Gastroback Design Mixer Advanced Professional Bedienungsanleitung Seite 83

Thai Spiced Butternut Pumpkin Soup
10 minutes for preparation, 25 minutes for cooking
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4
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Ingredients:
1 tablespoon organic coconut oil
5 tablespoons Thai Red Curry Paste (see below) OR
2–3 tablespoons store bought paste
1.5 kg butternut pumpkin, peeled, seeded, cut into 4cm pieces
4 cups (1 litre) chicken stock, at room temperature
400 ml can coconut milk
1 tablespoon fish sauce, or more to taste
Fresh coriander leaves and thinly sliced red chilli, to garnish
Lime wedges, to serve
Method:
1. Heat coconut oil in a large saucepan over medium heat. Add curry paste and cook, stirring, for 2–3 minutes or until
fragrant.
2. Add pumpkin and stock. Increase heat to high and bring to the boil. Reduce heat to medium low. Simmer for 20
minutes or until pumpkin is tender. Set aside and allow cooling until there is no steam coming from soup.
3. Reserve ½ cup (125 ml) coconut milk and set aside. Add remaining coconut milk to the pumpkin mixture. Transfer
a third of pumpkin mixture into the Design Mixer Advanced Professional jug, and secure the lid. Dial to BLEND. Process
for 10–15 seconds or until smooth. Return mixture back to saucepan. Repeat with remaining pumpkin mixture.
4. Heat pumpkin soup, stirring, over medium low heat until hot. Add fish sauce and stir until combined. If needs
additional seasoning increase fish sauce by 1–2 teaspoons.
5. Divide among serving bowls. Drizzle with reserved coconut milk. Garnish with coriander leaves and chilli. Serve with
lime wedges.
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