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.
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 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 the cream and heat through.
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).
Store leftover pumpkin soup in the fridge for up to 3 days or freeze for up to 3 months.
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
- 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
- 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.