Classic pumpkin soup has been given a vegan makeover using coconut milk, and I can confidently say that it’s not only the new version, it’s definitely the improved version! Incorporating all the fresh flavours of Thai cooking – lemongrass, galangal, turmeric, chilli and kaffir lime – this soup is creamy, sweet, sour and spicy all at the same time. I generally prefer to make my own curry pastes, but a commercial jar will do just fine in this recipe. Remember that heat levels vary between brands so if you are feeding children opt for a milder curry paste.
Serves 4
+ gluten free
+ vegetarian
+ vegan
+ quick fix
Ingredients
Garlic cloves, peeled
Thai red curry paste
Coconut oil
Pumpkin, peeled, seeds removed and roughly chopped
Coconut milk
Water
Stock concentrate
Fresh coriander
Lime wedges
Method
This recipe can be found on page 88 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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