Curried Butternut Pumpkin Soup
Make on DropDelicious. 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!
Are you following us on Instagram, Facebook, Pinterest and Twitter?
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
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.