Ingredients
- 3 cm knob ginger, peeled
- 4 garlic cloves, peeled
- 1 brown onion, peeled and halved
- 1 tablespoon curry powder
- 2 tablespoon coconut oil
- 800 g pumpkin, peeled, seeds removed and cut into chunks
- 200 g water
- 400 g coconut milk
- 1 1/2 tablespoon Stock Concentrate
- salt, to taste
- coriander leaves, to garnish
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place ginger, garlic, onion and chilli, chop for 6 seconds, speed 5. Scrape down sides.
2. Add curry powder and coconut oil, sauté for 5 minutes, 100oC, speed 1.
3. Add pumpkin, grate for 10 seconds, speed 8.
4. Add water, coconut milk and stock concentrate, cook for 18 minutes,100oC, speed 2.5. Add salt, puree for 30 seconds, speed 9.
Pour soup into bowls and garnish with coriander.
Gluten free, dairy free, vegetarian, vegan
Thermomix Model
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Recipe is created forTM 31
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 absolutely love this recipe, I've been looking for a good curry pumpkin soup for a long time and this is my new favourite, thank you.
Kiwi7
My 'go to' all time favourite soup. Very popular with family and friends and super easy to make.
This is super tasty and healthy. Will make again for sure.
Delicious and full of flavour. So quick and easy to make.