22
Thai Pumpkin Soup
Makes 4 serves
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Blending Time: 30 seconds
Ingredients - Red Curry Paste
3 cloves garlic
4 coriander roots
10 dried red chilli, soaked
3 red shallots
1 lemongrass stick, chopped
3cm piece galangal, chopped
1 tsp salt
½ cup peanut oil
Ingredients - Soup
1kg pumpkin, chopped
2 x 400ml coconut cream
1 cup water
2 tbsp fish sauce
2 tbsp palm sugar
Coriander leaves, to serve
1.
Place garlic, coriander roots, chilli, red
shallots, lemongrass stick, galangal,
salt and peanut oil into the 700ml cup;
securely attach the blending blade
holder to the cup.
2.
Align the cup onto the motor base,
press down and turn the cup
clockwise to blend. Blend for
30 seconds or until desired
consistency is reached.
3.
In a large pot on a medium heat, fry
the paste for 5 minutes until fragrant.
4.
Place pumpkin, coconut cream and
water into the pot and cook for
25 minutes until the pumpkin is soft.
Once soft, season with the fish sauce
and the palm sugar. Allow to cool
before blending.
5.
Fill the 700ml cup with the soup;
securely attach the blending blade
holder to the cup.
NOTE:
Step 5 will need to be
done in batches.
6.
Align the cup onto the motor base,
press down and turn the cup
clockwise to blend. Blend for
30 seconds or until desired
consistency is reached.
7.
Unscrew the blending blade holder
and pour the soup into a heat proof
container or pot for reheating.
8.
Once reheated, sprinkle with fresh
coriander leaves to garnish.
Summary of Contents for KBL188 Series
Page 1: ...Suits all KBL188 models INSTRUCTION BOOKLET...
Page 23: ...23 Notes...
