Thai-Inspired Coconut And Pumpkin Soup Recipe

Gather the Thai-inspired coconut and pumpkin soup ingredients

To prepare this recipe, gather vegetable oil, a yellow onion, ginger, garlic, pumpkin puree, red curry paste, coconut milk, chicken or vegetable broth, scallions, fresh basil, brown sugar, and lime juice. After assembling these ingredients, you'll just need to chop a few items before you can begin cooking.

Step 1: Heat the pot

Heat a large pot over high heat and pour in some vegetable oil.

Step 2: Saute the aromatics

Incorporate the onion, garlic, and ginger, and sauté for 5 minutes, or until the ingredients start to brown at the edges.

Step 3: Caramelize the pumpkin puree

Incorporate the pumpkin puree and continue cooking for an additional 5 minutes until it is lightly caramelized.

Step 4: Add the curry paste and liquids

Incorporate the curry paste, coconut milk, and broth, then stir thoroughly to blend.

Step 5: Simmer

Heat the soup until it reaches a simmer, then lower the heat to medium and allow it to cook for 5 minutes.

Step 6: Add freshness, sweetness, and acidity

Take the soup off the heat and mix in the scallions, basil, sugar, and lime juice.

Step 7: Puree

Blend the soup using an immersion blender.

Step 8: Garnish and serve

Top with chiles, a drizzle of coconut milk, and extra basil and scallions, if you like, before serving.

Is this Thai-inspired coconut and pumpkin soup vegan?

In Thai cooking, fish sauce is commonly preferred over salt. Historically, salt was considerably more costly and regarded as a luxury item, while fish sauce was the everyday seasoning for the masses. Consequently, most Thai dishes (along with other regional cuisines) depend on fish sauce as a key flavoring component. Although this creamy soup does not include fish sauce, the curry paste may pose a challenge for vegetarians and vegans.

Thai red curry paste usually contains shrimp paste, a strong, salty, brownish-purple ingredient that serves as one of the essential elements of traditional Thai red curry paste. Fortunately, for those who are vegetarian or vegan, there are several vegan red curry pastes available at many grocery stores and Asian markets—just be sure to check the labels carefully. Aside from that, this soup recipe is entirely vegan.

How should I store leftover Thai-inspired coconut and pumpkin soup?

Preparing a pot of soup is a delightful experience. As it simmers, the enticing aromas waft through the house, and once it's ready, it delights your taste buds with its rich flavors. However, a pot of soup typically yields a substantial amount (about 8 servings in this recipe), often resulting in leftovers.

Properly storing these leftovers is crucial for both food safety and preserving the dish's flavors. The good news is that soup is one of the simplest meals to store and reheat. After enjoying your meal, allow the soup to cool to room temperature, then transfer any remaining portions into an airtight container and refrigerate. When stored correctly, leftover soup can last for 3-4 days. During this time, it can be easily reheated in a small pot on the stove or in a covered bowl in the microwave.

If you want to keep leftover soup for more than 4 days, freezing is the best option. You can freeze soup in any airtight container, but to save space in the freezer and minimize freezer burn, it's advisable to ladle the cooled soup into a zip-top bag and lay it flat. For single servings, a muffin tin works well. When stored properly, frozen soup can last up to 3 months. To reheat, simply thaw the soup in the refrigerator and then warm it on the stove or in a covered bowl in the microwave.