Thai Curried Pumpkin Soup
The tastiest Curried Pumpkin Soup recipe! This Thai-inspired soup is brimming with flavors and it has a velvety creamy texture. It tastes super delicious when topped with crunchy peanuts and fresh cilantro.
❤️ You’ll Love This Curried Pumpkin Soup
Flavor & Texture:
- The complex flavor of red Thai curry complements the earthy sweetness of pumpkin.
- Right balance of zing and sweetness
- Rich, velvety smooth, and creamy (thanks to coconut milk)
Easy to Prepare: Despite its complex flavors, this pumpkin soup is surprisingly simple to make, requiring simple ingredients. The only hard part is chopping the pumpkin. Keep reading for tips to make this chopping task easy.
Comforting and versatile: This cozy and comforting pumpkin soup is perfect for the fall and winter seasons. Moreover, this soup is ideal as a starter for dinner parties or a main dish for a comforting weekday meal.
🧾 Ingredient Notes
- Sugar Pie Pumpkin: This pumpkin variety is sweet and perfect for soups and pies. However, you can use any edible pumpkin variety available. The roasting process amplifies its natural sweetness and depth.
- Oil: Using a neutral oil like canola or vegetable ensures that the flavors of other ingredients shine through.
- Onion: White or yellow onions, when caramelized, add a delicate sweetness and depth to the soup, making them a crucial base ingredient.
- Ginger, Garlic: These aromatics add a lot of flavor to this pumpkin soup.
- Red Curry Paste: Use your favorite brand of ready-made red curry paste. It is easily available in the international aisle of any American grocery store.
- Lemongrass Paste: I couldn’t find fresh lemongrass at the time of shooting, so I have used lemon grass paste (found in the fresh herbs section, it comes in a tube). If you get fresh lemongrass I recommend using that.
- Vegetable Stock: If you are using pre-packaged, try to buy the low-sodium version, so you can control the salt in your dish. I always use better than bouillon vegetable base (which you have to dissolve in warm/hot water). I always keep that handy in the refrigerator.
- Coconut Milk: Use full-fat coconut milk that gives a creamy texture to this curried pumpkin soup.
- Lime Juice: Freshly squeezed lime juice adds freshness to the soup.
- Brown Sugar: Just a hint of brown sugar enhances the soup’s sweetness, balancing out the zing, sour flavor of lime and lemongrass.
- Cilantro: Freshly chopped cilantro not only adds a splash of color but also a refreshing, herby flavor.
- Roasted Peanuts: Crushed roasted peanuts provide a delightful crunch and nutty flavor, adding another layer of texture and taste.
👩🍳 How To Make Thai Curried Pumpkin Soup?
Prep Pumpkin:
- Preheating your oven to 400°F (200°C).
- To make the pumpkin easier to cut and peel, microwave it for 1-2 minutes or until it softens slightly.
- Once softened, cut the pumpkin in half and remove the seeds and the stringy center.
- Proceed to peel it using a peeler, then slice and chop it into roughly ¾-inch cubes.
Roast Pumpkin:
1) Place the pumpkin cubes on a baking sheet. Sprinkle with salt and pepper, then drizzle with oil.
2) Toss the pumpkin pieces to ensure they are evenly coated with the seasonings and oil. Spread them in a single layer for even roasting.
3) Place the baking sheet in the oven and roast for about 35-40 minutes. For best results, toss the pumpkin halfway through the roasting time. The pumpkin is done when tender and can be easily pierced with a knife.
Making Curried Pumpkin Soup:
1) During the last 10 minutes of pumpkin roasting time, begin preparing the soup. In a large pot or pan, heat the oil over medium heat. Once the oil is hot, add the diced onions.
2) Cook them until they are soft and have slightly caramelized edges.
3, 4) To the onions, add minced ginger and garlic. Stir and sauté for 1-2 minutes until they release their aromatic fragrances.
5, 6) Add the red curry paste to the pot and sauté for an additional minute, allowing its flavors to meld with the aromatics.
7, 8) Pour in the coconut milk and mix.
9, 10) Add lemongrass paste, vegetable stock, salt and pepper. Mix everything. Increase the heat and bring the mixture to a gentle simmer.
11) Once the pumpkin is roasted, add it to the simmering soup mixture.
12) Reduce the heat to medium-low and let the soup simmer for about 20 minutes. This will allow the flavors to deepen and integrate.
13) Using an immersion blender or a regular blender (in batches), puree the soup until smooth. If using a regular blender, be careful when blending hot liquids, and always allow steam to escape. Return the pureed soup to the pot (if you used a regular blender).
14, 15, 16) Stir in the lime juice and brown sugar, mixing well to combine. Taste and adjust the seasoning if necessary.
