82
soups
THAI PUMPKIN SOUP
preparation: 10 minutes • processing: 25 seconds • makes: 960ml
1/2 large onion, chopped
1 tbsp olive oil
1/2 tbsp tomato purée
300g tinned pumpkin
or cooked and mashed
pumpkin or squash
1 tbsp fresh root ginger,
peeled and chopped, or
ginger paste (Page 155)
1/2 garlic clove,
peeled and chopped
360ml chicken or
vegetable stock
1/2 tbsp chopped
green chillies
80ml coconut cream
80ml coconut milk
1/2 tbsp lemon juice
salt and freshly ground
black pepper
1. Gently fry the onion in the olive oil until soft. Add the
tomato purée, pumpkin, ginger paste, garlic and stock.
Combine until thoroughly heated through.
2. Put the mixture into the Vitamix container. Add the
chillies, coconut cream, coconut milk and lemon juice,
and secure the lid.
3. Select Variable 1.
4. Turn the machine on and slowly increase the speed to
Variable 10, then to High.
5. Blend for 25 seconds.
6. Season to taste with salt and pepper.
Garnish with chopped coriander, chopped peanuts and
soured cream.
Nutritional Information Per 240ml Serving: 176 calories • 14g total fat • 9g saturated fat •
0mg cholesterol • 12g carbohydrates • 3g fibre • 4g protein • 324mg sodium • 5g sugar
This recipe contains coconut cream and coconut milk. If a less sweet
soup is desired, omit the coconut cream and increase the coconut milk
to 160ml.
CAUTION
Contents Will Be Hot.
103308_VITAMIX_CJR_01_16_12.indd 82 1/16/12 3:53 PM
To Next Page
Loading...
