Can I make this soup with other types of squash?

Yes, butternut squash works perfectly as a substitute for pumpkin, though it may cook slightly faster.

Is there a good substitute for fish sauce in this recipe?

Light or regular soy sauce works well as a vegetarian alternative, though it will slightly alter the flavor profile.

Can I make this soup in a slow cooker?

Absolutely. Sauté the aromatics and curry paste first, then transfer all ingredients to a slow cooker and cook on low for 4-6 hours until pumpkin is tender.

Ultimate Thai Coconut Pumpkin Soup Recipe: Creamy Comfort

Name: Thai Coconut Pumpkin Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tbsp vegetable oil (or other oil); 1 brown onion, diced; 2 garlic cloves, minced; 3 tbsp Thai red curry paste (Maesri recommended); 1.8 kg (3.6 lb) pumpkin or butternut squash, peeled, deseeded, chopped into 3cm/1.2″ chunks; 2 ½ cups vegetable stock (salt reduced, or chicken stock); 400ml (14 oz) can full-fat coconut milk (best quality); 1 tbsp fish sauce (or light/regular soy sauce); Crispy Asian shallots; Red cayenne pepper, finely sliced; Fresh coriander leaves; Roti (flaky kind), frozen and pan-fried

Thai Coconut Pumpkin Soup

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A creamy, aromatic Thai-inspired soup with pumpkin, coconut milk, and Thai red curry paste, topped with crispy shallots and fresh herbs. Rich with coconut, Thai spices, and tender pumpkin for the perfect warm comfort dish.

Author: Sarah Mea Carter
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Thai
Diet: Vegetarian

Ingredients

Scale

2 tbsp vegetable oil (or other oil)
1 brown onion, diced
2 garlic cloves, minced
3 tbsp Thai red curry paste (Maesri recommended)
1.8 kg (3.6 lb) pumpkin or butternut squash, peeled, deseeded, chopped into 3cm/1.2″ chunks
2 ½ cups vegetable stock (salt reduced, or chicken stock)
400ml (14 oz) can full-fat coconut milk (best quality)
1 tbsp fish sauce (or light/regular soy sauce)

For Garnishes (optional):

Crispy Asian shallots
Red cayenne pepper, finely sliced
Fresh coriander leaves
Roti (flaky kind), frozen and pan-fried

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Instructions

Heat oil in a large, heavy-based pot over medium-high heat
Add the diced onion and garlic, cooking for 2 minutes until softened
Stir in the Thai red curry paste and cook for 2 minutes, letting the flavors develop
Add the chopped pumpkin to the pot and stir to coat it in the curry paste. Cook for about 2 minutes
Set aside ¼ cup of coconut milk for garnish. Add the remaining coconut milk, vegetable stock, and fish sauce to the pot
Bring to a simmer, then reduce heat and cook for 8 minutes until the pumpkin is tender
Use a stick blender to blitz the soup until smooth and creamy. Adjust seasoning to taste
Serve the soup topped with crispy shallots, a sprinkle of cayenne pepper, and fresh coriander leaves. Dunk in some roti for extra flavor

Notes

Use best quality coconut milk for richest flavor
Fish sauce adds depth but soy sauce works for vegetarian version
Blend until completely smooth for best texture

Nutrition

Serving Size: 1 serving
Calories: 220 kcal
Sugar: 6 g
Sodium: 600 mg
Fat: 14 g
Saturated Fat: 11 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 4 g
Protein: 3 g
Cholesterol: 10 mg

Find it online: https://www.benefitiany.com/thai-coconut-pumpkin-soup/