Pumpkin & Thai Red Curry Coconut Soup
A creamy pumpkin and Thai red curry blended into a cosy, spiced coconut soupPrint Pin Rate
- 1 large pumpkin or butternut squash
- Olive oil
- Sea salt and pepper
- 1 white onion diced
- 2 garlic cloves finely minced
- 1 tbsp freshly grated ginger
- 3 tbsp Thai red curry paste
- 1 tbsp fish sauce
- 1 lime juiced
- 400 ml can of coconut milk
- 600 ml stock chicken or vegetable
- Sliced red chilli
- Fresh coriander
- Pumpkin seeds
- Drizzle coconut milk
- Preheat the oven to 180℃.
- Peel, deseed and chop the pumpkin or butternut squash into chunks. Place on a baking tray, season with salt pepper and roast in the oven for 30-40 minutes, until tender and slightly caramelised.
- Whilst that is roasting, prepare the base of the soup.
- In a large pot, heat the oil over a medium heat. Add the onion and sauté for 5 minutes. Add the garlic and ginger and cook for another 2-3 minutes. Then add the curry paste and fish sauce and allow that to incorporate into the aromatics for a couple of minutes.
- Add in the stock and allow to simmer for 10 minutes. Then stir in the coconut milk and lime juice.
- Once the pumpkin is roasted, transfer it to the soup pot and stir to combine.
- Blend the soup until smooth. If needed, add additional water or stock to reach the desired consistency.
- Check for seasoning.
- Garnish with pumpkin seeds, a drizzle of coconut milk and fresh coriander.
This soup is even nicer reheated the next day, as all the flavours have developed.