Coriander Curry Pumpkin Soup - Week 19, 2016

This was an accidental recipe just waiting to happen!  I’d been working on a thermomix Coconut and Coriander Chicken recipe and had given it to one of my ThermoFunkies members to test.  Her first comment was “the paste you make at the start of the recipe is totally AMAZING and you MUST publish it for people to use!”

A short while ago my daughter was unwell and was only allowed to eat soup for the day and she requested a pumpkin and coriander soup.  (I didn’t even think she liked pumpkin soup!)  I was reminded of the “Coriander Paste” and decided to try it.  I’m soo glad I did!  I hope you enjoy it as much as we do!

For those following LCHF, you'll be happy to know that when using a Kent or Jap pumpkin this soup can be enjoyed in moderation.  For those following a Paleo WOE you can enjoy this one!  :)

Coriander Curry Pumpkin Soup – ThermoFun

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Ingredients

• ½ -1 tablespoon ThermoFun Curry Blend
• 3 coriander roots, washed
• 1 onion, peeled and halved
• 4 garlic cloves, peeled
• 2cm fresh ginger
• 20g olive oil
• 1 teaspoon salt
• ½ teaspoon chilli powder (optional)
• 20g TM vegetable stock concentrate
• 1 teaspoon coriander, ground
• 1000g pumpkin, peeled, chopped into chunks
• 400ml coconut cream
• 200g boiling water from kettle
• coriander leaves, to garnish

Instructions

1. If making ThermoFun Curry Blend do this now and set aside.
   No need to wash bowl.
2. Place coriander roots, onion, garlic, ginger, oil, salt, chilli and stock into TM bowl and chop 5 sec / speed 10.
3. Scrape down and sauté 5 mins / Varoma / speed 1 / MC off.
4. Add ThermoFun Curry Blend, ground coriander, pumpkin, coconut cream and boiling water and cook 17 mins / 100°C / speed 1.
   WARNING: WHEN PUREEING HOT LIQUIDS FOLLOW THE DIRECTIONS IN YOUR THERMOMIX INSTRUCTIONS MANUAL.
5. Carefully blend 1 min, gradually increasing from speed 1 to speed 9.
6. Garnish with fresh coriander.

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