The fresh ginger is essential to this recipe.
I have adapted the recipe to TMX and the Air Fryer. The original recipe is by theartisandiabetic.
4 very large serves, 170 calories and 23 carbs per serve.
1.3 kg pumpkin , ( I used Butternut)
1 onion, chopped
2 sicks of celery or 1 small bulb of fennel.sliced
1 red capsicum , sliced
2 teaspoons of freshly grated green ginger.
3 cloves of garlic, smashed
1 teaspoon ground Cumin
1/2 teaspoon of curry powder
1 teaspoon ground nutmeg
1 teaspoon ground Coriander
2 tablespoons of olive oil
Pinch salt and pepper.
1000 Mls vegetable stock, ( I used 2 teaspoons of TMX stock. And 2 chicken soup Cubes ) plus water.
Cut pumpkin Into 2 cm cubes and place into a large bowl and add 1 tablespoon of oil. Turn to coat .
Place on wire of AF and roast at 160 degrees until edges are brown. (. The darker the roast, the darker the soup. Shake and stir until cooked.
Add, onion, celery, red capsicum and 1 tablespoon of oil to TMX bowl , cook 20 minutes , speed. 2, 100 degree.
Add garlic and spices, cook, 5 minutes, 100 degrees, speed 2.
Add pumpkin and stock.
Cook 20 minutes, speed gentle, 100 degrees.
THE TMX BOWL WILL BE. VERY FULL.
Remove. to a container1/2 the mixture, and with the remaining mix, speed 10 for I minute
Set aside puréed pumpkin and return remaining soup to TMX.
Mix , speed 10 for one minute.
Return all to TMX and gently mix Speed 1 , 30 seconds.
Serve as is , or top with seeds, fresh herbs, yoghurt.
It is quite thick and a be thinned.
I think it makes 6 serves, this will reduce the carbs and calorie count.