Thai Pumpkin Soup with Coconut Milk

An overhead shot of a bowl of roasted Thai Pumpkin Soup with coriander on top.

Thai Pumpkin Soup with Coconut Milk

You’ll love how easy it is to make this heavenly Thai pumpkin soup. The ultimate winter-warmer, it is packed full of roasted pumpkin, cosy and comforting curry flavour and a swirl of creamy coconut milk. And it can be on the table in less than under 1 hour!

5 from 8 votes

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Course: Dinner, Lunch

Cuisine: Asian, Soup

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: serves

Calories: 363kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Oven and stovetop
Blender or food processor or Thermomix

Ingredients

2 kg pumpkin chopped into 1.5cm pieces
2 tbs olive oil
salt and pepper to season
1 tbs olive oil
1 brown onion diced
2 teaspoon minced garlic
2 teaspoon minced ginger
3 tbs red curry paste
3 cups liquid vegetable stock
400 ml coconut milk or coconut cream
juice of 1 lime
fresh coriander to serve (optional)

Metric - US Customary

Instructions

Preheat the oven to 180 degrees celsius (fan forced).
Cut the pumpkin into pieces (remove the seeds and skin) and place onto a large flat baking tray (approximately 30cm x 40cm).
Drizzle with 2 tbs olive oil and season with salt and pepper.
Bake for 35-40 minutes or until the pumpkin is soft.
Meanwhile, heat 1 tbs olive oil in a large saucepan over medium heat.
Saute the onion until translucent and soft. Add the minced garlic, ginger, red curry paste and cook for 1-2 minutes.
If using a Thermomix: Place the onion into the Thermomix bowl and chop for 5 seconds, Speed 6. Scrape down the sides of the bowl. Add the olive oil, minced garlic, minced ginger and red curry paste and saute for 3 minutes, 100 degrees, Speed 1.
Add the roasted pumpkin and liquid vegetable stock. Bring to a simmer.
Allow to cool slightly before pureeing in a food processor or with a stick blender.
If using a Thermomix: Add the roasted pumpkin and liquid vegetable stock and cook for 5 minutes, 100 degrees, Speed 1 (place the splatter guard or rice basket over the MC hole to avoid any splashes. Allow to cool slightly before pureeing by very slowly increasing to Speed 9 (see notes).
Add the coconut milk and lime juice and heat until just simmering.
If using a Thermomix: Add the coconut milk and lime juice and cook for a further 5 minutes, 100 degrees, Speed 1
Serve with fresh coriander (optional).

Notes

RECIPES NOTES & TIPS:

INGREDIENTS:

Pumpkin – use any type of pumpkin or butternut squash. Roasting the pumpkin gives this soup the ultimate flavour.
Red Curry Paste – to add gentle warmth and fragrance. Alternatively, use yellow or green curry paste, whichever you have on hand. Red curry paste can be found in supermarkets and Asian grocers, or you can make your own and store it in the fridge or freezer.
Coconut cream can be used instead of coconut milk. The coconut cream has a higher fat content and is thicker than coconut milk. Use whichever you prefer.

OTHER RECIPE TIPS:

Allow soup to cool slightly before blending to avoid burns from any splashes.
A standing blender or Thermomix - will give a finer puree than using a stick blender, but both will do the job.
For a thinner soup - add more liquid, either stock or coconut milk.
This soup is mild enough for the whole family to enjoy. While the curry paste adds warming flavour, it is not spicy. To make it milder, you can start with 2 tablespoons of red curry paste and add more to taste. Additionally, you can add more vegetable stock or coconut milk to make it milder. To make it spicier, add more curry paste and a little chilli powder, along with some sliced red chillies.
Storing - keep leftovers in a good-quality, airtight container in the fridge for up to 5 days.
Freezing - this soup can be frozen for up to 3 months. Allow the soup to cool completely then freeze either a whole batch or in separate, individual serves in airtight containers. Label the containers with the date to keep track of the expiry. To thaw, leave the soup in the fridge overnight and then reheat it gently in the microwave or on the stovetop until steaming hot.

THERMOMIX SPECIFIC NOTES:

Do not exceed the max line - at any stage during cooking. Add slightly less pumpkin and stock if you are over the line.
When pureeing the soup, allow it to cool slightly and then very slowly increase to Speed 9. If the machine starts to shake or splutter, turn it down to Speed 1 and increase even more slowly.

Nutrition