Thai Pumpkin Coconut Soup with Red Curry, Lime and Crispy Shallots for Chilly Lunches

Heat 1 tablespoon of coconut oil in a small skillet over medium heat. Fry half the sliced shallots, stirring often, 5 to 7 minutes until golden and crisp. Drain on paper towels and sprinkle with salt.

Serves 4

Ingredients

• 2 tablespoons coconut oil
• 4 shallots, thinly sliced (2 for frying, 2 for the soup)
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 2 pounds sugar pumpkin or kabocha squash, peeled and cubed
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable or chicken stock
• 1 tablespoon fish sauce (or soy sauce for vegan)
• 1 tablespoon palm sugar or brown sugar
• 2 kaffir lime leaves (optional)
• Juice of 1 lime
• 1/4 cup fresh cilantro leaves
• 1 red chili, thinly sliced

Instructions

1. Heat 1 tablespoon of coconut oil in a small skillet over medium heat. Fry half the sliced shallots, stirring often, 5 to 7 minutes until golden and crisp. Drain on paper towels and sprinkle with salt.
2. In a large pot, heat the remaining coconut oil over medium heat. Add the rest of the shallots, garlic and ginger and cook 3 minutes until soft and fragrant.
3. Stir in the red curry paste and cook 1 to 2 minutes, pressing it against the pot, until it darkens slightly and smells toasty.
4. Add the pumpkin cubes and stir to coat in the curry paste. Pour in the coconut milk, stock, fish sauce, palm sugar and lime leaves.
5. Bring to a boil, then reduce to a simmer and cook uncovered 20 to 25 minutes, until the pumpkin is completely tender when pierced with a fork.
6. Remove the lime leaves. Blend the soup with an immersion blender until silky, or carefully puree in batches in a countertop blender.
7. Stir in the lime juice and taste; adjust with more fish sauce for salt, sugar for balance or lime for brightness.
8. Ladle into bowls and top with the crispy shallots, cilantro leaves and sliced red chili. The soup keeps 4 days refrigerated and reheats beautifully in a thermos for packed lunches.
9. Pumpkin arrives in Thai markets in the cooler months after the rainy season, and fak thong (golden squash) shows up everywhere from sweet coconut custards to savory curries. This soup borrows the aromatic base of a red curry, with its galangal, lemongrass and chili, and lets the natural sweetness of the pumpkin carry the bowl. It is a lunch that warms from the inside out, with the crispy shallots adding the crunch and savory depth that Thai cooks consider essential to any creamy dish.

Nutrition (estimated, per serving)

• Calories: 290 kcal
• Protein: 5g
• Fat: 21g
• Carbohydrates: 25g
• Fiber: 4g
• Sugar: 10g
• Sodium: 680mg