Preparation time
10min
Total time
27min
Portion
1
litre(s)
Level
easy
Ingredients
Thai pumpkin soup
- 2 cm piece fresh ginger
- 2 garlic cloves
- 1 carrot
- 500 g pumpkin, cut into pieces
- 1 onion, cut into quarters
- 1 tsp Curry powder/paste, (i use red curry paste)
- 1/2-1 tsp ground turmeric
- 1/2-1 tsp ground cumin
- 1 tbsp stock paste
- 450 g water
- coconut cream
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
"Blend" Add Ginger, Garlic, Onion, Carrot and Pumpkin into the Mixing Bowl and CHOP / 8 SEC / SP 6
"Warm Up" Add Stock, all spices, pepper, 2 sprigs of the Coriander (save some for garnish) and 450g Water. COOK / 17 MIN / VAROMA TEMP / SP 2.5- Put the scales on and add Coconut Cream to soup through the hole in the Mixing bowl lid.
Place Varoma back into position and BLEND, increasing speed slowly, 45 SEC / SP 9.
Chop
Thermomix Model
-
Recipe is created forTM 6
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.
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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