Curried Butternut Pumpkin Soup
Serves
6
Total Time
25mins
Calories
487
The very fast curried soup that will always be met with approval, no matter who you are feeding. Not too spicy but just enough heat to wake a tastebud.
- Red onion1halved
- Fresh chilli1deseeded
- Celery stalk1cut into pieces
- Carrot1small, cut into pieces
- Butternut squash600 gpeeled, cubed
- Lime2zest of, juice of
- Curry powder2 teaspoons
- Cumin seeds1 teaspoon
- Coriander seeds1 teaspoon
- Ground cinnamon½ teaspoon
- Garlic clove3
- Extra virgin olive oil50 g
- Beer500 g
- Umami paste1 tablespoon
- Honey1 tablespoon
- Pink himalayan salt flakes1 pinch
- Pink himalayan salt flakesas needed
- Greek yogurt300 g
Ingredients
- 1. Add curry powder, cumin seeds, coriander seeds, ground cinnamon, red onion, garlic clove, fresh chili, celery stalk, carrot and extra virgin olive oil to the TM bowl
- 2. Chop with MC on - 5 sec, speed 5
- 3. Sauté - 8 min, Varoma, speed 2
- 4. Add all remaining ingredients except Lime Yoghurt
- 5. Cook - 15 min, 100°C, speed 1
- 6. Puree soup with MC on by bringing speed up slowly, 20 sec/speed 9
- 7. To make lime yoghurt add lime zest and juice, salt flakes and greek yogurt to a clean small bowl and stir together
- 8. Serve curried butternut squash soup hot with a generous dollop of lime yoghurt
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
