Pumpkin Turmeric Soup
This creamy and delicious Pumpkin Turmeric Soup is perfect for cold winter days.
Servings: 6
Equipment
- Thermomix
Ingredients
- 500 g pumpkin skinned, cored and cut in cubes
- 2 cloves garlic
- 1 inch turmeric root
- 1/2 inch ginger
- 1 tbsp coriander stalks
- 1 or to taste fresh red chilli
- 1/2 tsp black pepper crushed
- 1/4 tsp nutmeg powder
- 50 g cashewnuts
- 75 ml coconut milk
- 700 ml water
- 10 ml coconut oil
- 2 tsp or to taste salt
- 1 tbsp sunflower seeds for garnishing
Instructions
- Add the ginger, turmeric, garlic and chilli in the thermomix bowl and chop for 9 seconds on speed 8.
- Add in the coconut oil and saute for 5 minutes on 105 degrees on reverse speed 2.
- Add in the pumpkin, water and salt, cook on 110 degrees for 15 minutes on reverse speed 1.5.
- Add in the cashew nuts, cook for 5 minutes on 105 degrees for 5 minutes on reverse speed 2.
- Add in the all the spice powders, coconut milk and adjust salt. Blend the soup for 45 seconds to 1 minute on speed 8.
- Coo for 2 minutes on 100 degrees on speed 1.
- Garnish with coconut cream and pumpkin seeds.
Serve hot.