Thai-Style Pumpkin Soup: Coconut Twist on Classic Flavors
Discover the rich, creamy allure of Thai-style pumpkin soup blended with red curry and coconut milk.
Craving a new twist on pumpkin soup? Thai-style pumpkin soup with coconut offers a unique flavor with minimal effort. It blends red Thai curry and pumpkin with rich coconut, making it a perfect, easy-to-make meal for a family gathering.
Ingredients
This recipe is simple thanks to ready-made Thai curry paste, but homemade paste will provide even fresher, deeper flavors.
Main Ingredients
- Pumpkin or butternut squash: Use about 1.8 kg (with skin and seeds), peeled and chopped.
- Red curry paste: "Maesri" is recommended for its taste and affordability.
- Onion and garlic: Essential for adding flavor.
- Coconut milk: Choose high-quality milk with 85% or more coconut content.
- Vegetable stock or chicken broth: Use low-sodium broth for balanced flavor.
- Fish sauce: Adds authentic taste but can be replaced with light soy sauce.
Toppings
- Fried onion pieces: Crunchy and delicious, easily found in supermarkets.
- Red bell pepper: Adds vibrant color and mild sweetness.
- Fresh coriander: Refreshing and traditional in Thai cuisine.
- Roti bread: Perfect for dipping and easy to cook from frozen.
How to Make It
Instructions
- Sauté: Cook onion and garlic in oil over medium heat until soft.
- Add curry paste: Mix in curry paste and cook for 2 minutes to enhance the flavors.
- Coat pumpkin: Stir in pumpkin pieces to coat them well.
- Simmer: Add coconut milk (set some aside for garnish), broth, and fish sauce. Cook for 8 minutes until the pumpkin is tender.
- Blend: Purée the soup until smooth using a handheld blender.
- Garnish and serve: Pour into bowls, top with a drizzle of coconut milk, and add your favorite garnishes.
Read Also: Thai Cashew Chicken
Roti Bread
Roti bread is a flaky, buttery side that pairs well with this soup. Cook frozen roti on a skillet over medium heat in minutes for a delicious complement.
Extra Tips
- The soup keeps well—refrigerate for up to 4 days or freeze for 3 months.
- Use high-quality coconut milk for the best flavor.
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الأسئلة الشائعة عن Thai Coconut Pumpkin Soup
- ? What makes Thai-style pumpkin soup different from traditional pumpkin soup Thai-style pumpkin soup incorporates red Thai curry paste and coconut milk, giving it a unique, rich, and slightly spicy flavor profile.
- ? What type of pumpkin or squash should I use for this recipe You can use about 1.8 kg of pumpkin or butternut squash, peeled and chopped, for this recipe.
- ? Can I use homemade Thai curry paste instead of store-bought Yes, homemade curry paste will provide fresher and deeper flavors, but ready-made paste like 'Maesri' is recommended for convenience.
- ? What kind of coconut milk should I use Choose high-quality coconut milk with at least 85% coconut content for the best flavor.
- ? Can I substitute fish sauce in the recipe Yes, fish sauce can be replaced with light soy sauce if you prefer.
- ? What toppings can I add to the soup You can add fried onion pieces, red bell pepper, fresh coriander, and a drizzle of coconut milk as toppings.
- ? How should I serve roti bread with the soup Roti bread is a flaky and buttery side that pairs well with the soup. Cook frozen roti on a skillet over medium heat until ready, and serve it fresh for dipping.
- ? How long can the soup be stored The soup can be refrigerated for up to 4 days or frozen for 3 months.
- ? How do I prepare the soup for serving After blending the soup until smooth, pour it into bowls, garnish with toppings such as coconut milk and fried onions, and serve hot.
- ? What’s the best way to sauté onion and garlic for this recipe Cook onion and garlic in oil over medium heat until soft, without letting them brown, to provide a flavorful base for the soup.
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