Thermomix Thai Pumpkin Soup Warm Up!


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


  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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5 from 8 votes
Thai Pumpkin Curry in a white bowl with herbs and chili surrounding the dish
Thermomix Thai Pumpkin Soup
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

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.

Course: Main, Main Course, Main Dish, Soup
Cuisine: Thai
Keyword: Casserole, Shepherds pie, comfort food, mince, Pie, Chicken, chicken pie, pot pie, winter, Pumpkin, Soup, Thai
Servings: 5 people
Calories: 291 kcal
Author: Julie Carlyle
  • 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
  1. Place the garlic and onion in the TM bowl. Chop 3sec/Speed 5. Scrape down TM bowl.

  2. Add butter to the onion mixture. Saute 3min/120 degrees/Speed 1.

  3. Add the potato and pumpkin to the TM bowl. Chop 15sec/Speed 7. Scrape down the bowl.

  4. Add the stock, salt, Thai chilli paste and half the coconut cream. Cook 20min/100 degrees/Speed 1.

  5. Add the remaining coconut cream (reserve 1 TBS for a garnish if desired). Blend 1min/Speed 5. Increase the speed gradually up to 9. 

  1. Serve the soup into individual bowls and garnish with coconut cream, nuts, kaffir lime leaves.

Recipe Notes

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

Nutrition Facts
Thermomix Thai Pumpkin Soup
Amount Per Serving
Calories 291 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 18g90%
Cholesterol 8mg3%
Sodium 437mg18%
Potassium 579mg17%
Carbohydrates 21g7%
Fiber 5g20%
Sugar 5g6%
Protein 4g8%
Vitamin A 15835IU317%
Vitamin C 12.9mg16%
Calcium 54mg5%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

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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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