Kambrook KFP600 manual Pumpkin Soup, Satay Sauce, Green Curry Paste, Makes 8 serves, Makes 1 curry

Pumpkin Soup

Makes 1 litre

2 tbsp olive oil

1 brown onion, diced

2 cloves garlic, minced

1 tsp salt

400g pumpkin, peeled, roughly chopped 500ml vegetable stock

100ml water 100ml cream Bread, to serve

½ cup sour cream, to serve

1.Using a 2 litre pot, heat the oil over a medium heat and sauté the onion and garlic until softened, approximately 5 minutes,

stirring regularly.

2.Add the salt, pumpkin, stock and water and allow to simmer over a medium to low heat for 30 minutes. Remove from the heat, stir through the cream and allow to cool for 10 minutes.

3.Pour soup into the blender jug and blend on speed setting ‘LOW’ for 1 minute. Serve with toasted bread and a dollop of sour cream.

Satay Sauce

Makes 8 serves

¼ cup peanuts

1 tbsp peanut butter

2 tbsp coconut cream

1 small red chilli, roughly chopped

2 cloves garlic, roughly chopped

1 tbsp kecap manis

2 tsp lime juice

1.Place the peanuts, peanut butter, coconut cream, chilli, garlic, kecap manis and lime juice into the blender jug and hold the ‘PULSE’ speed setting for 3 second increments at one time for approximately 30 seconds or until desired consistency is reached.

2.Blend on the ‘LOW’ speed setting for 15 seconds and serve over chicken skewers or on vegetable burgers.

Green Curry Paste

Makes 1 curry

4 eschalots, diced

1 stick lemon grass, thinly sliced

3 cloves garlic, roughly chopped

2cm piece of ginger, roughly chopped 2 small green chillis, sliced

½cup coriander leaves, washed

½cup vegetable oil

1.Place all ingredients into the blender jug and hold the ‘PULSE’ speed setting for 3 second increments at one time for approximately 30 seconds or until desired consistency is reached.

2.Blend on speed setting ‘LOW’ for

a further 15 seconds and then store in an airtight container for 6 months in the freezer or 1 week in

the refrigerator.

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