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Ingredients
6 portion(s)
- 100 grams leek
- 1 clove garlic
- 40 grams olive oil
- 200 grams water, rice or soy milk (or cows milk if not intolerant)
- 500 grams pumpkin
- 200 grams zucchini
- 500 grams water, rice or soy milk (or cows milk if not intolerance
- 1 tablespoon Vegetable stock paste
- 1 pinch black pepper
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28min
Preparation 28minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
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.
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Recipe's preparation
- Place leek and garlic and oil into the TMX bowl and chop 8 seconds/ speed 5. Scrape down sides of mixing bowl with spatula.
Add oil and sauté 7 minutes/ 100ºC/ SP3 1/2.
Add 200 grs of water or milk (cows, rice or soy) and blend 20 seconds/ SP 7.
Scrape down sides of the bowl and add chopped pumpkin, zucchinis, vegetable stock and pepper to taste.
Cook for 20 minutes/ 100ºC or 90ºC if you use milk/ Speed 1.
Blend 1 minute/ Speed 5 to 9 increasing speed gradually.
Serve hot and garnish with chopped parsley or spring onions.
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Accessories you need
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Spatula TM5/TM6
buy now
11
Tip
For an Asian taste add a kaffir lime leave and cook it with the pumpkin and zucchini. Remove before blending the ingredients.
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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