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Thai Pumpkin Soup

Thai Pumpkin Soup


The other day I made Red Curry with Shrimp and Kabocha which I really liked. I was looking for some other recipes that used Thai red curry and I came across this one for Thai pumpkin soup that sounded tasty. It also looked really simple with only four ingredients. I had some pumpkin puree made from kabocha (Japanese pumpkin) in the fridge so the soup only took about 5 minutes to make. I tasted the soup to make sure that the sweetness of the pumpkin balanced the spiciness of the red curry paste. I ended up adding an extra tablespoon of pumpkin to get it just where I wanted it. I also had some toasted pumpkin seeds from when I made the pumpkin puree that I used for garnish. Despite being "simple" this soup was pretty tasty.

Ingredients:
1 14 ounce can coconut milk
2 teaspoons Thai red curry paste
1 cup pumpkin puree
1 teaspoon fish sauce

Directions:
1. Heat a sauce pan and add the thick coconut milk from the top of the can and the red curry paste and saute for about three minutes stirring constantly.
2. Add the remaining coconut milk, pumpkin puree and fish sauce and bring to a boil.

Makes enough for 2 bowls of soup.

Similar Recipes:
Butternut Squash Soup
Sweet Potato Soup
Sweet Potato and Peanut Soup
Pumpkin and Black Bean Soup
Penang Curried Pumpkin and Prawn Soup
Pumpkin and Shrimp Bisque
Thai Peanut Chicken Noodle Soup

More soup recipes!

6 comments:

Dani Spies said...

I am a big fan of simple and this recipe takes the cake;) I wonder if I could get away with canned pumpkin...what do you think?
By the way, I made the pork again and was able to snap a picture this time so I'll be posting it soon!

Peter M said...

Great fusion ingredients in this soup, good on ya.

divajoni said...

i love pumpkin soup AND thai flavour... this looks awesome. i really enjoy your site... keep up the good work! :)

Deborah said...

Yum! Sounds delicious!

Cynthia said...

I love pumpkin soup but have never had it with Thai flavours. Gotta try it.

Pam said...

This looks perfect! I love thai curry paste and using it in a pumpkin soup sounds just right. And you definitely can't beat how simple it is. I am bookmarking this!

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