Pumpkin coconut curry soup

Making
5min
Cooking
25min
People
4
Making : 5 minutes
Cooking : 25 minutes
4 persons

Ingredient



600g of pumpkin
400g of coconut milk
20g of oil
3 carrots
1 onion
1 cup of water
1 chicken bouillon cube
1 tsp of red curry paste
Salt
Pepper
Celery salt
Parsley
Peel the pumpkin, onion, and carrots, then cut them into cubes and put them in the Thermomix bowl.Step 1/6
Total
00:10
Speed
3
Blend for 10 seconds on speed 3.Step 2/6
Total
5:00
Temperature
70°C
Speed
3
Reverse function
 Add the oil and set for 5 minutes on speed 3 at 70°C in reverse function.Step 3/6
Total
20:00
Temperature
100°C
Speed
3
Add the chicken bouillon cube, red curry paste, water, salt, pepper, celery salt, and cook for 20 minutes at 100°C on speed 3.Step 4/6
Total
00:30
Speed
9
Add the coconut milk and program for 30 seconds on speed 9.Step 5/6
Sprinkle with parsley and enjoy hot.Step 6/6