It's finally here and this is what I have made so far! First thing was a Pineapple, Orange and Mint Fruit drink, followed by a spicy Thai Pumpkin Soup then Pineapple Sorbet.
Just a quick tip, when chopping the onion, garlic, chilli don't immediately open the lid and stick your face right into it! Ouch! Chilli burn!
Thai Pumpkin Soup
Ingredients
1 onion peeled and halved
3 cm piece peeled ginger
2 cloves of garlic
1 deseeded red chilli
3 Kaffir lime leaves
1 tbsp coconut oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp paprika
500-600g pumpkin peeled and roughly cut
500g stock or water with TM Stock
2 tbsp fish sauce
Salt and Pepper
Coconut Cream to taste
Coriander to garnish
Method
1. Place onion, ginger, garlic, chilli and lime leaves into bowl and chop for 10 seconds on speed 6-7.
Add oil and dry spices and saute for 3 minutes on 100 degrees temperature on speed 2.
Add pumpkin and chop for a few seconds on speed 4 until pieces are smaller. Add stock, fish sauce and S&P. Cook for around 10-15 minutes at 100ºC on speed 1. Puree by bringing speed up slowly for 30 seconds then taking to speed 9 for another 30 seconds.
2. Add coconut cream, stir through and garnish
Recipe courtesy of the Thermomix Recipe Community
http://www.recipecommunity.com.au/recipes/green-chilli-chicken-curry/45425
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