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!

 

Enjoy!

 

Happy Thermie cooking & living

 

Andrea xx

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

 

Ingredients

 

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

 

Method

 

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.

 

 

 

 

pumpkin soup image