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Thai Pumpkin Soup Recipe

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★★★★★

4.5 from 388 reviews

A rich and creamy Thai Pumpkin Soup that combines roasted pumpkin, fragrant spices, and coconut milk for a comforting and flavorful dish. Perfectly balanced with red curry paste, lemongrass, and lime leaves, this soup is garnished with fresh Thai basil and optional Peanut Chile Crunch for an authentic Thai taste experience.

Ingredients

Scale

Roasted Pumpkin

  • 3 pound (1.3 kg) pumpkin or winter squash (kabocha squash preferred)
  • ½ tablespoon coconut oil (or neutral-flavored oil of choice)
  • ½ teaspoon kosher salt
  • ½ teaspoon white pepper
  • ¼ teaspoon ground cinnamon

Spice Blend

  • 1 teaspoon cumin seeds (or ¾ teaspoon ground cumin)
  • 1 teaspoon coriander seeds (or ¾ teaspoon ground coriander)
  • ½ teaspoon white pepper (or freshly cracked black pepper)
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric

Soup Base

  • 1 ½ tablespoons coconut oil (or neutral-flavored oil of choice)
  • 3 large shallots, chopped (or 1 small yellow onion)
  • 6 garlic cloves, chopped
  • 2 inch piece ginger, grated or minced (peel optional)
  • 2 stalks fresh lemongrass, outer layers removed and minced
  • 1 13.5-ounce (400 mL) can full-fat coconut milk
  • 2 tablespoons red curry paste
  • 3 cups (720 mL) vegan “chicken” broth or good-quality vegetable broth
  • 12 dried Makrut lime leaves (or 6 fresh lime leaves)
  • 1 ½ tablespoons coconut sugar or organic brown sugar
  • 1 tablespoon + 1 teaspoon Thai soy sauce (or 2 tablespoons + 1 teaspoon regular soy sauce)

Garnishes

  • 1 handful Thai basil leaves, chopped or torn
  • Crusty bread, toasted
  • Peanut Chile Crunch (optional)

Instructions

  1. Preheat and Prepare Pumpkin: Preheat oven to 400ºF (205ºC). Slice the pumpkin in half; if too hard, microwave whole for 2 minutes to soften. Scoop out seeds with a spoon.
  2. Roast Pumpkin: Mix ½ tbsp oil with salt, white pepper, and cinnamon to form a paste. Brush inside pumpkin cavities with the paste and lightly brush outer rims with oil only. Place halves flesh side down on a rimmed sheet pan and prick skin for venting. Roast for 40-45 minutes until very soft.
  3. Prepare Spice Blend: Grind cumin and coriander seeds coarsely using a spice grinder or mortar and pestle. Mix in white pepper, cinnamon, and turmeric to complete the spice blend.
  4. Sauté Aromatics: Heat 1 ½ tbsp coconut oil in a medium saucepan over medium-high heat. Add shallots, garlic, ginger, lemongrass, and a pinch of salt. Cook 3-4 minutes until shallots and garlic start browning, adding a splash of water if sticking.
  5. Add Spices and Curry Paste: Stir in the spice blend, cooking for 30 seconds almost constantly. Add a few tablespoons coconut milk to deglaze and lift food bits. Once bubbling, add red curry paste and fry for a few more minutes, tossing frequently to prevent sticking.
  6. Simmer Soup Base: Pour in remaining coconut milk, broth, lime leaves, sugar, and soy sauce. Bring to boil, then reduce heat and simmer for 10 minutes. Remove lime leaves, but reserve for optional additional blending.
  7. Blend Pumpkin and Soup: When pumpkin is warm, scoop out flesh and discard skin. Transfer flesh and warm soup base to blender and puree until smooth and creamy. If desired, add reserved lime leaves for stronger flavor and blend again. Blend in batches if needed.
  8. Rest and Adjust Seasoning: Let soup sit 15 minutes to meld flavors. Taste and add extra soy sauce or sugar if needed.
  9. Serve: Garnish with Thai basil leaves and optional Peanut Chile Crunch. Serve with toasted crusty bread. When reheating, thin soup with broth or water if it thickens.

Notes

  • Microwaving the pumpkin for 2 minutes before slicing helps if the squash is too hard to cut.
  • Coarse grinding spices retains texture and deeper flavor.
  • Use vegan chicken broth or good quality vegetable broth for best flavor.
  • Lime leaves can be fresh or dried; dried are more concentrated.
  • Peanut Chile Crunch is an optional garnish that adds texture and heat.
  • Soup can be reheated gently; add broth or water to adjust consistency if thickened.

Keywords: Thai pumpkin soup, roasted pumpkin soup, coconut curry soup, kabocha squash soup, vegan Thai soup, blended pumpkin soup

Find it online: https://reemcook.com/thai-pumpkin-soup-recipe/