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Thai Pumpkin Soup garnished with black pepper, peanuts, cilantro and chilli
Course: Soup

Thai Pumpkin Soup – Thermomix Recipe

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Indulge in the vibrant flavors of Thai pumpkin soup, where velvety pumpkin meets the irresistible allure of fragrant Thai spices. The delightful soup is a symphony of lemongrass, coconut milk, chilli and red curry, creating a rich and aromatic experience for your taste buds. Garnished with fresh coriander, chilli and a sprinkle of peanuts, this Thai Pumpkin Soup is a culinary journey that balances bold and comforting flavors.


  • 1 onion quartered
  • 2 garlic cloves
  • 1 lemongrass stalk in small pieces
  • 50 g ginger in small pieces
  • 1 red chilli in small pieces
  • 30 g olive oil
  • 600 g butternut squash or pumpkin cut in 3cm pieces
  • 1 tsp salt
  • 1 pinch black pepper
  • 1 Tbsp Thai red curry paste
  • 2 tsp vegetable stock paste
  • ½ teaspoon paprika
  • 1 can coconut milk approx. 400ml
  • 400 g water

For serving

  • salted peanuts for garnish
  • coriander for garnish
  • fresh chilli for garnish


  • Place the onion, garlic clove, lemongrass stalk, ginger and chilli into the mixing bowl and chop 2 Sec. / Speed 7.
  • Add the olive oil and sauté 10 Min. / Varoma / Speed 1.
  • Add the butternut squash and chop 3 Sec. / Speed 5.
  • Add salt, pepper, Thai red curry paste, vegetable stock paste, paprika, coconut milk and water and cook 15 Min. / 100C / Speed 1.
  • Blend the soup 1 Min. / Speed 4 to Speed 9, increasing the speed gradually.
  • Serve the soup topped with fresh coriander, fresh chilli and a sprinkle of peanuts.
Serves: 4
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