Roasted pumpkin blends into a smooth coconut curry soup, with ginger, lemongrass and lime keeping the natural sweetness in balance.
Roasting concentrates the pumpkin before it meets the broth in Thai Pumpkin Soup. The browned edges deepen the flavor, while a whole bruised lemongrass stalk perfumes the liquid without leaving fibrous pieces in the puree.
Use a dense cooking pumpkin or butternut squash, not a watery carving pumpkin. Add lime after blending so you can judge how much sharpness the particular squash needs.
Method
Heat the oven to 400°F (200°C). Toss the pumpkin with 2 tsp vegetable oil, salt and black pepper on a sheet pan. Roast for , turning once, until tender and browned at the edges.
Meanwhile, heat the remaining oil in a soup pot over medium-low heat. Cook the onion, ginger and bruised lemongrass stalk for , stirring, until softened. Add the Thai red curry paste and cook for .
Add the roasted pumpkin, vegetable stock and all but the reserved coconut milk. Simmer for , then remove the lemongrass stalk. Blend with an immersion blender until smooth.
Stir in the lime juice and sugar and warm over low heat for . Ladle into bowls, swirl with the reserved coconut milk and scatter with red chili.
Forkue tips
- For a vegan soup, choose a red curry paste without shrimp paste or fish sauce and check the vegetable stock ingredients.
Storing and reheating
Refrigerate for up to 4 days or freeze for up to 2 months. Reheat gently, adding stock or water to loosen the thick puree; add the coconut swirl after reheating.
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Thai Pumpkin Soup: FAQ
Can I use canned pumpkin?
Yes. Use plain pumpkin puree rather than pie filling. Skip roasting and add it with the stock; the flavor will be softer without the browned edges.
Why is the soup stringy?
The lemongrass may have been blended into it. Remove the whole stalk before blending; strain the soup if fibrous pieces remain.
How do I store and reheat Thai Pumpkin Soup?
Refrigerate for up to 4 days or freeze for up to 2 months. Reheat gently, adding stock or water to loosen the thick puree; add the coconut swirl after reheating.
How long does Thai Pumpkin Soup take?
About 1 hr in total: 20 min prep and 40 min cooking.
What do I need to make Thai Pumpkin Soup?
The key ingredients are pumpkin, onion, ginger, lemongrass stalk, thai red curry paste and coconut milk, plus pantry basics.
Any tips for Thai Pumpkin Soup?
For a vegan soup, choose a red curry paste without shrimp paste or fish sauce and check the vegetable stock ingredients.
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