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Pumpkin Thai Soup


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Ingredients

4 portion(s)

  • 700 g pumpkin, (peeled and roughly chopped)
  • 2 tablespoon Vegetable TM Stock
  • 1 onion, (peeled and cut in half)
  • 3 clove garlic
  • 10 g coconut oil
  • 200 g carrots, (roughly chopped)
  • 1 can light coconut milk
  • 1 tablespoon red curry paste
  • 500g water
  • 6
    5min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

    Method
  1. 1. Place onion, garlic in bowl and blitz for 3 seconds on speed 7.

    2. Scrape down sides and add in coconut oil. Saute 3 minutes, 100C speed 1 (mc removed).

    3. Add pumpkin, carrots, vegetable stock concentrate, water, coconut milk and paste.

    4. Cook for 20 minutes on 100 degrees speed 1.

    5. Blend for 1 minute speed 9 gradually increasing speed from 1 to speed 9.

    6. Add salt and pepper if desired.

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Accessories you need

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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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Comments

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  • Beautiful flavour. May cut back the water next...

    Submitted by JayDee_DeeJay on 7. June 2018 - 05:07.

    Beautiful flavour. May cut back the water next time for a slightly thicker consistency but otherwise so much nicer than plain old pumpkin soup.

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  • Lovely. I made this for fridge/freezer but can't...

    Submitted by PaulaB on 25. May 2018 - 14:11.

    Lovely. I made this for fridge/freezer but can't stop eating it now!
    I used a small can of coconut cream and only 400g water.

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  • Delicious recipe

    Submitted by ReadySteadyCook on 30. July 2017 - 21:12.

    Delicious recipe

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  • I used a small can of coconut cream instead of the...

    Submitted by Karine on 25. May 2017 - 10:19.

    I used a small can of coconut cream instead of the 400 ml can and reduced the water by 100 grams as suggested.

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  • Simply wonderful! I took your

    Submitted by Dadougo on 26. June 2016 - 21:47.

    Simply wonderful! I took your advice and used 100g less of water and the soup was perfect. I must admit that I let it cool for an hour before blending on the high speed and then reheated it on 100 degrees for 5 mins on speed 2. It seemed to work fine. Thanks for sharing this recipe.   

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  • I'm so glad that you like the

    Submitted by The Power of Real Food on 9. June 2016 - 00:17.

    I'm so glad that you like the soup. It is one of my favourites. I'm not sure why yours is pilling over the bowl. I recommend to cut back 50 to 100 grams on the water. See if that helps tmrc_emoticons.)

    Come and join my page to see more of my recipes at The Power of Real Food

    (https://www.facebook.com/The-Power-of-Real-Food-315378415294780/)

     

     

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  • Absolutely LOVE the soup,

    Submitted by lizkondys on 8. June 2016 - 19:03.

    Absolutely LOVE the soup, however, have made it twice now and both times when it came to blending all of the ingredients it started spilling over the bowl! I had to half the soup and blend it in 2 lots. Did anyone else experience this problem? Thanks 

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  • Yummo, thank you, just an

    Submitted by Kimberly E on 23. May 2016 - 15:06.

    Yummo, thank you, just an absolutely beautiful soup, I didnt have carrots so subbed with more pumpkin, I made skinnymixers Thai red curry paste & made my own coconut milk. Loved the texture too, not too runny not too thick

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  • Yummy! Made it tonight,

    Submitted by TheBlackMini on 1. June 2015 - 21:21.

    Yummy! Made it tonight, followed the recipe. Coconut milk can size 400g, might try a smaller can next time.  tmrc_emoticons.)

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  • Had this last night and was

    Submitted by PMH on 8. April 2015 - 08:00.

    Had this last night and was definately a winner !!!  Used two spoons of the curry paste but otherwise followed recipe - wasn't sure what size can of coconut milk so I just went with the smaller one and it was perfect.  Thanks tmrc_emoticons.;) 

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  • Really easy and so tasty! I

    Submitted by Ange Mc on 11. January 2015 - 23:35.

    Really easy and so tasty!

    I added and extra tablespoon of TM red curry paste and used peanut oil instead of coconut oil. Even got the thumbs up from hubby who doesn't usually like pumpkin soup.

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  • So easy and tastes great!

    Submitted by sarahwinkler on 16. September 2014 - 13:12.

    So easy and tastes great! Didn't have enough carrots so added a small sweet potato. Dinner guests loved it! Thank you 

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  • For an extra kick, I added

    Submitted by Ehamilton002 on 23. August 2014 - 17:58.

    For an extra kick, I added the juice from half a lime

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  • Yummy! I didn't add carrot as

    Submitted by Mandles on 6. August 2014 - 14:26.

    Yummy! I didn't add carrot as i didn't have any, but I upped the pumpkin to compensate.  I added 2 tablespoons of red curry paste as we like things spicy & tasty.  Definately a winner in our house as everyone enjoyed it & went back for seconds. Thank you.

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  • Thank you for your feedback! 

    Submitted by The Power of Real Food on 22. July 2014 - 13:52.

    Thank you for your feedback!  I'm so glad you enjoyed it. tmrc_emoticons.)

    Come and join my page to see more of my recipes at The Power of Real Food

    (https://www.facebook.com/The-Power-of-Real-Food-315378415294780/)

     

     

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  • Loved it!!

    Submitted by Carmi on 22. July 2014 - 11:09.

    Loved it!!

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