Thai-inspired Pumpkin Soup

Thai Pumpkin Soup-9

Summer vs Winter. It’s a very one sided debate for me, but I’m always amazed by how many people prefer winter.  I’m one of those people that can’t really handle cold (I wear a jumper in summer) so winter is naturally not my favourite season. I do have to admit it has a few upsides though: seasonal fruit and veges, snuggling up in front of a crackling fire, and hot bowls of soup (which I have most days for lunch while I can.)

Winter already seems to be biting at our heels this year, and I feel like it only just ended!

So instead of complaining about how it’s so so so cold (it’s so cold!), I make soup.  Root vegetable soup and ham hock soup are my two favourites, and this Thai-inspired pumpkin soup is right up there in dreamy soup hall of fame goodness.

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Recently one of my colleagues asked if we eat pumpkin in my house… Of course! So the following day I was waddling out of work carrying an enormous pumpkin that was bigger than my head dreaming up the many ways I could use it, but my thoughts didn’t get much further when I remembered how cold it had been getting and how long it had been since I’d had a really good bowl of hearty pumpkin soup.

This soup I like to call Thai-inspired rather than Thai. It has the classic green curry and coconut cream flavours, but these are quite subtle and don’t overpower the pumpkin and the traditional spices that go along with it.

If your pumpkin doesn’t sound as big as mine was (I almost needed both hands to carry it, it was as wide as a dinner plate), you can use the pumpkin you have and either use some more of another pumpkin, or simply add some sweet potato or carrots to get the amount of “pumpkin” you want.  As long as the liquid just covers everything in the pot, the soup will cook fine. If you end up using more or less vegetables that’s also not the end of the world, it just means the other flavours will be stronger or weaker, but still delicious.  Once you’ve blitzed the soup together, feel free to add some more water to it if it’s too thick for your preferences.

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And now for my favourite part about this soup… It’s freezer friendly!! Yay for winter prep! This recipe made me 9 generous servings, and you bet I put most of it in the freezer for stocks to take to work when I don’t have leftovers from dinner the night before.  The way that I prefer to freeze my soup is in individual servings in snap-lock resealable bags.  This way, once you’ve squeezed out the air and flattened them, they stack so nicely in the freezer and take up minimal space.  I’ll either get out a bag while I’m making dinner the night before I want it and pop it in the fridge, then in the morning I’ll leave it in the fridge at work until I want to eat it; or if I’m really in a rush, I’ll simply grab a bag out of the freezer in the morning and leave it on the bench at work, and it’ll be beautifully thawed by lunch time. If you choose not to freeze it, this soup should be fine in the fridge for up to 5 days.

Thai-inspired Pumpkin Soup
 
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 large pumpkin, chopped into 1-inch chunks
  • 1 Tablespoon olive oil or ghee
  • 3 medium onions, diced
  • 6-8 cloves of garlic, minced
  • 1 Tablespoon green curry paste
  • 1 Tablespoon fresh or dried thyme
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ½ teaspoon smokey paprika
  • 1 (400mL) can coconut cream
  • 1 Litre chicken or vegetable stock
  • Salt and Pepper
Instructions
  1. Heat oil over low-medium heat in a large stock pot.
  2. Add onions and fry for a few minutes until translucent.
  3. Add garlic and fry for a minute, don't let it burn.
  4. Add curry paste and spices and stir constantly for a minute or two until fragrant.
  5. Stir in pumpkin, coating it evenly in the spice mix in the pot.
  6. Pour in coconut cream and stock. Add extra water if needed so that the top of the pumpkin is just covered. Add a decent amount of salt and pepper.
  7. Bring to the boil, then reduce the heat, cover and simmer for 30-40 minutes (depending on the size of your pumpkin.) When the soup is ready the pumpkin will be soft and falling apart when you squash it against the side of the pot with a spoon.
  8. Allow to cool slightly then puree with a stick blender, or blend small batches in a blender (make sure it's cooled properly if you're using a blender.) Season with salt and pepper to your taste.

 

What’s your favourite kind of soup? Let me know below and give me some soup-inspo for the coming winter!

Happy Eating.

 

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