The weather is cooling down fast and snow is already falling in some places, or in our case – all over the place. This means it is comforting soup season, and right now I’m simply crazy about fresh homemade soups!
This Thai Pumpkin and Coconut Soup is definitely one to try and make again and again – delicious!
Soup is the perfect way to get a fix of comfort food without eating a super heavy, creamy meal. This amazing Thai-style Curried Pumpkin Soup definitely ticks the comforting, warming, and filling boxes without weighing you down. It’s a favourite in our house, that’s for sure!
This soup has a bit of kick from curry pasta and plenty of creaminess from yummy coconut milk. If super spicy soup isn’t for you, you can substitute the curry paste for curry powder and add green onions instead of chives.
Thai Pumpkin and Coconut Soup is a unique and flavourful soup that will have you wanting more, and one that will impress your family, company and especially yourself.
Follow the recipe below for the next time you want a comforting bowl of soup on a chilly evening.
Enjoy!
Thai Pumpkin and Coconut Soup
Comforting Thai Pumpkin and Coconut Soup has a bit of kick from curry pasta and plenty of creaminess from yummy coconut milk. Delicious indeed!
Ingredients
- 1 tablespoon vegetable oil
- 1 medium brown onion chopped
- 2.5 lb butternut pumpkin peeled, chopped
- .25 lb white baby potatoes peeled, chopped
- 2 garlic cloves crushed
- 1/4 cup Thai red curry paste or curry powder
- 2 1/2 cups chicken stock
- 400 ml can coconut milk
- 2 tablespoons unsalted roasted peanuts finely chopped
- 2 tablespoons fresh coriander leaves chopped
- 1 tbsp chives or green onion finely chopped
- 2 teaspoons lime juice
Instructions
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Heat oil in a saucepan at medium-high heat. Cook onion, for 5 minutes or until softened, make sure to stir occasionally.
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Add pumpkin and the potato to the pan and cook for about 5 minutes, stirring occasionally.
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Add the garlic. and still cook, stirring for 1 minute or until fragrant.
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Add the curry paste to pan and cook, stirring for about 2 minutes and the vegetables are coated all over.
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Add the stock, stirring to combine. Cover and then bring to the boil.
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Reduce heat to low and simmer for about 15 minutes.
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Remove the lid and allow the mixture to simmer for a 20-25 minutes longer, or until the vegetables are tender.
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Remove from heat. Stand for 5 minutes.
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Blend soup until smooth using a stick blender then return to medium heat and stir in 1 cup coconut milk. Season with pepper.
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Cook, stirring occasionally for 5 to 6 minutes or until heated through.
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While soup cooks, combine peanuts, coriander, green onion and lime juice in a small bowl. Ladle soup into bowls and serve drizzled with remaining coconut milk and with peanut mixture sprinkled on top.
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Enjoy!
Have you ever tried a soup like Thai Pumpkin and Coconut before?
Joanne Saunders says
Sounds like a deliciously rich soup.
jan says
Holy yum! Have to admit that I’ll probably roast that squash a little first as I really dislike cutting them into chunks when they are raw.
Carole D. says
Sounds delicious, I love soups and make it once a week, it’s nice to try new recipes.
Marya says
This looks delicious! Unfortunately I don’t think the rest of my family would go for it…
Ali P says
This sounds really good. I love curry!
Stephanie LaPlante says
I love the season of warm soups for dinner. This one sounds particularly delicious. I now know which recipe I’m trying next. Thanks for sharing!
Christianne Boudreau says
Made this for supper tonight. It was extremely rich and delicious. A heavy bisque-like texture that worked really well with the garlic butter biscuits fresh and hot out of the oven. Comforting and very filling on a chilly autumn evening. The spice of the Thai red curry helped warm the tummy too. We even have some left over for lunch tomorrow.