Thai Pumpkin Soup With Red Curry
Deliciously creamy pumpkin soup, spiced with red curry paste, is so satisfying and nourishing. A must-have on your meal plan this fall (or autumn 😉)
Servings: 4 serves
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.
