Our Thermomix Dairy-Free Creamy Pumpkin Soup is the perfect winter warmer soup! Healthy and delicious!

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! 

But please don’t think that just because this soup is dairy-free, it wont be beautifully creamy. I promise it is!!! The coconut cream (or coconut milk) gives it the most deliciously creamy flavour (to be honest, I actually prefer this version to the original recipe!).

There’s quite a few Thermomix recipes I love to use coconut cream in place of thickened cream… but these two are my absolute favourites:

• LaLa’s Lemon Butter Chicken
• Quirky Cooking’s Chicken & Cashews with Coconut Satay Sauce

But back to this soup! This Thermomix Dairy-Free Creamy Pumpkin Soup really is the ultimate winter comfort food. Hearty, creamy and oh-so-good. All you need is a few slices of hot, crusty and buttered bread and you’re all set! Enjoy!

More Thermomix Soup Recipes

Here at ThermoBliss, we absolutely LOVE winter soups! Here’s a few more of our favourites!

Thermomix Dairy-Free Creamy Pumpkin Soup

Our Thermomix Dairy-Free Creamy Pumpkin Soup is the perfect winter warmer soup! Healthy and delicious!

Print

Course Dinner

Cuisine soup

Keyword thermomix pumpkin soup

Diet dairy-free

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4 serves

Author Lucy

Ingredients

• 1 whole butternut pumpkin 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

Instructions

1. Preheat oven to 180 degrees celsius (fan-forced) and line a baking tray with baking paper. 

2. 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.

3. Place the cooked pumpkin and onion into the Thermomix bowl and allow to cool slightly. Mix for 15 seconds, Speed 6. 

4. Add half of the vegetable stock (500g) and mix for 20 seconds, Speed 6. Repeat with the remaining 500g of vegetable stock liquid. 

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

6. Serve immediately.