Thai Panang Pumpkin Soup
Warm, comforting, and brimming with vibrant flavours, this Thai Panang Pumpkin Soup is a delightful fusion of creamy coconut, pumpkin, and aromatic flavours. Whether you choose to cook it on the stovetop or in the Thermomix, this soup is incredibly easy to prepare and perfect for any occasion.
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
- Coriander
- Fried shallots (store-bought)
- Sliced red chilli
- Roti bread or fresh crunchy bread
Instructions
STOVE TOP
- Heat oil in a large saucepan over medium heat. Add the onion and garlic and cook for 4-5 minutes or until softened. Add the curry paste and cook for a further 3 minutes, stirring often.
- Add the pumpkin, carrot and potato and cook, stirring often for 2 minutes.
- Remove 60ml ( ¼ cup ) of the coconut cream and set aside for later. Add the remaining coconut cream, stock, fish sauce and brown sugar to the saucepan. Bring to a gentle simmer, reduce heat to low and simmer for 20 minutes or until the vegetable are tender. Remove from heat.
- Using a hand held immersion blender, blend the soup until smooth. Alternately, allow the soup to cool slightly before processing (in batches if need be) in a food processor or blender until smooth. Reheat if necessary after blending.
- Season to taste if required. Divide soup between serving bowls and top with a drizzle of reserved coconut cream, coriander, fried shallots and red chilli. Serve on its own, with store-bought roti bread or fresh crunchy bread of choice.
THERMOMIX METHOD
- Place the onion and garlic into the TM bowl. Chop for 5 seconds, Speed 5. Scrape down the sides of the bowl.
- Add the oil and saute for 3 minutes, 100 degrees, Speed 1 (MC out).
- Add the panang curry paste, saute for a further 3 minutes, 100 degrees, Speed 1 (MC out).
- Add the pumpkin, carrot and potato to the TM bowl. Cook for 2 minutes, 100 degrees, Speed 2 (MC out).
- Pour approximately 60ml (1/4 cup) of the coconut cream into a small bowl and set aside for garnish. Pour the remaining coconut cream into the TM bowl along with vegetable stock (or chicken), fish sauce and brown sugar. Cook for 20 minutes, 100 degrees, Speed 1 (MC out and simmering basket on top to help prevent splatters).
- Blend for 45 seconds, Speed 9 gradually increasing speed from 1 to speed 9.
- Divide soup between serving bowls. Drizzle each bowl with a little of the reserved coconut cream. Garnish with fresh coriander, fried shallots and red chilli. Serve with roti bread or your favourite fresh crunchy bread.
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 you cannot get Panang curry paste, replace with red curry paste! All curry pastes are slightly different in heat levels, so add according to taste. I used Maesri brand which is available from Asian grocers or Woolworths. - USE ALL PUMPKIN
If you would prefer to use all pumpkin, thats fine. All my vegetables weighed about 800g after peeling and chopping. Just use extra pumpkin. - ROTI BREAD
Roti bread is excellent to serve with this soup. You can buy Roti bread from Coles or Woolies in the frozen section for Indian foods. Cook according to packet directions. So easy and delicious. I usually buy when they go half price for an even better deal!! It's also lovely with any fresh crunchy bread. I love sourdough with it!