Curried Butternut Pumpkin Soup
Make on Drop
Delicious. What can I say? A curry soup with beer as a main ingredient? Genius … (just quietly).
I think this recipe first appeared in The Convenient Vegetarian...but I could be wrong. So many recipes, so many years, so many books. I really have lost track. I think I need help! (In so many ways!) The one thing I do know, is that this soup is perfect for a chilly day. Enjoy!
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Need
-
The Soup
- 2 Teaspoons Landsdale Curry Powder Recipe
- 1 Teaspoon cumin seeds
- 1 Teaspoon Coriander Seed(s)
- ½ Teaspoons Ground Cinnamon
- 1 red onion, halved
- 2-3 cloves garlic
- 1 Red Chillie(s) deseeded
- 1 stalk celery, cut in pieces
- 1 small carrot, cut in pieces
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 500 Grams flat beer
- 1 Tablespoon Umami Paste Recipe
- 1 Tablespoon honey
- 600 Grams Butternut Pumpkin peeled and cubed
- Pinches Pink Salt Flakes BUY
- Lime Yoghurt to garnish
-
Lime Yoghurt
- 1-2 Zest and juice limes
- Pinches Pink Salt Flakes BUY
- 250-300 Grams Greek yoghurt
Do
- 1
Place curry powder, cumin and coriander seeds, cinnamon, onion, garlic, chilli, celery, carrot and EVOO into Thermomix bowl and chop 5 sec/speed 5.
- 2
Sauté 8 min/Varoma/speed 2/MC off.
- 3
Add all remaining ingredients except Lime Yoghurt and cook 15 min/100°C/speed 1.
- 4
Puree soup by bringing speed up slowly, 20 sec/speed 9. Serve hot with a generous dollop of Lime Yoghurt.
- 5
Lime Yoghurt:
- 6
Stir all ingredients together in a bowl and refrigerate until use.
