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.
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.
