I have been doing a version of this healthy pumpkin soup for about 10 years now, and there has been a popular recipe in the Thermomix group files for it – I finally got around to blogging it and giving people yet another use for their powdered gold (babas!).
I hope you all enjoy this healthy Thermomix recipe.
Creamy Coconut Curried Pumpkin Soup – A Hug in a Bowl
When the weather turns cool and comfort food cravings hit hard, this Coconut Curried Pumpkin Soup is like a warm hug in a bowl. Velvety smooth, naturally sweet pumpkin, rich coconut cream and that gentle hit of curry spice…this is no ordinary pumpkin soup.
This Thermomix-friendly recipe is everything we love about Skinnymixers: wholesome, easy, budget-friendly and packed with flavour. Whether you’re meal prepping, cooking for the family, or need something cozy and nourishing after a big day, this soup ticks all the boxes.
This one’s naturally dairy-free, gluten-free, vegetarian and vegan-friendly. Just good real food with big flavour.
Why You’ll Love This Pumpkin Soup
✅ Big on flavour, low on effort – This soup delivers maximum comfort with minimal hands-on time. A quick sauté, a simmer, then a blend—it’s ready in under 30 minutes!
✅ Thermomix makes it ridiculously easy – No chopping required. Just throw everything in and let the Thermomix do the work.
✅ Perfect for batch cooking – Make a big pot and freeze in portions for future you. This recipe freezes beautifully and reheats like a dream.
✅ Customisable spice level – Love heat? Add a little extra curry powder or chilli. Prefer it milder? Stick to the base recipe—it’s wonderfully balanced.
✅ Budget and pantry friendly – Using simple, staple ingredients like pumpkin, onion, garlic, stock and curry powder, this soup proves that delicious doesn’t have to be expensive.
Ingredients that Make It Special
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Pumpkin – The hero of the dish! Butternut or Kent are both perfect here—sweet, smooth, and silky once blended.
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Onion & Garlic – A flavour base that’s simple but essential.
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Yellow Curry Powder – This gives the soup its warm, aromatic personality without overwhelming the sweetness of the pumpkin.
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Coconut Cream – For that ultra-creamy, luxurious finish. It balances the spice and brings everything together.
💡 Skinnymixers Tip: Want to add some protein? Toss in some cooked red lentils or shredded chicken at the end—perfect for bulking it up into a full meal.
Serving Suggestions
Serve this Coconut Curried Pumpkin Soup with:
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A swirl of coconut cream or Greek yoghurt (if dairy is tolerated)
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Toasted pepitas or crispy chickpeas for crunch
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Crusty bread or a slice of low-carb naan
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A sprinkle of fresh coriander or chives for that pop of green
This soup is also perfect in a thermos for lunchboxes or as a starter for dinner parties (yes, it’s that good!).
What the Community are Saying…
⭐️⭐️⭐️⭐️⭐️ “I’ve made this three times already this winter, it’s my new go-to soup. The curry flavour is magic with the pumpkin, and I love that it’s so quick in the Thermie!”
⭐️⭐️⭐️⭐️⭐️ “Kids asked for seconds. That’s all I need to say.”
How to Store It
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Fridge – Store in an airtight container for up to 5 days.
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Freezer – Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat gently.
It actually tastes even better the next day—those curry spices deepen beautifully.
Let’s Make It!
You’ll find the full Thermomix recipe below—just scroll down to get cooking. And don’t forget to tag your creations with #skinnymixers so we can see your soup masterpieces!
More Thermomix Soup Recipes You’ll Love:
Whether you’re chasing winter warmth or just craving something wholesome and comforting, this Coconut Curried Pumpkin Soup is a must-try. One taste and you’ll see why the Skinnymixers community keeps coming back to it again and again.
Let’s get souping!
Ingredients
- 1 large brown onion - peeled, quartered
- 2 cloves garlic - peeled
- 30 g ghee or butter or olive oil
- 1 tbsp Malaysian Style curry powder
- 1 tsp garam masala
- 100 g carrot - peeled, roughly chopped
- 200 g sweet potato - peeled, roughly chopped
- 500 g pumpkin - peeled, roughly chopped
- 600 g liquid chicken stock - or 600 g | 21.2 oz water + 1 tbsp chicken stock concentrate
- 400 g coconut cream
Instructions
Thermo cooker
- Add onion and garlic to mixer bowl. Chop for 3 sec/speed 5/MC on. Scrape bowl down.
- Add ghee, Malaysian Style Curry Powder and garam masala to mixer bowl. Cook for 5 min/100°C or 212 °F/speed 1/MC off.
- Add carrot, sweet potato and pumpkin to mixer bowl. Chop for 10 sec/speed 6/MC on. Scrape bowl down.
- Add chicken stock to mixer bowl. Cook for 30 min/100°C or 212°F/speed 2/MC on.
- Add coconut cream to mixer bowl. Blend for 1 min/speed 9/MC on, increasing speed gradually. Repeat if required.
- Season to taste with salt and pepper.
Conventional
- Finely chop onion and mince garlic.
- In a large saucepan on medium high heat, add ghee or oil. Saute onion and garlic with curry powder and garam masala until fragrant.
- Add chopped carrot, sweet potato and pumpkin.
- Cover vegetables with chicken stock concentrate. Add extra water if you need more to cover. Bring to the boil, reduce to a slow simmer and cook for 30 min.
- Add coconut cream and blend into a soup using a hand blender or add to a blender in portions.
- Season to taste with salt and pepper.
Notes
Nutrition
If you love this Thermomix Soup recipe, you might like to try the following:
- skinnymixer’s Bacon & Vegetable Soup
- THM: No Fat Tomato Soup
- skinnymixer’s Chicken Zoodle Soup
- THMII: Pea & Ham Soup
If you make this recipe, snap a pic and hashtag it #skinnymixers — We love to see your creations on Instagram & Facebook!
Or Pin the recipe for later:
