Simple Thai Pumpkin Soup with Coconut Milk

Revealed: Nov 4, 2024 by Lucy · This publish might comprise affiliate hyperlinks · 1 Remark

Say howdy to probably the most scrumptious, flavour-packed Thai pumpkin soup. The last word winter-warming soup is made with roasted pumpkin, purple curry paste, garlic, ginger and a swirl of creamy coconut milk.

Introducing your new favorite Asian impressed soup! Creamy and comforting, this dreamy Thai pumpkin curry soup is packed stuffed with flavour and is oh-so-delicious. Whereas I LOVE my traditional pumpkin soup recipe, this soup has a delicate spiced twist that’s delicate sufficient for the entire household to take pleasure in.

Except for tasting AMAZING, this soup is naturally vegan and gluten-free and it solely requires a handful of easy components to make. Good for a minimal-fuss, minimal-mess dinner when you find yourself quick on time!  

This soup additionally freezes completely. Freeze some in parts for each time you might be craving one thing wholesome, cosy and comforting or want a no-fuss dinner in a rush.  

Add it to your listing of favorite fast and straightforward soups together with hen and rice soup, creamy zucchini soup and wealthy tomato soup. Prime it with some crunchy croutons, recent coriander or chilli slices and a swirl of coconut milk for the final word indulgence.

Why You are Going To Love This Recipe

• Fast and straightforward – prepared in lower than one hour, and a handful of easy components is all that you just want.
• Stuffed with flavour – roasted pumpkin, gently spiced with warming curry, creamy coconut and a contact of lime mix to take advantage of scrumptious soup. It will likely be love at first style!
• Wholesome – this Thai Pumpkin Soup is just not solely satisfying and ultra-tasty, it’s additionally good for you!
• Dietary restriction pleasant – it’s gluten-free, dairy-free and vegan pleasant.
• Freezer-friendly – retailer a batch (or two) within the freezer for any time you want one thing fast and comforting.
• Typical and Thermomix – this recipe could be made conventionally or in a Thermomix. You can see each the standard and Thermomix strategies within the recipe card on the backside of the publish.

What You Want

To make this Thai pumpkin coconut curry soup, you have to:

Be aware: Please scroll to the recipe card on the backside for ingredient portions and the complete detailed methodology.

• Pumpkin – use any sort of pumpkin or butternut squash. Roasting the pumpkin provides this soup the final word flavour!
• Olive oil – to sauté the flavour-base components. You may as well use coconut oil or vegetable oil, if most well-liked.
• Salt and pepper – to season.
• Onion, garlic and ginger – are used because the flavour base of the soup. I used minced garlic and ginger for comfort and to avoid wasting time, however you should utilize recent if most well-liked.
• Pink curry paste – so as to add light heat and perfume. Alternatively, use yellow or inexperienced curry paste, whichever you’ve available. Pink curry paste could be present in supermarkets and Asian grocers. Or you may make your personal and retailer it within the fridge or freezer.
• Vegetable inventory – retailer purchased liquid inventory is a handy pantry staple
  today. Use a superb high quality model, equivalent to Campbell’s Vegetable Inventory, which is all pure components and no preservatives.
• Coconut milk – I exploit common, full-fat coconut milk for creaminess, however low-fat coconut milk can be used. Or swap for normal cream; however make sure you select a cream that will not curdle when heated. Coconut cream can be used. The style is comparable, however coconut cream has a better fats content material and is thicker than coconut milk.
• Lime juice – from one lime, approx. one tablespoon.
• Recent coriander to serve – non-compulsory.

Gear Required

For this simple Thai pumpkin soup with coconut milk you want:

• Baking tray – to roast the pumpkin on.
• Giant saucepan.
• Meals processor – stick blender or Thermomix.

Step By Step Directions

There’s nothing difficult about this Thai Pumpkin Soup recipe! Every thing comes collectively in one pot and you will not imagine how little effort you have to for most flavour!

Be aware: Please scroll to the recipe card on the backside of the publish for ingredient portions and the complete detailed methodology.

Step 1 – Roast The Pumpkin

Preheat the oven to 180 levels celsius (fan pressured).

Lower the pumpkin into items (take away the seeds and pores and skin) and place onto a big flat baking tray (roughly 30cm x 40cm).

Drizzle with olive oil and season with salt and pepper.

Bake for 35-40 minutes or till the pumpkin is tender.

Step 2 – Saute The Spicy Flavourings

Warmth a bit of additional olive oil in a big saucepan over medium warmth. 

Saute the onion till translucent and tender.

Add the minced garlic, ginger, purple curry paste and prepare dinner for 1-2 minutes till aromatic.

Step 3 – Add Roasted Pumpkin And Inventory

Add the roasted pumpkin and liquid vegetable inventory to the saucepan.

Deliver this to a simmer.

Enable to cool barely earlier than pureeing in a meals processor or with a stick blender.

Step 4 – Add Coconut Milk And Lime

Add the coconut milk and lime juice to the pot.

Warmth the soup till it’s simply simmering.

Serve with recent coriander (non-compulsory).

Knowledgeable Suggestions

• Pumpkin – use any sort of pumpkin or butternut squash. Roasting the pumpkin provides this soup the final word flavour.
• Pink Curry Paste – so as to add light heat and perfume. Alternatively, use yellow or inexperienced curry paste, whichever you’ve available. Pink curry paste could be present in supermarkets and Asian grocers, or you may make your personal and retailer it within the fridge or freezer.
• Coconut cream can be utilized as a substitute of coconut milk. The coconut cream has a better fats content material and is thicker than coconut milk. Use whichever you favor.
• To regulate the ‘warmth’ – while the curry paste provides a warming flavour, it isn’t spicy.
  • To make it milder, you can begin with 2 tablespoons of purple curry paste and add extra to style. Moreover, you may add extra vegetable inventory or coconut milk to make it milder.
  • To make it spicier, add extra curry paste and a bit of chilli powder, together with some sliced purple chillies.
• Enable soup to chill barely earlier than mixing to keep away from burns from any splashes.
• For a thinner soup – add extra liquid, both inventory or coconut milk.
• Serve Thai pumpkin soup with coconut milk piping scorching along with your selection of toppings or sides – see under for options.
• Retailer – soup could be saved in an hermetic container within the fridge for as much as 5 days.
• Freeze – this soup could be frozen for as much as 3 months. Freeze both in a single container or in particular person serves. To thaw, depart the soup within the fridge in a single day after which reheat it gently within the microwave or on the stovetop till steaming scorching.

What To Serve With Thai Pumpkin Soup

Thai pumpkin soup with coconut milk is ultra-comforting and scrumptious by itself, however pairs superbly with any of those extra toppings and accompaniments:

• Toasted pepitas (pumpkin seeds) – add a beautiful crunch and earthy flavour. Or use any of your favorite toasted nuts.
• Recent coriander – provides a yummy, recent flavour that superbly enhances the curry notes.
• Lime wedges – lime juice is added to the soup, however maintain some wedges spare for squeezing!
• Sliced purple chilli or a drizzle of chilli oil – so as to add a bit of additional warmth.
• Crusty bread – add some thick slices of your favorite crusty bread, for dipping.
• Add some protein – if you need so as to add some protein to this soup, some poached hen, prawns or tofu can be completely scrumptious.

FAQs

For some extra warming and cosy soup recipes, try these reader favourites!

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