Estimated reading time: 5 minutes
This Thermomix Thai pumpkin soup reminds me of my favourite Thai red curry. It's full of flavour and deliciously warming with a hint of spice. The soup is made using a commercial red curry paste and coconut cream for a fast weeknight meal.
Table of contents
I can't tell you how popular the recipe is in our house over the winter. Nobody even minds that I don't make Thai curry paste from scratch for the soup. It's just one of those warming dishes that is so easy to make, and even easier to eat!
You will notice there aren't really a lot of ingredients in this recipe, so as long as you have pumpkin and curry paste, you can probably pull this recipe together. The real winning quality, other than the taste, is the only washing up is the one TM Bowl. All the preparation, cooking and blending is completed in the bowl leaving your kitchen free from washing up and mess.
What to Serve with the Soup
Every soup has some traditional serving partners, these will all team perfectly with this soup, but you can also try a few not-so-traditional dippers or additions.
- Crusty bread
- Buttered toast
- Steamed vegetables such as green beans
- Add some noodles to the soup
Variations for Thai Pumpkin Soup
If you would like to make the dish more filling I've given some delicious variations which will turn this soup from an entree into a main meal.
Thai Chicken & Pumpkin Soup
Roasting some chicken in the oven as the soup cooks is a great way to add a little extra protein to the dish and make it more satisfying
- Preheat the oven to 200 degrees Celsius.
- Line a roasting dish with baking paper.
- Prepare the Thai Pumpkin soup as per the recipe below.
- Whilst the soup is cooking in the Thermomix bake 4 chicken thigh fillets for 20 minutes.
- slice the chicken into strips.
- Garnish the soup with the regular recipe toppings and include an equal amount of cooked chicken on top of the soup also.
Thai Prawn & Pumpkin Soup
- When the soup is almost cooked heat a frying pan with oil.
- Add peeled green prawns, leaving the tail intact.
- Fry the prawns until they change colour then remove from the frying pan immediately.
- Garnish the soup with the regular topping and include an equal number of prawns on the top.
Loaded Thai Tofu & Pumpkin Soup
If you were preparing this dish for a vegetarian and wanted to make it more of a main meal you could fry off some tofu and add it to the top of the soup with the regular garnishes.
- Whilst the soup is cooking heat a frying pan with oil.
- Add cubed tofu to the pan and fry each side.
- Once the tofu is golden remove from the frying pan.
- Garnish the soup with the regular topping and the fried tofu.
Soup Ingredient Notes
I have listed the brands I use in this recipe because there may be a little variation in flavour if a substitute brand is used. I do not receive any affiliate commission, advertising or sponsorship from these brands.
If you would like to make your own Thai Curry Paste take a look at this recipe for Nam Prik Pao. This is an easy curry paste to make in the Thermomix and it stores well in the fridge.
I also have a few Asian Curry paste recipes in my Cookbook "An Asian Banquet" including a Laksa Paste. Any of those recipes would be perfect for this pumpkin soup if you had leftover paste.
Be sure to also try my original Thermomix pumpkin soup it is fantastic, there is a secret ingredient in this soup that makes it cream.. but it's not dairy. I Absolutely recommend making your own bread rolls when you make soup. There is nothing better than fresh bread with hot soup!
FAQ Thai Pumpkin Soup
You can use any type of pumpkin in this soup, I like butternut and Queensland Blue. Adding the potato ensures that the soup is silky smooth, regardless of the pumpkin variety.
Yes, this soup can easily be frozen for a few months. This makes it a fabulous recipe for freezer preparation.
The soup will keep for about 5 days in an airtight container.
