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.
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.
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.
- 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.
Roast for 40 minutes or until the pumpkin has softened.
Step 2 - Puree The Vegetables
Place the pumpkin and onion into the Thermomix bowl.
Mix for 15 seconds, Speed 6.
Add half of the liquid vegetable stock and mix well.
Add the remaining vegetable stock and mix again.
Step 3 - Add The Coconut Cream
Add the coconut cream and heat on 80 degrees, 4 minutes, Reverse, Speed 2.
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.
FAQs
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.
Lots of crusty homemade bread, savoury scrolls and muffins, pull-apart breads... anything that will soak up all of the delicious soup!
Absolutely. Either coconut cream or coconut milk is suitable for use in this recipe.
Related Recipes
Love making soup in your Thermomix machine? We do too!
Here's a few more of our most popular Thermomix soup recipes:
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There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!
Thermomix Dairy-Free Creamy Pumpkin Soup
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
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
- 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.
Kelli says
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.