Description
This comforting Thai Pumpkin Soup blends the natural sweetness of sugar pumpkin and butternut squash with aromatic spices and rich coconut milk. Enhanced with red curry paste, fresh ginger, garlic, and a touch of fish sauce, this creamy soup offers layers of vibrant Thai flavors. Perfect as a warming appetizer or light meal, it’s garnished with pumpkin seeds, chili oil, and fresh cilantro for a delicious finish.
Ingredients
Soup Base
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon grated peeled fresh ginger
- 2 tablespoons red curry paste
Vegetables
- 2½ pounds sugar pumpkin, seeded, peeled, and cut into 2-inch pieces
- 2½ pounds butternut squash, seeded, peeled, and cut into 2-inch pieces
Liquids and Seasoning
- 3 cups chicken or vegetable stock
- 1 teaspoon kosher salt, plus more to taste
- 1 (15-ounce) can coconut milk, plus more for serving
- 1 tablespoon fish sauce
Optional Toppings
- Pumpkin seeds
- Chili crunch oil or sriracha
- Fresh cilantro
Instructions
- Cook the onion & spices: Heat the olive oil in a large saucepan over medium heat until it glistens. Add the chopped onion and cook, stirring frequently, until it becomes translucent, about 5 minutes. Then add the minced garlic and grated ginger, cooking another minute until fragrant.
- Boil the squash: Stir in the red curry paste, sugar pumpkin pieces, butternut squash pieces, chicken or vegetable stock, and kosher salt. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Cook uncovered until the squash is very tender, about 15 to 20 minutes.
- Blend the soup: Remove the saucepan from heat. Working in batches, carefully transfer the hot squash mixture to a blender. Allow it to cool slightly before blending. Blend until smooth and creamy, then return the pureed soup to the saucepan.
- Add the liquid: Stir in the can of coconut milk and the fish sauce. Taste and adjust seasoning with additional salt if needed. If the soup has cooled too much, reheat gently over medium heat until warmed through.
- Serve with toppings: Ladle the soup into bowls and garnish with pumpkin seeds, a swirl of coconut milk, a drizzle of chili crunch oil or sriracha for heat, and fresh cilantro leaves if desired.
Notes
- Use vegetable stock to make this recipe vegetarian or vegan-friendly; ensure the fish sauce is substituted with soy sauce or tamari for vegan diets.
- If you prefer a spicier soup, increase the amount of red curry paste or add more chili crunch oil.
- Blending the soup in batches ensures safety and a smoother texture.
- To save time, you can peel and cut the squash the day before.
- The soup freezes well; store in airtight containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
