skinnymixer's Coconut Curried Pumpkin Soup
- 1 large brown onion peeled, quartered
- 2 garlic cloves peeled
- 30 g ghee or butter or olive oil
- 1 tbsp babas meat curry powder
- 1 tsp garam masala
- 100 g oz carrot peeled, roughly chopped
- 200 g sweet potato peeled, roughly chopped
- 500 g oz pumpkin peeled, roughly chopped
- 600 g liquid chicken stock or 600 g | 21.2 oz water + 1 tbsp chicken stock concentrate
- 400 g coconut cream
Add onion and garlic to mixer bowl. Chop for 3 sec/speed 5/MC on. Scrape bowl down.
Add ghee, babas curry powder and garam masala to mixer bowl. Cook for 5 min/100°C or 212 °F/speed 1/MC off.
Add carrot, sweet potato and pumpkin to mixer bowl. Chop for 10 sec/speed 6/MC on. Scrape bowl down.
Add chicken stock to mixer bowl. Cook for 30 min/100°C or 212°F/speed 2/MC on.
Add coconut cream to mixer bowl. Blend for 1 min/speed 9/MC on, increasing speed gradually. Repeat if required.
Season to taste with salt and pepper.
Use your sharp blade for this recipe.
At step 1 add on a couple of seconds chopping time, if required.
At step 2 you may need to add on 1-2 mins cooking time, or until onions and garlic are cooked to your liking
At step 4 add on a cooking time if required.
At step 5 allow to cool slightly (5-10 minutes) and then very slowly increase speed, then slowly decrease speed towards the end of the blending time. Blend for longer if required, taking the same precautions to ensure no build up of pressure when blending.
Serving: 295g | Calories: 212kcal | Carbohydrates: 16.4g | Protein: 4.6g | Fat: 13.3g | Saturated Fat: 11.3g | Sodium: 254mg | Sugar: 11g