4.7 (12)
thumbnail image 1
thumbnail image 1
Preparation time
30min
Total time
30min
Portion
6 portion(s)
Level
easy
  • TM 31
published: 2014/06/08
changed: 2014/06/08

Ingredients

  • 2 centimetres ginger root
  • 1 clove garlic
  • 1 medium onion quartered
  • 5 grams coconut oil
  • 30 grams Thai red curry paste
  • 200 grams light coconut milk
  • 675 grams Butternut pumpkin, cubed
  • 1 heaped tablespoon vegetable stock concentrate
  • 500 grams water
  • 10 grams lime juice
  • 1/2 tablespoon fish sauce

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Recipe's preparation

  1. 1. Place onion, garlic and ginger into TM bowl and chop 3 secs/speed 5.


    2.  Add coconut oil and blitz 5 secs/speed 5.


    3.  Scrape down sides and sauté 100c/5 mins/reversecounter-clockwise operation/speed softGentle stir setting.


    4.  Add curry paste 100c/1 min/reversecounter-clockwise operation/speed 1.


    5.  Add coconut milk, pumpkin, vegetable stock paste and water.


    6.  Cook 100c/20 mins/reverse counter-clockwise operation/speed soft Gentle stir setting MC on.


    7.  Blitz, slowly going from speed 1-9/1 min/MC on.


    8.  Add lime juice and fish sauce. Mix 5 secs/speed 4.


    9.  Taste to check you are happy with flavours. Add more lime, fish sauce or curry paste if more depth of flavour is required.


    Enjoy


     

Tip

Garnish with fresh coriander (optional).

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 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.

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Thai style pumpkin soup

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