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Thai Pumpkin Soup Recipe

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4.3 from 13 reviews

A creamy, aromatic Thai Pumpkin Soup that combines roasted pumpkin with fragrant spices, lemongrass, and coconut milk for a rich and warming dish perfect for cozy meals. This recipe uses a blend of toasted spices and Thai red curry paste to create layers of vibrant flavor, enhanced by fresh Thai basil and optional Peanut Chile Crunch for added texture.

Ingredients

Pumpkin

  • 3 pounds (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
  • For the top outer rims: light coconut oil brushing (no spices)

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)
  • 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 high-quality vegetable broth
  • 12 dried Makrut lime leaves (or 6 fresh lime leaves)
  • 1 ½ tablespoons coconut sugar or organic brown sugar (more as needed)
  • 1 tablespoon + 1 teaspoon Thai soy sauce (or 2 tablespoons + 1 teaspoon regular soy sauce)

To Serve

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

Instructions

  1. Preheat and prepare pumpkin: Preheat your oven to 400ºF (205ºC). Slice the pumpkin in half with a sharp knife; if the pumpkin is too hard to cut, soften by microwaving the whole squash for 2 minutes. Scoop out all the seeds with a spoon.
  2. Roast the pumpkin: In a small bowl, mix ½ tablespoon coconut oil with salt, white pepper, and cinnamon until it forms a paste. Brush the inside cavities of the pumpkin halves with this spice-oil mixture, avoiding the top outer rims. Lightly brush the top rims with plain oil to prevent burning. Place the pumpkin halves flesh-side down on a rimmed baking sheet and prick the skin to vent. Roast for 40-45 minutes until very soft.
  3. Prepare the spice blend: While the pumpkin roasts, toast and crush cumin and coriander seeds using an electric spice grinder or mortar and pestle, leaving some texture. Mix in white pepper, cinnamon, and turmeric to complete your spice blend.
  4. Sauté aromatics: Heat 1 ½ tablespoons coconut oil in a medium saucepan over medium-high heat. Add chopped shallots, garlic, grated ginger, minced lemongrass, and a pinch of salt. Cook for 3-4 minutes until shallots and garlic start to color, adding a splash of water if sticking occurs.
  5. Add spices and curry paste: Stir in the spice blend and cook, stirring almost constantly, for 30 seconds. Deglaze the pan with a few tablespoons of coconut milk. Once bubbling, add red curry paste and cook for a few minutes, stirring frequently to avoid sticking.
  6. Simmer the soup base: Pour in remaining coconut milk, broth, lime leaves, coconut sugar, and soy sauce. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove lime leaves but keep them for flavor adjustments later.
  7. Blend the soup: When the pumpkin is cool enough to handle but still warm, scoop out or peel off the flesh and discard the skin. Transfer pumpkin flesh to a blender, add the warm soup base, and blend until smooth and creamy. Taste and add some lime leaves if desired for stronger flavor, blending again as needed.
  8. Rest and serve: Let the soup rest for 15 minutes to meld the flavors. Adjust seasoning with more soy sauce or sugar if needed. Garnish each bowl with torn Thai basil and a spoonful of Peanut Chile Crunch if using. Serve with toasted crusty bread. When reheating, thin with broth or water as the soup thickens over time.

Notes

  • You can soften a hard pumpkin by microwaving it for 2 minutes before cutting for easier handling.
  • If you don’t have a spice grinder, crush seeds using a mortar and pestle, the back of a mug, or a rolling pin inside a ziplock bag.
  • Use vegan “chicken” broth or a good-quality vegetable broth for a rich flavor; water can be used in a pinch but will reduce depth.
  • Adjust the amount of coconut sugar and soy sauce to suit your taste preferences for sweetness and saltiness.
  • For stronger lime flavor, reintroduce a few lime leaves when blending, but ensure your blender is powerful enough.
  • Peanut Chile Crunch adds delightful texture and heat but is optional.
  • To store, refrigerate soup and thin it when reheating as it thickens over time.

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