A warming, aromatic soup that combines sweet roasted pumpkin with bold Thai flavors, creamy coconut milk, and a kick of heat, finished with crunchy peanuts and bright lime for the perfect balance.
Recipe Details
Ingredients
- 1kg pumpkin or butternut squash, peeled and cubed
- 2 tbsp coconut oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 2 stalks lemongrass, tender parts only, minced
- 3 tbsp Thai red curry paste
- 800ml canned coconut milk (full-fat)
- 500ml vegetable broth
- 2 tbsp fish sauce (or soy sauce for vegetarian)
- 2 tbsp brown sugar
- 3 tbsp fresh lime juice
- 2 small Thai red chilies, minced (or 1 tsp chili flakes)
- 4 leaves fresh kaffir lime leaves, torn
- 80g roasted peanuts, roughly chopped
- ¼ cup fresh Thai basil leaves (or regular basil)
- ¼ cup fresh cilantro, chopped
- 1 lime lime, cut into wedges for serving
- 60ml coconut cream for drizzling
- to taste sea salt
Instructions
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Preheat oven to 200°C (400°F). Toss 1kg pumpkin or butternut squash cubes with 1 tablespoon 2 tbsp coconut oil and season with to taste sea salt. Roast for 25-30 minutes until tender and lightly caramelized.
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Meanwhile, heat remaining 1 tablespoon 2 tbsp coconut oil in a large pot over medium heat. Add 1 large yellow onion and 1 medium red bell pepper, cooking for 5-6 minutes until softened.
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Add 4 cloves garlic, 2 tbsp fresh ginger, 2 stalks lemongrass, and 2 small Thai red chilies. Cook for 1-2 minutes until fragrant.
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Stir in 3 tbsp Thai red curry paste and cook for another minute, stirring constantly to prevent burning.
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Pour in 800ml canned coconut milk (full-fat) and 500ml vegetable broth, scraping up any browned bits from the bottom of the pot. Add 2 tbsp fish sauce (or soy sauce for vegetarian), 2 tbsp brown sugar, and 4 leaves fresh kaffir lime leaves.
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Add the roasted 1kg pumpkin or butternut squash to the pot and bring to a simmer. Cook for 10-15 minutes to allow flavors to meld.
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Using an immersion blender, partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a regular blender, blend until smooth, and return to the pot.
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Stir in 3 tbsp fresh lime juice and taste for seasoning. Adjust with more fish sauce for saltiness, brown sugar for sweetness, or lime juice for acidity.
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Ladle soup into bowls and garnish with 80g roasted peanuts, ¼ cup fresh Thai basil leaves (or regular basil), ¼ cup fresh cilantro, and a drizzle of 60ml coconut cream for drizzling.
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Serve immediately with 1 lime lime on the side for extra brightness.
Tips
Pumpkin Preparation: Butternut squash works beautifully as a substitute for pumpkin. Roasting the pumpkin first adds depth and caramelized sweetness to the soup.
Curry Paste Quality: Use a good-quality Thai red curry paste - it makes a huge difference in flavor. Store opened paste in the refrigerator for up to 6 months.
Spice Level: Start with less curry paste and chilies, then build up to your preferred heat level. You can always add more, but you can't take it away.
Lemongrass Prep: Use only the tender, pale yellow parts of the lemongrass stalks. Remove the tough outer layers and mince finely.
Make-Ahead: This soup tastes even better the next day as flavors develop. Store for up to 4 days in the refrigerator or freeze for up to 3 months.
Vegetarian Version: Replace fish sauce with soy sauce or tamari for a vegetarian version. Add a bit more salt to compensate for the umami depth.
Garnish Variations: Try toasted coconut flakes, crispy shallots, or a soft-boiled egg as additional garnishes for extra richness and texture.