Thermomix Thai Pumpkin Soup
A super easy soup, bursting with aromatic flavours.
Servings: 4
Calories: 169kcal
Ingredients
- 1 medium brown onion, cut in half
- 1 garlic clove, peeled
- 10 g olive oil, or vegetable oil
- 800 g pumpkin cubes
- 500 mls, 2 cups vegetable stock
- 1 tablespoon Thai red curry paste
- ½ tablespoon lemongrass paste
- 1 teaspoon grated ginger
- 100 g coconut milk, (from a can)
- Lime juice, optional, for squeezing into the soup bowls before serving
Instructions
- Place the onion and garlic into the mixing bowl and chop 3 sec/speed 5. Scrape down the sides of the mixing bowl with a spatula.
- Add the olive oil and sauté 3 min/100°C/speed 1 without the measuring cup.
- Add the pumpkin and chop for 5 sec/speed 7. Scrape down the sides of the mixing bowl with a spatula.
- Add the vegetable stock, red curry paste, lemongrass paste and grated ginger and cook for 15 min/100°C/speed 1. Use the simmering basket on top of the lid to prevent splatter. Check the pumpkin is soft; if not, cook for another few minutes.
- Add the coconut milk and blend for 1-1½ min/speed 9. SLOWLY increase the speed to speed 9.
- Heat up before serving, and optionally squeeze some lime juice over the top of each bowl.
Notes
Storage: Store the soup (covered) in the fridge for up to three days. It will thicken upon refrigerating but thin out once warmed through.
Freezer: Allow it to cool down thoroughly, then transfer it to a freezer container or ziplock bag. Thaw the soup in the fridge, then heat it on the stove. Add a little water if the soup is too thick.
Nutrition
Serving: 1g | Calories: 169kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Sodium: 473mg | Fiber: 3g | Sugar: 6g
