Ingredients
Thai pumpkin soup
- 1 onion, medium, peeled & cut in half
- 1 clove of garlic, peeled
- 50 grams peanut oil
- 1 tablespoon Thai red curry paste, e.g. Mae Ploy brand
- 750 grams pumpkin, 4x4cm pieces
- 200 grams diced tomatoes
- 1/2 teaspoon salt
- 500 grams vegetable stock
- 200 grams coconut milk
- 1/2 teaspoon ground black pepper
- 20-30 leaves fresh coriander, (~1/2 cup)
- Sourdough Bread
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add onion & garlic to mixing bowl. Chop 7s/Speed 5
2. Scrape down sides of bowl. Add peanut oil & red curry paste. Cook 6min/100 degrees/Speed 1
3. Add pumpkin, diced tomatoes, salt, & vegetable stock. Cook 20min/100 degrees/
"Counter-clockwise operation" Speed 14. Check pumpkin is soft. If not, cook for a further 5min/100 degrees/
"Counter-clockwise operation" speed 15. Add 1/2 cup fresh coriander. Blend 1min starting on speed 5 & gradually increasing to speed 9.
6. Add coconut milk & pepper. Mix 5s/reverse speed 3.
7. Garnish with fresh coriander, and serve with sourdough bread.
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.
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