Cream of Butternut Pumpkin & Swede soup

This is a wonderfully tasty and filling soup. You’ll be so glad you made it.
Serves at least 4

Ingredients:
2 cloves Garlic
1 Onion
½ Butternut Pumpkin peeled and diced
1 medium Swede (Rutabaga) peeled and diced
3 cups vegetable broth (I use 3 tsp of Vecon in 3 cups of water)
1 tsp curry powder
¼ tsp nutmeg
Sea salt to taste
1 dsp Olive Oil (not needed in Thermomix method)
270 ml can Coconut Cream
Spring onions to sprinkle on top when serving

Method (Thermomix):
Cut onion into quarters and place into TM bowl with the garlic
Shred for 5 seconds on speed 4
Wipe onion and garlic mix down sides of TM bowl with spatula
Sauté for 3½ minutes at 100 degrees on speed 1
Add the Pumpkin, Swede, curry powder, nutmeg and Vegetable broth
Cook for 25 minutes at 90 degrees on speed 1
Puree mixture for 40 seconds gradually increasing speed from 1 to 8 (If there is too much mixture in TM bowl then do in 2 batches)
Add the Coconut Cream
Simmer for 2 minutes at 70 degrees on speed 4

Method (Conventional):
Cut onion and garlic into small pieces
Sauté in olive oil for 3 to 4 minutes until soft
Reduce heat to medium and add Pumpkin, Swede, curry powder, nutmeg and Vegetable broth. Simmer for 25 minutes
Work in batches, puree until almost smooth
Return soup to very low heat and stir in the coconut cream. Heat through.

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