skinnymixer's Coconut Curried Pumpkin Soup

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4.75 from 12 votes

skinnymixer's Coconut Curried Pumpkin Soup

Prep Time2

Cook Time40

Total Time40

Course: Soup

Servings:

Calories: 212kcal

Author: Skinnymixers

Ingredients

1 large brown onion peeled, quartered
2 garlic cloves peeled
30 g ghee or butter or olive oil
1 tbsp Malaysian Style 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

Metric - Imperial

Instructions

Add onion and garlic to mixer bowl. Chop for 3 sec/speed 5/MC on. Scrape bowl down.
Add ghee, Malaysian Style 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.

Notes

Bellini Users

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.

Nutrition