I have another delicious soup recipe to share with you. This time, I’ve gone for an Asian twist by making a Thai pumpkin soup with coconut milk and tasty herbs. It’s very easy to make, but rich in flavor. I would definitely recommend trying it.
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Why this Recipe Works
This Thai pumpkin soup with creamy coconut milk can be prepared in no time. It only takes 20 minutes to prepare. Make sure you make enough and you can even freeze some portions. You’ll definitely be glad you did later on.
Ingredients for Thai Pumpkin Soup
This Thai pumpkin soup is seasoned with Thai red curry paste. There are all kinds of red curry pastes, so I would definitely recommend tasting yours first to see how spicy it is before adding it to the soup. Other ingredients are:
- Aromatics, such as garlic and onion (the classics)
- Spices, such as ginger and koriander to amp up the flavor
- Coconut milk, I always recommend using a full-fat one for more flavor and creaminess
Depending on how spicy you like it, you can then adjust it to your taste. I also add some coconut milk to make it deliciously creamy and balance the spices nicely. This soup is especially delicious when served with homemade naan bread.
Thai Coconut Pumpkin Soup
Pumpkin is a wonderful ingredient for soup recipes. You can find a spicy pumpkin soup recipe on my blog, of course, but you can try different combinations. This Thai version is slightly different. Thanks to the coconut, it has a fresher flavor, and it’s slightly spicy due to the red curry. It’s a quick soup to make, but also one that disappears just as quickly!
FAQ Thai Pumpkin Soup
Can I make this soup beforehand?
Yes! It is even more delicious after a day or two.
How long can I keep the soup?
In the fridge, I would say up to 4 days. You can also freeze it very well.
Can I add meat?
Sure, the soup is vegan at it’s base but you can add some chicken for example.
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Ingredients
- 1 onion
- 2 clove garlic
- 1 tsp grated ginger
- ½ tsp chili powder
- 2 tsp ground coriander
- 1 tsp red curry paste
- 1 kg pumpkin (peeled and cut into cubes, if desired)
- 400 ml coconut milk
- 400 ml water
- Optional extras: naan bread, lime, coriander, extra coconut milk
Equipment
- Soup pot
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Heat some oil in a soup pot. Fry the onion, garlic, ginger, spices and curry paste for a few minutes until fragrant.
- Add the pumpkin cubes and fry briefly.
- Add the coconut milk and water. Bring to the boil and simmer for about 15 minutes.
- Puree the soup using an immersion blender. Garnish with lime juice, fresh coriander and extra coconut milk if desired. It goes well with fresh naan bread.
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