towel while you finish the soup.

Ladle and garnish

Ladle the soup into bowls and scatter over crispy Asian shallots, the sliced cayenne pepper, and the coriander leaves to taste. Serve right away with the warm roti on the side for dunking.

Ingredients

Method

For 5 servings

Adjust servings

2 tbsp Vegetable Oil, or other oil
1 Brown Onion, diced
2 cloves of Garlic, finely minced
3 tbsp Thai Red Curry Paste, Maesri recommended
1.8 kg Pumpkin, or butternut squash; peeled, deseeded then chopped into 3cm / 1.2" chunks; yields ~1.3 kg
2 1/2 cups Vegetable Stock, salt reduced or chicken stock
400ml Coconut Milk, full fat, best quality (1 can)
1 tbsp Fish Sauce, sub light or regular soy sauce

Garnishes

Some Crispy Asian Shallots, highly recommended
Some Red Cayenne Pepper, finely sliced
Some Coriander Leaves, fresh
Some Roti, the flaky kind; frozen, pan fried; for dunking

🧂 Plus ~2g of salt

Nutrition

Per Serving.

Calories

210 kcal

11% of Daily kcal

Protein

5.4 g

11% RDI

Fat

9.1 g

2.9g sat fat

Carbs

33 g

12% RDI

Sugar

14 g

29% RDI

Fiber

3 g

10% RDI

Salt

1.4 g

28% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B+ · 7.8 / 10

Comments

Click to rate

Ingredients

For 5 servings

Adjust servings

2 tbsp Vegetable Oil, or other oil
1 Brown Onion, diced
2 cloves of Garlic, finely minced
3 tbsp Thai Red Curry Paste, Maesri recommended
1.8 kg Pumpkin, or butternut squash; peeled, deseeded then chopped into 3cm / 1.2" chunks; yields ~1.3 kg
2 1/2 cups Vegetable Stock, salt reduced or chicken stock
400ml Coconut Milk, full fat, best quality (1 can)
1 tbsp Fish Sauce, sub light or regular soy sauce

Garnishes

Some Crispy Asian Shallots, highly recommended
Some Red Cayenne Pepper, finely sliced
Some Coriander Leaves, fresh
Some Roti, the flaky kind; frozen, pan fried; for dunking

🧂 Plus ~2g of salt

Thai Coconut Pumpkin Soup

Method

Prep the vegetables

Heat the pot

Cook the aromatics

Simmer the soup

Blend until smooth

Cook the roti

Ladle and garnish

Ingredients

Method

Garnishes

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Garnishes

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