I made the stock without much salt as I was planning on freezing it so figured it didn't need as much 'preservative' however when I re-made the pumpkin soup it was no where near as nice as with the original stock that my consultant had made so I'm guessing that the salt is vital!

I've had my Thermomix for almost a week now and we're getting along rather nicely.  Most things that I've attempted have been successful and my 12 yr old son made butter chicken for dinner last night so he was very pleased with himself!  (love the rice!) And I've noticed the difference to the contents of my fridge and pantry already.  I think I'm spending almost as much time on this forum as I am in the kitchen!