Thai Roasted Pumpkin Curry Soup
Prep Time:
15 Minutes
Serves:
4 Servings
Cook Time:
40 Minutes
Author
About the Recipe
This creamy Thai Roasted Pumpkin Curry Soup combines sweet, caramelized roasted pumpkin with aromatic garlic, ginger, Thai curry paste, and creamy coconut milk. Roasting the pumpkin first gives the soup a deeper, richer flavor, while yellow or red Thai curry paste adds warmth, spice, and plenty of savory flavor.
Ingredients
Roasted Pumpkin
- 1 medium pumpkin, peeled, seeded, and cut into cubes
- 2 tablespoons olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
Thai Curry Soup
- 1 tablespoon olive oil
- 1 medium yellow or white onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or finely minced
- 2–3 tablespoons yellow or red Thai curry paste, or to taste (I always add more)
- 3 cups vegetable broth, plus more as needed
- 1 can (13.5 oz / 400 ml) coconut milk
- Salt and freshly cracked black pepper, to taste
For Serving
- Fresh cilantro
- Green onions, thinly sliced
- Red chili flakes, optional
- Chili oil, optional
- Freshly cracked black pepper
- Coconut milk, for drizzling, optional
Servings
Yields
Ingredients
Roasted Pumpkin
Ingredients
Ingredient
1 medium pumpkin, peeled, seeded, and cut into cubes
Ingredient
2 tablespoons olive oil
Ingredient
Salt, to taste
Ingredient
Freshly cracked black pepper, to taste
Thai Curry Soup
Ingredients
Ingredient
1 tablespoon olive oil
Ingredient
1 medium yellow or white onion, diced
Ingredient
3 cloves garlic, minced
Ingredient
1 tablespoon fresh ginger, grated or finely minced
Ingredient
2–3 tablespoons yellow or red Thai curry paste, or to taste (I always add more)
Ingredient
3 cups vegetable broth, plus more as needed
Ingredient
1 can (13½ oz) coconut milk
Ingredient
Salt and freshly cracked black pepper, to taste
For Serving
Ingredients
Ingredient
Fresh cilantro
Ingredient
Green onions, thinly sliced
Ingredient
Red chili flakes, optional
Ingredient
Chili oil, optional
Ingredient
Freshly cracked black pepper
Ingredient
Coconut milk, for drizzling, optional
Linked Recipes
Preparation
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Add the pumpkin to a baking sheet and drizzle with the olive oil. Season with salt and black pepper, toss until evenly coated, and spread into a single layer.
Step 3
Roast for 25–30 minutes, tossing halfway through, until completely tender and lightly caramelized around the edges. Remove from the oven and set aside.
Step 4
Heat the olive oil for the soup in a large pot over medium heat. Add the onion and sauté for 5–7 minutes, until soft and translucent.
Step 5
Add the garlic and ginger and sauté for 1 minute, stirring frequently, until fragrant.
Step 6
Add the yellow or red Thai curry paste and cook for 1–2 minutes, stirring, until fragrant.
Step 7
Add the roasted pumpkin and toss until coated in the curry mixture. Pour in the vegetable broth, bring to a gentle simmer, and cook for 5–10 minutes so the pumpkin absorbs the curry flavors.
Step 8
Remove the pot from the heat and blend with an immersion blender until completely smooth and creamy. Add the coconut milk and blend again until fully incorporated.
Step 9
Add more vegetable broth a little at a time if the soup is thicker than desired. Return to low heat, taste, and adjust the salt, black pepper, and curry paste as needed. Simmer for a few more minutes if you add extra curry paste.
Step 10
Ladle into bowls and top with cilantro, green onions, black pepper, and optional red chili flakes. Finish with optional chili oil and a drizzle of coconut milk, then serve warm.
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