Creamy Thai Panang Pumpkin Soup
This Creamy Thai Panang Pumpkin Soup is rich, smooth and full of bold Thai flavour. Made with pumpkin, coconut cream and Panang curry paste, it’s an easy, comforting soup that comes together in just 30 minutes. Includes both stovetop and Thermomix instructions and is perfect for meal prep or freezing.
Equipment
- Large saucepan or Thermomix
Ingredients
- 2 tablespoons vegetable oil (or other neutral oil)
- 1 brown onion, chopped (cut into quarters for Thermomix)
- 4 cloves garlic, diced (left whole for Thermomix)
- 2 tablespoons panang curry paste (I used Maesri brand - See Note 2)
- 700g Kent pumpkin, cut into 2cm cubes
- 1 large carrots, halved lengthways, chopped
- 1 large potato, cut into 2cm cubes
- 400ml can coconut cream
- 2 cups vegetable stock (or chicken stock)
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
TO SERVE
- Fresh coriander
- Store bought fried shallots
- Sliced red chilli
- Roti bread or fresh crunchy bread
Instructions
STOVE TOP
- Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 4–5 minutes until softened. Add the Panang curry paste and cook for a further 2–3 minutes, stirring often, until fragrant.
- Add the pumpkin, carrot and potato and cook for 2 minutes, stirring to coat in the curry paste.
- Remove ¼ cup (60 ml) of the coconut cream and set aside for serving. Add the remaining coconut cream, stock, fish sauce and brown sugar to the saucepan. Bring to a gentle simmer, reduce heat and cook for 20 minutes or until the vegetables are tender.
- Remove from heat and blend until smooth using a stick blender. Alternatively, allow to cool slightly and blend in batches in a blender or food processor. Season to taste if needed.
- Divide between bowls, drizzle with reserved coconut cream and garnish with coriander, fried shallots and red chilli. Serve with roti or crusty bread.
THERMOMIX METHOD
- Place the onion and garlic into the TM bowl. Chop for 5 sec / Speed 5, then scrape down the sides.
- Add the oil and sauté for 3 min / 100°C / Speed 1 (MC off). Add the Panang curry paste and sauté for a further 3 min / 100°C / Speed 1 (MC off).
- Add the pumpkin, carrot and potato. Cook for 2 min / 100°C / Speed 2 (MC off).
- Remove ¼ cup (60 ml) of coconut cream and set aside. Add the remaining coconut cream, stock, fish sauce and brown sugar to the bowl. Cook for 20 min / 100°C / Speed 1 (MC off), with the simmering basket placed on top to prevent splatters.
- Blend for 45 sec / Speed 9, gradually increasing from Speed 1 to Speed 9.
- Serve with reserved coconut cream and garnishes.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - PANANG CURRY PASTE
If Panang curry paste isn’t available, red curry paste works well as a substitute. Curry pastes vary in heat, so add according to taste. Maesri is a great brand and widely available. - USING ALL PUMPKIN
If you prefer, you can replace the carrot and potato with extra pumpkin. Aim for around 800 g total vegetables after peeling and chopping. - VEGAN OR VEGETARIAN OPTION
Use vegetable stock and replace the fish sauce with soy sauce or a vegan fish sauce alternative. - STORAGE
Store leftover soup in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave on medium power. - FREEZING
Allow the soup to cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. - SERVING TIP
Roti bread is excellent with this soup and is available frozen at Coles or Woolworths. Sourdough or any crusty bread also works beautifully.