🥥🔥 Spicy Coconut Pumpkin Soup with Thai Herbs
🌿 Recipe Overview
Creamy, comforting, and layered with flavor—this Thai-inspired pumpkin soup brings the heat with red curry and balances it with the richness of coconut milk and the brightness of fresh herbs. It's a cozy, aromatic bowl with a spicy kick!
🎃 Ingredients
1 tbsp coconut oil or vegetable oil
1 small onion, finely chopped
3 garlic cloves, minced
1 tbsp grated fresh ginger
1–2 tbsp Thai red curry paste (adjust to taste)
500g pumpkin or butternut squash, peeled and cubed
400ml (1 can) coconut milk
500ml vegetable broth or water
1 tbsp soy sauce or fish sauce
1 tsp brown sugar
Juice of ½ lime
Salt to taste
Optional Garnishes:
Fresh Thai basil or cilantro 🌿
Thinly sliced red chili 🌶️
A swirl of coconut milk 🥥
Toasted pumpkin seeds
🍳 Instructions
1. Sauté the Aromatics:
Heat coconut oil in a large pot over medium heat.
Add onion and sauté until soft and translucent.
Stir in garlic and ginger, cook for 1 minute until fragrant.
Add red curry paste and cook for another minute to release the aroma.
2. Add Pumpkin & Simmer:
Add cubed pumpkin and stir to coat in the curry paste.
Pour in coconut milk and vegetable broth.
Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until pumpkin is very tender.
3. Blend Until Smooth:
Use an immersion blender directly in the pot or carefully transfer soup to a blender.
Blend until completely smooth and velvety.
4. Finish & Adjust Seasoning:
Stir in soy sauce or fish sauce, brown sugar, and lime juice.
Taste and adjust salt, spice, or lime as needed.
5. Serve Hot:
Ladle into bowls and garnish with fresh herbs, chili slices, coconut milk swirls, or pumpkin seeds.