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Thai Pumpkin Soup

a bowl of Thai pumpkin soup topped with sriracha, pumpkin seeds and cilantro, a perfect cozy soup for fall
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  1 hr

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon grated peeled fresh ginger
  • 2 tablespoons red curry paste
  • 2 ½ pounds sugar pumpkin, seeded, peeled, and cut into 2-inch pieces
  • 2 ½ pounds butternut squash, seeded, peeled, and 2-inch pieces
  • 3 cups chicken or vegetable stock
  • 1 teaspoon kosher salt, plus more to taste
  • 1 (15-ounce) can coconut milk, plus more for serving
  • 1 tablespoon fish sauce
  • Pumpkin seeds, for serving (optional)
  • Chili crunch oil or sriracha, for serving (optional)
  • Fresh cilantro, for serving (optional)

Method

  1. Heat the olive oil in a large saucepan over medium heat. Once the oil is glistening, add the onion and cook, stirring, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, 1 minute more.
  2. Stir in the red curry paste, pumpkin, squash, stock, and salt, then bring to a boil over high heat. Reduce to a simmer and cook until the squash is very tender, 15 to 20 minutes.
  3. Working in batches, transfer the mixture to a blender, let cool briefly, and blend until smooth and creamy. Return it to the saucepan. 
  4. Stir in the coconut milk and fish sauce. Taste and season with more salt if needed. (If the soup has cooled too much, warm it over medium heat.) 
  5. Serve topped with the pumpkin seeds, a swirl of coconut milk, a drizzle of chili crunch, and cilantro, if using.