Ingredients
Pumpkin Soup
- 1 onion, Peeled and cut in half
- 2 clove garlic, Peeled
- 1 tsp ginger
- 1 tbsp coconut oil
- 165 can coconut milk, Shaken
- 1 tbsp Vegetable stock paste
- 1 tsp tumeric powder
- 1 leek, Cut into Quarters
- 300 g pumpkin, Peeled and chopped into inch cubes
Chicken Main
- 2 chicken breast, Cut into strips
- 2 zucchini, Peeled into ribbons
- 2 carrots, Peeled into ribbons
- 5 sprig corriander, Stalk and Leaves
- 2 tbsp Cashews
- 1 pinch chilli flakes
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Into the mixing bowl place the Onion, Garlic and Ginger then chop at Speed 5/5 Seconds.
Scrape down the sides of the bowl.
Add the Coconut Oil and saute for 3 Min/100 C/Speed 2.
Once sauteed open the scales and add the 165ml Can of Coconut Milk then top up with water until the scales reach 500g. Add the Vegetable stock paste and tumeric.
Insert Steaming Basket into Mixing bowl.
Add the Pumpking and Leek to the steaming basket and put the mixing bowl Lid in place.
Into the Varoma add the Chicken and season well. If you wish you can add extra herbs here, Corriander, Lemongrass etc.
Cook for 17 Min/Varoma Temp/Speed 2.
Check Chicken when the timer has finished. Add the peeled Zucchini and Carrots to the Varoma tray and put into place.
Cook for a further 5 Min/Varoma Temp/Speed 2.
Check Chicken is cooked. If needed, cook for a further 5 Min.
Once cooked remove Varoma and place on top of ThermoServer to keep warm. Remove lid and set aside. Remove Seaming basket using the spatula and tip the Pumpkin and Leek into the liquid in the bowl.
Blitz for 1 Min/Speed 5 Gradually Increasing to Speed 9.
Remove most of the Pumpkin Soup into the ThermoServer, leaving just enough in to cover the blades.
For the Sauce, add the cashews, chilli flakes, corriander, salt and pepper to the remaining sauce.
Blitz for 1 Min/Speed 5 Gradually Increasing to Speed 9.
Serve Pumpkin Soup first followed by steamed Chicken and Vegetables, covered in the Chilli Pumpkin Sauce.
Tip
Use any extra herbs and flavours you'd like in the sauce. Add more chilli, fish sauce, tamari sauce etc as well for a different flavour.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
I used 160g can of coconut cream, and butternut squash instead of pumpkin. Recipe is a huge hit.
Great recipe. I just follow Chicken Veloute meal on Cookidoo and tweak as I go
Love love loved it!
Made this for the first time tonight and it was a great success even without corriander or chilli flakes as I didn't have either - will definitely make it again
Absolutely delicious. Even better than the chicken veloute its based on.
Delicious and felt like I was using the Thermomix to its full potential! Toddler and husband both loved it too. Thanks for sharing.
Absolutely delicious. Thankyou very much. My 4 year old loved it completely. I will definitely be making it again ☺
Really great recipe. I didn't have carrots so I added broccoli florets.
Really Yummy!
I skipped the coriander in the sauce and swapped the coconut milk for 135g pure cream - the consistency of the soup was beautiful
Will definetly make this again!
Easy to cook, tastes great, will cook again.