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Spicy Thai Pumpkin Coconut Milk Soup with Crispy Shallots

spicy Thai pumpkin coconut milk soup - featured image
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A flavorful and comforting Thai-inspired pumpkin soup with creamy coconut milk, spicy red curry, and crispy shallots for texture. Perfect for cozy fall and winter meals.

Ingredients

Scale
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 2 cups (480 ml) pumpkin puree (canned or homemade roasted pumpkin)
  • 2 cups (480 ml) vegetable broth or chicken broth
  • 1 tablespoon red curry paste
  • 1 tablespoon fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 tablespoon lime juice
  • 1 teaspoon fish sauce or soy sauce (optional)
  • 1 teaspoon brown sugar or palm sugar
  • 3–4 shallots, thinly sliced
  • 1/4 cup (60 ml) vegetable oil (for frying)
  • Pinch of salt
  • Optional garnishes: fresh cilantro leaves, chopped green onions, red chili flakes or sliced fresh chili

Instructions

  1. Prepare the crispy shallots: Heat 1/4 cup vegetable oil in a small skillet over medium heat. Add thinly sliced shallots in a single layer. Fry, stirring occasionally, until golden brown and crispy, about 5 to 7 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt and set aside.
  2. In a large pot or Dutch oven, heat 1 tablespoon oil over medium heat. Add diced onions, minced garlic, and grated ginger. Sauté until fragrant and softened, about 3 to 4 minutes.
  3. Stir in 1 tablespoon red curry paste. Cook for 1 to 2 minutes, stirring constantly to bloom the spices.
  4. Add 2 cups pumpkin puree, 13.5 oz coconut milk, and 2 cups vegetable broth. Stir well and bring to a gentle simmer.
  5. Simmer uncovered for 15 to 20 minutes, stirring occasionally. Season with 1 teaspoon brown sugar, 1 teaspoon fish sauce or soy sauce (if using), and 1 tablespoon lime juice. Adjust seasoning to taste.
  6. Remove from heat and puree the soup with an immersion blender until silky smooth. Add a splash of broth or coconut milk if needed to adjust consistency.
  7. Reheat gently if needed. Add chili flakes or extra red curry paste for more heat if desired.
  8. Serve hot, topped generously with crispy shallots and garnished with fresh cilantro or green onions and a squeeze of lime if desired.

Notes

Fry shallots over medium heat and watch carefully to avoid burning. Prepare crispy shallots first to save time. Adjust spice level by varying red curry paste and fresh chilies. Use canned pumpkin puree for convenience or roast fresh pumpkin for fresher flavor. Store crispy shallots separately to maintain crunch when reheating leftovers.

Nutrition

Keywords: spicy pumpkin soup, Thai pumpkin soup, coconut milk soup, crispy shallots, red curry soup, fall soup, easy pumpkin soup, Thai soup recipe

Find it online: https://juliamadeit.com/spicy-thai-pumpkin-coconut-milk-soup-recipe-easy-and-flavorful-with-crispy-shallots/