If you're looking for a good old fashioned Thermomix pumpkin soup recipe, you've come to the right place! Super easy, healthy and the perfect winter comfort food. Have dinner on the table in less than 1 hour!
When it comes to making soup, the Thermomix really is your best friend! Whether it's a veggie packed minestrone, a kid-friendly chicken and corn soup or a classic potato and leek soup, the Thermomix just makes it SO quick and easy!
Why You're Going To Love This Recipe
There's a lot to love about our Thermomix Pumpkin Soup!
- Flavour Packed - roasting the pumpkin first takes this soup to a whole new level! Once you've tried this recipe, you'll never go back.
- Quick and Easy - with only 10 minutes active prep time, you can sit back and relax while the pumpkin bakes in the oven.
- Healthy - this soup is packed with pumpkin making it a great way to boost your vegetable intake.
- Kid-Friendly - the entire family will love this pumpkin soup recipe. It's always a hit with the little ones (plus leftovers can be taken in a Thermos to school or work!).
What You Need
Our Thermomix Pumpkin Soup is made from just 5 ingredients (and you might already have them at home):
Scroll to the recipe card at the bottom for the full detailed recipe.
- pumpkin - you can use any type of pumpkin you like. Here in Australia, jap, butternut and kent and are great options. Butternut is my favourite as it has such a great flavour - but any variety is fine to use.
- onion - choose a brown onion. Once roasted, it will become soft and full of flavour.
- olive oil - for roasting the pumpkin and onion
- vegetable stock - use your own homemade vegetable stock or store-bought. If using store-bought, I like to use the Vegeta brand.
- cream - adding cream to your pumpkin soup will make it deliciously smooth and creamy. If you're looking for a dairy-free alternative, switch to coconut cream.
Step By Step Instructions
It couldn't be easier to make pumpkin soup using your Thermomix! Scroll to the recipe card at the bottom for the full detailed recipe.
Roast The Vegetables
Drizzle the pumpkin and onion with olive oil, season with salt and pepper and bake in the oven until soft.
Puree
Allow the pumpkin and onion to cool and then place into the Thermomix bowl. Puree the vegetables until smooth (puree for less time if you prefer a bit of chunkiness).
Note: At this stage the mixture will be very thick.
Add Stock
Add half of the vegetable stock liquid to the Thermomix bowl and mix through. Repeat with the remaining liquid.
Note: At no stage should you exceed the MAX line. Omit some of the vegetable stock liquid if you are at the line.
Add Cream
Add the cream and heat through.
Expert Tips
Roasting the pumpkin is what makes this pumpkin soup taste a million times better than recipes that cook the soup in liquid stock. If you prefer not to roast the pumpkin, try this recipe instead (but we HIGHLY recommend that you do roast it!).
It's very important to never exceed the MAX line for safety reasons. When you are adding the stock, make sure you do not exceed the line (it's fine to omit some of the liquid stock if necessary).
There's so many great options! We recommend either a homemade sourdough loaf, white fluffy rolls, scrolls or naan bread.
Store leftover pumpkin soup in the fridge for up to 3 days or freeze for up to 3 months.
Related Recipes
With the cool weather well and truly here, it's time to make soup!
Here's a few more of our favourite Thermomix soup recipes:
- Thermomix Tomato Soup - this classic soup couldn't be easier to make (or eat!).
- Thermomix Chicken Noodle Soup - get rid of those cold and flu blues with a healthy and nutritious bowl of chicken noodle soup.
- Thermomix Vegetable Soup - boost your veggie intake with a bowl of this flavour packed soup!
- Thermomix Cauliflower Soup - a creamy soup made without any cream! This is my all-time favourite soup recipe.
Thermomix Dinners Cookbooks
If you hadn't already guessed, we LOVE simple family dinners that you can cook in your Thermomix!
Thermomix Pumpkin Soup
Equipment
- Thermomix
- Oven
Ingredients
- 1 (approx 2kg) pumpkin any variety you like - chopped into large pieces with the seeds and skin removed
- 1 brown onion peeled and quartered
- sea salt and pepper to season
- 2 tbs olive oil
- 1000 g (4 cups) vegetable stock liquid
- 120 g (½ cup) cream
Instructions
- Preheat oven to 180 degrees celsius (fan-forced) and line a baking tray with greaseproof paper.
- Place the chopped pumpkin and onion onto the baking tray. Season with sea 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 on Speed 6 for 10 seconds.
- Add half of the vegetable stock liquid (500g) and mix on Speed 6 for 20 seconds. Repeat with the remaining vegetable stock liquid.
- Add the cream and heat on 80 degrees, 4 minutes, Reverse Speed 2.
Faye says
If you freeze it, would you add the cream later rather than when freezing?
Lucy says
You can add it before or after freezing!
Dianne says
Very simple and very tasty
Ray says
Best ever pumpkin soup and so easy.
Lucy says
Thank you so much!
Julie says
This was so easy and very basic but so delicious! I also roasted some garlic with the pumpkin and onion was big hit for the family
Brittnee says
Was it rite when it says 4 cups of stock ? Mine ended up very very salty.
Thanks
Lucy Mathieson says
Hi Britnee, yes 4 cups of store-bought liquid vegetable stock - or if you make your own, 4 cups of water with 4 level teaspoons of vegetable stock powder. xx
Sally says
So when do you add the onion?
Lucy Mathieson says
Hi Sally, with the pumpkin xx
Belinda says
I cooked this tonight for my family who hate pumpkin soup. They were not looking forward to it and i was hearing lots of complaining while cooking They ended up enjoying it. I over did it on the very stock, way too salty but it was still enjoyable. Even delivered some to an elderly neighbour who enjoyed it with her Friday night wine.
Lucy Mathieson says
Yay!!! That's wonderful - and how lovely to give it to your neighbour too!! xx
bev says
do you keep the pumpkin skin on?
Lucy Mathieson says
I remove it xx
Alicia says
A lovely and simple recipe. Thank you for sharing. ?
Kym says
Can I use chicken stock instead of vegetable stock
Lucy Mathieson says
Absolutely!
Tania says
Loved it and the roasted pumpkin and onion absolutely topped it! Thanks
Lucy Mathieson says
Thank you!! xx
Olivia says
This was absolutely delicious!
Lucy Mathieson says
Thank you! We're so glad you enjoyed it!
Ingrid Briggs says
Does the roasted onion go in the thermo as well?
Lucy Mathieson says
Sure does!
Aria Smith says
It looks so colourful and yummy!! Thanks for sharing such easy and tasty recipe.
Lucy Mathieson says
Thank you!
Kylie says
Super easy and super yummy! Thanks
Lucy Mathieson says
Thank you Kylie!