Great flavours in this soup, I used coconut milk and instead of one tomato I added a tin of chopped tomatoes. Served with crusty rolls on a cold Winters evening. Delicious.
Delicious soup! I have to disagree with the reviewer who suggested that 2.5 tbsp. of curry paste was too much. It had a bit of a kick to it, but I didn't find it too spicy; however, if you don't like spicy food - or if your curry paste is particularly spicy - you may want to reduce it. I also added a tbsp. of chopped ginger at the beginning and some== fresh lime juice at the end. While I find most pumpkin soups too sweet, this was wonderful, and I will definitely make it again.
Fantastic! My first time making soup and a total success, despite running out of red curry paste and having to substitute Mussuman curry paste instead. Left out the celery as I can't stand it but did everything else as per the recipe and was very happy - so great for those cold Melbourne days! Thanks for the recipe, I'll be making another batch this week!
Love this recipe and have made it several times. However, rather than peel and cube the pumpkin, I cooked it in the microwave and then just removed the skin. So much easier and less time consuming. I don't care for particularly spicy food but found the 2-1/2 tablespoons of red thai curry psdte to be just right.
Really, really good. I didn't have celery, so I omitted it. I used a combination of pumpkin, butternut squash and sweet potato, along with about 1 1/2 tablespoons of red curry paste. Definitely had a kick, but not overwhelmingly spicy, a nice contrast to the sweetness of the vegetables and the coconut milk. Beautiful color! One of the reasons I love to make pumpkin soup is because you always wind up with such a gorgeous orange. Thank you for a new recipe for my repertoire.
This was a very nice recipe that really hits the spot on a cold fall day. I made a few modifications--added 1 Tbsp minced ginger and instead of salt, I used fish sauce (nuoc mam) for more of a Thai flavor; added a diced sweet potato while cooking the onions & celery; used 2.5 tsp of bouillon instead of broth; used an entire can of light coconut milk instead of just one cup; added a dash of dried basil. Thank you for sharing this recipe!
As much of a pain in the proverbial preparing/cutting the peel off pumpkin is, this soup was well worth the effort. We didn't have any celery, so went without & the coriander completely slipped my mind (that can be garnish tomorrow night). I added about a cup of water with the stock & left the lid on -but off enough to let some steam vent- while simmering & because of this i think it cooked quicker than stated.
It was silky smooth, as you said, & we both agreed it was awesome, so next time we feel like pumpkin soup yours is one I'll be turning to.......but Matt's on peeling/chopping duty!
Thanks for sharing, Kooka. :)
A tasty soup for a cold winters night...I made as directed only added about 2 cups of left over roast zucchini, carrot and sweet potato (for no other reason but so they didn't waste) I found 2 1/2 tablespoons of red curry paste gave a comfortable heat. Thanks for sharing :)
Delicious !!! I followed the recipe exactly, and loved it. Wonderful flavors.
Don't use 2 1/2 tablespoons of Thai red curry paste. I think this was a misprint. Way tooooooo spicy.