Thai Coconut Pumpkin Soup
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RecipeTin Eats · by Nagi★ 4.9 (95)

Thai Coconut Pumpkin Soup

NUTRITION · PER SERVING25M COOK
CAL 23%·PRO 15%
CARBS 43G37% OF CAL
6G FIBER21G OTHER16G TOTAL SUGAR
FAT 34G64% OF CAL
19G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pumpkin soup with Thai red curry and coconut milk, creating exotic, warming flavors in minutes. Aromatic with fish sauce, shallots, and cilantro for brightness.

mainthaisoupdairy free
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Nutrition & ingredients

Ingredients

serves 5
  • 2 tbsp vegetable oil ((or other oil))
  • 1 brown onion (, diced)
  • 2 garlic cloves (, finely minced)
  • 3 tbsp Thai red curry paste (, Maesri recommended (Note 1))
  • 1.8kg/ 3.6 lb pumpkin or butternut squash ( - peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb) (Note 2))
  • 2 1/2 cups vegetable stock (, salt reduced (or chicken stock))
  • 400ml/ 14 oz (1 can) coconut milk, (full fat, best quality (Note 3))
  • 1 tbsp fish sauce ((sub light or regular soy sauce, Note 4))
  • Crispy Asian shallots (, highly recommended (Note 5))
  • Red cayenne pepper (, finely sliced)
  • Fresh coriander leaves
  • Roti ((the flaky kind), frozen, pan fried - for dunking (SO GOOD!) - Note 6)
PREP
10M
SODIUM
558MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.