Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Metric
US Customary
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
Metric
US Customary
1x
2x
3x
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:
291
kcal
Carbohydrates:
21
g
Protein:
4
g
Fat:
23
g
Saturated Fat:
18
g
Cholesterol:
8
mg
Sodium:
437
mg
Potassium:
579
mg
Fiber:
5
g
Sugar:
5
g
Vitamin A:
15835
IU
Vitamin C:
12.9
mg
Calcium:
54
mg
Iron:
3.8
mg
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!