Roasted Pumpkin Soup Recipe with Thai Curry Paste
Warm, creamy pumpkin soup on a cold day is the ultimate comfort food. Add in a heap of paprika and Thai curry paste and this pumpkin soup is exploding with mouth-watering flavour. Served with a side of fresh, buttery bread, Thai pumpkin soup is sure to become a family favourite.
Servings 10 Serves
Calories 147kcal
Ingredients
- 1 can coconut milk 400ml
- 3 cups chicken broth or stock
- 1/2 cup celery sliced
- 2 tbsp red Thai curry paste
- 1 kg pumpkin peeled and diced into 4cm cubes
- 1 tbsp paprika
- 4 garlic cloves crushed
- 1 onion finely diced
- 2 tbsp Olive oil
- Pinch of Salt
Instructions
- Preheat oven to 180 degrees.
- Chop the butternut pumpkin into 4cm wide cubes. Peel off the skin and place into a large mixing bowl.
- Add paprika and olive oil into the bowl and mix to cover the pumpkin.
- Place onto a lined baking tray and bake for 40 minutes or until cooked.
- Dice the onion and slice the celery into small thin pieces.
- Once the pumpkin is cooked start heating a tablespoon of olive oil in a large pot or Dutch oven. Add in the onion and celery, cooking until the onion is clear.
- Add in the garlic and red Thai curry paste. Cook until fragrant, about 30 seconds.
- Add the chicken broth, coconut milk and pumpkin. Mix and simmer for 15 minutes.
- Remove the soup off the heat and blend together with a stick blender to puree.
- Garnish with pumpkin seeds and more cream and serve alongside freshly sliced bread.
Notes
- What pumpkins are best for soup? We love butternut squash. Butternut is a good source of Vitamin A and C plus it has twice the amount of iron than a plain old pumpkin. Packed with fibre butternut will keep your families’ tummies filler for longer. Source. Other good varieties are any of the buttercup varieties or crown pumpkins like the Whangaparaoa variety, which is common in NZ. They also be referred to as grey pumpkins.
- Add in Spices, herbs, salt, chicken broth and Thai curry paste to add flavour. When you’re cooking from scratch these ingredients will become staples. I add a combination of warm spices like paprika, nutmeg, cinnamon, ginger, cumin, or all spice onto my pumpkin before roasting it. You could also add garlic and onion powder.
- Herbs that work well in this roasted pumpkin soup are dried mixed herbs, oregano, parsley, thyme, or basil.
- Chicken stock or broth will add so much flavour compared to just water.
- If you have some use it! Salt will enhance the flavours. If you are cooking from scratch, chances are there won’t be any added salt so don’t be scared to add a good pinch or two.
- My secret ingredient, Thai red curry paste! This is a game changer. When added into this roasted pumpkin soup the flavours are phenomenal, it’s a delightful kick of flavour. It’s not overpowering or too spicy and the best part is you can add as much or little as you prefer.
- Whenever I make this pumpkin soup, I like to blend the ingredients together into a thick puree. I do this by using my immersion blender. I slowly move the blender around in the pot very carefully as the soup will be super-hot! Be careful not to splash yourself.
- You could also blend this soup in a glass blender. I wouldn’t recommend a plastic blender unless you are cooling your soup down first as plastic can shrink with heat.
Nutrition
Serving: 1g | Calories: 147kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 406mg | Fiber: 2g | Sugar: 3g