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Ingredients
1000 g
Pumpkin Soup
- 1000 g butternut pumpkin, Cut into 3cm cubes
- 1 teaspoon crushed garlic
- 1 teaspoon curry powder
- 1 cube Chicken Stock Cube
- 3/4 Cup of water
- 2/3 Cup of thickened cream
- Salt & Pepper, to taste
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6
1h 0min
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
- Cut pumpkin up into pieces, skin still on, lightly oiled. Place on a lined baking tray, roast for 30-45 minutes. Cool and peel skin off of pumpkin.
Place skinned pumpkin into "Closed lid" with all ingredients except the cream.
cook for 5 minutes 30 seconds "Counter-clockwise operation" "Gentle stir setting" varoma with measuring cup in.
Let stand for 2 mins to cool.
Puree pumpkin and liquid, speed 7, 10 seconds. Scrape down sides and repeat.
Add cream.
Cook for further 5 mins 65° "Counter-clockwise operation" Speed 3.5
Serving suggestion** Add a dollop of cream and sprinkle of fresh parsley to serve
Enjoy!
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Accessories you need
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Spatula TM5/TM6
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Tip
If you prefer a thinner soup add more water
Roasting your pumpkin will give it more flavor
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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