This is a delicious warming soup. For a less ‘heat’, only use 1 chilli.
1 medium onion, peeled and roughly chopped
2 garlic cloves, peeled and halved
2 small red bird’s eye chillies, halved lengthways and deseeded
2 tablespoons vegetable or peanut oil
600g peeled and chopped butternut pumpkin (about a 750g piece)
2 cups chicken or vegetable stock
1/2 cup light coconut cream
1/3 cup fresh coriander leaves, finely chopped
Salt and ground black pepper
1. Place onion and garlic into the Bowl. Chop on speed 4 for 10 seconds. Scrape down
sides of Bowl. Chop on speed 4 for a further 10 seconds. Add oil and chillies. Cook on
speed 1 at 100ºC for 2 minutes. Add pumpkin. Cook on speed 1 at 100ºC for 10 minutes.
2. Add stock. Remove the Measuring Cup. Cook on speed 1 at 100ºC for 10 minutes. Stir.
Cook on speed 1 at 100°C for a further 5 minutes or until pumpkin is tender. Remove the
Lid, leave to cool for 10 minutes.
3. Add coconut milk. Season with salt and pepper. Fit Lid and Measuring Cup into place.
Blend on speed 6 for 30 seconds or until smooth. Stir through coriander. Pour soup into
serving bowls and serve. Garnish soup with coriander leaves, if you like.