Creative Meals for Today's Cook

Thai Coconut Pumpkin Soup

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My good friend Nagi of RecipeTin Eats, Food Blogger Central, and the creator of the new must-have cookbook for chicken wing lovers: ‘Baked Wings‘ – has graciously created a guest post for Hapa Nom Nom and I couldn’t feel more honored. After you have checked out her incredible Thai Coconut Pumpkin Soup she has created here, please visit her site RecipeTin Eats – she’s doing a lot of amazing things!

So without further adieu, I turn the reins over to Nagi…

Hi there! I’m Nagi from RecipeTin Eats food blog. Super honoured to be here on one of my all time favourite blogs doing a guest post while Kathleen is crossing the US to her new home! I’m keeping my fingers crossed that they don’t have any car troubles in the middle of the desert. 🙂 Thai Coconut Pumpkin Soup

 This soup I’m sharing today is a fabulous fusion recipe. For many years I turned my nose up at the thought of a Thai pumpkin soup, thinking it just sounded weird. I can be really bull headed sometimes. The only reason I “discovered” how absolutely irresistibly scrumptious it is is because I happened to have an excessive amount of pumpkin on hand as well as spare homemade red curry paste.

Thai Coconut Pumpkin Soup
So I thought I’d give it a go…..and boy am I glad I did! I was blown away! The flavour combination of creamy, sweet pumpkin with coconut milk (that in itself is a magic combination) and with the deep, complex flavours of red curry is just incredible! INCREDIBLE!!
I happened to have excess red curry paste on hand because I’ve been making a lot of Thai food lately. I tend to go through phases where I become obsessed with a particular cuisine or food type. Like Kathleen’s Spicy Thai Curry Noodle Soup. I’ve made that so many times now, I know the recipe off by heart!
Thai Coconut Pumpkin Soup
So as I was saying, I used homemade red curry paste but you can absolutely use store bought.
It really is amazing, what a touch of red curry paste can do to the humble pumpkin soup. It turns the ordinary into extraordinary. It’s GOURMET!!
Hope you love it as much as I do! – Nagi

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Thai Coconut Pumpkin Soup
Author: 
Recipe type: Soup
Cuisine: Thai
 
Pumpkin soup is taken from ordinary to extraordinary with the addition of some subtle Thai flavours. You can make this with homemade or store bought Thai red curry paste.
Ingredients
  • Pumpkin Soup
  • 1 tbsp vegetable oil
  • 1 onion, peeled and sliced
  • 4 tbsp Thai red curry paste, homemade (recipe below) or store-bought
  • 1.5 lb pumpkin, cut into cubes
  • 3 cups vegetable stock
  • 1 - 2 cups water
  • 1 can (14 oz) coconut milk
  • Garnish (optional)
  • Coriander leaves
  • Fried shallots or garlic (store bought)
  • Extra coconut milk
  • Homemade Red Curry Paste
  • 20 long dried red chilis
  • 2 tbsp coriander seeds (or 1½ tbsp coriander powder)
  • 4 tsp cumin seeds (or 3 tsp cumin powder)
  • 2 tsp salt
  • 2 lemongrass, white part only, sliced
  • 4 shallots, sliced
  • 8 garlic cloves, peeled and chopped
  • 3” piece of galangal, peeled and roughly chopped
  • Zest of 3 limes (or zest of 2 kaffir limes)
  • 2 tbsp shrimp paste
Instructions
  1. Soup
  2. Heat oil in a large pot over medium high heat.
  3. Add onion and curry paste. Saute for about 2 minutes until the onion is slightly softened and the curry paste is fragrant.
  4. Add remaining ingredients except the coconut milk. The pumpkin should be mostly submerged (use 1 to 2 cups of water to get the liquid level right).
  5. Place the lid on and bring to a rapid simmer, then place the lid on. Let it cook for 10 to 15 minutes or until the pumpkin is really soft.
  6. Remove from heat and use a stick blender to whizz it smooth. Then stir in the coconut milk.
  7. Do a taste test and add salt if required.
  8. Serve, garnished with coriander leaves, fried shallots and a drizzle of coconut milk, if desired.
  9. Homemade Red Curry Paste
  10. Soak the dried chilies in hot water for 10 minutes, then drain (reserve water) and place chilies in a small processor.
  11. Dry toast the coriander and cumin seeds until fragrant. Ground in a mortar and pestle. (Skip this step if using powder) Then place it in the food processor.
  12. Place remaining ingredients in the food processor and some of the soaking water. Then whizz until a smooth paste forms, using more water as required to help it blend.
  13. This makes more than required. The best way to store this is in the freezer into serving size portions. I use an ice cube tray.

