3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Roasted Butternut Pumpkin Soup with Chilli and Ginger


Print:
4

Ingredients

4 portion(s)

Roasted Butternut Soup with Chilli & Ginger

  • 700 g butternut pumpkin, chopped
  • 1 large clove of garlic, unpeeled
  • 2 tablespoons olive oil
  • 3 centimetres thumb of fresh ginger, peeled
  • 1 jalapeno pepper, stalk removed
  • 500 g boiled water
  • 1 tablespoon vegetable stock concentrate
  • squeeze of lime juice
  • salt and pepper to taste
  • splash of coconut milk (optional)
  • few fresh coriander leaves (optional)

  • 700 g butternut pumpkin, chopped
  • 1 large clove of garlic, unpeeled
  • 2 tablespoons olive oil
  • 3 centimetres thumb of fresh ginger, peeled
  • 1 jalapeno pepper, stalk removed
  • 500 g boiled water
  • 1 tablespoon vegetable stock concentrate
  • squeeze of lime juice
  • salt and pepper to taste
  • splash of coconut milk (optional)
  • few fresh coriander leaves (optional)
5

Recipe's preparation

    Roasted Butternut Pumpkin Soup with Chilli & Ginger
  1. 1. Preheat the oven to 200C or 180C fanforced.

     

    2. Place the chopped butternut onto a baking tray with the garlic clove. Drizzle with a little olive and salt and roast for 30-40 minutes.

     

    3. Meanwhile, whilst the butternut is roasting, peel the ginger and remove the stalk from the jalapeno pepper, add to the Thermomix bowl and chop 3 sec/speed 3. Scrape down the bowl.

     

    4. Add the stock cube and boiling water to the Thermomix bowl to infuse the flavours whilst the butternut and garlic are still roasting.

     

    5. Once the butternut and garlic and cooked through, squeeze the garlic out of it's layers, being careful not to burn your fingers! and add them to the Thermomix bowl with seasoning and cook for 10-15 mins/100/speed 1.

     

    6. Once cooked and piping hot, add the squeeze of lime and blend for 90 sec/speed 9, gradually increasing the speed.

     

    7. Ladle the soup into bowls and serve with a little coconut milk drizzled overthe top and sprinkling of coriander leaves.

     

10

Accessories you need

11

Tip

I used pre-chopped butternut from the supermarket but you could use a whole one, just cut it in half, scoop out the seeds and place on a baking tray skin side down until cooked through. Them scoop out the flesh and add to the Thermomix bowl in step 5.


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.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.