Creamy Thai Pumpkin & Butternut Squash Soup 🍲
Ingredients:
- Fresh pumpkin, peeled and cubed
- Butternut squash, peeled and cubed
- 2 finely chopped shallots
- 2–3 tbsp Thai red curry paste
- 2 tbsp grated fresh turmeric or 2 tsp ground turmeric
- 4 cups vegetable broth or stock
- 1 can unsweetened coconut milk (either full-fat or light)
- Olive oil
- Salt and black pepper to taste
Cooking Steps:
-
Roast the veggies:
Preheat your oven to 400°F (200°C). Toss the pumpkin and squash cubes in a little olive oil with salt and pepper. Spread them on a tray and roast for 10–15 minutes, or until soft when pierced with a fork. -
Prepare the base:
In a large saucepan or Dutch oven, heat some olive oil over medium heat. Add the shallots, red curry paste, and turmeric. Cook for 8–10 minutes, stirring occasionally, until the shallots turn translucent and aromatic. -
Build the soup:
Add the roasted pumpkin and squash along with the vegetable broth. Stir well, cover, and let it simmer gently for around 20 minutes to blend the flavors. -
Season and finish:
Taste and adjust the seasoning — add more curry paste, salt, or pepper if needed. Pour in the coconut milk, stir, and allow it to simmer for a few more minutes. -
Blend to perfection:
Use a hand blender to puree the soup right in the pot, or carefully transfer it to a blender in batches. Blend until smooth and creamy. -
Serve and enjoy:
Ladle the warm soup into bowls and serve immediately. It pairs beautifully with toasted bread or a sprinkle of fresh herbs on top. 🌿
