A lovely warming soup for this cold weather we are experiencing 'down under'. By placing the lemongrass in the simmering basket flavours the soup beautifully without having the fibrous bits in the soup.
Week 22 – Thai Style Pumpkin Soup
Ingredients
- 1 onion, peeled and halved
- 2 x 1cm cubed ginger, fresh
- 2 garlic cloves, peeled
- 1 small red chilli (optional)
- 20g olive oil
- 600g pumpkin, roughly chopped
- 750g boiling water from kettle
- 20g TM vegetable stock concentrate
- 3 coriander roots
- 400ml coconut milk
- 1 lemongrass stem, sliced in half longways and bruised.
- 1 tablespoon brown sugar
- 1 teaspoon fish sauce
- 200g rice noodles
Instructions
- Place onion, ginger, garlic, chilli and oil into TM bowl and chop 3 sec / speed 5. Scrape down and sauté 5 mins / Varoma / speed 1 / MC off.
- Add pumpkin, water, stock and coriander roots. Insert simmering basket into TM bowl and place lemongrass into basket. Cook 20 min / Varoma / speed 1.
- Discard the lemongrass.
WARNING: WHEN PUREEING HOT LIQUIDS FOLLOW THE DIRECTIONS IN YOUR THERMOMIX INSTRUCTIONS MANUAL. - Carefully blend 1 min, gradually increasing from speed 1 to speed 9.
- Add coconut milk, brown sugar, fish sauce and rice noodles and cook 6 mins / 100°C / speed soft / Reverse.
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Lisa S says
Gorgeous Asian style soup. As we didn't have coriander roots and lemongrass stem, we substituted with ground coriander and lemongrass paste. Try stopping at one bowl.
thermofun says
Thanks Lisa - a favourite of ours too! :)