Curried Butternut Pumpkin Soup

Need

• The Soup

• 2 Teaspoons Landsdale Curry Powder Recipe
• 1 Teaspoon cumin seeds
• 1 Teaspoon coriander seeds
• ½ Teaspoons ground cinnamon
• 1 red onion, halved
• 2-3 cloves garlic
• 1 red chilli 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.