Thai Pumpkin Coconut Soup

Thai Pumpkin Coconut Soup (A Seat at the Table)

This was a recipe I tried out for Carroll Cafe.  And it was awesome.  It’s incredibly easy to make, and yet is packed with flavor.  This is a bit spicy, but I found the heat to be really warming, perfect for a cold winter day.  This is also a great recipe to keep the ingredients on hand and can be made completely with shelf-stable ingredients.  It’s always nice to have a couple of recipes to turn to when there’s nothing in the fridge.

While I served this with cilantro, peanuts, and lime at Carroll Cafe, I think it would also be great with some shredded chicken, or chopped cabbage, mushrooms, and baby corn (basically the usual ingredients found in my favorite Thai soup – Tom Kha Gai).

The red curry paste can be found in the international section of a large grocery store, but I found it at the local Asian grocery store for about 1/4 of the price.  This is the brand I used, and really enjoyed.  The picture has a drizzle of coconut cream on top, if you don’t shake your cans of coconut milk, you can easily scrape off a dollop of coconut cream.

Thai Pumpkin Coconut SoupThai Pumpkin Coconut Soup (A Seat at the Table)

Serves 10-15

Adapted from Closet Cooking

  • 5 Tbsp red curry paste
  • 3 (15oz) cans pumpkin puree
  • 4 cups vegetable broth
  • 3 (14oz) cans coconut milk, shake first
  • 3 Tbsp soy sauce (or fish sauce if you’re not serving vegetarians)
  • 1 1/2 Tbsp brown sugar
  • lime wedges, chopped cilantro, chopped peanuts – to garnish

In a large pot, heat red curry paste over medium high heat for a couple of minutes.  Then add the pumpkin and mix well.  Pour in the vegetable broth, coconut milk, soy sauce, and brown sugar.  Mix well and bring to a boil.  Reduce heat and simmer for at least 1 hour. If desired, add in shredded chicken or vegetables (like cabbage, canned mushrooms, or baby corn) during the last 30 minutes of cooking.  Garnish with limes, cilantro, and/or chopped peanuts.

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