real life test kitchen: roasted pumpkin curry soup

pumpkincurry

This soup is my homage to the incredibly flavorful dish, Khao Soi from northern Thailand. Though my version varies in many ways from the original noodly stew of magnificence that is Khao Soi, I really tried (and I think succeeded) to recreate the essence of its flavor. I opted to make a warming pureed soup that takes its base from roasted pumpkin and butternut squash, assertively spiced with both Thai curry paste and Indian curry powder. And of course I couldn’t forget plenty of coconut milk added for silky richness. I may have made it a touch spicy (that curry paste does NOT mess around), but it wasn’t anything a little yogurt couldn’t cool down. It’s just about the perfect soup to warm up a cool Autumn night — and great for crowds, since it makes a ton! — Megan B.
Get the recipe, after the jump!

Roasted Squash Curry Soup (makes approx 4 quarts)

2 lbs roasted pumpkin/ squash (1 large butternut and one large acorn squash or sugar pie pumpkin should yield about 2 lbs)
1 large carrot, diced
1/2 onion, diced
3 stalks celery, diced
1 medium poblano or green bell pepper, diced
4 cups chicken or vegetable broth (preferably homemade)
28 oz (2 cans) light coconut milk
juice of one lime or 2 tbs rice vinegar
1.5 tbs Thai curry paste (red is preferred, but green or yellow is ok), up to two if you like it hot
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp cinnamon (or sub with cardamom if you’ve got it)
2 tsp curry powder
1 tbs honey
2 tbs grapeseed or peanut oil
soy sauce or fish sauce to taste (depending on your broth’s saltiness)

In a large stockpot over medium high heat, sauté onion, carrot, celery and pepper about 6 minutes, until everything softens and starts to turn golden brown. Reduce heat to medium, add the curry paste and roasted squash, and stir frequently, being careful not to burn the curry paste, scraping the bottom of the pan thoroughly. Add coconut milk, stock, and dried spices; increase heat to medium high; and bring to a simmer; cooking until the veggies are tender. Puree soup (an immersion blender helps immensely) and season with lime juice, honey, and soy sauce to taste. Garnish with some plain yogurt (helps cool the heat) and toasted pepitas, or for a more traditional garnish, crispy chow mein noodles.

From our partners
Danielle Benaka

Can I used canned pumpkin or is the roasting important?

Megan B

As long as it isn’t sweetened pumpkin, it should work fine. I just like the caramelized “roasty” flavor that comes with roasting my own pumpkin. But I’m also all about shortcuts.

If you use canned, please let me know how it turns out!

Danielle b.

It was delicious! It is snowing here today and this was perfect for lunch. I used one 16 oz. Can of pumpkin and only one can of coconut milk. I also threw in some Chinese egg noodles because that is what my beloved Opart Thai House restaurant in Chicago used to put in their Khao Soy. Thank you for this recipe.

Recipe round-up: soups and salads | The Baroness

[…] a spicy-sweet, smooth, silky soup is what floats your boat, look no further than my roasted pumpkin curry soup, inspired by the flavors of Thai Kao […]