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- Dish type
- Vegetable soup
- Squash soup
- Pumpkin soup
- Spicy pumpkin soup
This is a spicy Thai variety of our favourite pumpkin soup. A quick and easy supper that's perfect for autumn!
236 people made this
- 1 tablespoon vegetable oil
- 15g butter
- 1 clove garlic, chopped
- 4 shallots, chopped
- 2 small fresh red chillies, chopped
- 1 tablespoon chopped lemongrass
- 500ml chicken stock
- 350ml coconut milk
- 475g peeled and diced pumpkin
- 1 bunch fresh basil leaves
MethodPrep:10min ›Cook:15min ›Ready in:25min
- In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chillies and lemon grass until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk and pumpkin; bring to the boil. Cook until pumpkin softens.
- In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve garnished with basil leaves.
Use pre-made pumpkin puree instead of raw pumpkin in this recipe and your soup will be ready in even less time!
Thai coconut pumpkin soup
Reviews & ratingsAverage global rating:(153)
Reviews in English (99)
Really lovely. I used additional fresh ginger and also added kafir lime leaves which really lifted it and gave an authentic Thai flavour. The family loved it!-24 Oct 2011
This soup is GORGEOUS. Perfectly creamy, spicy and fresh, as well as ridiculously easy to make. Absolutely lovely. Only thing I did differently was to add Thai curry paste to taste, and a few glugs of fish sauce. That truly made this soup perfect!-27 Sep 2011
Very easy and spectacular results considering effort!Altho I agree that the time it takes to prep the pumpkin makes the overall cooking time more like 45mins.Best pumpkin soup we've made.-02 Oct 2011
Roast pumpkin soup with Thai flavours and young coconutRoast pumpkin soup with Thai flavours and young coconut. Photo: Marcel Aucar Dietary Dairy-free
This Thai-inspired soup is loaded with intense and exotic flavours. It makes a perfect entree as is, or you could dress it up with some pan-seared prawns or picked crabmeat. The prawn floss adds a salty, fishy element and is a great contrast to the sweet and rich flavours. If you find dried shrimp a bit intense, toasted glutinous rice pounded into a rough powder adds a nutty note and a nice textural crunch. Otherwise, use fried shallots.
Place olive oil in a large heavy-based saucepan over medium heat.
Add shallots, ginger, lemongrass and chilli powder and cook for 3-5 minutes or until soft and translucent.
Add pumpkin and stock, bring to the boil and simmer gently until pumpkin is very tender.
In a blender, purée soup in small batches until very smooth.
Rinse saucepan and place purée in it. Add coconut cream, season with salt, pepper and fish sauce, and heat through without allowing soup to boil.
Taste and adjust seasoning, then add lime juice and finely shredded kaffir lime leaves (keep some aside for garnish).
Ladle soup into bowls and garnish with lime leaves, coriander (if using) and macadamias.
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 1 stalk lemon grass, minced
- 2 teaspoons red curry paste
- 4 cups chicken broth
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 3 (13.5 ounce) cans coconut milk
- ½ pound fresh shiitake mushrooms, sliced
- 1 pound medium shrimp - peeled and deveined
- 2 tablespoons fresh lime juice
- salt to taste
- ¼ cup chopped fresh cilantro
Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar simmer for 15 minutes. Stir in the coconut milk and mushrooms cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp cook until no longer translucent about 5 minutes. Stir in the lime juice season with salt garnish with cilantro.
If you see pumpkin soup in the menu you will be ordering soup fak tong (ซุปฟักทอง). it is transliterated with an &lsquoa&rsquo rather than a &lsquou&rsquo so as not to offend!
Pretty easy right but maybe sounds a little weird. Soup ( ซุป ) is just as you would say it only said rather short without a drawn-out vowel.
Take a deep breath for the fak ( ซุป ) because that is said rather like the crude word which I am not writing here, but again is pronounced shortly but with more of a &lsquou&rsquo sound than &lsquoa&rsquo &ndash like &lsquofuk&rsquo.
The tong ( ทอง ) is sounded as it is written though this time with a slightly longer sound.
Pretty simple. So to order it is just &lsquokor soup fak tong ka&rsquo for girls or &lsquokor soup fak tong khrap&rsquo for guys.
