Description of this recipe
This Thai Coconut Pumpkin Soup is a creamy, comforting, and flavorful soup that is perfect for a chilly day. It combines the sweetness of pumpkin with the spicy, savory flavors of Thai cuisine. The addition of coconut milk creates a rich and velvety texture, while the red curry paste adds a delightful kick. This soup is easy to make, and it’s sure to become a family favorite.
Why you will love this recipe
You will love this recipe because it’s:
- Easy to make: This soup comes together in under an hour with minimal effort.
- Full of flavor: The combination of pumpkin, coconut milk, and red curry paste creates a complex and delicious flavor profile.
- Versatile: You can easily customize this soup to your liking by adjusting the amount of red curry paste or adding different garnishes.
- Healthy: This soup is packed with nutrients from pumpkin and coconut milk. It’s also a great source of fiber.
- Comforting: This soup is warm, creamy, and satisfying, making it the perfect comfort food.
Ingredients:
- 2 tbsp vegetable oil
- 1 brown onion, diced
- 2 garlic cloves, finely minced
- 3 tbsp Thai red curry paste (Maesri recommended)
- 1.3 kg / 2.6 lb peeled and deseeded pumpkin or butternut squash, cut into 3cm chunks
- 2½ cups low-sodium vegetable stock (or chicken stock)
- 400 ml / 14 oz can full-fat coconut milk
- 1 tbsp fish sauce (or light/regular soy sauce as a substitute)
Optional Garnishes:
- Crispy fried Asian shallots
- Fresh coriander (cilantro) leaves
- Thinly sliced red cayenne pepper (mild variety)
- Flaky frozen roti (pan-fried, for dunking)
Preparation:
Step 1: Heat oil in a large pot over medium-high heat. The choice of oil influences the initial flavor base. Vegetable oil, with its neutral profile, is an excellent choice as it allows the other ingredients to shine. However, coconut oil can also be used to enhance the coconut flavor in the soup. Ensuring the pot is adequately heated before adding the oil prevents the ingredients from sticking and promotes even cooking.
Step 2: Add diced onion and minced garlic. Sauté for 2 minutes until soft. Dicing the onion uniformly ensures even cooking, preventing some pieces from burning while others remain raw. Mincing the garlic releases its aromatic oils, infusing the soup with a subtle but essential garlicky note. Sautéing the onion and garlic until softened mellows their pungent flavors and creates a fragrant base for the soup.
Step 3: Add Thai red curry paste and cook for 2 more minutes, stirring often to intensify the flavor. Thai red curry paste is the soul of this soup, providing a vibrant blend of chilies, lemongrass, galangal, and other aromatic spices. Cooking the curry paste in oil for a couple of minutes releases its essential oils and intensifies its flavor, allowing it to meld seamlessly with the other ingredients. Stirring frequently prevents the paste from burning and ensures even distribution of flavor. Maesri brand is recommended for its authentic Thai flavor.
Step 4: Stir in pumpkin chunks and toss to coat with the curry mixture. Cook for another 2 minutes. Pumpkin or butternut squash forms the heart of this soup, lending its sweetness, creaminess, and nutritional value. Cutting the pumpkin into uniform chunks ensures even cooking. Tossing the pumpkin chunks with the curry mixture ensures that each piece is coated with flavor, creating a harmonious blend of sweet and savory notes. Cooking for another 2 minutes allows the pumpkin to absorb the flavors of the curry paste.
Step 5: Set aside 1/4 cup of coconut milk for garnish. Add the remaining coconut milk, stock, and fish sauce to the pot. Coconut milk is the magic ingredient that transforms this soup into a creamy, luscious delight. Setting aside a portion for garnish adds a touch of elegance and enhances the visual appeal of the soup. Vegetable or chicken stock provides a liquid base for the soup, adding depth and complexity to the flavor profile. Low-sodium stock is recommended to control the salt content of the soup. Fish sauce, a staple in Thai cuisine, adds a salty, umami-rich flavor that balances the sweetness of the pumpkin and coconut milk. Soy sauce can be used as a substitute for vegetarians or those who prefer a milder flavor.
