Thai Pumpkin and Coconut Soup

Thai Pumpkin and Coconut Soup: A Creamy, Flavorful Comfort Dish

As the seasons change and cooler weather sets in, there’s nothing quite like a comforting bowl of soup. This Thai Pumpkin and Coconut Soup is packed with flavor, warmth, and a delightful balance of spices. The smooth, creamy texture combined with the aromatic blend of Thai red curry, coconut milk, and fresh herbs will transport your taste buds to a vibrant world of exotic flavors.

This recipe is perfect for a cozy night in or when you want to impress guests with a unique and easy-to-make dish.

Ingredients:

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2.5 lb butternut squash or butternut pumpkin, peeled and chopped
• 0.25 lb white baby potatoes, peeled and 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 onions, finely chopped
• 2 teaspoons lime juice

Directions:

1. Sauté the Onions
   In a large saucepan, heat the vegetable oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally until softened and translucent.
2. Add the Vegetables
   Add the peeled and chopped butternut squash and baby potatoes to the pan. Cook for about 5 minutes, stirring occasionally to let the vegetables begin to soften.
3. Infuse with Garlic and Curry Paste
   Stir in the crushed garlic and cook for an additional minute until fragrant. Then, add the Thai red curry paste (or curry powder) and stir to coat the vegetables evenly. Let it cook for another 2 minutes, allowing the flavors to develop.
4. Simmer the Soup
   Pour in the chicken stock and give it a good stir. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes. After this, remove the lid and continue simmering for another 20-25 minutes, or until the vegetables are tender.
5. Blend to Smooth Perfection
   Remove the pot from heat and allow the soup to cool slightly. Use a stick blender to blend the soup until smooth. Return the soup to medium heat and stir in 1 cup of coconut milk. Season with pepper to taste and continue cooking for 5-6 minutes, stirring occasionally until heated through.
6. Prepare the Garnish
   In a small bowl, combine the finely chopped peanuts, fresh coriander leaves, chopped chives or green onions, and lime juice. This garnish will add a fresh, crunchy, and zesty touch to the creamy soup.
7. Serve and Enjoy
   Ladle the soup into bowls, drizzle with the remaining coconut milk, and sprinkle the peanut-coriander mixture on top for a burst of flavor. Enjoy your delicious, fragrant, and creamy Thai Pumpkin and Coconut Soup!

Cooking Tips:

• If you prefer a spicier soup, feel free to add extra curry paste or a pinch of chili flakes.
• For a vegetarian or vegan option, simply substitute the chicken stock with vegetable stock.

Nutritional Information:

• Prep Time: 10 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour
• Calories: 320 kcal
• Servings: 4

This soup is perfect for those chilly evenings when you crave something rich in flavor and comforting in texture. Plus, it’s a great make-ahead meal, as the flavors only get better the next day! Give it a try and bring a taste of Thai cuisine into your home.

Thai Pumpkin and Coconut Soup

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• Author: Dulcia
• Total Time: 1 hour
• Yield: 4 1x

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Description

The richness of coconut milk paired with the warmth of Thai red curry makes this soup a perfect companion for chilly days. The sweet and earthy flavors of butternut squash balance beautifully with the heat from the curry paste, while the smooth, velvety texture adds an extra layer of comfort. The garnish of chopped peanuts and fresh herbs elevates the dish with a delightful crunch and brightness.

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Ingredients

Scale 1x2x3x

1 tablespoon vegetable oil
1 medium onion, chopped
2.5 lb butternut squash or butternut pumpkin, peeled and chopped
0.25 lb white baby potatoes, peeled and 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 onions, finely chopped
2 teaspoons lime juice

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Instructions

Heat oil in a saucepan over medium-high heat. Sauté the onion for 5 minutes or until softened, stirring occasionally.
Add the chopped pumpkin and potatoes, cooking for about 5 minutes while stirring.
Stir in the garlic and cook for an additional minute until fragrant.
Add the curry paste, stirring to coat the vegetables. Cook for another 2 minutes.
Pour in the chicken stock, stir, and bring the mixture to a boil. Cover and reduce heat to low. Simmer for 15 minutes.
Remove the lid and continue simmering for 20-25 minutes or until the vegetables are tender.
Remove from heat and let the soup stand for 5 minutes.
Blend the soup until smooth using a stick blender. Return to medium heat and stir in 1 cup of the coconut milk. Season with pepper to taste.
Cook the soup for an additional 5-6 minutes, stirring occasionally until heated through.
In a small bowl, combine the peanuts, coriander, green onions, and lime juice.
Ladle the soup into bowls, drizzle with the remaining coconut milk, and sprinkle the peanut mixture on top.

• Prep Time: 10 minutes
• Cook Time: 50 minutes

Nutrition

• Calories: 320