Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Thai Coconut Pumpkin Soup Recipe
Thai Coconut Pumpkin Soup is what you make whenever you need one thing unique tasting with little or no effort! Assume – traditional pumpkin soup with Thai Purple Curry vibes. Love the attractive coconut undertones. It’s so good!
All people loves pumpkin soup. It’s comforting, it’s thick, it’s creamy, and it’s simple to make.
However typically, we need to make dinner a bit extra attention-grabbing! Enter – Thai Coconut Pumpkin Soup. Use coconut as an alternative of cream. Add crimson curry paste. Fish sauce as an alternative of salt. Thai toppings.
And increase! Our dependable pumpkin soup has had an attractive makeover – and we find it irresistible!
We’re utilizing a retailer purchased curry paste immediately which makes issues good and simple. For the small quantity we want (simply 3 tablespoons), it’s a handy choice. If utilizing selfmade – I applaud you! The flavour on this will probably be even higher, with the attractive recent Thai flavours coming via.
The soup
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Pumpkin or butternut – Recipe works as written for each pumpkin and butternut squash (we name it butternut pumpkin right here in Australia). Use one that’s round 1.8 kg / 3.6 lb with the pores and skin on and seeds in. After peeling and deseeding will probably be round ~1.3 kg/2.6 lb.
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Thai Purple Curry paste – My place on the perfect store-bought Thai crimson curry that’s available is pretty nicely documented on this web site! Maesri is the perfect – there’s simply no query – and it’s the perfect worth. $2.10 for a 115g/4 oz. You’ll want 1/2 a can – so you may make this Thai Coconut Pumpkin Soup twice!
Discover it at Woolies, Harris Farms and Coles (I’m in Australia), or Asian shops and on-line. As for different manufacturers – they have an inclination to have much less genuine flavour and often weirdly, overly candy. Nonetheless, for a recipe like this the place the curry paste is a background quite than key flavour, any curry paste will suffice.
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Selfmade Thai Purple Curry Paste – Recipe right here. I typically make then use the entire batch in a single go so I hardly ever have leftovers to make use of for issues like this soup. But it surely’s a superb one for freezing, and can actually take this to a different degree. 🙂
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Onion and garlic – Important flavour base. Don’t skip these, they add nice flavour.
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Coconut milk – Not all coconut milk is created equal! Good ones are made with 85%+ coconut so have higher flavour. Economical ones are diluted with water and have much less coconut flavour. Ayam is my default (89% coconut).
Please use full fats. Fats is the place the coconut flavour is! Low fats has little coconut flavour.
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Fish sauce will give this soup a extra genuine Thai crimson curry flavour than utilizing simply salt. Soy sauce can be utilized as an alternative.
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Vegetable inventory – Or chicken inventory. That is the liquid the pumpkin is simmered in. Tastier than water! Use low sodium, else your soup will probably be on the salty facet.
Garnishes
This can be a nice soup to have enjoyable with toppings! Provides visible and textural curiosity in addition to additional flavour.
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Crispy fried shallot items – salty and oily, these are offered in jars and packets at massive grocery shops lately, however cheaper at Asian shops! Terrific garnish for all issues Asian. I exploit it liberally – it’s a frequent participant in my recipes.
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Purple cayenne pepper – Use the big ones which aren’t spicy. Small chillies are spicier!
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Coriander / cilantro – Beautiful recent herb used ceaselessly in Thai dishes
Fabulously straight ahead, you’ll have this on the desk in 20 minutes when you begin cooking. Don’t shortcut sautéing the curry paste. This actually intensifies and improves the flavour. Important step for nearly each curry – most particularly curry paste out of a jar!
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Sauté curry paste – Get the onion and garlic began first, then add the curry paste and cook dinner it for a superb couple of minutes. This caramelises it and intensifies in addition to improves the flavour. Key step when utilizing any curry paste out of a jar!
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Coat the pumpkin within the tasty curry paste flavour. Give it a superb couple of minutes to toast the pumpkin a bit!
