Thai Red Curry Pumpkin Soup
This Thai Red Curry Pumpkin Soup blends sweet pumpkin with fragrant red curry paste and creamy coconut milk for a warming, exotic bowl. Topped with crispy shallots, fresh coriander, and served alongside flaky pan-fried roti, it’s the ultimate cozy comfort with a Thai twist!
Ingredients
- 2 tbsp vegetable oil or other oil
- 1 brown onion diced
- 2 garlic cloves finely minced
- 3 tbsp Thai red curry paste Maesri recommended
- 1.8 kg / 3.6 lb pumpkin or butternut squash peeled, deseeded, chopped into 3 cm chunks (~1.3 kg / 2.6 lb)
- 2½ cups vegetable stock salt reduced or chicken stock
- 400 ml / 14 oz 1 can full-fat coconut milk
- 1 tbsp fish sauce or soy sauce
Optional Garnishes
- Crispy Asian shallots
- Red cayenne pepper finely sliced
- Fresh coriander leaves
- Flaky roti pan-fried
Instructions
- Heat oil in a large pot. Sauté onion and garlic for 2 minutes until soft.
- Add curry paste and cook 2 minutes.
- Stir in pumpkin to coat with flavor, cook 2 minutes.
- Reserve ¼ cup coconut milk. Add stock, remaining coconut milk, and fish sauce.
- Simmer for 8 minutes until pumpkin is soft.
- Blend soup until smooth using a stick blender.
- See full steps with tips & photos → https://mischacrossing.com/thai-red-curry-pumpkin-soup/
Notes
- Stock Choice: For richer depth, use homemade chicken stock.
- Spice Level: Increase curry paste or add a pinch of chili flakes for extra heat.
- Make-Ahead: Soup can be made up to 2 days ahead; reheat gently and stir in coconut swirl before serving.