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Thermomix Thai Pumpkin Soup
Equipment
Ingredients
- 15 g garlic
- 120 g onion cut in half
- 20 g butter
- 500 g pumpkin cut into large pieces
- 150 g potato roughly chopped
- 350 g vegetable stock or 1 TBS vegetable stock paste and water
- ¼ teaspoon salt
- 1-2 TBS Thai Red Chili Paste (Valcom) or Homemade Nam Prik Pao
- 270 g coconut cream (Ayam)
Garnish
- 2 kaffir lime leaves shredded finely
- 1 TBS granulated nuts
- 1 green shallot sliced on the diagonal
Instructions
- Place the garlic and onion in the TM bowl. Chop 3sec/Speed 5. Scrape down TM bowl.15 g garlic, 120 g onion
- Add butter to the onion mixture. Saute 3min/120 degrees/Speed 1.20 g butter
- Add the potato and pumpkin to the TM bowl. Chop 15sec/Speed 7. Scrape down the bowl.500 g pumpkin, 150 g potato
- Add the stock, salt, Thai chilli paste and half the coconut cream. Cook 20min/100 degrees/Speed 1.350 g vegetable stock, ¼ teaspoon salt, 1-2 TBS Thai Red Chili Paste (Valcom), 270 g coconut cream (Ayam)
- Add the remaining coconut cream (reserve 1 TBS for a garnish if desired). Blend 1min/Speed 5. Increase the speed gradually up to 9.
Garnish
- Serve the soup into individual bowls and garnish with coconut cream, nuts, kaffir lime leaves.2 kaffir lime leaves, 1 TBS granulated nuts, 1 green shallot
Notes
Nutrition
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linda thain says
Just made this and it is beautiful.
Into the freezer for lunches through the wekk.
Thank you
Julie Carlyle says
Hi Linda
Oh I am so pleased you enjoyed this soup! I find it even more warming than regular pumpkin soup in the winter. What a great idea to have some in the freezer.
Happy Cooking
J xx
Wendy says
Sensational flavour. A great recipe. I’ve made this a number of times now and always delicious.
Julie Carlyle says
Hi Wendy
Thank you so much for your kind words 🙂
I am so pleased you enjoy the soup. Hopefully it will keep you toasty warm this winter.
Happy Cooking
Julie xx
Kathryn Dawson says
This looks delicious, making it now, did the 2x but concerned about the quantity in thermomix. Only put 500ml liquid in and is already up to max mark. Will put in saucepan after it cooks and add coconut cream and rest of stock then. I think It is not suited to the increased measurements and perhaps needs to state this, unless Ive missed it reading the recipe.
Thanks
Julie Carlyle says
Hi Kathryn
I'm sorry, the recipes cannot be doubled. I have to work out how to change this generic recipe card so it doesn't allow people to do that. The recipe card is written with regular recipes in mind not Thermomix recipes with limited bowl space.
Rose salter says
This looks so yum!! Wondering if anyone has details on freezing, esp with the chicken included. I am wanting to stock up for after baby is born.
Julie Carlyle says
Hi Rose
Thank you for your email. This soup freezes really well, even with the chicken in it. You can safely freeze it and reheat.
Enjoy & good luck with he birth of your new bub.
Julie xx
Katrina says
Amazing! New favourite recipe! Thank you soo much 🙂
April F says
We made the thai chilli paste as well and the flavors of both are lovely
Madge says
Made as per recipe. Delicious. Will be making this again and again.
maggie lile says
This was a treat. When i first tasted it i wasn’t in love but once it cooled down a bit the flaver was clear, rich, and delicious. (I did add 1teaspoon of light brown sugar after my initial taste test).This was enough for 4 big eaters. The majority said that this has been there favorite soup i’ve made. also very easy recipe! I will make this again! and again!
Julie Carlyle says
I'm so pleased the family enjoyed the recipe. You are right, a bit of brown sugar can make all the difference 🙂 Thanks so much for sharing 🙂
Jacqueline Meldrum says
That looks gorgeous. I love how you finished off the soup. It really makes all the difference.
Julie Carlyle says
Thanks so much Jacqueline! 🙂
Elizabeth says
Gosh this looks good! It sounds easy enough to adapt too for those of us without a TM
Julie Carlyle says
It really is an easy recipe to adapt. Just use a large pot on the stove to cook the ingredients and then blend it all up with a stick blender 🙂
Natalie says
WOW this soup looks so delicious! I love the bright yellow color - so beautiful and vibrant! Can't wait for the days to get a bit colder so that I can make it.
Julie Carlyle says
Thanks so much Natalie 🙂
Claudia says
Such great flavors in this pretty fall soup. I think I will be serving this on our Thanksgiving table this year! Thanks
Julie Carlyle says
I would love to experience an American Thanksgiving one day. I hope you enjoy the recipe
Bintu | Recipes From A Pantry says
Such a tasty looking soup! It looks and sounds so flavourful.
Julie Carlyle says
Thanks so much Bintu ?