There is nothing better than a nourishing, delicious meal prepared in under 30 minutes that the whole family will love! This free recipe is exactly that — a beautifully creamy pumpkin soup, with an Asian twist. Using coconut milk, this soup is dairy free, gluten free, vegetarian and vegan, catering for all dietary requirements. This soup gets rave reviews - try it out for yourself! And if you’re looking for more delicious Thermomix recipes that are quick and easy, you need these two cookbooks…
Serves 4
+ gluten free
+ dairy free
+ vegetarian
+ vegan
+ soy free
+ egg free
Ingredients
3cm knob ginger, peeled
4 garlic cloves, peeled
1 brown onion, peeled and halved
1 long red chilli, seeds removed
1 tbsp curry powder
2 tbsp coconut oil or olive oil
800g pumpkin, peeled, seeds removed and cut into chunks
200g water
400g coconut milk
1 ½ tbsp stock concentrate
alyce’s flavour bomb salt to season, optional
Coriander leaves, to garnish
Method
- Place ginger, garlic, onion and chilli in TC bowl, chop for 6 seconds, speed 5. Scrape down sides.
- Add curry powder and oil, sauté for 5 minutes, 100oC, speed 1.
- Add pumpkin, grate for 10 seconds, speed 8.
- Add water, coconut milk and stock concentrate, cook for 18 minutes, 100oC, speed 2.
- Puree for 1 minute, speed 9.
Pour soup into bowls and garnish with flavour bomb salt (if using) and fresh coriander.
