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Thai Style Pumpkin Soup



6 portion(s)


  • 500 grams pumpkin, cubed
  • 4 tablespoons lime juice
  • 2 onions
  • 1 small red chilli
  • 1 stalk lemon grass (white parts)
  • 1 teaspoon shrimp paste
  • 1 teaspoon raw sugar
  • 360 grams coconut milk
  • 1 teaspoon tamarind puree
  • 200 grams water
  • 120 grams coconut cream
  • 1 tablespoon fish sauce

Recipe's preparation


    Marinade the cubed pumpkin with half the lime juice and set aside.





  2. In TM bowl add onions halved, chilli, lemon grass.


    Chop for 3 sec/speed 5.Closed lid


    Then add shrimp paste, sugar and 60g of coconut milk.


    Mix for 3 sec/speed 5Closed lid


    Add in the rest of the coconut milk 300g, tamarind puree and water.





  3. Back to the pumpkin, either have 2nd TM bowl or remove paste from bowl.


    Chop pumpkin with lime juice 10 sec/speed 5,Closed lid


    Than add to Ist TM bowl with paste or add paste to pumpkin.


    Mix for  5 sec/speed 5Closed lid


    Cook for 15min/100 degrees/speed 1


    Puree for 1min/speed 9Closed lid


    Add in remaining ingredients, fish sauce, remaining lime juice and coconut cream


    Mix for 3 sec/speed 5Closed lid


    Serve with garnish of  thai basil or coriander.




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Can add  some raw prawns after pureeing and cook for a further 3 minutes/100 degrees/speed 1

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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