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one ordinary bowl of smooth golden-orange pumpkin coconut curry soup with a uniform silky surface and no visible pumpkin chunks, cream swirl, chili slices, herbs, seeds, bread or garnish
Andre Lewis

Thai Pumpkin Soup

Red curry paste gives this pumpkin soup warmth without needing a long list of individually ground spices. Cook it briefly with the onion and ginger before adding the liquid, so it spreads through the coconut milk instead of remaining in little concentrated streaks. Fresh sugar pumpkin softens into a light, smooth puree. Use a vegetarian curry paste if you need the finished soup to stay vegetarian, since some versions contain shrimp. Lime juice goes in at the end, when the pumpkin is tender and the coconut broth has had time to come together.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp neutral oil
  • 1 medium yellow onion chopped
  • 1 tbsp finely grated fresh ginger
  • 2 tbsp Thai red curry paste labeled vegetarian
  • 2 1/2 lbs sugar pumpkin peeled, seeded and cut into 1-inch cubes
  • 3 cups low-sodium vegetable broth
  • 1 can 13.5 oz unsweetened coconut milk
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp brown sugar
  • 2 tbsp fresh lime juice

Method
 

  1. Heat oil in a soup pot over medium heat. Cook onion for 6 to 7 minutes until softened, then stir in ginger and curry paste for 1 minute.
  2. Add pumpkin, broth, coconut milk, soy sauce and brown sugar. Stir well and bring to a gentle simmer.
  3. Cover partly and cook for 22 to 25 minutes, stirring occasionally, until pumpkin collapses when pressed with a spoon.
  4. Remove from the heat and puree with an immersion blender until smooth. Stir in lime juice, then warm gently for 1 to 2 minutes if needed and divide among 6 bowls.