Thermomix Thai Pumpkin Soup

A simple and delicious Thermomix Thai Pumpkin Soup... perfect served on it's own (and even better with hot crusty bread!).

Course Soup

Cuisine healthy recipes

Diet Vegetarian

Diet healthy soup

Prep Time 10

Cook Time 25

Total Time 35

Servings serves

Calories 166kcal

Author Lucy & Lauren

Cost $5

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.

Notes

RECIPE NOTES & TIPS

When adding the water do not fill past the maximum line. If you can't fit the 500g of water into the bowl without going past the line, leave some water out. It is dangerous to fill past the maximum line.

Allow the soup to cool slightly before mixing to a smooth consistency. Very slowly increase the speed of mixing and if the machine starts to shake, turn the speed back down and continue to 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.

Nutrition