Thermomix Thai Pumpkin Soup Warm Up!

Published

This Thermomox 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 Curry in a white bowl with herbs and chili surrounding the dish

This is a popular recipe in our house over the winter. To make the dish more filling I’ve invented a delicious variation which turns this soup form an entree into the main meal. Roasting 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. If you were preparing this dish for a vegetarian you could fry off some tofu instead of the chicken.

Loaded Chicken Thai Pumpkin Soup

Method:

  1. Preheat the oven to 200 degrees Celsius.
  2. Line a roasting dish with baking paper.
  3. Prepare the Thai Pumpkin soup as per the recipe below.
  4. Whilst the soup is cooking in the Thermomix bake 4 chicken thigh fillets for 20 minutes.
  5. Dice the chicken.
  6. Garnish the soup with the regular recipe toppings and include an equal amount of cooked chicken on top of the soup also.

Ingredients Note:

I have listed the brands I use in the 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.

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

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 8 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main, Main Course, Main Dish, Soup
Cuisine Thai
Servings 5 people
Calories 291 kcal

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)

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.
  • Add butter to the onion mixture. Saute 3min/120 degrees/Speed 1.
  • Add the potato and pumpkin to the TM bowl. Chop 15sec/Speed 7. Scrape down the bowl.
  • Add the stock, salt, Thai chilli paste and half the coconut cream. Cook 20min/100 degrees/Speed 1.
  • 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.

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 Casserole, Shepherds pie, comfort food, mince, Pie, Chicken, chicken pie, pot pie, winter, Pumpkin, Soup, Thai
Tried this recipe?Let us know how it was!

Thank you once again for stopping by and checking out the website.

If you’ve made this recipe I’d love to know what you thought? Please let me know in the comments below and give it a star rating. Rating the recipes let others know if they should try it too. ?

Overhead portrait image of Thai Pumpkin Soup in a white bowl

 

14 thoughts on “Thermomix Thai Pumpkin Soup Warm Up!”

  1. Bintu | Recipes From A Pantry says:

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

    1. Thanks so much Bintu ?

  2. Claudia says:

    5 stars
    Such great flavors in this pretty fall soup. I think I will be serving this on our Thanksgiving table this year! Thanks

    1. I would love to experience an American Thanksgiving one day. I hope you enjoy the recipe

  3. Natalie says:

    5 stars
    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.

    1. Thanks so much Natalie 🙂

  4. Elizabeth says:

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

    1. 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 🙂

  5. 5 stars
    That looks gorgeous. I love how you finished off the soup. It really makes all the difference.

    1. Thanks so much Jacqueline! 🙂

  6. maggie lile says:

    5 stars
    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!

    1. 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 🙂

  7. Madge says:

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

  8. Katrina says:

    5 stars
    Amazing! New favourite recipe! Thank you soo much 🙂

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