A creamy and aromatic Thai-inspired soup featuring roasted pumpkin in a rich coconut curry broth, garnished with crispy shallots and fresh herbs.

thai

Nutrition

Provides healthy complex carbohydrates from pumpkin, healthy fats from coconut milk, and essential vitamins and minerals.

Calories	330 kcal
Energy	1380 kJ
Protein	6 g
Total Fat	19 g
Saturated Fat	15 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	2 g
Cholesterol	0 mg
Carbohydrate	28 g
Sugars	17 g
Dietary Fibre	4 g
Sodium	480 mg

*per serving

VegetarianPescatarianGluten FreeNut FreePeanut FreeSesame FreeEgg FreeShellfish FreeHigh FibreNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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Thai Coconut Pumpkin Soup

RecipeTin Eats (Nagi)

5

Name: Thai Coconut Pumpkin Soup — Tasty Bites
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Ingredients: 2 tbsp Vegetable Oil (or other oil); 1 brown Onion (diced); 2 cloves Garlic (finely minced); 3 tbsp Thai Red Curry Paste (Maesri recommended); 1.8 kg Pumpkin Or Butternut Squash (peeled, deseeded then chopped into 3cm chunks (~1.3 kg)); 2.5 cups Vegetable Stock (salt reduced (or chicken stock)); 400 ml Coconut Milk (full fat, best quality); 1 tbsp Fish Sauce (sub light or regular soy sauce); Garnishes (optional):; Crispy Asian Shallots (highly recommended); Red Cayenne Pepper (finely sliced); Fresh Coriander Leaves; Roti (the flaky kind, frozen, pan fried - for dunking (SO GOOD!))

servings

0

per serve

0

minutes

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Ingredients

2 tbsp Vegetable Oil or other oil

1 brown Onion diced

2 cloves Garlic finely minced

3 tbsp Thai Red Curry Paste Maesri recommended

1.8 kg Pumpkin Or Butternut Squash peeled, deseeded then chopped into 3cm chunks (~1.3 kg)

2.5 cups Vegetable Stock salt reduced (or chicken stock)

400 ml Coconut Milk full fat, best quality

1 tbsp Fish Sauce sub light or regular soy sauce

Garnishes (optional):

Crispy Asian Shallots highly recommended

Red Cayenne Pepper finely sliced

Fresh Coriander Leaves

Roti the flaky kind, frozen, pan fried - for dunking (SO GOOD!)

Equipment

Stick Blender

Instructions

Sauté - Heat oil in a large heavy based pot over medium high heat. Add onion and garlic, cook for 2 minutes until soft.

Add curry paste and cook for 2 minutes.

Add pumpkin and stir to coat in the flavours for around 2 minutes.

Simmer 8 minutes - Set aside 1/4 cup coconut milk for garnish. Add stock, remaining coconut milk and fish sauce. Bring to simmer then reduce heat to medium and simmer for 8 minutes until the pumpkin is soft.

Blitz using stick blender until smooth.

Serve topped with garnishes. Dunk in roti. Enjoy!