Curried Coconut Pumpkin Soup

Prep. Time: 10 min
Cook Time: 30min
Serves: 4

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INGREDIENTS

• 75g (½ medium) Brown Onion

• 4 Garlic Cloves

• 5g (2 tsp) Indian Curry Powder

• 15g (1 Tbsp) Olive Oil

• 600g (½) Butternut Pumpkin

• 220g (1 medium) Potato

• 300g (¾ medium) Sweet Potato

• 40g (2 Tbsp) Vegetable Stock Paste (pg. 65)

• 1 Tbsp Fresh Coriander Leaves

• ½ tsp Organic Tamari Sauce

• 500g (2 cups) Filtered Water

• 180g (¾ cup) Organic Coconut Cream

SERVING INGREDIENTS

• Fresh Coriander Leaves

• Ground Black Pepper

• Organic Coconut Cream

DIRECTIONS

Traditional
Peel and dice the onion and garlic and add to a large saucepan with the olive oil and curry powder. Sauté over a medium heat for 5 MIN.

Peel and cut the pumpkin, potato and sweet potato into 2cm cubes. Add the cubed vegetables, vegetable stock paste, coriander leaves, tamari sauce and water to the saucepan. Cover and bring to a boil, then reduce the heat and simmer for 25 MIN, stirring frequently.

Add the coconut cream. Using a stick mixer, blend the cooked vegetables and liquid together until you have a soup consistency. (If using a blender, use half the mixture at a time to prevent the hot liquid exploding everywhere).

Thermomix
Peel the onion and garlic. Add to the TM bowl and chop for 1 SEC / SP 7. Scrape down the sides of the bowl. Add the olive oil and curry powder. Sauté for 3 MIN / VAROMA / SP 1.

Peel and cut the pumpkin, potato and sweet potato into 2cm cubes. Add the cubed vegetables, vegetable stock paste, coriander leaves, tamari sauce and water to the TM bowl and cook for 25 MIN / 100°C / SP 1.

Slowly turn the speed dial up to SP 4 until the machine is balanced and no longer vibrates. Then, slowly turn the speed dial up to SP 9 (this should take 1 MIN). Add the coconut cream and mix for 5 SEC / SP 4.

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Serve in bowls and season with pepper, fresh coriander and a drizzle of coconut cream.

NOTES

This soup freezes beautifully too for up to 1 month. Store in an air tight container.