Thai Curry and Coconut Pumpkin Soup
Soup season is year-round here in my house but throughout the year I try to vary my soup recipes based on what’s in season. When fall hits, I love using ingredients like apples, pumpkins, sweet potatoes, parsnips, and other root vegetables.
Most recently, I decided to use pumpkin to create a light and creamy vegan Thai curry soup. Made with Thai red curry paste, coconut milk and a little vegetable (or chicken) broth, it comes together in as little as 10 minutes.
Available in most grocery stores, international markets and Asian grocery stores, Thai red curry typically has a base of red bell pepper, red chilies, garlic, ginger, lemongrass, green onion or shallot. It is mild and not too spicy so feel free to add chilis or cayenne to heat up the final dish.
Using Thai red curry paste makes it easy to add a ton of flavor without relying on sourcing all the individual ingredients in the jar such as lemongrass and ginger.
Pure pumpkin adds a rich texture and a whole host of nutritional benefits including antioxidants, fiber, vitamins and more. Full fat coconut milk is also added to provide a creamy, velvety texture that pairs perfectly with the Thai curry paste and pumpkin.
Pro Tip: This soup freezes wonderfully so make a double batch and freeze leftovers for a busy night at a later time.
Thai Pumpkin Curry Soup
Thai Pumpkin Curry Soup is one of my favorite variations of a hearty pumpkin soup. I am a huge fan of Thai food and flavors. This soup is creamy from the coconut milk and spicy from the red Thai curry paste. Perfect for a chilly fall evening.
Fall is upon us and that means cooler weather, boots and sweaters, leaves changing colors and swapping out popsicle recipes for soup recipes. It also means all things pumpkin. Even though the weather in Las Vegas is still pretty warm and I am still wearing shorts and flip flops, I am already craving soups and this hits the spot.
This Thai Pumpkin Curry Soup is a great twist on a traditional squash soup. Thai red chile paste, creamy coconut milk and lime juice are the stars of this pumpkin soup along with lemongrass. Using canned pumpkin puree is a shortcut which helps make this recipe go from start to table in 30 minutes.
If you want to roast a fresh sugar pie pumpkin, I highly suggest it since fresh has a different flavor from canned but it tends to be a bit more watery than canned so keep that in mind if using fresh. Canned is available year round so when fresh pumpkins aren’t in season and you are craving this soup you still have that option available to you.
This soup also makes for a great starter for a fall dinner party or for Thanksgiving . Make ahead of time and freeze, reheat and keep warm for serving. Don’t forget the garnishes. Crumbled dried Thai chiles, fresh cilantro, pumpkin seeds and toasted coconut flakes. Remove the seeds from the Thai chiles unless you like to brave the heat that comes from the seeds.
Soooo interesting! Served it for my travel group (we're going to Turks and Caicos soon) and they all absolutely loved it. Like others, I added curry paste and lime juice, otherwise it was bland baby food. But with that bit of tweeting it became interesting and lush and silky and exotic. Everything I wanted to make a splash at my Caribbean party. Note: the secret to fish sauce: add it, step away from the pot while it stinks up and let it cook off a bit. It adds a lot of richness and flavor, so don't be afraid, just let it settle in. Also, I cheated with canned pumpkin puree cuz I was making a multi-course dinner.
Used a small "halloween" pumpkin cut it in half and roasted it for about one hour in a 400 degree oven (very easy to peel and seed after roasting). Then, started by sautéing a decent hunk of fresh minced ginger and garlic in coconut oil - sprinkled it with turmeric. (This gave a nice color to the finished product). Used one can of coconut milk, about 8 ounces of vegetable broth, and pureed all with an immersion blender. As per other reviewers, added fish sauce and lime juice to taste. Omitted the coriander leaves - without them, the texture was truly silky. Also added a few stems of lemongrass that had been pulverized in a mini-food processor. This needed lots of doctoring to get the taste right - it was bland at first, and needed some Grade B maple syrup to get the sweet balanced with the salty and savory qualities. Overall, would make again. Different, silky, pretty to look at, warming, savory.
This was great. Super quick and super tasty. I used all the listed ingredients but only half the coconut cream, plus an unpeeled chopped sweet potato which I mashed but left a bit chunky. Also added a thumb's worth of minced ginger for some heat, a few kaffir lime leaves, 1/2 tsp of garam masala, and the juice of one orange.
