A simple and delicious Thermomix Thai Pumpkin Soup that is absolutely packed with flavour. Ready to eat in just over 30 minutes!
Serve it with homemade bread or scrolls for a tasty lunch or dinner.
Say hello to the easiest Thermomix Thai Pumpkin Soup you will ever make!
Made with just 4 ingredients... and ready to eat in 35 minutes.
Full of flavour and completely delicious.
This delicious soup has a yummy Thai-style twist on our classic Thermomix Pumpkin Soup and Dairy-Free Pumpkin Soup recipes.
Why You're Going To Love This Recipe
There is SO much to love about our Thermomix Thai Pumpkin Soup!
- 4 Ingredients - forget long and complicated recipes with a huge list of ingredients... our Thai Pumpkin Soup requires just 4 ingredients!
- Quick & Easy - ready to eat in 35 minutes! This no-fuss soup is cooked and pureed all in the Thermomix.
- Freezer-Friendly - pop any leftovers in the freezer for easy lunches or dinners.
- Dairy-Free - we use coconut cream in this recipe which gives a luscious, creamy flavour (minus the dairy!).
What You Need
Just 4 ingredients!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full method.
- Pumpkin - I recommend using butternut pumpkin. However, you can use any variety you like, including Kent, Jap etc. Remove the skin and seeds and cut the pumpkin into 3cm pieces.
- Red Curry Paste - you can use any brand you like (I generally use Ayam). You will find curry paste in the Asian section of your supermarket.
- Water - do NOT exceed the MAX line in the Themomix (this is especially important in the TM31 model where the bowl is smaller).
- Coconut Cream - or coconut milk. You can use regular coconut cream or light. Again, this can be bought from the Asian section of the supermarket.
Step By Step Instructions
It couldn't be easier to make this flavour-packed Thermomix soup!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full method.
Step 1 - Cook The Soup
Place all of the ingredients into the Thermomix bowl.
IMPORTANT NOTE: Do NOT exceed the MAX line at any stage. Use less water if you are nearing the MAX line.
Cook for 25 minutes.
Remove the MC before cooking, but place the rice basket or splatter guard over the hole to catch any splatters.
Step 2 - Allow To Cool Slightly
It's important to allow the soup to cool slightly before pureeing.
NOTE: Do not attempt to puree while the soup is very hot as this can be dangerous.
Step 3 - Puree
Start off on Speed 1 before very slowly increasing to Speed 6. If the machine starts to shudder or shake, go back down to Speed 1 and increase ever so slightly.
Expert Tips
- Do NOT exceed the MAX line - It's important that you never exceed the MAX line. If you're nearing the line, simply omit some of the water. This is especially important in the TM31 model - as the bowl is smaller.
- Pureeing the soup safely - Allow the soup to cool for a few minutes. With the lid in place, VERY slowly increase the Speed to Speed 6. If the machine starts to shake, decrease the Speed and increase even more slowly.
- Store in an airtight container in the fridge for up to 3 days.
- Freeze in an airtight container for up to 3 months.
FAQ
The splatter guard is an accessory that comes with the newer Thermomix models. It fits over the top of the Thermomix lid (when the MC is removed) to catch any splatters - perfect when cooking soup! If you don't have a splatter guard, you can place the rice basket over the MC hole instead.
Yes you can. However, coconut cream will give you the richest flavour.
After the cooking time, insert a fork into a piece of the pumpkin. It should be soft and easily break apart. If it's still firm, cook for a further 5 minutes and test again.
Related Recipes
If you love making soups in your Thermomix, make sure you try these popular recipes!
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If you hadn't already guessed, we LOVE simple family dinners that you can cook in your Thermomix!
Thermomix Thai Pumpkin Soup
Equipment
- Thermomix
Ingredients
- 1 kg butternut pumpkin cut into 3cm chunks
- 2 tbs red curry paste
- 270 g coconut cream
- 500 g water
Instructions
- Place all ingredients into the Thermomix bowl (do not go past the max fill line - see notes).
- Cook for 25 minutes, 100 degrees, Speed 2 (or until the pumpkin is soft). Allow to cool slightly.
- To puree the soup, very slowly increase the speed to Speed 6. If the machine starts to shake, decrease the speed and slowly increase again.
Trishna says
This is my favourite soup & since trying your recipe a couple of months back, I only use this recipe.
Thanks for sharing xx
Olivia Scott says
I used to cook in a private school in England catering for 80 students and staff. I used to make 20 pints of soup for every lunch time. Attention to detail and only cooking each vegetable separately until assembling ensured all the flavours were perfectly balanced.
Now l am retired and a widow l am learning to do things very differently and having just bought a Thermomix TM6 am about to learn a completely new skill. Thank you for your guide.
Tracey says
Love it. I used the continental gourmet Thai paste. I until now really don’t like soup. I am now reformed.
Lucy Mathieson says
That's so great to hear!