Sous Vide Coconut Pumpkin Soup

1 minute, 57 seconds Read

Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international publications. In 2013, after nearly a decade working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, where she now leads a team of 60 writers across the country. Australia.

Cooking pumpkin sous vide helps to preserve the nutrients — unlike aggressive cooking methods such as boiling or baking. This soup is creamy and filling, yet healthy and nutritious. That sounds like a win-win to me. Curry powder and coriander seeds give the soup a delectable taste without being too overpowering. The beetroots add a lovely element of crunch and burst of color, while the shredded coconut complements the coconut milk in the soup.

Ingredients for 4

  • 1 1/2 pounds pumpkin (about 1/2 medium), peeled and sliced into 1-inch cubes
  • 1 (14-ounce) can (400 mL) coconut milk
  • 1 tablespoon unsalted butter
  • 1 tablespoon tomato paste
  • 1 garlic clove, crushed
  • 1 teaspoon curry powder
  • 1/2 teaspoon coriander seeds, ground
  • Salt and freshly ground black pepper

Extra virgin olive oil

  • 1 red beet, peeled and very thinly sliced
  • 8 teaspoons unsweetened shredded coconut

Step 1
Set the BioloMix Sous Vide Cooker to 181ºF (83ºC).

Step 2
Combine the pumpkin, coconut milk, butter, tomato paste, garlic, curry powder, and coriander seeds in a large zipper lock bag. Season with salt. Seal the bag using the water immersion technique.

Step 3
Place the bag in the water bath and set the timer for 1 hour and 50 minutes.

Step 4
Meanwhile, prepare the beet chips: Heat oven to 350ºF (180ºC). Line a baking sheet with parchment paper and brush with olive oil.

Step 5
Evenly space beet slices across the baking sheet and brush with additional olive oil. Season with salt.

Step 6
Bake beets until they have browned and begun to crisp, about 20 minutes. Transfer to a cooling rack.

Finishing Steps
Step 0
When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to a blender. Puree until smooth, about 1 minute. Add water or coconut milk, if necessary, to reach desired consistency. Season to taste with salt and pepper.

Step 1
Divide soup between 4 serving bowls. Top with coconut and beet chips. Serve and enjoy!

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