Kambrook KFP80 manual COCONUT, Pumpkin and Ginger Pasta Sauce, Minestrone Soup

RECIPES

COCONUT, PUMPKIN AND GINGER PASTA SAUCE

Makes 1 Lt.

1 tablespoon vegetable oil

1 small brown onion

1 tablespoon ginger

500g diced pumpkin

100 ml chicken stock

1 x 410 ml can of coconut cream

Salt and pepper to taste

Using the processing blade, chop the onion into small pieces.Then with the grating blade, grate the ginger.

Heat the oil in a saucepan and saute the onions, and ginger without browning them. Add the pumpkin and stir for 2 minutes

Add sufficient water to just cover the pumpkin, cook until the pumpkin is soft. Add the coconut cream, stock and stir through.

Allow the sauce to cool before transferring half of the mixture to processing bowl and process using speed 2, repeat the process with the remaining mixture.

Serving Suggestion

Toss the sauce through any pasta including gnocchi or serve with grilled chicken.

MINESTRONE SOUP

Makes 2 Lt

1 brown onion

1 small Leek

1 stick of celery

1 carrot

4 ripe tomatoes

50 g Butter

2 bacon rashers sliced

2 tablespoons tomato paste

1 litre chicken stock

1⁄4 cup Parmesan cheese

1⁄4 bunch parsley chopped

1⁄4 Clove garlic finely sliced

Clean and wash the vegetables.

Using the slicing blade, slice the onion, leek and celery. Remove from processing bowl.

Using the grating blade, grate the carrot. Remove from processing bowl.

Using the processing blade, puree the tomatoes until liquefied, using speed 2.

Melt the butter in a saucepan, add half the sliced bacon, and cook for a few minutes.

Add the sliced vegetables to the saucepan and saute them gently. Add the tomato paste, pureed tomatoes and stock, bring to the boil. Reduce heat and simmer for 30 minutes.Then add the remaining bacon and salt and pepper to taste. Simmer for 10 minutes.

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