Watch us on YouTube


Subscribe and WIN!

Our regular newsletter offers interesting hints, tips, feature articles, new recipes, competitions, specials, member bonuses and so much more!

e-newsletter system provided by

Previous Newsletters



Chicken Carbonara

Chicken Carbonara

There is no need to precook the pasta in this dish...

read more

Thai Pumpkin Soup

Preparation: 10 minutes

Cooking time: 5-8 mins simmer on stove + 2 hours or more thermal cooking


Suitable: 3 or 4.5 or 6 litre inner saucepan.
 Quantity of vegetables will vary with saucepan size.




Serves: 6
1 kg of pumpkin cut into 2.5 cm cubes (the smaller, the less time to simmer)
1-2 cups of chicken or vegetable stock (just enough to barely cover pumpkin)
1 bunch shallots finely sliced
1 bunch coriander chopped
1 small bunch basil
2 heaped teaspoons Thai Red Curry paste
1 tin coconut cream
1-2 tblpns rice bran oil



  1.   Heat oil in inner pot and sauté shallots for a few minutes.

  2.  Add curry paste and stir through for another minute.

  3.  Stir through pumpkin and continue to sauté for a further few minutes.

  4.  Add to the inner pot, the stock, half the coriander, and the basil. Bring to the boil and simmer for 5 minutes, then stir through coconut cream.

  5.   Return to a simmer.

  6. Transfer to outer vacuum container and thermal cook for 2 hours or more.

  7.  Blend with remaining fresh coriander before serving.