Breville EW40 Instructions For Use Manual page 22

Moroccan pumpkin soup
2 tablespoons cooking oil
2 brown onions, finely diced
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon garam marsala
1 teaspoons paprika
⁄ teaspoon ground white pepper
1
2
800g butternut pumpkin, peeled and diced
5 cups chicken stock
300ml sour cream
⁄ cup fresh coriander leaves, finely chopped
1
4
1. Heat the wok on high sear setting, add the
oil, sauté the onions, garlic, and ground spices
for  minutes.
. Add the pumpkin to coat with the onion and spice
mix, then add the stock and bring the mixture to
the boil.
3. Reduce the heat to setting , place the lid on and
cook the soup for 0 minutes, with the lid on until
the pumpkin is cooked, transfer the mixture to a
blender to puree.
4. Return the mix to the wok to heat through, check
the seasoning before serving.
Serve with a dollop of sour cream and
coriander leaves.
Chicken (or prawn) laksa soup
4-6
2 cups coconut milk
⁄ cup Singapore laksa paste
1
4
2 cups chicken stock
500g chicken thigh meat, finely sliced
500g fresh rice noodles
1 tablespoon lime juice
1 ⁄ tablespoons fish sauce
1
2
GARNISH
125g bean sprouts
Coriander leaves
Mint leaves (Vietnamese if available)
Fried shallots (available prepared in
Asian supermarkets)
1. Add the coconut milk and laksa paste to the wok
and heat on high sear setting, to bring the laksa
to the boil. Reduce the heat to setting  and cook
for
 minutes until the oil rises to the surface.
. Add the stock and chicken and bring the soup to
the boil, simmer for  minutes, add the fish sauce
and lime juice.
3. Place the soup into each bowl and top each with
the garnish.
4
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