Thai style pumpkin and sweet corn soup

With a few corn cobs left over from making my Chicken and Sweet Corn Soup I thought I'd try a blended soup. Using the Thermomix was an absolute dream compared to ladling hot soup from the pot into a blender and making a huge mess (I'm very clumsy..)

I didn't have any onions so I just improvised and used dried onion flakes.

700 grams pumpkin , peeled, deseeded and cut into 2-3cm cubes
3 sweetcorn cobs, kernels removed (300g)
2 level teaspoons TM Vegetable stock paste
550 grams water, to make up vegetable stock
1 teaspoon dried onion flakes, mixed into stock
250 grams sour cream
1 heaped teaspoon curry paste (your choice, I used red curry)
salt and pepper to taste

coriander to serve

Add pumpkin and corn to Thermomix bowl and sweat for 10 minutes / 100 degrees / reverse, speed soft, with measuring cup (MC) in place.

Add water mixed with stock paste and onion flakes and cook for 15 minutes / 100 degrees / speed 2 - 3, with MC in place
Puree for 30-40 seconds, going slowly from speed 1 to speed 9, with MC in place.
Add curry paste and sour cream and mix for 2 minutes /speed 5.
Season with salt and pepper to taste
Serve with fresh coriander

Thai style pumpkin and sweet corn soup recipe on Recipe Community website