I prepped too many sugar pumpkins for pie at Canadian Thanksgiving so now I’m using all my mashed, frozen pumpkin up with this Red Curry Pumpkin Soup. I was tempted to call it Thai Curry Pumpkin Soup but, I bought Roland Red Curry Paste and it’s made in Singapore. Wow, is it good.
In Thailand, red curry is the most mellow of the traditional curry pastes (Green is hottest followed by Yellow, Panang and mellow Indo-Thai fusion Massaman and Red), And, this Singaporean red curry is nice and mellow as well. The Roland Red Curry Paste has beautiful herbs and spices plus the full on umami of anchovies in the undertones of it.
If you can’t find the Roland brand, Thai Kitchen is great as well. When I was in Thailand, I loved The Blue Elephant’s pastes. Since the pandemic it’s very hard to find any Blue Elephant but, if you can find theirs, you will love it as well. BTW – I don’t get paid for my opinion on any of these. They are just ones I enjoy cooking with and I’m hoping that’s helpful to you.
Anyway, this Red Curry Pumpkin Soup is a wonderful, warming fall soup. And, if you want it other times of the year, when there’s no fresh sugar pumpkins around, just go ahead and used canned pumpkin. Just not the pumpkin pie spiced kind. You want just plain canned pumpkin. Otherwise, you’ll end up with a pretty funky soup.Print
Red Curry Pumpkin Soup
This creamy soup starts with the velvet smoothness of pumpkin and coconut and ends with just the right hit of heat from the mellow red curry paste.
- Prep Time: 10 to 40 minutes depending on whether you have to prepare sugar pumpkin from scratch
- Cook Time: 20 minutes
- Total Time: 23 minute
- Yield: 4 servings
- Category: Soups
- Method: stovetop
- Cuisine: Asian
2 teaspoon coconut oil
1 small sweet onion or large red shallot
1 Tablesoon ginger paste
2 Tablespoons red curry paste (I used Roland brand – it is soooo good)
4 cups vegetable broth
4 cups pumpkin puree (from a can or from a peeled, steamed and mashed sugar pumpkin)
1 can coconut milk (shake well before opening and reserve a few Tablespoons)
Sliced red chillies
- Heat the coconut oil in a heavy bottomed saucepan over medium heat, add the onion and cook until just translucent then stir in the ginger and cook until fragrant about 30 seconds.
- Stir in the red curry paste until evenly distributed and then alternate the addition of the vegetable broth and pumpkin puree and bring to a simmer before slowly stirring in the coconut milk.
- Simmer for 5 minutes to combine the flavours and then ladle into bowls and top with red chilli slices and pumpkin seeds. Drizzle with the remaining coconut milk and serve with lime wedges.
- Enjoy as an appetizer for dinner or main course for lunch.
If you want, you can add a bit of Fish Sauce to up the salt quotient.
Keywords: Red Curry Pumpkin Soup