Preparation time
0min
Total time
0min
Portion
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Level
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Ingredients
Thai pumpkin soup
- 1 tablespoons olive oil
- 1 brown onion, medium
- 1000 g butternut pumpkin, chopped into small chunks
- 2 level tbsp red curry paste
- 500 g chicken stock, liquid
- 500 g water
- Salt and pepper, to taste
- fresh coriander, chopped (optional)
- 60 g coconut milk, light (optional)
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Chop onion 3 sec speed 5, scrape down bowl
- Add oil to onion, cook 3 minutes Varoma temp speed 2
- Add curry paste, cook 1 minute Varoma temp speed 2
- Add small chopped pumpkin, stock, water, pepper and salt, cook 30 minutes 100 temp speed 2. No MC add basket on top to stop splatter
Do Not Exceed MAX fill line, reduce water if required - Allow to cool 5 minutes
Carefully blitz 30 seconds gradually working up to speed 9 - To serve swirl through coconut milk (optional) and sprinkle with coriander leaves (optional)
Directions
Tip
This is quite spicy reduce Thai curry paste to preferred taste
This has been adapted from a weight watchers recipe
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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