Description
This Thai Pumpkin Coconut Soup is a creamy, spicy, and flavorful dish, perfect for chilly nights. It’s vegan-friendly and can be easily customized to suit your preferences.
Ingredients
Scale
- 2 tbsp vegetable oil (or another oil of your choice)
- 1 brown onion, diced
- 2 garlic cloves, minced
- 3 tbsp Thai red curry paste
- 1.8kg / 3.6 lb pumpkin or butternut squash (peeled, deseeded, and chopped into 3cm chunks)
- 2 1/2 cups vegetable stock
- 400ml (1 can) coconut milk
- 1 tbsp fish sauce (substitute with soy sauce for vegan version)
Instructions
- Start by prepping your pumpkin or butternut squash. Peel, deseed, and chop it into chunks.
- Heat the vegetable oil in a large pot, sauté the onion and garlic for about 2 minutes until soft and fragrant.
- Stir in the red curry paste and cook for another 2 minutes.
- Add the chopped pumpkin or squash, cook for 2 minutes to coat with the curry paste.
- Pour in the vegetable stock and coconut milk. Add the fish sauce or soy sauce. Stir to combine, and bring to a simmer for 8 minutes, or until the pumpkin is tender.
- Use a stick blender to blend the soup until smooth and creamy. If you don’t have a stick blender, you can use a regular blender in batches.
- Garnish with crispy shallots, cayenne pepper, and fresh coriander leaves. Serve with pan-fried roti for dipping.
Notes
This soup can be customized to adjust spice levels, and it’s great with different squashes like butternut or kabocha. Make it vegan by substituting the fish sauce with soy sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg