Preparation time
15min
Total time
4h 15min
Portion
6
portion(s)
Level
easy
Ingredients
Thai-Style Pumpkin Soup
- 1 cans coconut cream
- 2 level tbsp Thai red curry paste
- 1000 g pumpkin, Peeled and diced
- 1 carrot, Cut into 3cm pieces
- 1 onion, Cut into wedges
- 2 tablespoon fish sauce
- 2 tablespoon plain yoghurt
- 2 tablespoon fresh coriander
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Combine coconut cream, red curry paste and fish sauce. 5 seconds/speed 2.
- Add pumpkin and onion.
- Cook for 4 - 6 hours on Slow Cook
- Purée until creamy. 30 seconds/ speed 5 gradually increasing to 10
Serve with yoghurt and coriander leaves.
Tip
I added carrots as well
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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