65 minutes
Embrace the essence of fall with a heartwarming bowl of Thai-inspired pumpkin soup. This aromatic and creamy dish brings a touch of exotic flavors to your seasonal menu.
Squash, peeled and roughly chopped
0 lb
Sunflower Oil, divided
teaspoons
Onion, sliced
each
Ginger, freshly grated
tablespoons
Lemongrass, gently bruised
stalks
Thai Red Curry Paste
tablespoons
Coconut Milk, reserve 3 tbsp for garnish
0.25 fluid ounces
0.25 fluid ounces
Lime Juice, fresh
to taste
Sugar, optional and to taste
pinches
Red Chili, sliced, for serving (optional)
each
1. Prep the Pumpkin
Set your oven to 200°C (180°C for fan ovens, Gas Mark 6). Take a large roasting tin and toss the pumpkin or squash with 2 tsp of the sunflower oil. Season with salt and pepper as you prefer. Roast for 30 minutes until the pieces are golden brown and tender to the touch.
2. Cook the Aromatics
While the pumpkin is roasting, heat the remaining 2 tsp of sunflower oil in a large saucepan over medium heat. Add the sliced onion, grated ginger, and the lemongrass. Cook gently for 8-10 minutes until the onion is soft and translucent.
3. Combine and Simmer
Stir in the Thai red curry paste and continue to cook for 1 minute, allowing the spices to release their fragrances. Add the roasted pumpkin to the pot, along with the majority of the coconut milk (set aside 3 tbsp for garnish) and all the vegetable stock. Bring the mixture to a gentle simmer and let it cook for 5 minutes. Afterward, remove and discard the lemongrass stalk. Allow the soup to cool slightly.
4. Final Seasoning and Serving
Using a hand blender, puree the soup until it achieves a smooth consistency. If using a standard blender, do this step in batches to ensure safety and smoothness. Place the smooth soup back into the saucepan and reheat it gently. Season to taste with salt, pepper, lime juice, and a sprinkle of sugar if desired. Ladle the hot soup into bowls. Drizzle with the reserved coconut milk and garnish with red chili slices for an added kick, if you like.
Replace the pumpkin with butternut squash and add a tablespoon of curry powder for a different take on a spiced soup. You can also include a can of chickpeas for added protein and texture.
Add lemongrass to the base recipe and use chicken stock instead of vegetable broth. Include shredded cooked chicken for a heartier meal.
Swap the pumpkin for sweet potatoes and add extra coconut milk for a creamier texture. Incorporate lime juice for a tangy twist.
Incorporate green curry paste instead of red, add some eggplant and bell peppers for variety, and serve with a scoop of cooked rice to make it a full meal.
Use carrots instead of pumpkin and add fresh ginger to bring a zingy freshness to the soup. For protein, stir in some cooked, shredded chicken.
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