Ingredients
- 700 g pumpkin, (peeled and roughly chopped)
- 2 tablespoon Vegetable TM Stock
- 1 onion, (peeled and cut in half)
- 3 clove garlic
- 10 g coconut oil
- 1/2 teaspoon coriander, (dried)
- 1/2 teaspoon cumin ground
- 1/4 teaspoon chili flakes, (optional)
- 1/2 tablespoon tumeric ground
- 200 g carrots, (roughly chopped)
- 1 can light coconut milk
- 1 tablespoon red curry paste
- 500g water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place onion, garlic in bowl and blitz for 3 seconds on speed 7.
2. Scrape down sides and add in coconut oil, coriander, cumin, chili and tumeric. Saute 3 minutes, 100C speed 1 (mc removed).
3. Add pumpkin, carrots, stock concentrate, water, coconut milk and red curry paste.
4. Cook for 22 minutes on 100 degrees speed 1.
5. Blend for 1 minute speed 9 gradually increasing speed from 1 to speed 9.
6. Serve garnished with fresh coriander if desired.
Method
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
Love this recipe. Yum just the right amount of heat for us.
Loved this soup. spice factor was perfect for myself but will only use 1/2 tablespoon of curry paste next time as it was a bit strong for hubby. Thank you for the recipe.
Made this for dinner tonight. Absolutely delicious! Will definitely be making this again
I loved this recipe. I used Queensland blue pumpkin and left the skin on, and it was fantastic.