Thai pumpkin soup by stephandross. A Thermomix <sup>®</sup> recipe in the category Soups on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

You are here:

Print to PDF

[X]

Print recipe

Thai pumpkin soup

Print:

main picture

tips

step pictures

comments

Print recipe

I'm cooking this today

Ingredients

1 litre(s)

Thai pumpkin soup

2 cm piece fresh ginger
2 garlic cloves
1 carrot
500 g pumpkin, cut into pieces
1 onion, cut into quarters
1 tsp Curry powder/paste, (i use red curry paste)
1/2-1 tsp ground turmeric
1/2-1 tsp ground cumin
1 tbsp stock paste
450 g water
coconut cream

Add to shopping list

6

27min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  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.
9
Thai

Recipe's preparation

Chop

Add Ginger, Garlic, Onion, Carrot and Pumpkin into the Mixing Bowl and CHOP / 8 SEC / SP 6

Add Stock, all spices, pepper, 2 sprigs of the Coriander (save some for garnish) and 450g Water. COOK / 17 MIN / VAROMA TEMP / SP 2.5

Put the scales on and add Coconut Cream to soup through the hole in the Mixing bowl lid.
Place Varoma back into position and BLEND, increasing speed slowly, 45 SEC / SP 9.

Accessories you need

Spatula TM5/TM6
buy now

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.