This quick Thai pumpkin soup is a one-bowl Thermomix recipe made with coconut milk, fresh ginger and Thai red curry paste. You can adjust the amount of curry paste to suit your own spice preference. It's freezer friendly too, so it's worth keeping a batch in the freezer for busy weeknights.
I love this soup served with my two ingredient naan bread on the side, which is great for mopping everything up!
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Why You'll Love This Recipe
- Set and forget once everything's in the mixing bowl.
- Makes a great make-ahead lunch, not just dinner.
- A great way to make the most of pumpkin while it's in season.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Brown onion - use a medium-sized onion, peeled and cut in half.
- Garlic clove - peeled.
- Olive oil - or vegetable oil.
- Pumpkin - or butternut squash.
- Vegetable stock - or chicken stock for simmering the pumpkin in.
- Thai red curry paste - I love the Maesri brand which comes in a small tin or Marion's Kitchen brand. You can buy them both at Coles or Woolies.
- Ginger - use fresh ginger.
- Coconut milk - use full-fat coconut milk from a can (not a carton). Ayam has more coconut in it (89%, compared to around 74% in home brand versions), but I used Woolworths own brand for this recipe as it was all that was available.
- Lime juice - lime juice is optional but lifts the flavour.
- Garnish - I like adding crispy chilli oil and coriander on top just before serving.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Chop the onion and garlic, then sauté for 3 minutes.
- Add the pumpkin.
- Chop the pumpkin.
- Add 500 ml of stock, red curry paste and ginger and cook for 15 minutes until the pumpkin is soft.
- Blend until smooth.
- Add the coconut milk and blend again.
Recipe Tips
- Ensure the pumpkin is cooked through until soft, otherwise the soup will be grainy.
- The recipe calls for 1 tablespoon of red curry paste, but add more if you like it spicier.
- If you don't have quite enough pumpkin to make up the 800g, you can top up the weight with carrot and sweet potato.
- TM31 - this recipe isn't suitable for the TM31 as the bowl is too small.
- I'm not a fan of the taste of fish sauce, so I didn't add it to this recipe, as I feel the spices contribute enough to the overall flavour.
Storage
Store the soup in an airtight container in the fridge for up to 3 days or the freezer for 3 months.
📖 Recipe
Thermomix Thai Pumpkin Soup
A warming bowl of soup with a gentle Thai spice through it, blended smooth and finished with a touch of coconut milk. This recipe isn't suitable for the TM31, as the bowl is too small.
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Servings: 4
Ingredients
- 1 brown onion peeled and cut in half
- 1 garlic clove peeled
- 15 g olive oil or vegetable oil
- 800 g pumpkin cubes peeled weight
- 500 ml vegetable stock or chicken stock
- 1 tablespoon Thai red curry paste see notes
- 1 teaspoon grated ginger
- 100 g coconut milk from a can, see notes
- Lime juice optional, for squeezing into the soup bowls before serving
Garnishes (optional)
- crispy chilli oil
- chopped coriander
Instructions
- Place the onion and garlic into the mixing bowl and chop for 3 sec/speed 5. Scrape down the sides of the bowl with a spatula.
- Add the olive oil and sauté for 3 min/100°C/speed 1, without the measuring cup.
- Add the pumpkin and chop for 5 sec/speed 7. Scrape down the sides of the mixing bowl with a spatula.
- Add the vegetable stock, red curry paste and grated ginger and cook for 15 min/100°C/speed 1. Use the simmering basket or splatter guard on top of the lid to prevent splatter. After 15 minutes, check that the pumpkin is soft; if not, cook for a further few minutes.
- Blend for 1 min/speed 9. SLOWLY increase the speed to speed 9.
- Add the coconut milk and blend for 20 sec/speed 3 to combine. Check consistency, If needed, add a splash more stock and mix again. Taste and season with salt if needed.
- The soup will be hot, but If needed, heat for 3-5 min/90°C/speed 2 before serving.
- Optionally squeeze some lime juice over the top of each bowl and top with garnishes such as crispy chilli oil and coriander.
Notes
Curry paste: I love the Maesri brand which comes in a small tin, or Marion's Kitchen brand. You can buy them both at Coles or Woolworths.
Coconut Milk: Use full-fat coconut milk from a can (not a carton). Ayam has more coconut in it (89%, compared to around 74% in home brand versions), but for this recipe I used Woolworths own brand as that's all they had.
Storage: Store the soup in an airtight container in the fridge for up to 3 days or the freezer for 3 months.
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