This Thai Pumpkin Soup gives you a gourmet Thai experience without any of the extra work. It’s creamy, easy to make, and layered with winter squash, warm and spicy aromatics, and bold spices and herbs.
– Pumpkin or winter squash – Coconut oil, or neutral-flavored oil – Kosher salt – White pepper – Ground cinnamon – Cumin seeds – Coriander seeds – Ground turmeric – Shallots – Garlic cloves – Ginger – Lemongrass – Full-fat coconut milk – Red curry paste – Vegan “chicken” broth or good-quality vegetable broth
Roast the pumpkin. Slice the sugar pumpkin (or winter squash) in half and scoop out the seeds. Brush the flesh with the oil and spice mixture, then place it flesh side down on a parchment-lined baking sheet. Roast until the pumpkin is very soft.
Make the soup. Heat the coconut oil in a saucepan over medium-high heat. Sauté the shallots, garlic, ginger, and lemongrass until soft, then add the spice mix to toast for 30 seconds. Deglaze the pot with a little coconut milk. Once it begins to bubble, stir in the curry paste.
Cook the curry paste and stir frequently for a few minutes to prevent it from sticking. Now pour in the rest of the coconut milk, the broth, lime leaves, sugar, and soy sauce. Bring the mixture up to a boil. Lower the heat and simmer for 10 minutes.
Let the blended soup rest for a few minutes so the flavors have a chance to mingle. Then transfer to bowls and top with the optional peanut chile crunch.
MORE DELICIOUS RECIPES