Description
This Thai Coconut Pumpkin Soup is a creamy and aromatic blend of pumpkin puree, coconut milk, and red curry paste, simmered to perfection and finished with fresh lime and optional Thai bird’s eye chilies for extra heat. It is a comforting and flavorful soup ideal for a light meal or starter, featuring fragrant ginger, garlic, and a subtle sweetness balanced by lime zest and juice.
Ingredients
Scale
Main Ingredients
- 2 cups pumpkin puree (fresh or canned)
- 1 tablespoon olive oil or coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, peeled and grated
- 1 tablespoon red curry paste (adjust to taste for spice)
- 4 cups vegetable broth (or chicken broth)
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon brown sugar or maple syrup (optional, for sweetness)
- 1 teaspoon lime zest
- Juice of 1 lime
- Salt and pepper, to taste
Optional Ingredients & Garnishes
- 1–2 Thai bird’s eye chilies (optional for added heat)
- Fresh cilantro leaves
- Chopped green onions
- Roasted pumpkin seeds (optional)
- Lime wedges (for serving)
Instructions
- Prepare the Base: Heat the olive oil or coconut oil in a large pot over medium heat to create a flavorful base for the soup.
- Sauté Onion: Add the chopped onion and cook for 4-5 minutes until softened and translucent, which builds sweetness and depth in the soup.
- Add Aromatics: Stir in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant, enhancing the soup’s aroma.
- Add the Spices: Mix in the red curry paste and cook for an additional 1-2 minutes to release its rich and spicy aroma, infusing the soup with Thai flavors.
- Add Liquids and Pumpkin: Pour in the pumpkin puree, vegetable broth, and full-fat coconut milk. Stir everything together to combine the flavors evenly.
- Simmer the Soup: Bring the mixture to a gentle simmer over medium heat. Let it cook for 15-20 minutes, stirring occasionally, to meld the flavors and slightly thicken the soup. Adjust consistency with more broth or water if needed.
- Blend the Soup: Remove the pot from heat. For a smooth texture, use an immersion blender directly in the pot to blend the soup until silky. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- Add Final Seasoning: Gently reheat the blended soup to a simmer. Stir in soy sauce, brown sugar or maple syrup (if using), lime zest, and lime juice. Taste and adjust salt, pepper, and lime juice to preference.
- Add Heat (Optional): For more spice, finely chop and stir in 1-2 Thai bird’s eye chilies at this stage, according to your heat tolerance.
- Serve: Ladle the hot soup into bowls. Garnish with fresh cilantro leaves, chopped green onions, and roasted pumpkin seeds if desired for texture and added flavor.
- Accompany: Serve with lime wedges on the side for an extra fresh citrus burst if liked.
- Enjoy: Pair the soup with crusty bread or toasted pita for a complete and satisfying meal.
Notes
- You can use fresh pumpkin puree made by roasting and mashing pumpkin or canned puree for convenience.
- Adjust the amount of red curry paste and bird’s eye chilies to control the spice level according to your taste.
- For a vegan option, ensure the broth is vegetable-based and use maple syrup instead of brown sugar if preferred.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to a month.
- Add more broth if you prefer a thinner consistency.
- The soup can be made ahead and reheated gently on the stovetop before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
