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Ingredients
0 portion(s)
pumpkin
- 450 grams pumpkin cubed, butternut
- 250 grams sweet potato cubed
- 1 carrot, cut roughly
- 1 level tablespoon curry powder
- 40 grams Ghee
- 1 brown onion, Cut in half
- 2 garlic cloves
- 1 tablespoon Malaysian Meat curry powder, 4blades recipe
- 1 heaped tablespoon chicken stock paste
- 1 level tsp garam masala
- 1 can coconut cream
- 600 grams water
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6
45min
Preparation 5minBaking/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 onion, garlic in mixing bowl. Chop on speed 7 for 3secs. Scrape down sides add ghee.
Saute for 3mins on varoma speed 1.
Place Malaysian Curry powder and garam masala into bowl and cook for 2 mins, varoma speed 1.
Place pumpkin, sweet potato and carrot in the bowl and chop 10 seconds speed 6 MC on.
Add chicken stock and water and cook for 25 mins varoma speed 1.
Add coconut cream
Blend for 1 minute gradually increasing speed from 4-8.
Season with salt and pepper to taste.
Curried coconut pumpkin and sweet potato soup
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Accessories you need
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Spatula TM5/TM6
buy now
11
Tip
Based on skinnymixers pumpkin soup. Uploaded for use with cookidoo 3.0.
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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