Description
This Thai Coconut Pumpkin Soup is rich, creamy, and warming with Thai red curry, coconut milk, and fresh pumpkin. It’s ready in under 30 minutes and perfect for fall dinners or freezer-friendly lunches.
Ingredients
2 tbsp vegetable oil
1 brown onion, diced
2 garlic cloves, finely minced
3 tbsp Thai red curry paste (Maesri recommended)
1.8 kg pumpkin or butternut squash, peeled and chopped (~1.3 kg usable)
2.5 cups vegetable or chicken stock (salt reduced)
400 ml full-fat coconut milk (Ayam recommended)
1 tbsp fish sauce (or soy sauce for vegetarian option)
Optional garnishes: Crispy shallots, sliced red cayenne pepper, fresh coriander
Serve with: Pan-fried frozen roti
Instructions
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic, sauté for 2 minutes until softened.
3. Stir in red curry paste, cook for 2 more minutes.
4. Add chopped pumpkin, stir and toast for 2 minutes.
5. Set aside 1/4 cup coconut milk for garnish.
6. Pour in remaining coconut milk, stock, and fish sauce.
7. Bring to a simmer, then reduce heat and cook for 8 minutes.
8. Blend soup with stick blender until smooth and creamy.
9. Serve hot, garnish with reserved coconut milk and toppings.
Notes
Use high-quality coconut milk (85%+ coconut content) for best flavor.
Pre-cut pumpkin can be used to save time.
Soup keeps well in fridge (4 days) or freezer (3 months).
Make it vegan by using soy sauce and vegetable stock.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 302
- Sugar: 10g
- Sodium: 767mg
- Fat: 23g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg