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Best Thai Pumpkin Soup


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Ingredients

Thai pumpkin soup

  • 1 tablespoons olive oil
  • 1 brown onion, medium
  • 1000 g butternut pumpkin, chopped into small chunks
  • 2 level tbsp red curry paste
  • 500 g chicken stock, liquid
  • 500 g water
  • Salt and pepper, to taste
  • fresh coriander, chopped (optional)
  • 60 g coconut milk, light (optional)
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  • 7
    Preparation
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  • 9
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Recipe's preparation

    Directions
  1. Chop onion 3 sec speed 5, scrape down bowl
  2. Add oil to onion, cook 3 minutes Varoma temp speed 2
  3. Add curry paste, cook 1 minute Varoma temp speed 2
  4. Add small chopped pumpkin, stock, water, pepper and salt, cook 30 minutes 100 temp speed 2. No MC add basket on top to stop splatter
    Do Not Exceed MAX fill line, reduce water if required
  5. Allow to cool 5 minutes
    Carefully blitz 30 seconds gradually working up to speed 9
  6. To serve swirl through coconut milk (optional) and sprinkle with coriander leaves (optional)
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Tip

This is quite spicy reduce Thai curry paste to preferred taste
This has been adapted from a weight watchers recipe


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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