A healthy 30 minute Thai pumpkin soup recipe that's perfect for cold wintery days! Packed full of flavour and so simple to make!

Thai Pumpkin Soup

A healthy 30 minute Thai pumpkin soup recipe that's perfect for cold wintery days! Packed full of flavour and so simple to make!
5 from 2 votes
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Course: Soup
Cuisine: Healthy Soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Calories: 321

Equipment

  • Stovetop or Thermomix
  • Blender or food processor

Ingredients

  • 2 tbs olive oil
  • 1 brown onion diced
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 3 tbs red curry paste
  • 800 g pumpkin chopped into 1.5cm pieces
  • 3 cups liquid vegetable stock
  • 400 ml coconut cream
  • juice of 1 lime

Instructions

Conventional Method

  • Heat the olive oil in a large saucepan over medium heat. 
  • Saute the onion until translucent and soft. Add the minced garlic, ginger, red curry paste and cook for 1-2 minutes. 
  • Add the pumpkin and liquid vegetable stock. Bring to a boil, then reduce the heat and simmer for 20 minutes. 
  • Add the coconut cream and lime juice and cook for a further 5 minutes. 
  • Allow to cool slightly before pureeing in a food processor or with a stick blender. 

Thermomix Method

  • Place the onion into the Thermomix bowl and chop of Speed 6, 5 seconds. Scrape down the sides of the bowl. 
  • Add the olive oil, minced garlic, minced ginger and red curry paste and saute for 3 minutes, 100 degrees, Speed 1. 
  • Add the pumpkin and liquid vegetable stock and cook for 20 minutes, 100 degrees, Speed 1 (place the rice simmering basket over the hole to catch any splashes).
  • Add the coconut cream and lime juice and cook for a further 5 minutes, 100 degrees, Speed 1 (place the rice simmering basket over the hole to catch any splashes).
  • Allow to cool slightly before pureeing by very slowly increasing to Speed 9 (see notes). 

Notes

TOP TIPS:
Dairy-free soup: This recipe is made with coconut cream and is therefore DAIRY-FREE. 
Non dairy-free option: You can use regular cream instead of coconut cream if you prefer. In this case, choose a cooking cream that wont curdle when heated. 
Red Curry Paste: I used a store-bought red curry paste in this recipe, but you can absolutely make your own if you prefer. Here’s a yummy homemade red curry paste recipe.  Note: I used the Ayam brand of red curry paste this time, but I’ve tried quite a few different brands in the past and they are all great in this recipe. 
Kid-Friendly Option:  If your kids find the red curry flavour too strong, reduce to 1-2 tbs.
Storing the soup: You can store the soup in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. 
Reheating the soup: This soup can easily be reheated in the microwave or on the stovetop. 
THERMOMIX SPECIFIC NOTES: Do not exceed the max line at any stage during cooking. Add slightly less pumpkin and stock if you are over the line. 
When pureeing the soup, allow it to cool slightly and then very slowly increase to Speed 9. If the machine starts to shake or splutter, turn it down to Speed 1 and increase even more slowly.

Nutrition

Calories: 321kcal | Carbohydrates: 17g | Protein: 4g | Fat: 28g | Saturated Fat: 21g | Cholesterol: 0mg | Sodium: 475mg | Potassium: 703mg | Fiber: 2g | Sugar: 6g | Vitamin A: 12780IU | Vitamin C: 16.3mg | Calcium: 53mg | Iron: 2.8mg