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    Home » All Posts » Savoury » Thermomix Dairy-Free Creamy Pumpkin Soup

    Published: Apr 29, 2019 · Modified: Aug 27, 2023 by Lucy ·

    Thermomix Dairy-Free Creamy Pumpkin Soup

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    Our Thermomix Dairy-Free Creamy Pumpkin Soup is the perfect winter warmer soup! The secret to this rich, flavour-packed soup is to roast the pumpkin until soft and flavoursome. Ready to serve in under 1 hour.

    An overhead shot of a bowl of pumpkin soup.

    This Thermomix Dairy-Free Creamy Pumpkin Soup recipe is based on our original Thermomix Pumpkin Soup. Both have the most delicious flavour (thanks to the oven roasted pumpkin!), but this version is completely dairy-free! 

    The coconut cream (or coconut milk) gives this soup the most deliciously creamy flavour... a firm family favourite.

    Serve bowls of soup with a batch of homemade savoury muffins, sourdough loaf or cheesy pull-apart bread.

    Why You're Going To Love This Recipe

    There's so much to love about this tasty pumpkin soup!

    • Dairy-Free - this Thermomix Dairy-Free Creamy Pumpkin Soup contains absolutely ZERO dairy, making it a great option for those with dairy allergies or intolerances.
    • Full Of Flavour - roasting the pumpkin and onion gives this soup BIG, BOLD, RICH flavours.
    • Ready In Under 1 Hour - have dinner on the table in less than 1 hour (including the time it takes to roast the pumpkin!).
    • Healthy - a hearty and healthy winter soup packed full of nutritious pumpkin.
    A bowl of pumpkin soup.

    What You Need

    Our Thermomix Dairy-Free Creamy Pumpkin Soup is made using just 6 ingredients!

    Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    The ingredients for Thermomix Dairy Free Pumpkin Soup.
    • Pumpkin - this ingredient is the star of the show! You can use any variety of pumpkin you like. Personally I like butternut pumpkin for it's buttery, creamy flavour, but Kent and Jap pumpkin and also great options.
    • Onion - use one brown onion and chop in half before roasting.
    • Olive Oil - for drizzling over the pumpkin and onion before roasting.
    • Salt & Pepper - for seasoning the pumpkin and onion.
    • Liquid Vegetable Stock - use a good quality stock (such as Vegeta). You can use store-bought liquid stock or make your own by stirring 1 teaspoon of stock powder through every 1 cup of water.
    • Coconut Cream - or coconut milk. This can be bought in cans from any supermarket.

    Step By Step Instructions

    It's as easy as 1.. 2.. 3!

    Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    Step 1 - Roast The Pumpkin & Onion

    Place the chopped pumpkin and halved onion onto a flat baking tray. Drizzle with oil and season with salt and pepper.

    A tray of pumpkin and onion.

    Roast for 40 minutes or until the pumpkin has softened.

    A tray of roasted pumpkin and onion.

    Step 2 - Puree The Vegetables

    Place the pumpkin and onion into the Thermomix bowl.

    Roasted pumpkin pieces in a stainless jug.

    Mix for 15 seconds, Speed 6. 

    Pureed pumpkin in a Thermomix.

    Add half of the liquid vegetable stock and mix well.

    Add the remaining vegetable stock and mix again.

    Orange soup in a Thermomix.

    Step 3 - Add The Coconut Cream

    Add the coconut cream and heat on 80 degrees, 4 minutes, Reverse, Speed 2.

    Coconut cream being poured into soup.

    Serve immediately.

    Expert Tips

    • You can use any variety of pumpkin you like - I generally like to use butternut, Jap or Kent.
    • Roast the pumpkin until completely softened (it should easily fall apart when pressed with a fork).
    • Season the pumpkin and onion with salt and pepper before roasting.
    • Do not at any stage exceed the MAX line in the Thermomix bowl. This is particularly important if using a TM31 (which has a smaller bowl). If you're nearing the line, use less vegetable stock liquid.
    • Allow the pumpkin to cool slightly before pureeing.
    • For a non-dairy free version, you can use regular cream.
    • Store leftovers in the fridge for up to 3 days.
    • Freeze leftovers in an airtight container for up to 3 months.
    A gold spoon in a bowl of dairy free pumpkin soup.

    FAQs

    Can I make this soup in any model of the Thermomix?

    Yes you can! It's suitable for use in any of the Thermomix models. Please note that the TM31 has a smaller bowl so you'll need to take extra care not to exceed the MAX line.

    What should I serve with dairy-free pumpkin soup?

    Lots of crusty homemade bread, savoury scrolls and muffins, pull-apart breads... anything that will soak up all of the delicious soup!

    Can I use coconut milk instead of coconut cream?

    Absolutely. Either coconut cream or coconut milk is suitable for use in this recipe.

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    A bowl of pumpkin soup.

    Thermomix Dairy-Free Creamy Pumpkin Soup

    Our Thermomix Dairy-Free Creamy Pumpkin Soup is the perfect winter warmer soup! The secret to this rich, flavour-packed soup is to roast the pumpkin until soft and flavoursome. Ready to serve in under 1 hour.
    5 from 3 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: soup
    Diet: dairy-free
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 4 serves
    Calories: 207kcal
    Author: Lucy & Lauren
    Cost: $5

    Equipment

    • Thermomix
    • Oven

    Ingredients

    • 2 kg butternut pumpkin skin and seeds removed, chopped into large pieces
    • 30 g olive oil
    • sea salt and pepper to season
    • 100 g brown onion peeled and halved
    • 1000 g liquid vegetable stock
    • 200 g coconut cream or coconut milk
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 180 degrees celsius (fan-forced) and line a baking tray with baking paper. 
    • Place the chopped pumpkin and onion onto the baking tray. Season with salt and pepper and drizzle with olive oil. Bake for 40 minutes or until the pumpkin is soft.
    • Place the cooked pumpkin and onion into the Thermomix bowl and allow to cool slightly. Mix for 15 seconds, Speed 6. 
    • Add half of the vegetable stock (500g) and mix for 20 seconds, Speed 6. Repeat with the remaining 500g of vegetable stock liquid. 
    • Add the coconut cream and heat on 80 degrees, 4 minutes, Reverse Speed 2. 
    • Serve immediately. 

    Notes

    RECIPE NOTES & TIPS
    • You can use any variety of pumpkin you like - I generally like to use butternut, Jap or Kent.
    • Roast the pumpkin until completely softened (it should easily fall apart when pressed with a fork).
    • Season the pumpkin and onion with salt and pepper before roasting.
    • Do not at any stage exceed the MAX line in the Thermomix bowl. This is particularly important if using a TM31 (which has a smaller bowl). If you're nearing the line, use less vegetable stock liquid.
    • Allow the pumpkin to cool slightly before pureeing.
    • For a non-dairy free version, you can use regular cream.
    • Store leftovers in the fridge for up to 3 days.
    • Freeze leftovers in an airtight container for up to 3 months.

    Nutrition

    Calories: 207kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1009mg | Potassium: 697mg | Fiber: 4g | Sugar: 11g | Vitamin A: 20464IU | Vitamin C: 41mg | Calcium: 96mg | Iron: 1mg
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

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    Reader Interactions

    Comments

    1. Kelli says

      May 06, 2019 at 2:26 pm

      5 stars
      Nice flavours - especially if you are using home made vegetable stock. However I found the soup too watery, and would perhaps consider only half the stock water.

      Reply
    5 from 3 votes (2 ratings without comment)

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