Thermie Living loves this soup recipe contributed by Alyce Alexandra. It is perfect for this season and is a recipe why we love our Thermie.
Quick, easy & healthy Thermie cooking!
Happy Thermie cooking & living
PS: Please find more delicious recipes by Alyce Alexandra cookbooks in our upcoming May issue!
Curried Pumpking Soup
Serves 4 – Gluten Free, Dairy Free, Vegetarian, Vegan
3cm knob ginger, peeled
4 garlic cloves, peeled
1 brown onion, peeled and halved
1 long red chilli, seeds removed
1 tbsp curry powder
2 tbsp coconut oil
800g pumplin, peeled, seeds removed and cut into chunks
200g filtered water
400g coconut milk
1 tbsp stock concentrate
salt to taste
Coriander leaves to garnish
Place ginger, garlic, onion and chilli in TM bowl and chop for 6 sec / speed 5 – scrape down sides.
Add coconut oil and curry powder and cook 5 min / 100C / speed 1.
Add pumpkin chunks and grate for 10 sec / speed 8.
Add water, coconut milk, stock and cook 18 Min / 100C / speed 2.
Add salt and precess for 30 sec / speed 9 .
Pour soup into bowls and garnish with coriander.