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Pumpkin Turmeric Soup
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4.84 from 6 votes

Pumpkin Turmeric Soup

This creamy and delicious Pumpkin Turmeric Soup is perfect for cold winter days.
Prep Time15 mins
Cook Time30 mins
Course: Soup
Cuisine: Modern
Servings: 6
Author: Gayatri Singh

Equipment

  • Thermomix

Ingredients

  • 500 g pumpkin skinned, cored and cut in cubes
  • 2 cloves garlic
  • 1 inch turmeric root
  • 1/2 inch ginger
  • 1 tbsp coriander stalks
  • 1 or to taste fresh red chilli
  • 1/2 tsp black pepper crushed
  • 1/4 tsp nutmeg powder
  • 50 g cashewnuts
  • 75 ml coconut milk
  • 700 ml water
  • 10 ml coconut oil
  • 2 tsp or to taste salt
  • 1 tbsp sunflower seeds for garnishing

Instructions

  • Add the ginger, turmeric, garlic and chilli in the thermomix bowl and chop for 9 seconds on speed 8.
  • Add in the coconut oil and saute for 5 minutes on 105 degrees on reverse speed 2.
  • Add in the pumpkin, water and salt, cook on 110 degrees for 15 minutes on reverse speed 1.5.
  • Add in the cashew nuts, cook for 5 minutes on 105 degrees for 5 minutes on reverse speed 2.
  • Add in the all the spice powders, coconut milk and adjust salt. Blend the soup for 45 seconds to 1 minute on speed 8.
  • Coo for 2 minutes on 100 degrees on speed 1.
  • Garnish with coconut cream and pumpkin seeds.
    Serve hot.