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!