Thai-spiced Pumpkin Soup

Thai-spiced Pumpkin Soup Recipe

This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you. That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick.

The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went. I forgot about them for about an hour as they roasted and then removed them when they looked perfectly bronzed and a poke with a fork confirmed their tenderness. Although I was tempted to eat them just like that, I resisted and put the flesh into a pot with coconut milk, water, and a good amount of spicy Thai curry paste. There was just a whirl of the hand blender between me and a stunning, rich, flavorful soup. Less than five ingredients, about 90 seconds of active cooking time. Couldn't be easier.

It wasn't my intention to write up the recipe for 101 Cookbooks, so I wasn't paying particularly close attention to exact ingredient amounts. No worries though, this is a soup that might very well be impossible to screw up.

Thai-spiced Pumpkin Soup Recipe


Keep in mind that different Thai curry pastes have differing strengths. Start with a teaspoon to start and then build from there until the soup has a level of spiciness and flavor that works for your palete. Top with toasted pumpkin seeds.

2 acorn squash, pumpkins, or other smallish winter squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
water
2 teaspoons fine grain sea salt (or to taste)

Preheat the oven to 375 degrees and place the oven racks in the middle.

Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.

When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy).

Serves six.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Comments

  • You inspired me! I made something very similar to this recipe this evening and it was one of the most delicious soups I've ever had and very easy to make. I used butternut instead of pumkin, and unfortunately, my oven is broken so I wasn't able to roast the squash. I used a green curry paste since I didn't have the red curry. My very picky husband love it and it's another recipe to add to my "regulars".

    ali
  • thanks for the idea heidi - i just made this soup the other night but used kabocha squash and cut in half drizzled w/ xvoo seasoned and put on sheet pan w/ water and tented it w/ foil and roasted til tender. sauteed some onion garlic and ginger in coconut oil added yellow curry paste, squash, veg stock and coconut milk and pureed and balanced it w/ lime and agave. next time i think i'll stay w/ the red curry paste. the yellow tastes too much like that nut - can't think of the name but very strong.

    kari
  • heidi, that looks amazing. i've been craving something pumpkin recently because of halloween and i haven't been able to find anything pumpkin in any of the stores here in paris. i guess they're just not really into that over here. oh how i miss pumpkin pie. ah! thanks for the recipe. i'm excited to try this!

    a.
  • Hey !! u make new Thai dish. Thanks, Thai who lives in Boston

    Anonymous
  • new to your blog, but lovely recipe! i've also made it with sweet potatoes, either baked or cubed and boiled (then combined with coconut milk and curry paste).

    kellilu
  • Gorgeous ... sad thing is though, that Australia doesn't celebrate Halloween as it is celebrated in the US... so not so many pumpkins lying around looking for second lives. But the combination of pumpkin and coconut and Thai flavours seem to me to be as natural as bacon and eggs....

    Stephanie
  • That's funny, I made a pumpkin coconut milk soup tonight too. Mine had pumpkin and butternut squash, but I was lazy and used cans (it was the organic, good stuff at least, ok?). Served up with some savory french toast - I did pumpernickel bread with curry eggs - and those roasted pumpkin seeds. Yum.

    Mara
  • i've been making a soup like that for a few autumns now. brown some onions and add a good amount of black pepper and ginger, raw [or powdered i guess] and fry it up some more. add chopped butternut squash and water/stock, bring to boil, then simmer for awhile. blenderize then strain, adding a can of coconut milk and good soy sauce. soooo good during the fall and winter.

    andrew
  • Heidi, how totally shibby. I was wondering what to do with the left over pumpkins I have lying about. Now, I nust need a blender or hand blender... (My old one broke)

    Garrett
  • I made something very similar the other week from Moosewood simple suppers. I chopped up some trader joes marinated thai tofu and had some cooked chard on the top, very easy and delicious

    Jenny
  • i'm familiar with your blog but just found this entry through Danielle Ellis' Taste newsletter - scottish based - you do get around! sounds absolutely delicious.

    alison
  • Heidi- asking permission to publish these to my site and radio show. Pleaes respond- Love twhat you re doing with the pumpkins and squash gg

    gg
  • Perfect use for all those pumpkins that the grocery stores have on the post-Halloween sale... I could see myself varying this recipe in a million different ways- add some tamarind for tang, or sour cream if I'm feeling "dairy"... mmmmm!

    Kate
  • Absolutely delicious!! Heidi the Wonderful!!

    Maddie
  • I love the idea to add coconut milk! it looks delicious!

    chantal33
  • What a great idea. I like the concept of a 90 second soup and will give this a try when pumpkins are back in season here in New Zealand.

    Tim
  • Clever girl. I, too, would have been tempted to eat it straight from the oven with fresh grinds of Seschuan pepper. But you exhibited such discipline turning it into a luscious soup! Thanks for the idea.

    Joyce
  • Heidi, that sounds fabulous! And so easy to make too. I love coconut milk based soups.

    Elise
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