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.
- 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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Place the garlic and onion in the TM bowl. Chop 3sec/Speed 5. Scrape down TM bowl.
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Add butter to the onion mixture. Saute 3min/120 degrees/Speed 1.
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Add the potato and pumpkin to the TM bowl. Chop 15sec/Speed 7. Scrape down the bowl.
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Add the stock, salt, Thai chilli paste and half the coconut cream. Cook 20min/100 degrees/Speed 1.
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Add the remaining coconut cream (reserve 1 TBS for a garnish if desired). Blend 1min/Speed 5. Increase the speed gradually up to 9.
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Serve the soup into individual bowls and garnish with coconut cream, nuts, kaffir lime leaves.
If you would like to make your own Thai Red Chilli Paste take a look at my recipe.