Thermomix Thai Pumpkin Soup Warm Up!

Name: Thermomix Thai Pumpkin Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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); 1/4 tsp salt; 1-2 TBS Thai Red Chili Paste (Valcom) (or Homemade Nam Prik Pao); 270 g coconut cream (Ayam); 2 kaffir lime leaves (shredded finely); 1 TBS granulated nuts; 1 green shallot (sliced on the diagonal)

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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.

Thai Pumpkin Soup with toppings on a grey plate. Thermomix recipe

What to Serve with the Soup
Variations for Thai Pumpkin Soup
Soup Ingredient Notes
FAQ Thai Pumpkin Soup

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.

Thai Pumpkin Curry in a white bowl with herbs and chili surrounding the dish

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.

An Indian ThermoKitchen Cookbook

This book was a product of my trip to India. I went in search of recipes for all my favourite dishes. You will notice that my travel is always been dictated by my belly! To get a taste of what is really served at mealtimes in India I stayed in all styles of accommodation. I even stayed in a homestay where I learned to cook with the mother of the house. The result of this trip was a collection of 28 recipes. The book is available as a hardcopy or eBook.

Learn More

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

What type of pumpkin should I use in the 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.

Can the Thai Pumpkin Soup be frozen?

Yes, this soup can easily be frozen for a few months. This makes it a fabulous recipe for freezer preparation.

How long with the soup keep in the fridge?

The soup will keep for about 5 days in an airtight container.

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Overhead portrait image of Thai Pumpkin Soup in a white bowl

Thermomix Thai Pumpkin Soup

Julie Carlyle

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.

5 from 9 votes

Print Recipe

Prep Time 5

Cook Time 20

Total Time 25

Course Main, Main Course, Main Dish, Soup

Cuisine Thai

Servings people

Calories 291 kcal

Equipment

1 Thermomix

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

If you would like to make your own Thai Red Chilli Paste take a look at my recipe.

Nutrition

Calories: 291kcalCarbohydrates: 21gProtein: 4gFat: 23gSaturated Fat: 18gCholesterol: 8mgSodium: 437mgPotassium: 579mgFiber: 5gSugar: 5gVitamin A: 15835IUVitamin C: 12.9mgCalcium: 54mgIron: 3.8mg

Keyword Pumpkin, Soup, Thai, Winter food, Winter Meals

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Comments

Rose salter says

February 28, 2023 at 12:44 pm

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
  
  February 28, 2023 at 10:51 pm
  
  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

June 27, 2021 at 3:38 pm

Amazing! New favourite recipe! Thank you soo much 🙂

April F says

March 11, 2021 at 6:45 pm

We made the thai chilli paste as well and the flavors of both are lovely

Madge says

May 17, 2020 at 9:47 am

Made as per recipe. Delicious. Will be making this again and again.

maggie lile says

March 02, 2019 at 12:54 am

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
  
  March 02, 2019 at 2:43 pm
  
  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

July 09, 2018 at 1:58 am

That looks gorgeous. I love how you finished off the soup. It really makes all the difference.

- Julie Carlyle says
  
  July 10, 2018 at 8:09 am
  
  Thanks so much Jacqueline! 🙂
  
Elizabeth says

July 08, 2018 at 11:50 pm

Gosh this looks good! It sounds easy enough to adapt too for those of us without a TM

- Julie Carlyle says
  
  July 10, 2018 at 8:10 am
  
  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

July 08, 2018 at 11:47 pm

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
  
  July 10, 2018 at 8:11 am
  
  Thanks so much Natalie 🙂
  
Claudia says

July 08, 2018 at 10:00 pm

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
  
  July 10, 2018 at 8:12 am
  
  I would love to experience an American Thanksgiving one day. I hope you enjoy the recipe
  
Bintu | Recipes From A Pantry says

July 08, 2018 at 9:14 pm

Such a tasty looking soup! It looks and sounds so flavourful.

- Julie Carlyle says
  
  July 10, 2018 at 8:12 am
  
  Thanks so much Bintu ?

Thermomix Thai Pumpkin Soup Warm Up!

Table of contents

What to Serve with the Soup