Ingredients
4 portion(s)
ingredients
- 450 grams pumpkin, peeled and cubed
- 1 red capsicum, deseeded
- 1 garlic clove
- 1 leek, washed and sliced in chunks
- 40 grams olive oil
- 600 grams water
- 1-2 tablespoons Vegetable stock paste
- 60-100 grams cream, optional
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6
50min
Preparation 10minBaking/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
1. preheat oven to 200 degrees
2. place pumpkin and capsicum onto a tray and drizzle with oil. Cook for 20-30 minutes. Once cooled, remove skin from capsicum
3. place leek and garlic into "Closed lid" . Chop 3 sec speed 7. scrape down sides of bowl.
4. add 40g olive oil and saute 3 minutes, varoma, speed 1
5. add pumpkin, capsicum, water, stock. Cook 15 mins, varoma, speed 1
6. Blitz soup 20 sec speed 8 - gradually increasing to speed 8.
7. Optional: Add 60-100g cream and mix 30 seconds speed 4
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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