Velvety Butternut, Coconut and Pumpkin Seeds

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30 minutes

30 minutes

Easy

Low-cost

Person Number

Cooking preparation

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Ingredients

Beautiful Butternut Squash

1

Onion

1

Chicken Broth

50 cl

Coconut Milk

40 cl

Roasted Pumpkin Seeds

4 tablespoons

Heavy Cream

2 tablespoons

Curry Powder

1 tablespoon

Drizzle Olive Oil

1

Salt

Pepper

Machine

Hand Mixers & Turboliquidizers

PREPARATION

01.

Peel the butternut squash. Cut it in half and remove the seeds. With the TRS or PREP4YOU dice it using a 10mm dicing kit.

02.

Peel the onions. With the TRS or PREP4YOU slice them using a 2mm slicing disc.

03.

In a large saucepan, place the onion and butternut squash with a drizzle of olive oil. Brown 5 min.

04.

Pour the broth, cover and cook over medium heat for about 20 .The pumpkin must be tender.

05.

Add the curry powder, coconut milk, salt and pepper and continue cooking for 5 min.

06.

Mix the soup using the Bermixer Pro 450. Add a little water if the consistency is too thick.

07.

Serve hot, with the addition of the heavy cream and sprinkled with the roasted pumpkin seeds.

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