Thai Chicken Pumpkin Soup

I know its getting warmer, Hallelujah….about time! But I love soup any time of the year as its so flexible, nourishing and filling. Have it for lunch, dinner or leftovers. Its a great way to get some gut healing chicken stock into you also, if you’re into that. I’ll post my recipe for that also, as that’s part of this recipe. If you don’t have time to make the stock, just use the packaged chicken stock cubes or stock cartons. Massell 7’s are OK as they are are not as high in salt and fine for fructose people, as they don’t have any nasty onion and garlic extracts added to them.


(If you don’t want to make the curry paste from scratch, you can simply use 1 heaped tbsp of Green Curry Paste from the supermarket. If using the Curry Paste omit the ginger, chilli, kaffir lime leaves. 

  • 500 grams Jap or Kent Pumpkin
  • 2 small  chicken breasts, sliced into cubes
  • 2 tablespoons olive oil
  • 500 liters boiling water
  • 2 tablespoons Mama Megs Immortal Health 
  • 60 grams of ground macadamias or almond meal
  • 60 grams cooked brown rice (or 1 of the small microwave cups)
  • 1 x red chilli (optional)
  • 1 x 2cm piece ginger
  • 3 kaffir lime leaves
  • 1 tablespoon soy sauce
  • 1 cup coconut milk
  • season with salt n pepper
  • 1/2 cup coriander


Ground almonds and brown rice for 15 seconds, speed 7. Put in a separate bowl. (No need to wash the bowl)

Mince kaffir lime leaves, chilli and ginger 6 seconds speed 6.

Roughly slice chicken breasts. Add olive oil and soy sauce to bowl, with chicken and cook with the chilli, ginger, kaffir lime leaves etc for 3 minutes on Varoma temp, speed 1.

Roughly chop pumpkin into small pieces. Add to the thermomix bowl with 500 mls boiling water, whatever stock you are using, ground nuts and brown rice.  Cook on 100 degrees, for 15 minutes, speed 1.

Add coconut milk and season with salt n pepper. Cook for 2 more minutes, 100 degrees, speed 1. Serve into bowls and garnish with coriander and more chilli, if you like it hot.



Slice chicken into cubes and chop pumpkin roughly into chunks. Next slice kaffir lime leaves, ginger and chilli finely.

Add 2 tbsp olive oil to a stock pot. Fry off kaffir lime leaves, ginger, and chilli for 2 minutes on a medium heat. Next add the sliced chicken and cook for a further few minutes, stirring occasionally. Now add the pumpkin, Mama Megs Immortal Health stock paste and boiling water. Cook on a medium heat for approximately 10 mins.

Add the soy sauce, brown rice and macadamia or almond meal, and cook for another five minutes or until chicken and pumpkin is cooked through, stirring occasionally. Finally, add the coconut milk and heat through for two minutes. Season with salt and pepper and garnish with coriander.



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