 

Comments

  1. O.M.G! Pumpkin soup is just about my very favourite of the soup “kingdom”, and add coconut to practically anything, and I’m in! For the bonus point, Thai is among my absolute favourite cuisines, so will DEFINITELY be trying this!! Just gotta whip up another batch of Thai curry pastes. Waiting impatiently for the chiles in my garden to grow up, and sadly I missed out on planting winter squashes/pumpkins this season so will have to get that from the farmers’ market. Got loads of lovely homemade bone broth tho 😀

    • Wow, sounds like you got quite the plethora of produce in you’re backyard – that’s fantastic! Yes, definitely use the bone broth if you have it! I hope you enjoy!

    • Thanks for checking out the recipe! Nagi really did an outstanding job and she’s such a sweetheart for doing a guest post! I hope you enjoy this dish as much as I have 🙂

  3. Nagi is very talented! Her recipes are always surprising and amazing. This soup looks so creamy! I have had many pumpkin soup, but never with coconut milk and red curry paste. Unique and delish! Hope everything is getting settled. I am sure you are very excited to get cooking in the new kitchen. Can’t wait to see your new recipes. 😉

    • She most certainly is! Everything she makes is just incredible – I want to eat it all! Her red curry paste is out of this world – definitely a must-try!

    • Thanks, Kelly! We just got the Internet hooked up – I finally know what’s going on in the world! 😉 Still waiting on our household goods to arrive, looks like it will be at least another week. Can’t wait to get my kitchen back! 🙂

  7. Kathleen, safe travels to you and I bet you will be excited to start your new life in your new kitchen soon. Nagi your pumpkin soup is over the top! Love the homemade curry paste, you could use that in so many dishes. Take Care, BAM

    • Thanks so much! We’re almost there – one more day of travels. Of course then we have to wait until our things arrive 😉

      Nagi is such a sweetheart for doing this guest post for me, and she creates such wonderful dishes! And you’re so right, that homemade curry paste is gold!

  8. I was about to say…those pics look an awful lot like Nagi… 🙂 Beautiful!!! And I MAY have to give pumpkin a try…I’m not really into the whole pumpkin thing…but maybe…this has something to it 🙂

  9. Absolutely GORGEOUS looking soup! The flavors sound amazingly delish! Love this and I will absolutely have to try it. Thanks for sharing the yum, Nagi! Kathleen- hope you are having safe travels! Cheers to you both♡

    • Thanks so much Cheyanne! Nagi really did an exceptional job with this post… of course all of her posts are incredible 😉 We’re one day away from getting to our new home – yeah! Of course we’ll have to wait another week and half until our things arrive. I may have to get creative in the kitchen 😛

    • Thanks, Jess! Nagi really did a phenomenal job with this guest post… of course everything she makes is incredible! Totally agree with the coconut milk – it really adds a wonderful flavor to soups! 🙂

  11. This soup looks gorgeous! Love pumpkin soup and will have to make it! Great job Nagi! Kathleen – hope you’ve arrived already and doing ok? Pinning!

    • Nagi created such a wonderful dish, I just love her tastes!

      We’re still on the road – in Tucson right now and just about to get on the road again. We should arrive at our new home on Friday, but our stuff won’t arrive until July 6-8… ugh. I’m ready to get settled back in 😉

  12. Oh my! This looks amazing! But that’s no surprise…it’s as beautiful and delicious a post as we’ve come to know from both you and Nagi! You guys make a great pair!! Good luck with the move, my friend!!

    • Aww…. thanks, Annie! I feel so lucky to have so many talented blogger friends – you guys are all pretty awesome 🙂

      We’re still on the road – in Tucson, about to pile into the car again. Next stop… San Diego!

    • Thank you so much for your fabulous guest post, Nagi! You totally rock! The kitchen in the house looks promising – can’t wait to in there and cook! 🙂

    • Thanks so much, Thao! Nagi certainly does have some amazing flavor combinations! The move is going well so far. I’m really looking forward to getting my kitchen back 🙂

    • Isn’t Nagi amazing! Everything she does is GOLD! I’m so honored to have her do a guest post – she rocks!

  17. I’m not particularly fond of pumpkin, but I love Thai food, so it would be worth trying this. I especially love that you included a recipe for making red curry paste.

    • Hi Susan! Nagi was saying she thought the idea of pumpkin soup was a bit strange, but when she made this recipe her mind completely changed! I hope you give it a try 🙂 And her homemade red curry paste… amazing!

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