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Pumpkin and coconut milk soup



6 portion(s)

Pumpkin and coconut soup

  • 1 brown onion, cut in half
  • 2 cloves garlic, peeled
  • 20 g Olive Oil or Butter
  • 500 g Pumpkin Roughly Chopped, (i like to use kent)
  • 200 g canned coconut milk
  • 200-250 gram water
  • 1 tablespoon Vege stock paste
  • 30 g cream, (optional)
  • 6
    Preparation 30min
  • 7
  • 8
    • Appliance TM 5 image
      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.

Recipe's preparation

  1. Place onion and galic into the mixing bowl and 3 seconds/speed 5. Scrap down sides of the bowl.
    Add oil or butter, saute for 3 mins/120 degrees/speed 1, mc off.
    Add pumpkin, chop for 5 seconds/speed 7, mc on.
    Add coconut milk, water, and stock paste and cook for 20 mins/100 degrees/speed 1, mc on. Scrape down sides ofthe bowl.
    Add cream if desired ans blend, at speed 8 increasing speed gradually over 15 seconds, mc on.

Accessories you need

  • Spatula TM5/TM6
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  • Great soup I only had 280g pumpkin so I used...

    Submitted by aimeeblake on 23. April 2017 - 14:02.

    Great soup! I only had 280g pumpkin so I used carrot to make up 500g. The coconut milk really added to the flavour. Delicious!!

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