Description
This comforting Thai Pumpkin Soup blends the natural sweetness of sugar pumpkin and butternut squash with fragrant garlic, ginger, and red curry paste. Enriched with creamy coconut milk and a hint of fish sauce, this vibrant soup offers a perfect balance of spicy, savory, and sweet flavors. It’s an ideal dish to warm you up on a chilly day and can be garnished with crunchy pumpkin seeds, chili oil, and fresh cilantro for added texture and freshness.
Ingredients
Soup Base
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon grated peeled fresh ginger
- 2 tablespoons red curry paste
Vegetables
- 2½ pounds sugar pumpkin, seeded, peeled, and cut into 2-inch pieces
- 2½ pounds butternut squash, seeded, peeled, and cut into 2-inch pieces
Liquids & Seasonings
- 3 cups chicken or vegetable stock
- 1 teaspoon kosher salt, plus more to taste
- 1 (15-ounce) can coconut milk, plus more for serving
- 1 tablespoon fish sauce
Optional Garnishes
- Pumpkin seeds
- Chili crunch oil or sriracha
- Fresh cilantro
Instructions
- Cook the onion & spices: Heat the olive oil in a large saucepan over medium heat. Once the oil is shimmering, add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the minced garlic and grated fresh ginger, and cook, stirring, until fragrant, about 1 minute.
- Boil the squash: Stir in the red curry paste to coat the aromatic base evenly. Add the sugar pumpkin and butternut squash pieces, pour in the chicken or vegetable stock, and sprinkle with 1 teaspoon kosher salt. Bring the mixture to a boil over high heat, then reduce heat to a simmer. Cook uncovered until the squash is very tender, approximately 15 to 20 minutes.
- Blend the soup: Carefully transfer the cooked squash mixture in batches to a blender. Allow to cool slightly to avoid hot splatters, then blend until smooth and creamy. Pour the blended soup back into the saucepan.
- Add the liquid and seasonings: Stir in the canned coconut milk and fish sauce until fully incorporated. Taste the soup and adjust seasoning with additional salt if necessary. If the soup has cooled, gently reheat over medium heat, stirring occasionally.
- Serve with toppings: Ladle the soup into bowls and garnish with pumpkin seeds, a swirl of coconut milk, a drizzle of chili crunch oil or sriracha for heat, and fresh cilantro if desired. Serve warm and enjoy.
Notes
- For a vegan version, use vegetable stock and substitute fish sauce with soy sauce or tamari.
- You can roast the pumpkin and butternut squash instead of boiling for a deeper flavor.
- If you prefer a spicier soup, increase the amount of red curry paste or add extra chili oil.
- Leftovers store well in the refrigerator for up to 3 days and freeze beautifully for up to 2 months.
- If the soup is too thick after blending, thin it with more stock or water to desired consistency.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
