Thai Coconut Pumpkin Soup is what you make when you want something exotic tasting with very little effort!
Think classicpumpkin soupwithThai Red Curryvibes.
Love the beautiful coconut undertones.
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Thai Coconut Pumpkin Soup
Everybody loves pumpkin soup.
Its comforting, its thick, its creamy, and its easy to make.
But sometimes, we want to make dinner a little more interesting!
Enter Thai Coconut Pumpkin Soup.
Use coconut instead of cream.
Add red curry paste.
Fish sauce instead of salt.
Andboom!Our reliable pumpkin soup has had a sexy makeover and we love it!
For the small amount we need (just 3 tablespoons), its a convenient option.
If usinghomemade I applaud you!
The flavour in this will be even better, with the beautiful fresh Thai flavours coming through.
Use one that is around 1.8 kg / 3.6 lb with the skin on and seeds in.
After peeling and deseeding it will be around ~1.3 kg/2.6 lb.
Maesri is the best there is just no question and its the best value.
$2.10 for a 115g/4 oz.
Find itat Woolies, Harris Farms and Coles (Im in Australia), or Asian stores and online.
As for other brands they tend to have less authentic flavour and usually weirdly, overly sweet.
Homemade Thai Red Curry PasteRecipe here.
But its an excellent one for freezing, and will really take this to another level.
Onion and garlic Essential flavour base.
Dont skip these, they add great flavour.
Coconut milk Not all coconut milk is created equal!
Good ones are made with 85%+ coconut so have better flavour.
Economical ones are diluted with water and have less coconut flavour.
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Ayam is my default (89% coconut).
hey use full fat.
Fat is where the coconut flavour is!
Low fat has little coconut flavour.
Fish saucewill give this soup a more authentic Thai red curry flavour than using just salt.
Soy sauce can be used as a substitute.
Vegetable stock Or chicken stock.
This is the liquid the pumpkin is simmered in.
Use low sodium, else your soup will be on the salty side.
Garnishes
This is a great soup to have fun with toppings!
Adds visual and textural interest as well as extra flavour.
Terrific garnish for all things Asian.
I use it liberally its a frequent player in my recipes.
Red cayenne pepper Use the large ones which are not spicy.
Small chillies are spicier!
Dont shortcut sauteing the curry paste.
This really intensifies and improves the flavour.
Essential step for almost every curry most especially curry paste out of a jar!
This caramelises it and intensifies as well as improves the flavour.
Key step when using any curry paste out of a jar!
Coat the pumpkinin the tasty curry paste flavour.
Give it a good couple of minutes to toast the pumpkin a bit!
Tip:See video for how I peel and cut butternut (potato peeler for skin!
Simmer 8 minutes Set aside a little coconut milk to use as a drizzle for serving.
It really does not take long.
Blitzwith my favourite appliance (stick blender) until smooth.
Roti for dunking
I served this Thai Coconut Pumpkin Soup with roti for dunking.
(Though homemade just got added to myMust Trylist!
), fairly easily found these days in everyday grocery stores heres the oneI used from Woolworths.
Who do you think taught him that trick of hanging half off the scales…..
