Sous Vide Coconut Pumpkin Soup
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Ingredients for 4
1 1/2 pounds pumpkin (about 1/2 medium), peeled and sliced into 1-inch cubes
1 (14-ounce) can (400 mL) coconut milk
1 tablespoon unsalted butter
1 tablespoon tomato paste
1 garlic clove, crushed
1 teaspoon curry powder
1/2 teaspoon coriander seeds, ground
Salt and freshly ground black pepper
Extra virgin olive oil
1 red beet, peeled and very thinly sliced
8 teaspoons unsweetened shredded coconut
Set the Anova Sous Vide Precision Cooker to 181ºF (83ºC).
Combine the pumpkin, coconut milk, butter, tomato paste, garlic, curry powder, and coriander seeds in a large zipper lock bag. Season with salt. Seal the bag using the water immersion technique.
Place the bag in the water bath and set the timer for 1 hour and 50 minutes.
Meanwhile, prepare the beet chips: Heat oven to 350ºF (180ºC). Line a baking sheet with parchment paper and brush with olive oil.
Evenly space beet slices across the baking sheet and brush with additional olive oil. Season with salt.
Bake beets until they have browned and begun to crisp, about 20 minutes. Transfer to a cooling rack.
When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to a blender. Puree until smooth, about 1 minute. Add water or coconut milk, if necessary, to reach desired consistency. Season to taste with salt and pepper.
Divide soup between 4 serving bowls. Top with coconut and beet chips. Serve and enjoy!