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Simmer 8 minutes – Put aside a bit coconut milk to make use of as a drizzle for serving. Then add the remainder of the coconut milk, inventory and fish sauce into the pot and simmer for simply 8 minutes, or till the pumpkin is gentle. It actually doesn’t take lengthy.
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Blitz with my favorite equipment (stick blender) till clean. Ladle into bowls, swirl with reserved coconut milk then end with as many or as little toppings as you’d like!
I served this Thai Coconut Pumpkin Soup with roti for dunking. That flaky, buttery flatbread of Indian origin, roti stalls are a neighborhood and vacationer attraction all throughout Thailand although most Australian’s would affiliate roti as a menu favorite at Malaysian eating places.
To not be confused with the non-flaky roti flatbread that could be a staple in Indian cooking, roti is an excellent store-bought freezer standby that you just cook dinner from frozen in a fry pan, and takes simply minutes. (Although selfmade simply received added to my Should Strive listing!), pretty simply discovered lately in on a regular basis grocery shops – right here’s the one I used from Woolworths.
Take pleasure in! – Johnsat x
Ingredients
- 2 tbsp vegetable oil (or other oil)
- 1 brown onion , diced
- 2 garlic cloves , finely minced
- 3 tbsp Thai red curry paste , Maesri recommended (Note 1)
- 1.8kg/ 3.6 lb pumpkin or butternut squash – peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb) (Note 2)
- 2 1/2 cups vegetable stock , salt reduced (or chicken stock)
- 400ml/ 14 oz (1 can) coconut milk, full fat, best quality (Note 3)
- 1 tbsp fish sauce (sub light or regular soy sauce, Note 4)
- Crispy Asian shallots , highly recommended (Note 5)
- Red cayenne pepper , finely sliced
- Fresh coriander leaves
- Roti (the flaky kind), frozen, pan fried – for dunking (SO GOOD!) – Note 6
Instructions
- Sauté – Heat oil in a large heavy based pot over medium high heat. Add onion and garlic, cook for 2 minutes until soft.
- Add curry paste and cook for 2 minutes.
- Add pumpkin and stir to coat in the flavours for around 2 minutes.
- Simmer 8 minutes – Set aside 1/4 cup coconut milk for garnish. Add stock, remaining coconut milk and fish sauce. Bring to simmer then reduce heat to medium and simmer for 8 minutes until the pumpkin is soft.
- Blitz using stick blender until smooth.
- Serve topped with garnishes. Dunk in roti. Enjoy!
Notes
1. Thai Red Curry paste – My position on the best Thai red curry is fairly well documented on this website! Maesri is the best – there is just no question – and it’s the best value ($2.10 for a 115g/4 oz). You’ll need ~1/2 a can.
Find it at Woolies, Harris Farms, Asian stores and online. (Overseas Amazon – US, Canada, UK).
2. Pumpkin – Recipe works as written for both pumpkin and butternut squash. Use one that is around 1.8 kg / 3.6 lb with the skin on and seeds in. After peeling and deseeding it will be around ~1.3 kg/2.6 lb. Watch video for safe, easy cutting technique. 🙂
See separate tutorial for how I cut butternut pumpkin and the Pumpkin Soup recipe for how I cut pumpkin.
3. Coconut milk – Not all coconut milk is created equal! Good ones are made with 85%+ coconut so have better flavour. Economical ones are diluted with water. Ayam is my default (89% coconut).
4. Fish sauce will give this soup a more authentic Thai red curry flavour, but soy sauce makes a fine substitute.
5. Crispy fried shallot pieces – salty, oily, terrific garnish for all things Asian. I use it liberally – it’s a frequent player in my recipes. Found in the Asian section of supermarket but cheaper at Asian stores!
6. Roti canai – The flaky flatbread of Indian origin that’s now common across South East Asia. Find it in the freezer section of large supermarkets, cook from frozen on the stove in just a couple of minutes. Cheap, tasty, if you’ve never tried it, it’s a game changer! Excellent for dunking in this soup. 🙂
7. Leftovers will keep in the fridge for 4 days or freezer for 3 months.
8. Nutrition per serving, excluding toppings.
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