Thai Coconut Pumpkin Red Curry Soup Recipe - Medium ⭐️⭐️⭐️

This Thai-inspired pumpkin soup is rich, creamy, and bursting with flavour from red curry paste and coconut milk. It's easy to make, perfect for chilly days, and absolutely delicious when served with flaky roti for dunking.

PREP TIME : 10 mins    
COOK TIME : 20 mins
SERVINGS : 5

 2 tbsp oil
 1 yellow onion, diced
 2 minced garlic cloves
 3 tbsp Thai red curry paste
 2 kg pumpkin or butternut squash, peeled, deseeded, and chopped into 3cm chunks
 625 ml vegetable stock (or chicken stock)
 300ml coconut milk
 1 tbsp fish sauce

1. Heat oil in a large heavy-based pot over medium-high heat. Add the diced onion and minced garlic, cooking for about 2 minutes until softened.

2. Stir in the red curry paste and cook for another 2 minutes to release the aromas.

3. Add the pumpkin chunks and stir them well, coating them in the curry paste mixture. Cook for around 2 minutes to infuse the flavours.

4. Pour in the stock, coconut milk, and fish sauce. Stir everything together and bring it to a simmer. Reduce to medium heat and let it simmer for 10 minutes until the pumpkin is soft.

5. Once the pumpkin is tender, press and smash them until smooth and creamy.

6. Serve the soup into bowls, drizzle some coconut milk on top for a beautiful swirl, and garnish with crispy shallots, sliced red cayenne pepper, and fresh coriander leaves as desired.

7. Serve with flaky pan-fried roti on the side for a fun, delicious dipping option.