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Thai Pumpkin Soup


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Ingredients

8 portion(s)

  • 1 onion, peeled and halved
  • 3 cm piece peeled ginger
  • 3 cloves garlic
  • 1 deseeded red chilli
  • Few kaffir lime leaves
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp turmeric
  • 1 tsp paprika
  • 500-600 g pumpkin, peeled and roughly cubed
  • 500-600 g chicken stock, or water with TM stock
  • 2 tbsp fish sauce
  • Salt and pepper to taste
  • 1 x 300 g tin coconut cream or more to taste
  • Few coriander leaves to garnish.
  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
  • 9
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Recipe's preparation

  1. Place onion, ginger, garlic, chilli and lime leaves
    into bowl and chop for 10 seconds on
    speed 6-7.



    Add oil and dry spices and sauté for 3 minutes on Varoma temperature on speed
    2
    .



    Add pumpkin and chop for a few seconds on speed 4
    until pieces are smaller. Add stock, fish sauce and seasoning. Cook for around 10-15 minutes at 100ºC on speed 1. Puree
    by bringing speed up slowly to speed 9
    for up to 30 seconds.



    Add coconut cream and stir through. Heat for
    another minute if necessary, garnish and serve whilst hot!

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