Ladle the hot pumpkin soup into serving bowls. Garnish each bowl with finely chopped cilantro and a sprinkle of crushed roasted peanuts. Serve immediately and enjoy!
💭 Tips For Thai Curried Pumpkin Soup
- Roasting the pumpkin before adding it to the soup enhances its natural sweetness and gives a deeper flavor profile.
- Depending on the brand, red curry paste’s spiciness can vary. Start with less and add more as needed.
- If you can’t find lemongrass paste or stalks, use a teaspoon of grated lemon or lime zest.
- For a thinner soup consistency, add more vegetable stock.
- Add lime juice at the end to retain its fresh, zesty flavor. Never simmer after adding lime juice.
🥣 Storage Instructions
- To Refrigerate, Store leftover curried pumpkin soup in an airtight container for up to 3 days.
- To Freeze, transfer it to freezer-safe containers and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
🍽 Serving Ideas For Pumpkin Soup
- Roasted Crushed Peanuts: This adds a nice crunch and texture. Instead, you can use pumpkin seeds.
- Coconut Cream Drizzle: Add a swirl of coconut cream on top for extra richness.
- Crusty Bread: Serve with crusty bread to soak up all the flavors.
- Spice it Up: Add sliced red chilies or chili flakes for those who desire extra heat.
Check Out Other Soup Recipes
Did you try this Thai curried pumpkin soup recipe? I’d love to hear about it! Leave a review in the comment section below.
Thai Curried Pumpkin Soup
US measuring cups are used (1 cup = 240 ml)
Ingredients
Roasting Pumpkin:
- 2 lb Pumpkin, sugar pie pumpkin, or any edible one
- 1 tablespoon Oil
- ½ teaspoon Salt
- ¼ teaspoon Black pepper powder
For Soup:
- 2 tablespoons Oil
- 1 medium White onion, or yellow, ~ 1 cup diced
- 1 tablespoon Ginger, minced
- 1 tablespoon Garlic, minced
- 1 teaspoon Salt, or to taste
- 2 tablespoons Red curry paste
- 1 cup Coconut milk, full-fat, remaining can be used to make a swirl as a garnishing
- 1 tablespoon Lemongrass paste, Or 1 stalk lemongrass chopped
- 3 ½ cups Vegetable stock
- 1 tablespoon Lime juice
- 1 tablespoon Brown sugar
- Cilantro or coriander leaves, chopped finely for garnishing
- Peanuts, Roasted and crushed, for garnishing
Instructions
Prep Pumpkin:
- Preheating your oven to 400°F (200°C).
- To make the pumpkin easier to cut and peel, microwave it for 1-2 minutes or until it softens slightly.
- Once softened, cut the pumpkin in half and remove the seeds and the stringy center. Proceed to peel it using a peeler, then slice and chop it into roughly ¾-inch cubes.
Roast Pumpkin:
- Place the pumpkin cubes on a baking sheet. Sprinkle with salt and pepper, then drizzle with oil.
- Toss the pumpkin pieces to ensure they are evenly coated with the seasonings and oil. Spread them in a single layer for even roasting.
- Place the baking sheet in the oven and roast for about 35-40 minutes. For best results, toss the pumpkin halfway through the roasting time. The pumpkin is done when tender and can be easily pierced with a knife.
Making Curried Pumpkin Soup:
- During the last 10 minutes of pumpkin roasting time, begin preparing the soup. In a large pot or pan, heat the oil over medium heat. Once the oil is hot, add the diced onions.
- Cook them until they are soft and have slightly caramelized edges.
- To the onions, add minced ginger and garlic. Stir and sauté for 1-2 minutes until they release their aromatic fragrances.
- Add the red curry paste to the pot and sauté for an additional minute, allowing its flavors to meld with the aromatics.
- Pour in the coconut milk and mix.
- Add lemongrass paste, vegetable stock, salt and pepper. Mix everything. Increase the heat and bring the mixture to a gentle simmer.
- Once the pumpkin is roasted, add it to the simmering soup mixture. Reduce the heat to medium-low and let the soup simmer for about 20 minutes. This will allow the flavors to deepen and integrate.
- Using an immersion blender or a regular blender (in batches), puree the soup until smooth. If using a regular blender, be careful when blending hot liquids, and always allow steam to escape.
- Return the pureed soup to the pot (if you used a regular blender).
- Stir in the lime juice and brown sugar, mixing well to combine. Taste and adjust the seasoning if necessary.
- Ladle the hot pumpkin soup into serving bowls. Garnish each bowl with finely chopped cilantro and a sprinkle of crushed roasted peanuts. Serve immediately and enjoy!
Notes
- If you can’t find lemongrass paste or stalks, use a teaspoon of grated lemon or lime zest.
- For a thinner soup consistency, add more vegetable stock.
- Add lime juice at the end to retain its fresh, zesty flavor. Never simmer after adding lime juice.
