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38
Green Curry Pumpkin Soup
Serves 10
4 cloves garlic, whole
1 brown onion, peeled, roughly chopped
1 tbsp green curry paste
750g pumpkin, skin and seeds
removed, cut into 5cm pieces
550g potatoes, peeled, quartered
1 tsp salt
600ml boiling water
400ml coconut cream
1.
Place the garlic, onion, curry paste,
pumpkin, potatoes, salt, water and
coconut cream into the Pressure
Express removable cooking bowl
and stir until combined.
2.
Securely place and seal the lid onto
the Pressure Express and ensure the
pressure release valve is set to the
sealed position. Select the ‘SOUP/
CURRY’ button and then the ‘START/
CANCEL’ button and allow to cook
until the pressure cooking set time
has counted down.
3.
Release the pressure from the Pressure
Express by turning the pressure release
valve to the venting position.
4.
Pour the soup into a large heat
proof bowl and, using a stick mixer,
blend the soup until it is thick and
consistently smooth.
5.
Serve with fresh bread.
NOTE:
Do not use a stick mixer
in the removable cooking bowl
as this could damage the non-
stick coating.
Thai Sweet Potato Soup with
Coriander Pesto
Serves 8
400ml can coconut milk
2 tbsp mild red curry paste
1.5kg sweet potato, peeled and cut into
5cm pieces
1 litre chicken stock
Lime wedges, to serve
Coriander Pesto
1 cup coriander leaves
¼ cup blanched almonds
1 small red shallot
2 tsp lime juice
2 tbsp vegetable oil
Salt, to taste
1.
Carefully open the can of coconut milk
without shaking; spoon the firm coconut
into the Pressure Express removable
cooking bowl and select the ‘SAUTE’
setting on the Digital Control Panel
and select the ‘START/CANCEL’ button.
Sauté while stirring until the coconut
milk separates. Add the curry paste and
continue to sauté, stirring until the paste
becomes fragrant. Add sweet potato
and chicken stock.
2.
Once sauteing is complete press the
‘START/CANCEL’ button and securely
place and seal the lid onto the Pressure
Express ensuring the pressure release
valve is set to the sealed position.
3.
To switch to the Soup/Curry setting,
select the ‘SOUP/CURRY’ button and
then the ‘START/CANCEL’ button. Allow
to cook until the pressure cooking set
time has counted down.
4.
Release the pressure from the Pressure
Express by turning the pressure release
valve to the venting position.
5.
Using a mini food processor, combine
the coriander pesto ingredients into
the bowl and process until combined.
Season to taste.
6.
To serve, ladle soup into bowls and
spoon coriander pesto into the soup.
Stir through and squeeze fresh lime
to taste.
Содержание KPR800
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