Thai Curry pumpkin Soup
Thai food is my favorite cuisine and this thai curry pumpkin soup is one of my favorite soups. Have you ever tried to make your own Thai food? It is easier than you think.
Thai food is one of my ultimate favorite cuisines. I have many of the different curry pastes, fish sauce and other type of sauces. The flavors are just exquisite and unique. If you haven’t tried to make your own Thai food I really urge you to because it is super easy and simple. All you need are the curries and sauces.
I am lucky enough to live near an Asian market that carries many of these ingredients. I normally have to look a little bit closer when I buy these sauces because a lot of them carry MSG (monosodium glutamate). Free MSG products are a must in my house hold!
With this Thai Curry pumpkin Soup you can add other ingredients if you like, or simply swap some of ingredients if you like too.
For making this curry soup I used my amazing dutch oven I bought a couple of months ago but you can use any other heavy large pot you may have.
This Thai soup will freeze very well. I have lots of glass containers and when I make soup I make extra batches so that I can store some in the freezer and serve in the future.
I will be coming with more soup recipes very soon. Some made in the slow cooker. I need to up the number of recipes I make in this piece of equipment, which I actually love.
Until my next recipe I leave you with this Thai Curry pumpkin Soup
Enjoy!
I used quite a lot of butter nut squash. It was my first time using this ingredient in a fresh version but it will not be my last. I loved the vibrant color of the soup and the taste was just amazing!
PrintThai Curry pumpkin Soup
Yield: 4-6 servings
Total Time: 30-45 minutes
Ingredients:
- 1 (14-ounce) can coconut milk
- 2 tablespoons yellow Thai curry paste, or red
- 2 cups vegetable stock
- 1 lb extra firm tofu, chopped into small cubes
- 3 tablespoons fish sauce (recommended: Nam Pla) omit for a vegan version
- 2 tablespoons unrefined sugar
- 3 lemongrass stalks, each cut into 1/3's and bruised with the flat of a knife
- 3 lime leaves, stalked and cut into strips, optional
- 1 teaspoon turmeric
- 2 1/2 pounds pumpkin or butter nut squash, peeled and cut into large, bite-sized chunks
- 1 large red pepper, chopped
- 1/2 to 1 lime, juiced or more to taste
- Fresh cilantro, chopped
- Brown Basmati rice, optional
Directions:
Recipe adapted from Nigella Lawson
Nutrition facts calculated based on the recipe giving 6 servings.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
I love Thai flavour! This pumpkin soup looks so warming with curry and delicious!
I love healthy and flavorful dinners like this one, so I’m definitely trying it anytime soon! It looks so fresh and colorful. The pictures are gorgeous! :)
This is awesome!
Colorful and so hearty looking!
Thai flavors and butternut squash were meant for each other!! Such a great soup!
What a gorgeous soup–perfect for lunch! :D
I do not eat tofu because it makes me break out, what would you recommend in place of it?
Are you vegan? I can suggest chicken. If you don’t eat chicken then more veggies. Broccoli would be good but I would add it the last 10 minutes of cooking. You can also use zucchini and peppers :-) I hope this helps.