Spicy Pumpkin Soup (or not spicy without chilli)

1. Spicy Pumpkin Soup (or not spicy without chilli)

https://www.facebook.com/notes/bellini-intelli-kitchen-master/spicy-pumpkin-soup/459051314129273

Serves 4

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 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



Place onion and garlic into Bellini Intelli Kitchen Master jug. Chop on speed 4 for 10 seconds. Scrape down sides of jug. Chop on speed 4 for a further 10 seconds. Add oil and chillies. Cook on speed 1at 100ºC for 2 minutes. Add pumpkin. Cook on speed 1 at 100ºC for 10 minutes.



Add stock. Remove lid cap. Cook on speed 1at 100ºC for 10 minutes. Stir.

Cook on speed 1 at 100°C for a further 5 minutes or until pumpkin is tender.

Remove jug lid, leave to cool for 10 minutes.

Add coconut milk. Season with salt and pepper.

Fit lid into place, lock cap into place. Blend on speed 6 for 30seconds or until smooth. Stir through coriander. Pour soup into serving bowls and serve. you like, garnish soup with coriander leaves.