Now I’ll just start by saying I know little to nothing about Thai food. So don’t tell me it’s not authentic – I know that. Or maybe it is. I don’t know. What I do know is that this Thai pumpkin soup is fantastic and after having it for either lunch or supper (or both) for 5 days in a row, I was rather sad it was all gone.
I also know it has some Thai red curry paste in it, so I figure I can call this Thai soup because of that. Don’t burst my bubble. Another thing I now know? If this IS Thai food – I like it – and need to try more of it.
This Thai pumpkin soup is a little bit spicy but not so much your mouth is on fire, a bit creamy (but not really because it’s coconut milk not cream in it), and a whole lot of super easy and amazing soup that you won’t want to run out of. Plus, if you’re like me and have avoided pumpkin soup because it seems a little too much like baby food (that is, too thick and puree like and not soup like enough to actually be called soup), rest assured that this is not that soup. Instead of just pumpkin puree with a little bit of chicken broth, this one has more chicken broth then pumpkin which thins it out and makes the perfect soup consistency – at least in my mind! If you like your soup super thick feel free to cut out a cup or two of the chicken broth.
My husband and I (and my 4 year old that doesn’t eat vegetables by some stroke of luck!) loved this soup. Like I said, 5 days in a row. And I’m seriously considering making it again very soon.
You definitely need to try it. Pumpkin, soup, slow cooker – that’s pretty much the perfect fall meal!
- 1 small onion, diced
- 1 red pepper, diced
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- 1½ tablespoons Thai red curry paste
- 3 cups pumpkin puree (canned or homemade)
- 5 cups chicken (or vegetable) broth
- 1 lime, juice
- ½ teaspoon sriracha sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 can (400 mL, 13.5 fl oz) coconut milk (I used light)
- ⅓ cup chopped cilantro, plus more for garnishing
- ½ cup peanuts, for garnishing
- In a large non-stick skillet over medium heat, saute the onion, red pepper, garlic, ginger and curry paste until softened and fragrant, about 2-3 minutes. Add to the slow cooker, along with the pumpkin puree and chicken broth. Cook on high for 3-4 hours, or low for 6-8 hours. Use an immersion blender to puree the soup until it is completely smooth. You can also use a regular blender, I find an immersion blender is just much easier for soup - no transferring hot liquids!
- Stir in the coconut milk (reserving a bit for garnishing if desired), lime juice, sriracha, salt, pepper and cilantro and turn the slow cooker down to low for an additional 20-30 minutes. Serve with more cilantro, coconut milk and peanuts on top. This soup keeps well in the fridge in an airtight container for up to 5 days.