Now that it’s officially October, I thought I’d post the recipe for this Thai Red Curry Pumpkin Soup!
I created this recipe in collaboration with the wonderful company Thai Taste who very kindly provided me with the products for this post.
This colourful soup is the perfect way to brighten up your dreary days this autumn. Not only is it cosy, warming and comforting, but it’s also super healthy, as well as being vegan and gluten-free.
It’s also really easy to make, coming together in just one pot!
Everything starts off with this Thai Taste Red Curry Paste.
Obviously in a perfect world everyone would have time to make their own curry pastes from scratch, but you know, life just sometimes (always) gets in the way. This curry paste is perfect for times like these, as it’s made with a very short list of simple ingredients, all of which sound reassuringly familiar: garlic, dried red chilli, lemon grass, salt, onion, small red chilli, galangal, kaffir lime peel, spices. Nothing weird or artificial about any of those ingredients! It’s also vegan and gluten-free, unlike lots of other curry pastes out there!
Then I just added some Thai Taste Coconut Milk, along with some veggies and left it to simmer until everything was soft and ready to be blended up. This Coconut Milk contains just two ingredients: coconut extract and water, so again, there’s nothing weird or artificial about it. And more importantly, it lends a deliciously sweet and mild flavour to this soup!
The main vegetable I’ve used is kabocha, a Japanese variety of winter squash, which I’ve used for this soup as it has a sweeter and silkier texture than normal pumpkin, meaning it tastes nicer and gives the soup a creamy texture without the need for any butter/milk/cream – but don’t worry if you can’t get hold of it, normal pumpkin or butternut squash works well too.
I also like to add some white beans or red lentils for extra protein, fibre and flavour.
This soup is basically a Thai red curry that’s been blended up into a deliciously rich soup that’s bursting with flavour! It’s sweet from the kabocha pumpkin, spicy from the curry paste, slightly tart from the lime juice, and creamy from the coconut milk. Garnish with roasted cashews for a crunchy texture reminiscent of croutons, and sprinkle with fresh basil for extra flavour!
It’s a great dish to make a big batch of because it’s really easy to keep leftovers in the fridge and heat up the next day and it also freezes well.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 1 tablespoon coconut oil (or any other flavourless oil)
- 1 tablespoon Thai Taste Red Curry Paste, to taste (depending on how spicy you want your soup to be, the amount you need will vary between brands)
- 1 kabocha pumpkin, deseeded and cut into cubes (you can keep the skin on if you like or peel if you want a nicer colour)
- 200ml Thai Taste coconut milk
- Juice of 1/2 lime
- 1 teaspoon coconut sugar (or sub any other sweetener of choice)
- 1 vegetable (or chicken) stock cube
- Bunch of fresh coriander
- 400g tin white beans, drained and rinsed (or sub equivalent amount red lentils)
- Fresh basil
- Roasted cashew nuts
- Heat up the coconut oil in a large pot
- Once hot, add the curry paste and fry for a couple of minutes until fragrant
- Add the kabocha, coconut milk, lime juice, stock cube, coriander, coconut sugar and beans, and enough water to cover
- Turn up the heat until boiling, then turn down the heat and leave to simmer for about 30 minutes, or until the kabocha is soft
- Turn off the heat and use a stick blender to whizz until completely smooth. Add more water until you reach the desired consistency
- To serve, top with roasted cashew nuts and fresh basil (optional)
- If you can’t get hold of kabocha, normal pumpkin or butternut squash works well too