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Ingredients
4 person(s)
Butternut Pumpkin Soup
- 1 level tsp olive oil
- 450 grams pumpkin, Peeled and cut into chunks.
- 2 cloves garlic
- ½ level tsp ginger paste
- 2 stalks celery stalk, Roughly chopped
- 2 carrots, Roughly chopped
- 30 grams coconut oil
- 400 gram coconut milk
- 200 gram water
- 1 level tbsp Vegetable stock paste
- 1 pinches cayenne pepper
- 1/4 level tsp salt
- 1/4 level tsp pepper, ground
- Extra to taste pepper, ground
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1h 25min
Preparation 10minBaking/Cooking -
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easy
Preparation -
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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
- Preheat oven to 200 degrees Celsius. Place olive oil and pumpkin onto roasting tray and roast pumpkin in 200 degree Celsius oven for 45 minutes.
- Place garlic, ginger paste, celery, carrot and coconut oil in mixing bowl, chop 3 seconds speed 5.
- Scrape down bowl sides then Sauté for for 5minutes, 100 degrees Celsius for 5 minutes.
- Add to mixing bowl roasted pumpkin, coconut milk, water, vegetable stock paste, cayenne pepper, salt and pepper. Cook for 20 minutes, 100 degrees Celsius.
- Blend soup 1 minute speed 4-9 increasing gradually.
- Season to taste and serve immediately.
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Accessories you need
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Spatula TM5/TM6
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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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