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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 181ºF (83ºC).
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Step 2
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.
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Step 3
Place the bag in the water bath and set the timer for 1 hour and 50 minutes.
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Step 4
Meanwhile, prepare the beet chips: Heat oven to 350ºF (180ºC). Line a baking sheet with parchment paper and brush with olive oil.
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Step 5
Evenly space beet slices across the baking sheet and brush with additional olive oil. Season with salt.
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Step 6
Bake beets until they have browned and begun to crisp, about 20 minutes. Transfer to a cooling rack.
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Finishing Steps
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Step 0
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.
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Step 1
Divide soup between 4 serving bowls. Top with coconut and beet chips. Serve and enjoy!