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Pumpkin, Coconut and Scallop Soup



4 portion(s)

  • 1 brown onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 1 fresh long red chilli, seeded
  • 2 centimetres cm fresh ginger, peeled
  • 1 tablespoon coconut oil
  • 500 grams pumpkin, peeled and roughly chopped
  • 20 grams shrimp paste
  • 750 grams water
  • 2 teaspoons fish sauce
  • 200 grams coconut milk
  • 8-12 scallops
  • fresh coriander, chopped, to serve

Recipe's preparation

    Pumpkin, Coconut and Scallop Soup
  1. Place onion, garlic, chilli and ginger into the mixing bowl and chop 4 sec/speed 7. Scrape down sides of bowl.

    Add coconut oil and sautè 3 mins/Varoma/speed 2.

    Add pumpkin, shrimp paste, water, fish sauce and coconut milk to mixing bowl. Cook 15 min/100˚C/speed 1.

    Blend soup 1 minute/speed 7, slowly increasing speed from speed 1 to speed 7.

    Sear scallops in a non-stick frying pan over high heat for 1 minute on each side.

    Divide soup among four warmed serving bowls and add 2 or 3 seared scallops to each bowl. Scatter with coriander leaves and serve immediately.


Accessories you need



Both the fish paste (also known as blachan) and fish sauce are ingredients that are available in most large supermarkets and in all Asian grocery stores.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Very nice, adored the

    Submitted by van der Ploeg on 21. August 2014 - 18:56.

    Very nice, adored the scallops tmrc_emoticons.;) I made my own coconut milk for the soup, but found the end result thin and watery. Next time I'll use a tin of coconut milk if I can't find a better substitute. I also added some Himalayan salt at serving.

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