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–+ servings
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 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
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