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a bowl of soup with croutons and bread on the side

Thai Pumpkin Soup with Coconut Milk

You’ll love how easy it is to make this heavenly Thai pumpkin soup. The ultimate winter-warmer, it is packed full of real pumpkin, cosy and comforting curry flavour and a swirl of creamy coconut milk. And it can be on the table in less than 30 minutes!
5 from 5 votes
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Course: Soup
Cuisine: Healthy Soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 serves
Calories: 321kcal

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 milk or 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 milk 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 milk 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

  1. Red Curry Paste – to add gentle warmth and fragrance. Alternatively, use yellow or green curry paste, whichever you have on hand. Red curry paste can be found in supermarkets and Asian grocers, or you can make your own and store it in the fridge or freezer.
  2. Pumpkin – use any type of pumpkin or butternut squash. You can roast the pumpkin ahead of time (or use leftover cooked pumpkin) for flavour, but this is not essential.
  3. Coconut cream can be used instead of coconut milk. The coconut cream has a higher fat content and is thicker than coconut milk. Use whichever you prefer.
  4. Soup is one of the best meals to make ahead, because it stores and re-heats so well! Keep leftovers in a good-quality, airtight container in the fridge for up to 5 days.
  5. Freezing; this soup can be frozen for up to 3 months. First, allow the soup to cool completely. Then add the soup (either a whole batch or in separate, individual serves) to good quality, freezer-safe containers. Label the containers with the date to keep track of the expiry. To thaw, leave the soup in the fridge overnight and then reheat it gently in the microwave or on the stovetop until steaming hot.
  6. This soup is mild enough for the whole family to enjoy. While the curry paste adds warming flavour, it is not spicy. To make it milder, you can start with 2 tablespoons of curry paste and add more to taste. Additionally, you can add more vegetable stock or coconut milk to make it milder. To make it spicier, add more curry paste and a little chilli powder, along with some sliced red chillies.
  7. Before blending the soup, make sure that the pumpkin pieces are cooked through. Undercooked pumpkin won’t blend as nicely and will leave lumps.
  8. A standing blender or Thermomix will give a finer puree than using a stick blender, but both will do the job.
  9. Add more liquid (stock or coconut milk) for a runnier soup.
  10. 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. 
  11. 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