Thai-Style Pumpkin Carrot Coconut Curry Soup

Tony of SinoSoul gave me two pumpkins from his garden and I knew just what to do with them. (Actually, they're much closer-looking on the outside to butternut squash, but redder on the inside like pumpkins. And since I already titled the pictures and this post as pumpkin, so they will remain!) I couldn't wait for colder temperatures so that I could indulge in some creamy soups. Not that I couldn't do so at any other time, except that if I wanted to use fresh squash, those were only available in the fall and winter.

While pumpkin is already slighty sweet, the addition of a few carrots and coconut milk also boosted the natural sweetness of this soup. I simmered the vegetables in chicken broth to soak in the flavor and then pureed it all. Then I added a few spoonfuls of Thai red curry paste and fish sauce for some savoriness and complexity. You can easily substitute with vegetable broth and just salt for seasoning if you wanted to make this vegetarian. Save some coconut milk for swirly designs at the end if you wish.

Thai-Style Pumpkin Carrot Coconut Curry Soup, a lightened up and reinvented version of this cold weather favorite.



Thai-Style Pumpkin Carrot Coconut Curry Soup

For about a 3-quart pot, you'll need:
About 3 cups pumpkin, diced
2 large carrots, diced
1 large onion, diced
1 quart chicken broth
1 15-oz can Coconut Milk, reserve a few tsps for garnish if you wish
1 to 2 tblsps Thai Red Curry Paste
1 tblsp Nuoc Mam (Vietnamese Fish Sauce)

Optional: Add 2 chicken bouillon cubes if you want a more savory broth

Cut off the hard outer rind and remove the seeds from the pumpkin. Dice the pumpkin, 2 carrots, and 1 large onion.



In a 5-quart stock pot, add about 1 quart of chicken broth and the pumpkin, onion, and carrots. Add a few chicken bouillon cubes for savoriness if you wish.



Lightly cover the pot and simmer on medium-low for about half an hour to 45 minutes until the pumpkin is very soft.



Using a hand immersion blender, puree the mixture until liquified.



Place the pot back on the stove at medium heat and add most of a 15-oz can of coconut milk, reserving some for garnishing at the end if you wish. Add 1 or 2 tblsps Thai red curry paste and 1 tblsp fish sauce. Taste and adjust seasonings if necessary.



Stir and let the soup simmer for about 15 minutes until thickened to your liking.



Ladle the soup into bowls and then add a few swirls of coconut milk for garnish if you wish.



This soup is great plain, but also nicely enjoyed with a Grilled Cheese Sandwich with Hatch Green Chilies.



Enjoy!

Other pumpkin recipes:
Italian Lasagna with Pumpkin and Spinach
Italian Pumpkin Cream Penne with Italian Sausage
Italian Pumpkin Ravioli with Browned Butter Sage Sauce
Pumpkin Cinnamon Rolls with Cranberry/Pumpkin Butter/Walnut Filling and Maple Icing
Pumpkin Marbled Cheesecake
Pumpkin Pie with Chai Spices
Thai Pumpkin Curry with Bamboo Shoots and Shrimp
Thai Red Curry with Roast Duck, Bamboo Shoots, Eggplant, and Pumpkin
Toasted Pumpkin Seeds

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