Monday, December 3, 2012

Thai-Spiced Pumpkin Soup Recipe

I fell in love with this very easy recipe. You can make the pumpkin ahead of time. Keep in mind that different Thai curry pastes have differing strengths. Start with a teaspoon to start and then build from there until the soup has a level of spiciness and flavor that works for your pallet.  You can put 1/4 cup of cooked rice of choice in the bowl and top with soup or leftover chicken or even veggies. I like rice or chicken....or both. Top with toasted pumpkin seeds and a dollop of sour cream if desired.

This is wonderful  way to use leftovers on a cold windy day. I also like to use a plain flatbread or rolls with this. My tastebuds are standing on end already just talking about it. This is so easy to prepare even a teenager can do it.


  • 2 acorn squash, pumpkins, or other smallish winter squash I used butternut
  • 3 tablespoons unsalted butter or Ghee, room temperature
  • 1 14-ounce can coconut milk, (I like coconut creme because you can stretch it farther)
  • 1 teaspoon (or more) red Thai curry paste or whichever one you like (green, yellow)
  • water
  • 2 teaspoons fine grain sea salt (or to taste)


  1. Preheat oven to 375 degrees and place the oven racks in the middle.
  2. Cut each squash/pumpkin into halves (or quarters).
  3. Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven.
  4. Roast for about an hour or until the squash is tender throughout.
  5. When the pumpkin/squash are cool enough to handle, scoop it into a deep pot over medium high heat.
  6.  Add the coconut milk and curry paste and bring to a simmer.
  7. Remove from the heat and puree with a hand blender, you should have a very thick base at this point.
  8. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well.
  9.  Bring up to a simmer again and add the salt (and more curry paste if you like, I started with one and ended up at three of the six teaspoons, but the curry paste I use is not over-the-top spicy). Adjust to your taste.
  10. For people that like to have their faces melt off, put a serving into the stand blender and add more curry paste until they get the "flavor" they like. Everyone is in charge of their own "heat".  Approximately 6 servings or more if you add chicken and rice.
Source: I have no idea.

1 comment:

  1. Oli, what a nice recipe. Squash feels like just the right food to eat this time of year and the weather gets cool.
    Hope the holidays are treating you well so far!