Authentic Thai Red Curry Pumpkin Soup with Coconut Milk

Added by kocky, February 21, 2025
soups → curry-soup
Thai cuisine

This Thai Red Curry Pumpkin Soup blends the sweetness of pumpkin with the spiciness of red curry paste and the creaminess of coconut milk, creating a harmonious and warming dish.

skip to recipe

Recipe:

Ingrediens

• 2 tablespoons vegetable oil
• 1 medium brown onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 4 cups pumpkin, peeled and diced into 1-inch cubes
• 3 cups low-sodium vegetable broth
• 1 can (14 ounces) full-fat coconut milk
• 1 stalk lemongrass, bruised
• 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
• Juice of one lime
• Salt and freshly ground black pepper, to taste
• Fresh cilantro leaves, for garnish
• Sliced red chili, for garnish (optional)

Directions

1. Sauté the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
2. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Incorporate Curry Paste: Add the Thai red curry paste to the pot, stirring continuously for 2 minutes to release its flavors.
4. Add Pumpkin and Lemongrass: Introduce the diced pumpkin and bruised lemongrass stalk to the pot, stirring to coat them with the curry mixture.
5. Pour in Broth: Add the vegetable broth, bringing the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 20 minutes, or until the pumpkin is tender.
6. Remove Lemongrass: Once the pumpkin is soft, remove and discard the lemongrass stalk.
7. Blend the Soup: Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blending until creamy, and then return it to the pot.
8. Stir in Coconut Milk: Pour in the coconut milk, stirring well to combine. Heat the soup over medium heat until it is warmed through, but avoid bringing it to a boil.
9. Season the Soup: Add the fish sauce and lime juice, stirring to incorporate. Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed.
10. Serve: Ladle the soup into bowls, garnishing with fresh cilantro leaves and sliced red chili if desired.

Nutrition Facts

Tips and Tricks

1. Selecting the Pumpkin: Opt for sugar pumpkins or kabocha squash for a naturally sweet flavor.
2. Enhancing Flavor: For a spicier kick, add a chopped red chili or a pinch of chili flakes during the sautéing process.
3. Texture Variation: For added texture, consider stirring in cooked chickpeas or lentils after blending the soup.
4. Serving Suggestions: This soup pairs well with jasmine rice or crusty bread to make it a more substantial meal.

Historical & Cultural Overview

Thai cuisine is renowned for its harmonious balance of flavors: sweet, sour, salty, bitter, and spicy. This soup exemplifies this balance, combining the natural sweetness of pumpkin with the heat of red curry paste and the richness of coconut milk. Traditionally, such soups are enjoyed as part of a communal meal, reflecting the Thai cultural emphasis on shared dining experiences.

Reviews & Rating

Erica Pryz :

February 21, 2025

Easy to prepare. Perfect for busy weeknights :-*