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Overhead of thai red curry pumpkin soup in black bowl garnished with crispy tofu, lime, fresh herbs and purple daikon radish

Thai Red Curry Pumpkin Soup with Crispy Tofu

  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: Serves 4-6 1x
  • Category: Soup
  • Method: Stovetop, Oven

Description

For a more filling meal, serve this soup with crispy tofu and rice noodles or rice.


Scale

Ingredients

  • 2 tbsp sesame oil (or vegetable oil)
  • 2 cups diced yellow onion
  • 5 cloves minced garlic
  • 1 1/2 tbsp fresh grated ginger
  • 2 dried Thai chili peppers, crushed
  • 2 tbsp Thai red curry paste
  • 4 cups roasted fresh pumpkin, mashed (sugar or pie pumpkins work well – alternatively, you can use Kuri or Kabocha squash)
  • 4 cups vegetable broth
  • 2 1/2 cups full fat coconut milk
  • 1 small lime, juiced
  • 2 tbsp peanut butter
  • 1 tsp salt
  • 1/4 tsp cayenne
  • 2 4-inch stalks of lemongrass, cut in half

Crispy Tofu:

  • 14 oz extra firm tofu, drained and patted dry with paper towel
  • 3 tbsp vegetable oil
  • 1 tbsp gluten free all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Preheat oven to 375 F.
  2. Wash pumpkins well. Remove tops (with stem), slice in half and scoop out the seeds. Place flesh side up on a sheet pan, brush with a bit of olive oil, and sprinkle with salt and pepper. Roast until fork tender – about 20-22 minutes. Once cool, scoop flesh out and mash in bowl.
  3. Meanwhile, heat sesame oil in large stock pot over medium heat. Add onions and sauté 7-10 minutes, stirring frequently. Add minced garlic, crushed Thai chili peppers and ginger and cook 3-4 more minutes.
  4. Add curry paste, mashed pumpkin, broth, coconut milk, lime juice, peanut butter, salt, and cayenne. Stir well and add both lemongrass stalks.
  5. Cover and let simmer for 40-45 minutes, stirring occasionally. Remove lemongrass stalks and puree using immersion blender or heat resistant high speed blender.
  6. Serve with rice noodles (optional), garnish with a drizzle of coconut milk, crispy tofu (recipe below), chopped peanuts, and cilantro.

Crispy Tofu:

  1. Drain tofu and pat dry with paper towel. If you have the time, wrap tofu in a few sheets of paper towel, place a book or heavy object on top and let drain for 30 minutes-1 hour to remove as much moisture as possible.
  2. Slice tofu into bite-sized cubes, then transfer to a plastic bag or bowl. Add flour, salt, and pepper and shake bag to coat tofu evenly.
  3. Heat oil in a large sauté pan to medium high. Add tofu and let cook on each side (without stirring) for about 3 minutes or until golden brown and crispy. Cook on all sides, or until most pieces are completely crispy. Remove from heat and enjoy!

Notes

Pumpkin can be substituted for squash if you desire – we’ve made it both ways and it’s still delicious. Kabocha squash works especially well!