Spiced Squash Massaman Soup
Ingredients
1 Onion (yellow)
6 Garlic clove
3 tbsp Olive oil- 3 tbsp Massaman curry paste (adjust to taste)
1 Pumpkin about 800g/pumpkin
500 ml Water
500 ml Vegetable stock (or chicken stock)
100 ml Coconut milk (optional)
2 cm Ginger (fresh) peeled and grated
4 Cardamom pods (optional)
Salt
Black pepper
Toppings (optional):
Kale- Bacon lardons Crispy bacon bits
Croutons
Coriander (fresh)
Parsley
Mushrooms
Instructions
- Slice the onion and mince the garlic. The pumpkin needs to be peeled, seeded, and cut into small cubes.
- Heat the olive oil in a large saucepan over medium heat. Add the sliced onion and garlic, and cook slowly until the onions are soft and golden brown, about 10-12 minutes.
- Boil the water. Slice the ginger and lightly crush the cardamom pods if using.
- Stir in the Massaman curry paste and cook for 1–2 minutes, letting the spices bloom and release their aroma.
- Add the cubed pumpkin or squash to the pan, tossing it in the curry mixture to coat. Let it sear lightly for 2–3 minutes to bring out some natural sweetness.
- Pour in the hot water and chicken stock. If using, add ginger and cardamom pods now. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, or until the pumpkin is very soft.
- Remove from heat. Discard the cardamom pods. Use a hand blender or masher to puree the soup until smooth (or leave slightly chunky if you prefer texture).
- Stir in coconut milk for a richer, creamier soup. Season with salt and black pepper to taste.
- Ladle the soup into bowls and add toppings like crispy bacon, lardons, croutons, mushrooms, kale or fresh herbs.
Notes
If you like this recipe, you should try the Butternut & Goat Cheese Gratin recipe for another very tasty squash-based dish.
FAQs
Can I use a different type of squash or pumpkin?
Absolutely. Butternut squash is the most common and reliable substitute. Any dense, sweet-fleshed winter squash like Kabocha, Crown Prince, or Acorn will work perfectly. Adjust the simmering time slightly based on the hardness of your chosen squash.
How spicy is this soup? Is the curry paste adjustable?
Massaman paste is typically mild to medium, focusing on aromatic spices over heat. Start with 2 tablespoons for a gentle warmth, then add more after blending to taste. Remember, the coconut milk (if used) will also temper the heat. You are in full control.
Do I have to use the cardamom and ginger?
They are highly recommended for authentic Massaman depth, but the soup will still be delicious without them. If you have ground ginger, you can use 1/4 teaspoon. There is no direct substitute for cardamom’s unique floral note; simply omit it if unavailable.
Can I make this soup vegan?
Yes, easily. Use vegetable stock and ensure your Massaman curry paste is vegan (some contain shrimp paste). The coconut milk is already plant-based. Top with crispy roasted chickpeas or coconut flakes instead of bacon.
My soup is too thick. How can I thin it out?
After blending, simply stir in additional vegetable stock, water, or coconut milk until you reach your desired consistency. Reheat gently. It’s always easier to thin a soup than to thicken it.
What’s the best way to get a silky smooth texture?
Use a powerful immersion (stick) blender directly in the pot, or carefully transfer the soup in batches to a countertop blender. For an ultra-silky result, pass the blended soup through a fine-mesh sieve, pressing with a ladle. This removes any fibrous bits.
Can I freeze this soup?
Yes, it freezes exceptionally well for up to 3 months. Cool completely, then freeze in portion-sized airtight containers. Leave a little space for expansion. Thaw overnight in the fridge and reheat gently, stirring well. The texture may be slightly less velvety but the flavour will be superb.
What are the best toppings?
Texture contrasts are key. Crispy elements are ideal: roasted squash seeds, croutons, or crispy bacon/lardons. Freshness from herbs like coriander or Thai basil. A swirl of extra coconut cream or a squeeze of lime juice adds brightness.
Do I need to roast the pumpkin first, as suggested in the notes?
It’s not required, but it’s a chef’s trick for concentrated, caramelised flavour. Roasting the cubed pumpkin at 200°C for 20-25 minutes before adding it to the soup will add a deeper, nuttier dimension. It’s worth the extra step if you have time.
How long will leftovers keep in the fridge?
Stored in a sealed container, it will keep for 3-4 days. The flavours often improve overnight. Reheat on the stovetop over medium-low heat, stirring occasionally. If it has thickened, add a splash of water or stock.
One of the best soups I’ve ever had in my life. It’s so full of flavours and mega comforting. Perfect for the cold season!!