Thermomix Thai Pumpkin Soup Recipes

THERMOMIX THAI PUMPKIN SOUP

Thermomix Thai Pumpkin Soup image

A simple and delicious Thermomix Thai Pumpkin Soup... perfect served on it's own (and even better with hot crusty bread!).

Provided by Lucy & Lauren

Categories Soup

Time 35m

Number Of Ingredients 4

Ingredients

1 kg butternut pumpkin (cut into 3cm chunks)
2 tbs red curry paste
270 g coconut cream
500 g water

Steps:

Place all ingredients into the Thermomix bowl (do not go past the max fill line - see notes).
Cook for 25 minutes, 100 degrees, Speed 2 (or until the pumpkin is soft). Allow to cool slightly.
To puree the soup, very slowly increase the speed to Speed 6. If the machine starts to shake, decrease the speed and slowly increase again.

Nutrition Facts : Calories 166 kcal, Carbohydrate 34 g, Protein 3 g, Fat 1 g, SaturatedFat 0.3 g, Sodium 16 mg, Fiber 5 g, Sugar 11 g, UnsaturatedFat 0.4 g, ServingSize 1 serving

THERMOMIX ® RECIPE

THERMOMIX ® RECIPE image

Provided by THERMOMIX ® RECIPE

Categories Soups

Time 20m

Yield 8

Number Of Ingredients 16

Ingredients

1 onion, peeled and halved
3 cm piecepeeled ginger
3 cloves garlic
1 deseeded red chilli
Few kaffir lime leaves
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tbsp turmeric
1 tsp paprika
500-600 g pumpkin, peeled and roughly cubed
500-600 g chicken stock, or water with TM stock
2 tbsp fish sauce
Salt and pepper to taste
1 x 300 gtin coconut cream or more to taste
Few coriander leaves to garnish.

Steps:

Place onion, ginger, garlic, chilli and lime leaves into bowl and chop for 10 seconds onspeed 6-7. Add oil and dry spices and sauté for 3 minutes on Varoma temperature on speed 2. Add pumpkin and chop for a few seconds on speed 4 until pieces are smaller. Add stock, fish sauce and seasoning. Cook for around 10-15 minutes at 100ºC on speed 1. Puree30 sec/speeed 4-9, gradually increasing speed from speed 4 to speed 9. Add coconut cream and stir through. Heat for another minute if necessary, garnish and serve whilst hot!

THERMOMIX THAI PUMPKIN SOUP

Thermomix Thai Pumpkin Soup image

This Thermomix Thai pumpkin soup reminds me of my favourite Thai red curry. It's full of flavour and deliciously warming with a hint of spice. The soup is made using a commercial red curry paste and coconut cream for a fast weeknight meal.

Provided by Julie Carlyle

Categories Main Main Course Main Dish Soup

Time 25m

Number Of Ingredients 12

Ingredients

15 g garlic
120 g onion (cut in half)
20 g butter
500 g pumpkin (cut into large pieces)
150 g potato (roughly chopped )
350 g vegetable stock (or 1 TBS vegetable stock paste and water)
1/4 tsp salt
1-2 TBS Thai Red Chili Paste (Valcom) (or Homemade Nam Prik Pao)
270 g coconut cream (Ayam)
2 kaffir lime leaves (shredded finely)
1 TBS granulated nuts
1 green shallot (sliced on the diagonal)

Steps:

Place the garlic and onion in the TM bowl. Chop 3sec/Speed 5. Scrape down TM bowl.
Add butter to the onion mixture. Saute 3min/120 degrees/Speed 1.
Add the potato and pumpkin to the TM bowl. Chop 15sec/Speed 7. Scrape down the bowl.
Add the stock, salt, Thai chilli paste and half the coconut cream. Cook 20min/100 degrees/Speed 1.
Add the remaining coconut cream (reserve 1 TBS for a garnish if desired). Blend 1min/Speed 5. Increase the speed gradually up to 9.

Nutrition Facts : Calories 291 kcal, Carbohydrate 21 g, Protein 4 g, Fat 23 g, SaturatedFat 18 g, Cholesterol 8 mg, Sodium 437 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

THAI PUMPKIN SOUP

Thai Pumpkin Soup image

This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!

Provided by BRIGIT

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 tablespoon butter
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers, chopped
1 tablespoon chopped lemon grass
2 ⅛ cups chicken stock
4 cups peeled and diced pumpkin
1 ½ cups unsweetened coconut milk
1 bunch fresh basil leaves

Steps:

In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 20.9 g, Cholesterol 8 mg, Fat 25 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 18.6 g, Sodium 404.8 mg, Sugar 4.1 g

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