I reckon this is the easiest pumpkin soup you’ll ever make. This soup was made last month when I wanted to use up a forgotten pumpkin that I found in my fridge. Since it was a last minute decision to turn the pumpkin into soup, without any stock on hand, I’ve added coconut milk and my trusty Thai green curry paste instead. My beloved totally loved how it turned out and encouraged me to share this on the blog.
This is a very basic pumpkin soup recipe which you can build up the ingredient list based on what you have on hand pantry. This has a Thai influence due to the green curry paste, so try using complimentary ingredients such as fish sauce, brown sugar, lemon grass, kaffir lime leaves and fresh coriander leaves make a refreshing garnish. With that being said, I personally find that seasoning the soup with fish sauce can be a little overwhelming. If you like some crunch, instead of croutons, you can sprinkle some ready made crunchy noodles as seen here.
3 Ingredients Pumpkin Soup
What you’ll need for about 4 servings:-
- 1 small butternut pumpkin (weighs about 2.6 kg/ 6 pounds), peeled, deseeded & diced
- 900ml hot water
- 1 tbsp Thai Green Curry Paste*
- 135ml light coconut milk (I used half a can of Ayam brand light coconut milk)
Gadget required: a stick blender
*As the hotness may vary depending on the brand, I recommend that you start with 1/4 tbsp and work your way up.
Add diced pumpkin in a 3 litre pot. Then add about 1 litre of recently boiled water, basically enough to submerge the pumpkin. Cook the pumpkin the green with a lid on until mashable. Then use a stick blender, carefully blend the pumpkin until creamy and smooth consistency is achieve (Note: I kept all the water that the pumpkin cooked in). Put the pot back to the stove and over low heat and continue to simmer the soup. Add green curry paste and coconut milk and stir to combine. Continue simmering until your desired soup consistency is achieved. Season with salt and pepper if necessary. This is totally optional but you can garnish with chopped fresh coriander leaves and chilli flakes.
Please note that this pumpkin soup has the consistency similar to cream of mushroom soup, not as thick as some pumpkin soup you may have had which is somewhat close to a pureed pumpkin. If you prefer a thicker consistency, I’d suggest that after boiling the pumpkin, tip some of the water away before blending it.
Do you have your own favourite pumpkin recipe? I’d love to hear it!