Step 6: Bring to a gentle boil, reduce heat, and simmer for 8 minutes or until the pumpkin is soft. Bringing the soup to a gentle boil allows the flavors to meld together, creating a harmonious and cohesive dish. Reducing the heat and simmering ensures that the pumpkin cooks evenly without burning or sticking to the pot. Simmering for 8 minutes, or until the pumpkin is soft, ensures that it’s easily blended into a smooth, creamy consistency.
Step 7: Blend the soup until smooth using a stick blender. A stick blender, also known as an immersion blender, is the perfect tool for creating a smooth, velvety soup directly in the pot. If you don’t have a stick blender, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Be sure to vent the blender lid to prevent pressure from building up.
Step 8: Ladle into bowls, swirl in reserved coconut milk, and top with garnishes of choice. Serving the soup in bowls allows for easy enjoyment of this comforting dish. Swirling in the reserved coconut milk adds a touch of elegance and enhances the visual appeal of the soup. Garnishing with crispy fried Asian shallots, fresh coriander leaves, and thinly sliced red cayenne pepper adds layers of flavor, texture, and visual interest.
Step 9: Serve hot with crispy roti for dunking. Serving the soup hot ensures that it’s enjoyed at its optimal temperature, allowing the flavors to fully develop and tantalize the taste buds. Crispy roti, a type of flatbread, is the perfect accompaniment for dunking into the soup, adding a satisfying textural contrast and enhancing the overall dining experience.
COOKING Rating:
Easy
Serving Suggestions:
This soup can be served as a starter, a light lunch, or a comforting dinner. It pairs well with a side of crusty bread or a simple salad. For a more substantial meal, add some grilled chicken or tofu to the soup.
Tips:
- For a spicier soup, add more red curry paste or a pinch of cayenne pepper.
- If you don’t have fresh pumpkin, you can use canned pumpkin puree.
- To make this soup vegan, use vegetable stock and soy sauce instead of chicken stock and fish sauce.
- This soup can be stored in the refrigerator for up to 3 days.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Nutritional Information:
- Calories: 350
- Protein: 5g
- Sodium: 500mg
Conclusion
This Thai Coconut Pumpkin Soup is a delicious and easy-to-make soup that is perfect for any occasion. It’s packed with flavor, nutrients, and comfort. Whether you’re looking for a quick weeknight meal or a cozy dish to warm you up on a cold day, this soup is sure to satisfy. The vibrant combination of sweet pumpkin, creamy coconut milk, and fragrant Thai spices creates a symphony of flavors that will tantalize your taste buds and leave you craving more. So gather your ingredients, put on your apron, and get ready to embark on a culinary adventure that will transport you to the exotic flavors of Thailand.
Questions and Answers:
Q1: Can I use a different type of pumpkin?
A: Absolutely! While this recipe calls for pumpkin or butternut squash, you can easily substitute other varieties such as kabocha, acorn, or even sweet potato. Each type will impart a slightly different flavor and texture to the soup, so feel free to experiment and find your favorite combination. Just ensure that you use the same amount of peeled and deseeded squash as specified in the recipe.
Q2: Is there a substitute for red curry paste?
A: While red curry paste is essential for the authentic Thai flavor of this soup, you can use green curry paste as a substitute. Green curry paste is typically spicier than red curry paste, so you may want to use a little less. Alternatively, you can create your own curry paste by blending together chilies, lemongrass, ginger, garlic, and other spices.
Q3: Can I make this soup ahead of time?
A: Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. In fact, the flavors often meld together and improve over time. When reheating, simply warm the soup over medium heat, stirring occasionally, until heated through. You may need to add a little extra stock or water if the soup has thickened too much.
Q4: Can I freeze this soup?
A: Yes, this soup can be frozen for up to 2 months. However, the texture may change slightly upon thawing, becoming a bit grainier. To minimize this effect, allow the soup to cool completely before transferring it to an airtight container or freezer bag. When thawing, thaw the soup overnight in the refrigerator and then reheat as directed above.
Q5: What are some other garnish options?
A: The possibilities are endless when it comes to garnishing this soup! Some other delicious options include a drizzle of sriracha for extra heat, a sprinkle of toasted coconut flakes for added sweetness and texture, a dollop of plain yogurt or sour cream for tanginess, or a scattering of chopped peanuts for a nutty crunch. Feel free to get creative and customize the garnishes to your liking.
