thumbnail image 1
thumbnail image 1
Preparation time
30min
Total time
30min
Portion
4 person(s)
Level
easy
  • TM 5
published: 2024/06/02
changed: 2024/06/02

Ingredients

Thai Penang Pumpkin Soup

  • 1 brown onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 40g neutral oil, (I used sunflower oil)
  • 50g panang curry paste, (I used Maesri brand)
  • 700g pumpkin, peeled and cut into 2cm cubes
  • 1 Large carrot, peeled, halved and chopped
  • 1 large potato, peeled and cut into 2cm cubes
  • 400ml can Coconut Cream
  • 2 cups vegetable or chicken stock
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar

TO SERVE

  • coriander, to garnish
  • Fried shallots (store-bought), to garnish
  • Sliced red chilli, to garnish
  • Roti or fresh bread, to serve

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Recipe's preparation

  1. 1. Place the onion and garlic into the TM bowl. Chop for 5 seconds, Speed 5. Scrape down the sides of the bowl.
  2. 2. Add the oil and saute for 3 minutes, 100 degrees, Speed 1 (MC out).
  3. 3. Add the panang curry paste, saute for a further 3 minutes, 100 degrees, Speed 1 (MC out).
  4. 4. Add the pumpkin, carrot and potato to the TM bowl. Cook for 2 minutes, 100 degrees, Speed 2 (MC out).
  5. 5. Pour approximately 60ml (1/4 cup) of the coconut cream into a small bowl and set aside for garnish. Pour the remaining coconut cream into the TM bowl along with vegetable stock (or chicken), fish sauce and brown sugar. Cook for 20 minutes, 100 degrees, Speed 1 (MC out and simmering basket on top to help prevent splatters).
  6. 6. Blend for 45 seconds, Speed 9 gradually increasing speed from 1 to speed 9.
  7. 7. Divide soup between serving bowls. Drizzle each bowl with a little of the reserved coconut cream. Garnish with fresh coriander, fried shallots and red chilli. Serve with roti bread or your favourite fresh crunchy bread.

Tip

If you cannot get Panang curry paste, replace with red curry paste! All curry pastes are slightly different in heat levels, so add according to taste.

If preferred, use all pumpkin instead of adding carrot and potato. My vegetables (combined) weighed 800g all up after being peeled and chopped.

This soup freezes well. Allow to cool then place into airtight container/s. Label, date and freeze for up to 3 months. Thaw in the fridge overnight before reheating in the microwave or over a low heat on the stove top or Thermomix.

Roti bread is excellent to serve with this soup. You can buy Roti bread from Coles or Woolies in the frozen section for Indian foods. Cook accoring to packet directions. So easy and delicious. I usually buy when they go half price for an even better deal!! It's also lovely with any fresh crunchy bread. I love sourdough with it!

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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Thai Penang Pumpkin Soup

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