Introduction
This delightful pumpkin and Thai red curry soup is a warm and comforting dish that showcases the unique flavors of Thailand. With its rich coconut milk base and the kick of curry paste, it’s not only soothing but also packed with nutrients. Perfect for cooler evenings or as a hearty appetizer, this soup will easily become a favorite in your kitchen.
Detailed Ingredients with measures
– 2 tablespoons vegetable oil (or other oil)
– 1 brown onion, diced
– 2 garlic cloves, finely minced
– 3 tablespoons Thai red curry paste (Maesri recommended)
– 1.8 kg (3.6 lb) pumpkin or butternut squash, peeled, deseeded, and chopped into 3 cm (1.2″) chunks (~1.3 kg/2.6 lb after preparation)
– 2½ cups vegetable stock, salt reduced (or chicken stock)
– 400 ml (14 oz) can full-fat coconut milk, best quality
– 1 tablespoon fish sauce (or light/regular soy sauce)
Prep Time
15 minutes
Cook Time
18 minutes
Total Time
33 minutes
Yield
Serves 4-6
Instructions
1. Heat oil in a large heavy-based pot over medium-high heat. Add diced onion and minced garlic; cook for 2 minutes until softened.
2. Add Thai red curry paste; cook for 2 minutes to enhance the flavors.
3. Add pumpkin pieces; stir to coat with the curry mixture. Cook for about 2 minutes.
4. Set aside ¼ cup of coconut milk for garnish. Add the remaining coconut milk, vegetable stock, and fish sauce to the pot. Bring to a simmer, then reduce heat to medium and cook for 8 minutes, or until the pumpkin is soft.
5. Use a stick blender to puree the soup until smooth.
6. Serve the soup in bowls, drizzle with the reserved coconut milk, and top with desired garnishes. Enjoy with roti for dunking.
Optional Garnishes
– Crispy Asian shallots
– Red cayenne pepper, finely sliced
– Fresh coriander leaves
– Roti (flaky kind), frozen, pan-fried – for dunking
Detailed Directions and Instructions
Step 1: Sauté Onion and Garlic
Heat oil in a large heavy-based pot over medium-high heat. Add diced brown onion and finely minced garlic. Cook for 2 minutes until the onion is softened and translucent.
Step 2: Add Curry Paste
Incorporate the Thai red curry paste into the pot. Cook for an additional 2 minutes to allow the flavors to develop and intensify.
Step 3: Add Pumpkin
Add the chopped pumpkin or butternut squash to the pot. Stir well to ensure the pieces are evenly coated with the curry mixture. Cook for about 2 minutes.
Step 4: Combine Liquids
Set aside ¼ cup of the coconut milk for later garnish. Add the remaining coconut milk, vegetable stock, and fish sauce to the pot. Bring the mixture to a simmer, then reduce the heat to medium. Cook for 8 minutes, or until the pumpkin is soft and tender.
Step 5: Blend the Soup
Using a stick blender, puree the soup in the pot until smooth and creamy. Ensure there are no chunks remaining.
Step 6: Serve the Soup
Ladle the soup into individual bowls. Drizzle with the reserved coconut milk on top. Add any desired garnishes and serve hot. Enjoy with flaky roti for dunking.
Notes
Garnishing Options
Consider adding crispy Asian shallots, finely sliced red cayenne pepper, or fresh coriander leaves as garnishes.
Roti Recommendation
For a delightful addition, serve with flaky frozen roti that has been pan-fried until golden brown for dunking in the soup.
Stock Alternatives
Feel free to substitute the vegetable stock with chicken stock if you prefer.
Adjusting Spice Levels
You can adjust the amount of Thai red curry paste according to your spice tolerance; start with less if you prefer a milder flavor.
Cook techniques
Sautéing
Heat oil in a pot and sauté diced onion and minced garlic until softened to release their flavors.
Enhancing flavors with curry paste
Add Thai red curry paste to the sautéed mixture and cook briefly to deepen the flavors.
Coating ingredients
Add pumpkin pieces to the pot and stir to coat with the curry mixture, ensuring even seasoning.
Simmering
Combine the remaining coconut milk, vegetable stock, and fish sauce, then bring to a simmer and cook until the pumpkin is tender.
Blending
Use a stick blender to puree the soup until it reaches a smooth and creamy consistency.
Garnishing
Serve the soup with a drizzle of reserved coconut milk and your choice of garnishes for added flavor and texture.
FAQ
Can I use a different type of pumpkin or squash?
Yes, you can substitute with any variety of pumpkin or squash that you prefer or have on hand.
Is there a vegan alternative for fish sauce?
Yes, you can use light or regular soy sauce as a substitute for fish sauce to keep the dish vegetarian or vegan.
How do I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this soup?
Yes, you can freeze the soup for up to 2 months. Just make sure to thaw and reheat it thoroughly before serving.
What can I serve with the soup?
This soup pairs well with flaky roti for dunking, or you can serve it with rice or crusty bread for a complete meal.
Conclusion
This Thai red curry pumpkin soup offers a delightful combination of flavors and textures, making it a comforting dish perfect for any occasion. The rich creaminess from the coconut milk balanced with the spicy notes of curry creates a warming and satisfying meal. With an array of optional garnishes, it can be customized to suit individual tastes, enhancing both presentation and flavor.
More recipes suggestions and combination
Coconut Curry Lentil Soup
Replace pumpkin with red lentils for a protein-packed version, keeping the rest of the ingredients the same.
Butternut Squash and Chickpea Curry
Add canned chickpeas to the pumpkin for added texture and protein, creating a hearty curry dish.
Thai Red Curry Noodles
Incorporate rice noodles into the recipe for a filling noodle soup, perfect for a complete meal.
Pumpkin and Spinach Stir-Fry
Sauté pumpkin chunks with fresh spinach and Thai red curry paste for a quick and nutritious vegetable dish.
Spicy Pumpkin Curry with Chicken
Add diced chicken breast for a meaty variation that complements the pumpkin and curry flavors beautifully.
