Creamy Thai Pumpkin Coconut Soup with Homemade Red Curry Paste
45 minutes
912 reads
About Creamy Thai Pumpkin Coconut Soup with Homemade Red Curry Paste
Indulge in this vibrant and flavorful Thai Pumpkin Coconut Soup, a delightful twist on classic pumpkin soup. The secret lies in the homemade red curry paste and perfectly roasted pumpkin, creating a creamy, smoky, and subtly spicy experience that lets the pumpkin's natural sweetness shine.This recipe guides you through making your own authentic red curry paste, ensuring maximum freshness and flavor. The addition of coconut milk adds richness and complements the pumpkin beautifully. It's a perfect comforting soup for cooler evenings or a unique appetizer for a special occasion.Get ready to impress your friends and family with this easy-to-follow recipe that delivers an explosion of Thai-inspired tastes!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Red Thai Curry Paste (makes about 1 cup)
- 0.75 cup Onion chopped
- 1 stalk Lemongrass
- 10 Chili red, soaked in warm water for 10 minutes
- 4 clove Garlic roughly chopped
- 1 inch Galangal or ginger, sliced
- 2 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- 0.5 tsp Pepper powder, white
- 1 tsp Salt to taste
- 1 tbsp Lime Juice
For the Soup
- 1 medium Pumpkin and chopped (about 1.5 cups chopped), peeled, seeded
- 2 tbsp Thai Curry Paste (homemade or store-bought), red
- 1 cup Coconut Milk store-bought, thick
- 2 cup Vegetable Stock
- 1 tsp Pepper black
- 2 tbsp Olive Oil extra virgin
- 1 tsp Salt plus more to taste
- 1 Thai Chili for garnish, red
- 1 tbsp Coconut Milk for garnish
- 2 tbsp Coriander chopped, for garnish, fresh
Instructions
Make the Red Thai Curry Paste
- Combine all curry paste ingredients in a food processor or blender. Blend until smooth, adding a little coconut milk if needed to achieve a paste-like consistency. Store any leftover paste in an airtight container in the refrigerator.
Roast the Pumpkin
- Preheat your oven to 400°F (200°C). Toss 1 tbsp of olive oil, chopped pumpkin, salt and pepper in a bowl until evenly coated. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
Prepare the Soup
- Heat the remaining olive oil in a large saucepan over medium heat. Add the red curry paste and cook for 1 minute, or until fragrant.
- Add the vegetable stock and roasted pumpkin to the saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Stir in the coconut milk, salt, and pepper. Simmer for another 5 minutes. For a smoother soup, use an immersion blender or carefully blend in batches in a regular blender.
Serve
- Ladle the soup into bowls. Swirl in a tablespoon of coconut milk for extra richness. Garnish with fresh coriander, a pinch of black pepper, and a small sliced red chili.
Recipe Notes
Expert Tips
- For a deeper flavor, roast the pumpkin until slightly caramelized.
- Adjust the amount of red chili in the curry paste to control the level of spiciness.
- Add a squeeze of lime juice just before serving for extra brightness.
- Feel free to experiment with other vegetables like carrots, sweet potatoes, or zucchini.
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Recipe Nutrition
Calories: 136kcalCarbohydrates: 24gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 550mgPotassium: 645mgFiber: 5gSugar: 12gVitamin A: 5322IUVitamin C: 187mgCalcium: 108mgIron: 4mg
Alka Jena
Articles: 2
3 Comments
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I’m in love with this recipe already!
This is perfect! Can’t wait to taste it.
This is so inspiring! Can’t wait to cook it.