Thailand Thai Pumpkin Soup
Thai pumpkin soup is a rich and aromatic dish that combines the creamy sweetness of pumpkin with the bold, complex flavors of Thai cuisine. This soup is typically made by blending roasted or boiled pumpkin with coconut milk, which gives it a smooth, velvety texture. The flavor is elevated with key Thai ingredients such as red curry paste, lemongrass, ginger, garlic, and lime juice, creating a harmonious balance of sweet, spicy, tangy, and savory notes. Often garnished with fresh cilantro, chili slices, or a drizzle of coconut cream, Thai pumpkin soup is both visually appealing and deeply satisfying. It’s a versatile dish, enjoyed as a starter or light meal, and is particularly comforting during cooler months. This soup exemplifies Thai cooking’s ability to transform simple ingredients into a dish that is both vibrant and full of character.
Recipe Servings: 6
Ingredients
- 3 Tbsp (45 ml) canola oil
- 1 small white onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp (6 g) freshly grated ginger
- 1 stalk lemongrass, bruised
- 3 Tbsp (45 ml) Thai red curry paste
- 1 15-oz (425-g) can pure pumpkin puree
- 2 cups (473 ml) low-sodium vegetable broth
- Kosher salt, to taste
- 1 13.5-oz (400-ml) can unsweetened coconut milk
- 2 Tbsp (30 ml) lime juice
- Chopped cilantro, as needed for garnish (optional)
Directions
Pour canola oil into a large pot set over medium heat.
Add onion to the hot oil and sauté for 5 minutes.
Add garlic, ginger, lemongrass, and curry paste, cooking for 3 minutes.
Stir in pumpkin puree, broth, and kosher salt.
Bring mixture to a boil, reduce heat, and simmer for 20 minutes.
Stir in coconut milk and lime juice.
Puree soup using an immersion blender or in a food processor or blender until smooth. If needed, add water or broth to reach the desired consistency.
Return soup to pot and heat until warmed through.
Serve soup warm garnished with cilantro, if desired.
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