Spicy Thai pumpkin soup
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49 rates
Preparation : 15 min
Cooking : 30 min
Total time : 45 min Rest : 0 min
6 people
2 tbsp lime juice
3 tsp thai red curry paste
1 bunch Thai basil
2.5 tsp fish sauce
400 ml coconut milk
400 ml water
900 g pumpkin
1 tsp brown sugar
Associated products
Tips
You can replace Thai basil with coriander, and brown sugar with coconut sugar.
RECIPE STEPS
1
Pour the ingredients into the bowl and run the program.
- 400 ml coconut milk
- 400 ml water
Expert
08:00 / 2A / 120°C
2
Peel the pumpkin and roughly chop it into small pieces.
Add it to the metal bowl with the sugar and run the program.
- 900 g pumpkin
- 1 tsp brown sugar
Expert
35:00 / 0 / 120°C
3
Depending on the size of your pumpkin pieces, and if necessary, continue cooking by rerunning the program.
Expert
05:00 / 0 / 120°C
4
Remove two thirds of the pumpkin pieces and the stock.
Set aside.
5
Add the ingredients to the metal bowl and run the program.
- 2.5 tsp fish sauce
- 3 tsp thai red curry paste
- 2 tbsp lime juice
Expert
01:00 / 13 / __°C
6
Reincorporate the pumpkin pieces and the stock that had been set aside.
7
Garnish with a coarsely chopped Thai basil and serve.
- 1 bunch Thai basil
© photos Victoria Wall Harris © 2016 Hachette Livre (Marabout)
1 comment
second instruction. when added pumpkin and brown sugar the machine would not let me set it to 120 degrees. would only let me cook to 110 degrees.