This Thai Curry Pumpkin Walnut Soup offers a refined balance of velvety texture and layered flavors. The natural sweetness of pumpkin blends harmoniously with the warmth of Thai curry paste, while toasted walnuts add both depth and richness. Finished with a swirl of coconut milk and garnished simply, this soup is elegant enough for entertaining yet comforting enough for a weeknight dinner.
INGREDIENTS:
1 tablespoon canola oil
1 cup onions, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon mild Thai curry paste (or hot curry paste, if desired)
4 cups vegetable or chicken broth
4 cups pumpkin, cubed (kabocha is our favorite)
1 cup walnuts, toasted and chopped
2 cups light coconut milk or regular milk
Garnish:
Plain yogurt
Cilantro sprigs
Chopped, toasted walnuts
METHOD:
In a large saucepan, heat oil over medium heat. Add onions, salt, and pepper. Cook until onions are tender and translucent, about 8–10 minutes, stirring occasionally to prevent browning.
Stir in curry paste and cook for 1 minute to release its fragrance.
Add broth and bring to a gentle boil over medium-high heat. Stir in pumpkin, reduce heat to medium, and simmer until pumpkin is very tender, about 20 minutes.
Transfer pumpkin mixture to a blender in batches. Add toasted walnuts and blend until smooth and creamy. Use caution when blending hot liquids.
Return puréed mixture to the saucepan. Whisk in coconut milk (or regular milk) gradually. Heat gently over low heat until warmed through, but do not allow to boil, as this may cause separation.
Ladle into warmed bowls and garnish with a spoonful of yogurt, fresh cilantro sprigs, and a sprinkle of toasted walnuts.
YIELD: Makes 4 servings.