This was GREAT! I added ginger, lemon grass and green curry paste. We made this with our left over Halloween pumpkins (not carved). Will make this every year after Halloween. I am sure butter nut squash would work well also. This is not your normal pumpkin soup.
I thought this was wonderful! I could have eaten the entire pot myself. I used to frequent a noodle shop in NYC that served coconut curry soups, and this sort of reminded me of it, although I didn't add curry. I was tempted to, but I didn't because my husband doesn't like curry. Turns out he didn't like the soup either so next time I may add a little curry or curry paste for some extra flavor and heat. I omitted the fish sauce because I just can't stand the smell of it - it triggers my gag reflex so I never cook with it or go to restaurants that use it. So I added a little extra salt instead. I sautéed the shallots in butter instead of dry roasting them. What a great way to use all those leftover sugar pumpkins from Halloween!
I did not like this recipe. I thought the fish sauce made this way too salty. The flavors were bland overall, and the lime, like others suggested, did not help. I will not be making it again.
Be careful adding lime to your own taste. I was overzealous and added a lime and a half of juice straight away because of the earlier reviews. and the soup ended up being way more sour than I imagined. Had to doctor it with salt, sugar, and boullion. Now it's just so-so.
yum! easy and quick soup with thai flavors i simmered it longer to let the flavors meld and added white fish and served over rice for a hearty winter meal. also used light coconut milk for a healthier option.
Excellent recipe! Adjusted the ingredients to suit my taste, but this was very good!
Sublime. I used kabocha squash and, after tasting the nearly-finished soup, followed advice of others here and added more fish sauce as well as lime juice and hot sauce. The soup sat for 90 minutes while I prepared the rest of the meal and it was superb: complex, mellow, exciting. A great, great, great soup--and so easy.
Caramelized an onion instead of the shallot, used one can each of coconut milk, pumpkin, and broth, added 1T extra fish sauce, 4T lime juice, and about a teaspoon of chile paste. It was really good, and a great concept given my relatively bare fridge when I decided to make this. 4 forks as amended. Different and a very satisfying entree soup.
This soup is sooooo bland. had to add much to make it edible. Perfect for the palate that enjoys baby food. You can salvage this with red curry, lime and brown sugar.
Delicious. Took the advice of others and added some lime juice, it was still a bit bland at the end, so I also added about a tablespoon of ground red pepper which made it just right!
Super good, and so easy to make. I used Thai basil and a stick of lemongrass instead of cilantro, doubled the fish sauce, added juice of 2 limes, and used butternut squash. I also threw in a cubed cod filet and some rice noodles. Delicious!
Tasty, but too salty, even with low sodium broth. If I made it again, Iɽ probably increase the coconut milk as well.
Good use of fresh ingredients, but didn't love. Very bland til added fish sauce, but then almost overpowered it. Added lime juice and a bit of chilis to zing it a bit. Tasty, but wish I had not doubled. Son sprinkled with parmesan cheese which actually added depth of flavor!
I've been making a solid version of this soup for several years, inspired by the recipe Butternut Squash and Noodles with Coconut, Lime and Cilantro Sauce on this site. It's basically this recipe's seasonings on a spaghetti squash base. One of my staples. I was craving soup tonight and I had a turbana squash in the cupboard, so I decided to give this a try. Well, the ingredients are in the pot, not even warm, and i'm dipping out spoonfuls already. Definitely add lemon/lime juice. And sugar if you're subbing butternut sqaush for pumpkin.
Forgot to mention the dried red pepper(hot) that I added. Would have tasted a little bland without it.
Enjoyed this very much but had to make some substitutions. I only had one shallot, so I added an onion and a leek to the grilling process. The can of coconut milk was only 14 oz so I added more chicken stock. The other difference was that i had already roasted the pumpkin, but it still needed to be cooked further in the soup. Because my chunks were larger than suggested, the simmering took longer. I wanted the flavors to blend completely so I pureed the soup with an immersion blender. I garnished the finished soup with fresh green onion, cilantro and caramelized onions. Yum!
this was delicious, with the addition of extra fish sauce and lime, wish Iɽ had two limes. I pureed it, as I started with cooked pumpkin, and think it might also be good with the chunks of pumpkin.
