Thai Coconut Pumpkin Soup
Prep
10m
·
Cook
15m
·
Total
25m
About This Recipe
This Thai coconut pumpkin soup is a creamy and flavorful dish that brings together the sweetness of pumpkin, the richness of coconut milk, and the heat of Thai red curry paste. Topped with crispy shallots, sliced cayenne pepper, and fresh coriander, it's the perfect comfort food for any occasion.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
5)
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Garnishes (optional)
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories1,028kcal51%
-
Fat80g4%
-
Saturated Fat57g2%
-
Carbohydrates60g3%
-
Fiber12g0%
-
Sugar22g1%
-
Protein14g0%
-
Cholesterol0mg0%
-
Sodium1,428mg71%
Percent Daily Values are based on a 2,000 calorie diet.
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. Leftoverswill keep in the fridge for 4 days or freezer for 3 months.
8. Nutrition per serving, excluding toppings.
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. Leftoverswill keep in the fridge for 4 days or freezer for 3 months.
8. Nutrition per serving, excluding toppings.