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    Home » Main Vegetarian

    Thermomix Thai Pumpkin Soup Warm Up!

    Published: Jul 8, 2018 · Modified: Jun 6, 2023 by Julie Carlyle · This post may contain affiliate links · 17 Comments

    Jump to Recipe - Print Recipe
    Overhead portrait image of Thai Pumpkin Soup in a white bowl

    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

    Table of contents

    • What to Serve with the Soup
    • Variations for Thai Pumpkin Soup
      • Thai Chicken & Pumpkin Soup
      • Thai Prawn & Pumpkin Soup
      • Loaded Thai Tofu & 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

    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. slice the chicken into strips.
    6. 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

    1. When the soup is almost cooked heat a frying pan with oil.
    2. Add peeled green prawns, leaving the tail intact.
    3. Fry the prawns until they change colour then remove from the frying pan immediately.
    4. 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.

    1. Whilst the soup is cooking heat a frying pan with oil.
    2. Add cubed tofu to the pan and fry each side.
    3. Once the tofu is golden remove from the frying pan.
    4. 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

    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.

    Let’s Connect!

    I share loads of great recipes on the page. Our community group page is a fabulous place to ask questions and share images of recipes you have made! It helps inspire others to cook new and interesting dishes.

    If you would like more great Thermomix recipes, please follow the ThermoKitchen FB Page.

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    Overhead portrait image of Thai Pumpkin Soup in a white bowl
    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 9 votes
    Print Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Main, Main Course, Main Dish, Soup
    Cuisine Thai
    Servings 5 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
    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 lets others know if they should try them too. ?

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    Link Disclosure

    From time to time I recommend kitchen products and ingredients. These are always items I use and love! When I share a link to a product you can rest assured that I have tested the item and genuinely love it! If you follow my link and purchase the item in some cases I will receive a commission for the referral.
    Whilst the commission may only be $1 or so, I value your support, and I take your trust very seriously.
    By clicking on my link, or selecting my name "Julie Carlyle" as the referer you reward me with a small commission that helps support me and this website. 
    Your support keeps me cooking! 

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    Reader Interactions

    Comments

    1. 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.

      Reply
      • 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

        Reply
    2. Katrina says

      June 27, 2021 at 3:38 pm

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

      Reply
    3. April F says

      March 11, 2021 at 6:45 pm

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

      Reply
    4. Madge says

      May 17, 2020 at 9:47 am

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

      Reply
    5. maggie lile says

      March 02, 2019 at 12:54 am

      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!

      Reply
      • 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 🙂

        Reply
    6. Jacqueline Meldrum says

      July 09, 2018 at 1:58 am

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

      Reply
      • Julie Carlyle says

        July 10, 2018 at 8:09 am

        Thanks so much Jacqueline! 🙂

        Reply
    7. Elizabeth says

      July 08, 2018 at 11:50 pm

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

      Reply
      • 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 🙂

        Reply
    8. Natalie says

      July 08, 2018 at 11:47 pm

      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.

      Reply
      • Julie Carlyle says

        July 10, 2018 at 8:11 am

        Thanks so much Natalie 🙂

        Reply
    9. Claudia says

      July 08, 2018 at 10:00 pm

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

      Reply
      • 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

        Reply
    10. Bintu | Recipes From A Pantry says

      July 08, 2018 at 9:14 pm

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

      Reply
      • Julie Carlyle says

        July 10, 2018 at 8:12 am

        Thanks so much Bintu ?

        Reply

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    Hi, I'm Julie, a recipe developer, published cookbook author, and registered nutritionist. My first love has always been cooking and food. ThermoKitchen is where my love of food combines with a "lazy streak" as I utilise my favourite appliance, the Thermomix! I discovered Thermomix in 2014 and loved it so much I became a consultant for the brand.

    More about me →

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