Thai Pumpkin soup with red curry
Are you craving a cozy bowl of comfort food with a flavorful twist? This Thai Pumpkin Soup with Red Curry is about to become your new favorite fall recipe. It’s incredibly smooth and creamy, surprisingly simple to prepare, and bursting with the vibrant flavors of Thai cuisine. Let’s dive in!
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Thai Pumpkin soup with red curry
Is it pumpkin season yet? 🎃 Doesn’t matter to me, because I love pumpkin enough to eat it all year round! 😋 Whether it’s this easy pumpkin soup or roasted pumpkin with a maple glaze, I can’t get enough of that sweet, earthy flavor.
Ingredients
This red curry pumpkin soup is full of Thai flavors. All the ingredients can be easily found in your grocery store:
- Pumpkin. Any pumpkin will work in this recipe, however, I found that you will get the best result with butternut squash or butternut pumpkin, as we call it in Australia. While fresh pumpkin is the best option, you can use canned pumpkin too. See note in the recipe card.
- Thai red curry paste. To make a delicious Thai pumpkin soup recipe, it’s important to use high-quality curry paste. Although red curry paste can be expensive, it’s worth the investment as it can be stored in the refrigerator for several months and used whenever needed.
- Coconut milk. Use coconut milk, not coconut cream. Choose the best quality you can find. Coconut milk adds a lot of flavors and makes the soup so really creamy.
- Chicken stock or chicken broth. Homemade chicken stock or broth is the best. If choosing a store-bought variety, be careful when adding salt to the soup, it could be already quite salty.
- Extra virgin olive oil. We will only need one tablespoon to fry the red curry paste.
- Fresh red chili and fresh cilantro leaves (fresh coriander leaves) to garnish and serve.
How to make Thai pumpkin soup
Ready for the pumpkin soup makeover? Here is how is done:
- Step 1: Begin by washing, peeling, and cutting the pumpkin into pieces. Keep in mind that smaller pieces will cook faster. If you are not sure how to peel and cut a pumpkin, check out the video below for a step-by-step tutorial.
- Step 2-3: Heat some olive oil in a large pot or a Dutch oven over medium heat. Add the red curry paste and fry until it is fragrant.
- Step 4: Next, add the pumpkin to the pan and stir for a minute or two until each piece is thoroughly coated in the red curry paste.
- Step 5: Time to add some stock! Be careful not to add too much or too little. You’ll want just enough stock to cover the pumpkin. Adding too much will result in a watery soup, and too little will result in pumpkin puree.
- Step 6: Bring the soup to a boil over medium-high heat, then quickly reduce the heat to low.
- Step 7: Simmer the soup for 10 minutes over low heat, until the pumpkin is very soft.
- Step 8: Use a food processor or hand blender to puree the soup until it is creamy and smooth
- Step 9: After adding the coconut milk, stir to blend and let it come to a simmer. Your homemade pumpkin soup is now ready to be served!
Serve the spicy pumpkin soup with some fresh chilies, fresh cilantro leaves, and a squeeze of lemon or lime juice.
❄️ How to Store
- Refrigerate: Cool completely, store in an airtight container for up to 3 days.
- Freeze: Cool completely, store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally.
Diets
Red curry pumpkin soup is versatile and can be easily adapted to various dietary needs:
- Vegan/Vegetarian: Use vegetable stock instead of chicken stock.
- Gluten-Free: Ensure your red curry paste is gluten-free.
- Dairy-Free: This recipe is already dairy-free, thanks to the coconut milk.
- Keto-Friendly: Use coconut cream instead of milk, bone broth instead of chicken stock, and add more healthy fats like coconut oil or MCT oil.
Enjoy a delicious and nourishing bowl of red curry pumpkin soup tailored to your preferences!
Expert Tips:
Pumpkin Purée: If you prefer, use approximately 900g (32oz, or about 2 standard 15-ounce cans) of pumpkin purée instead of fresh pumpkin. The taste may vary slightly, but the soup will still be delicious.
Frying Red Curry Paste: Avoid overheating the oil when frying the red curry paste. Too much heat can cause splattering and potential burns.
Undercooked Pumpkin: Make sure all pumpkin pieces are soft before proceeding to puree them. Undercooked pumpkin will not make a creamy soup. Do not rush!
Hot: Be very careful when adding curry paste to the oil, if the oil is too hot, it will spit and you might hurt yourself. Heat the oil over medium-low heat.
More Easy Soup Recipes to Try
Have you tried this recipe? If so, I'd greatly appreciate it if you could leave a star rating and share your thoughts in a comment. Your feedback means a lot to me, and it can also help others who are interested in trying it out. Thank you! 🌟👩🍳
📜Recipe
Thai Pumpkin Soup With Red Curry
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Ingredients
- 1 kg (2.2 lbs) butternut pumpkin, peeled and cut into cubes .
- 1 tablespoon Mild red curry paste (or 1/2 tablespoon for kids)
- 1 liter (4 cups) chicken or vegetable stock
- 1½ cups Coconut milk
- 1 tablespoon Extra virgin olive oil
- Fresh chilli and fresh cilantro (coriander)
Instructions
- Prep the Pumpkin: Wash, peel, and chop the pumpkin into small, even-sized pieces. (Tip: Smaller pieces cook faster!)
- Warm olive oil in a large pot over medium heat. Be careful not to overheat the oil! Add red curry paste and gently fry until fragrant (about 2 minutes).
- Incorporate the Pumpkin: Add the pumpkin pieces to the pot and stir well to coat in the curry paste.
- Add Broth and Simmer: Pour in the chicken (or vegetable) broth, making sure the pumpkin is mostly covered. Bring to a gentle boil, then reduce heat and simmer for 10 minutes, or until pumpkin is very soft.
- Blend Until Smooth: Carefully puree the soup with an immersion blender or in batches with a food processor until creamy and smooth.
- Final Touch: Stir in the coconut milk and gently simmer for another minute.
- Serve and Enjoy: Ladle into bowls, garnish with chili slices and fresh cilantro leaves, and enjoy!
Video
Notes
- Pumpkin Purée: If you prefer, use approximately 900g (32oz, or about 2 standard 15-ounce cans) of pumpkin purée instead of fresh pumpkin. The taste may vary slightly, but the soup will still be delicious.
- Frying Red Curry Paste: Avoid overheating the oil when frying the red curry paste. Too much heat can cause splattering and potential burns.
- Undercooked Pumpkin: Make sure all pumpkin pieces are soft before proceeding to puree them. Undercooked pumpkin will not make a creamy soup. Do not rush!
- Hot: Be very careful when adding curry paste to the oil, if the oil is too hot, it will spit and you might hurt yourself. Heat the oil over medium-low heat.
Ich mag diese Suppe so sehr!!!!!!