Whip up a taste of Thailand with our creamy Thermomix Thai Pumpkin Soup, packed with aromatic flavours.
If you're craving something warm and exotic, look no further than this Thermomix Thai Pumpkin Soup. It's a bowlful of cosiness and flavour and is super easy to make. Serve it with our Thermomix Soft Bread Rolls for the ultimate feast.
We love making soups in the Thermomix, just like this classic Thermomix Roasted Tomato Soup and Cheesy Cauliflower Soup. There's no heavy chopping involved or transferring ingredients to a separate blender; all the work is done in the Thermomix bowl.
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Why You'll Love This Recipe
- Effortless Preparation: The Thermomix simplifies the cooking process, from chopping to blending, making Thai Pumpkin Soup a breeze to make.
- Freezer-friendly: The soup will last in the freezer for up to 3 months.
- Perfect for chilly days: There's nothing more comforting than a hot bowl of soup on a cold rainy day.
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 - I like to buy precut pumpkin cubes for ease of use.
- Vegetable stock - or chicken stock. Either homemade or stock cubes mixed with hot water.
- Thai red curry paste - I love the Marion's kitchen brand from Coles or Woolies.
- Lemongrass paste - comes in a tube in the herb section.
- Ginger - use fresh ginger.
- Coconut milk - use coconut milk from a can (not a carton).
- Lime juice - lime juice is optional but lifts the flavour. (Squeezing it into the soup bowls before serving is optional).
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 and saute the onion and garlic in the Thermomix for 3 minutes.
- Add the pumpkin and chop (this makes it quicker to cook). Add the stock, curry paste, lemongrass and ginger and cook for 15 minutes until the veggies are soft. Add the coconut milk and blend until smooth.
Serving Suggestions
We love to serve Thai Pumpkin Soup in a big bowl with a scattering of chilli flakes, a squeeze of lime, and a dollop of coconut cream or coconut yogurt on top. Why not try our Thermomix Soft Bread Rolls for dipping?
Storage
Store the soup (covered) in the fridge for up to three days. It will thicken upon refrigerating but thin out once warmed through.
To freeze the soup, let it to cool down, then transfer it to a freezer container or ziplock bag. Thaw it in the fridge, then heat it on the stove. Add a little water if the soup is too thick.
📖 Recipe
Thermomix Thai Pumpkin Soup
Ingredients
- 1 medium brown onion cut in half
- 1 garlic clove peeled
- 10 g olive oil or vegetable oil
- 800 g pumpkin cubes
- 500 mls 2 cups vegetable stock
- 1 tablespoon Thai red curry paste
- ½ tablespoon lemongrass paste
- 1 teaspoon grated ginger
- 100 g coconut milk (from a can)
- Lime juice optional, for squeezing into the soup bowls before serving
Instructions
- Place the onion and garlic into the mixing bowl and chop 3 sec/speed 5. Scrape down the sides of the mixing bowl with a spatula.
- Add the olive oil and sauté 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, lemongrass paste and grated ginger and cook for 15 min/100°C/speed 1. Use the simmering basket on top of the lid to prevent splatter. Check the pumpkin is soft; if not, cook for another few minutes.
- Add the coconut milk and blend for 1-1½ min/speed 9. SLOWLY increase the speed to speed 9.
- Heat up before serving, and optionally squeeze some lime juice over the top of each bowl.
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