Ingredients
6 portion(s)
Kez's Pumpkin Soup
- 1 onion, peeled and quartered
- 30 grams olive oil
- 500 grams Japanese/Kent/Butternut Pumpkin, peeled and roughly chopped
- 1 green apple, cut into quarters (with skin and core)
- 1 tomato, cut into quarters
- 1 carrot, washed and roughly chopped
- 1 tablespoon curry powder
- 150 grams sweet potato, peeled and roughly chopped
- 1 tablespoon sugar
- 2 tablespoons TM vegetable stock concentrate
- 650 grams water (or less making sure not to exceed the Max line in TM Bowl)
- 3 cloves fresh garlic, peeled
- 60g grams red lentils
- fresh/ sour/ coconut cream, to dollop on top when serving
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6
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7Preparation
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8
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Recipe is created for
TM 31
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Recipe's preparation
1. Place onion and garlic into TM bowl and chop for
3-5 seconds on speed 7.
2. Add olive oil and saute for 3 minutes at 100ºC on speed 1.
3. Add pumpkin, sweet potato, apple, tomato and carrot.
4. Chop for 20 seconds on speed 5/6.
5. Add stock, sugar, lentils, curry powder and water and cook for
* 35 minutes at 100ºC on speed 1.
6. Blend for 15 - 30 seconds by slowly going from speed 1 to speed 9.
7. Serve with a dollop of cream on top, salt and pepper to taste and warmed dinner rolls on the side.
Bon Appetit !
*If also cooking with Varoma above, you can cook this soup for 17 mins VAROMA TEMP Speed 1.. then stir ingredients in Varoma and cook a further 10 mins VAROMA TEMP Speed 1.
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Kez's Pumpkin Soup
Accessories you need
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Spatula TM5/TM6
buy now
Tip
Serve onto a few peices of baby spinach in bottom of each bowl, add a dollop of cream on top and salt n pepper to taste...
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
Add a commentMy 2 and 4yo love it! And so do we. Thank you!
My 2 and 4yo love it! And so do we. Thank you!
Really glad you enjoyed this
Really glad you enjoyed this recipe Emsy.. It is still my daughters favourite
Thank you for this lovely
Thank you for this lovely recipe. I've never really had a pumpkin soup I enjoyed until I made this one tonight. It's delicious! Very impressed
Really glad that you like
Really glad that you like it.. thanks
Yes.. if you dont use the
Yes..
if you dont use the lentils, then you definetely would need to reduce the quantity of water, but if you do choose to include the lentils they are not only are a great way to thicken the soup but they add a little more nutritional value. They are a great source of folate and magnesium, protein and iron and like Pontifek said very "Nutritional".... So glad you enjoyed this YUM soup..
Yes.. if you dont use the
Yes..
if you dont use the lentils, then you definetely would need to reduce the quantity of water, but if you do choose to include the lentils they are not only are a great way to thicken the soup but they add a little more nutritional value. They are a great source of folate and magnesium, protein and iron and like Pontifek said very "Nutritional".... So glad you enjoyed this YUM soup..
i am so glad you enjoyed it
i am so glad you enjoyed it Jenny...
Delicious! Would certainly
Delicious! Would certainly make it again. Husband loved it too
Jenny jones
Yum!! Might have got a bit
Yum!!
Might have got a bit carried away with the curry powder but the sour cream balances it out. Didn't use lentils and only got about 600gms of water, probably could have used less for a thicker consistency.
I just made this and it is
I just made this and it is absolutely devine!
Thank you so much for the recipe, the curry definately adds a nice subtle flavour I have never had in a pumpkin soup before.
I didnt have any sweet potato so I used all butternut pumpkin.
Great nutritious soup. I used
Great nutritious soup. I used jap pumpkin and the curry complimented it but was quite subtle.
Thankyou so much Augusta... I
Thankyou so much Augusta... I am so glad you like it. My family just love it and can't get enough of it...
This is the best pumpkin soup
This is the best pumpkin soup I have made so far. I used Australian butter pumpkin which my husband grows, he gets the seeds from diggers club. I have tried quite a few pumpkin recipes but have not thought "must do this one again", so very pleased to have found this one. Thankyou kerrie
Hi Ros and Blackwood... As
Hi Ros and Blackwood...
As you will now notice, I have tweeked this recipe a little...Yes I use fresh tomato and I have changed to 1 tomato and apple, 150g sweet potato and instead of a pinch, 1 tablespoon of sugar. I just used the vegie TM stock instead of chicken and best of all, I added the 60g of red lentils which gives it a thicker texture...You can add coconut milk if you like the flavour but I have ommited it as I think I just prefer the pumpkin with the hint of curry flavour..Also I found that it wasnt bad served over a small amount of baby spinach...anyways.. I am glad you like it Ros..and I hope you like my tweeks...let me know Blackwood what you think... Big smiles
x Kerrie
Makde this for dinner
Makde this for dinner tonight, Kerrie. I sauted in coconut oil and used cream - coconut flavour came through still. I haven't cooked with coconut oil much, so was keen to try the tweak. I like that the curry flavour wasn't overpowering. Used vegetable stock, but think the chicken stock would probably have been even better. Thank you.
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Hi, I was just wondering if
Hi, I was just wondering if this recipe uses half a fresh tomato or half a tin of tomatoes? Thanks!