This delicious fragrant Thai Pumpkin Soup is so tasty and super quick and easy to make

Pumpkins are plentiful and well priced during winter and autumn and making them into soup has never been easier. All of this recipe is made on the stove top and in under 30 minutes depending on how long it takes you to cut the pumpkin!

My lovely Dad is a great gardener and this year has tried his hand at Pumpkins with much success in both Pumpkins and Squash, so I wanted to use these to work on a few new recipes for the blog. 

Thai Pumpkin soup really is just combining the delicious flavours of a red curry paste with pumpkin and coconut milk and a few other ingredients, to create a fragrant creamy combo. This recipe makes 2 litres of soup so you will have plenty to enjoy or freeze for a later date. 

You can find many variations of red curry paste in stores, some are better quality and flavours than others, I would recommend checking out the ingredients on the back as a start.

A good curry paste should include chilles, garlic, shallots, lemongrass, galangal, cilantro root (coriander root), kaffir lime zest, white peppercorns and often shrimp paste. The better quality the paste the more flavour you will have. It is not designed to be hot and spicy as such, rather full of flavour. 

The ingredients you will need are

Please scroll down to the full printable recipe card for quantities and method

• Pumpkin

• Oil

• Onion

• Garlic

• Red Thai Curry Paste

• Chicken or Vegetable Stock

• Coconut Milk

• Soy Sauce (or Fish Sauce) 

• (Optional, lemongrass stalk for added flavour)

The method is lovely and simple, the hardest part is cutting the pumpkin! Pumpkins are notoriously not user friendly, so there are a few ways to cut them. First is to throw it with some force on the concrete, there will be a slight scene of pumpkin seeds scattered but it really does do the trick for that initial crack. 

Alternatively I like to use a method similar to this guys video so check it out, above all please take care, you want a large sharp strong knife and always keep your fingers and hand away from the knife edge please and thank you. 

This recipe is prepared totally on the stove top, a large stock pot is perfect for this, there is quite a lot of pumpkin and liquid so the biggest saucepan or pot you have will be perfect. You will also need either a heat safe blender or a stick immersion blender to blitz the final result. 

First you will add the onion and garlic into some oil in the pot and heat gently, then add the red curry paste, you always want to fry curry paste before cooking with it so it heats and releases the flavours. 

Then stir through the diced pumpkin and cook for a few more minutes before adding into this the liquid ingredients, bring this to a gentle boil then allow it to simmer until the pumpkin is soft and cooked through, this takes me around 10-15 minutes. 

Then pop it in either a heat safe blender (I have a Ninja blender that can safely take both hot and cold ingredients) or a stick immersion blender and blitz the pumpkin mixture until it is smooth and creamy. And that is all you need to do! No long cooking times, just quick and delicious. 

You can then serve it straight away, either creating a wee garnish on top as I have done with some more coconut cream and pumpkin seeds, stir through a little lime juice to taste or add toasted crispy shallots and fresh herbs or leave it plain.

This recipe freezes well, I store 1 1/2 Cups worth as a single serve in a ziplock bag laying flat in the freezer to have on hand for the family when needed. 

Soups are such a lovely winter dish to cook, be sure to check out some of my other favourite Slow Cooker soup recipes here

If you like cooking with Pumpkins these Pumpkin & Cheese scones are divine if I may say so myself and would go perfectly as a side to this Thai Pumpkin Soup

I hope you enjoy this recipe for Thai Pumpkin Soup

Continue to Content

Thai Pumpkin Soup

Yield: 8 Cups

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Delicious creamy flavourful Thai Pumpkin Soup

Print

Ingredients

• 1.3 kg Pumpkin, diced into 2 cm pieces (This is around 1.8 kg of pumpkin before seeds and skin taken off)
• 2 Tablespoons Vegetable Oil
• 1/2 Brown Onion, peeled, diced
• 2 cloves Garlic, peeled, diced
• 3 Tablespoons Red Curry Paste
• 2 1/2 Cups Chicken or Vegetable Stock, 625 mls
• 400mls Coconut Cream, 1 Can
• 1 Tablespoon Soy Sauce (can use fish sauce instead)

Optional

• 1 stick of lemongrass, bruised

Garnish Ideas

• Coconut Cream
• Pumpkin Seeds
• Crispy Shallots
• Coriander
• Lime Juice

Instructions

1. Carefully peel, deseed and dice the pumpkin into 2 cm pieces, see above in my blog post for a method for this, and set aside
2. In a large stock or soup pot add the oil and heat on the stove pot over a medium heat, this is a large quantity of ingredients so the bigger the better.
3. Add to this the diced onion and garlic and gently heat for two minutes until the onion starts to become translucent.
4. Add to this the red curry paste (and bruised lemongrass stalk if using) and cook for a further two minutes until fragrant, stirring often
5. Add to this the diced pumpkin and stir to coat, cooking for a further 2 minutes
6. Pour over this the stock, coconut milk (remove 1/4 of a cup of coconut milk and set aside to use as a garnish if you like) and soy sauce and stir well to combine
7. Bring this to a gentle boil and then simmer for 10-15 minutes or until the pumpkin is cooked through
8. (Remove the lemongrass stick if using)
9. Carefully pour the cooked pumpkin and liquid in a heat proof blender (2 L capacity) or use a stick immersion blender and blitz the pumpkin soup until it is smooth and creamy.
10. Serve straight away in bowls with garnish if you like, drizzle over a little of the coconut cream you set aside above and another other garnish you choose, or serve as is. If using lime juice feel free to stir it through to taste before serving.
11. Lovely served with roti or fresh bread
12. Store in the refrigerator for up to 4 days, or this freezes well.
13. Enjoy!

Notes

How to freeze Thai Pumpkin Soup?

I like to store my soups in sandwich sized ziplock bags, I place the bag in a cup with the edges folded over the cup, and scoop a cup and a half of the cooled soup into the bag, then gently lay the ziplog bag on its side and remove most of the air, then seal well. Freeze flat for up to 3 months

What sort of pumpkin is best for making soup?

The best pumpkin for soups are the harder varieties, such as Crown, Butternut or Buttercup Squash. Softer varieties can be a little too watery for soups.

How to cut a pumpkin safely?

There are a few ways to do this. The first is to throw your pumpkin on the concrete, a lovely satisfactory and easy way to break it up, you will have a few pumpkin seeds scatter however, but it does help with that first crack.

Or you can carefully cut it using a large heavy sharp knife, I use a similar technique to this video – above all please take care cutting pumpkins!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 454Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 40mgSodium: 383mgCarbohydrates: 54gFiber: 4gSugar: 38gProtein: 14g

JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment down below, rate this recipe or share a photo on Facebook!

I look forward to hearing if you try this recipe, it is so lovely and easy and perfect for a cosy lunch in the colder months. 

Thank you so much for stopping by to check out this recipe. If you are not already please do follow me on Facebook and Instagram for more delicious ideas.

Happy Cooking!

Anna

Pin It! Pinterest