This soup came out surprisingly delicious for so few ingredients. I followed the recipe almost exactly but I used 4 Tbsp of fish sauce,3 limes juiced, and pureed it. The end result was a bit too thin so I boiled some more pumpkin and added it. Served it with a side of quinoa and chopped cilantro on top. Very similar taste profile to Tom Kha soup. Will definitely make again. The addition of the lime juice is a must!
This recipe is missing one key ingredient -- lime juice. Squeeze a full lime on it and it makes a world of difference. Also I used 6 TBSP of fish sauce. 4 forks with adjustments.
I'm 9 years old and i'm reviewing this for my mom. It was the BEST THING WE EVER MADE. It was so good after we made a few modificatios, like we put some red Thai curry paste and soy sauce.
Love this soup but did read through the reviews and made the following changes: --- Made this a day ahead but it sure tasted just as good the 1st day! --- Froze a batch and it tasted fine when thawed! --- It's worth the extra trouble to use fresh vs canned. --- Lite version of canned coconut milk is fine. --- Doubled the recipe to serve 10 people small 2/3 Cup servings ( below quantities are for single recipe ) --- Used 6 cups of cubed butternut & the shallots peeled tossed with 2 Tbsp oil & roasted at 350 until done, about 40 - 50 minutes --- Needed to add about 2 Cups extra chicken broth to avoid being too thick --- Added 1 large or 2 small Kefir Lime leaves ( remember to remove these before blending ) --- 1/2 tsp Garlic Chili paste --- 2 tsp sliced lemon grass ( Roland brand has this in a jar - so much easier ) --- In place of fresh cilantro used 2 tsp Coriander Chutney ( Brand is SWAD & it has some heat so bear this in mind if also adding Chili Paste) --- Chose to use blender to puree & then strained so extra silky ( the straining step I would likely omit unless it is another fancy Thanksgiving or dinner party situation ) --- For presentation I reserved a few oz. of the coconut milk, squirted a decorative spiral atop soup in each bowl & swirled pattern with a toothpick
I loved it! It was so easy, which was nice. I did add a few bird peppers because I prefer most of my food to be spicy. And I left out the salt because I like my food less salty and I figured I could always add more fish sauce if necessary. So good!
Here are the highlights on the ingredients.
- Onion, tomato: Onions and tomatoes serve as the base and develop a depth of flavor.
- Canned pumpkin puree: this is why it is so fast and easy but you can use fresh pumpkin if you want.
- Fresh ginger and garlic: don&rsquot skip these essential flavors.
- Chicken stock: you can use vegetable stock if you want.
- Coconut milk: I use full fat to keep the soup extra creamy and decadent but you can switch it up for low-fat coconut milk.
- Coconut cream: for extra creaminess and coconut flavor that compliments the pumpkin.
- Thai chili paste: this one is a must. It puts the &ldquoThai&rdquo in Thai pumpkin soup. ?
Thai Curry Pumpkin Soup Ingredients:
To make this curried pumpkin soup recipe, you will need:
- Oil, onion and garlic: Which we will use as our base sauté for the soup.
- Red curry paste: Or green or yellow curry paste, whichever you have on hand.
- Vegetable stock: Or chicken stock, if you prefer.
- Canned pumpkin puree: Yessss.
- Coconut milk: I used full-fat coconut milk to make mine extra-creamy, but low-fat coconut milk would work too. Or, you’re welcome to sub in heavy cream, or any other non-dairy milks that you prefer.
- Ground cumin, ginger and sea salt: For seasoning. Feel free to add more of any of these, to taste.
Plus, of course, toppings! You know me, I always fall in the-more-the-merrier camp when it comes to toppings on soup. A few I’d strongly recommend here include:
- chopped fresh cilantro: a must, really, to add some freshness
- pepitas: or any other favorite nuts, to add some crunch
- sliced red or green onions: these are always a must with me and curry
- lime wedges: a good squeeze of citrus will really brighten this soup up!
- Thai bird chiles: thinly-sliced, if you would like some extra heat (or you can also add crushed red chile flakes)
You will also need some sort of blender to puree the soup (if you’d like). I recommend using either: