If you’re looking for a good old fashioned pumpkin soup, you’ve come to the right place! Our recipe is super easy, healthy and the perfect winter comfort food.
The trick to getting this Thermomix Pumpkin Soup absolutely bursting with flavour is to roast the pumpkin first. Doing so is just going to make your soup taste a million times better!
Once the pumpkin pieces have been roasted, pop them into the Thermomix bowl and mix together with vegetable stock. Finally, heat the soup through with some cream (or milk) and serve with homemade crusty bread! YUM!!
PS. If you love the sound of this recipe, make sure you also check out our Thermomix Vegetable Soup and our Thermomix Cauliflower Soup.
Thermomix Pumpkin Soup
A classic family favourite... our Thermomix Pumpkin Soup is always a winner!
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RatePrep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 59 minutes
Servings: 4 serves
Ingredients
- 1 (approx 2kg) whole butternut pumpkin, chopped into large pieces with the seeds and skin removed
- 1 brown onion, peeled and halved
- sea salt and pepper, to season
- 2 tbs olive oil
- 4 cups vegetable stock
- 1/2 cup cream (or milk)
- sour cream, to serve
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 (2 cups) and mix on Speed 6 for 20 seconds. Repeat with the remaining 2 cups of vegetable stock.
- Add the cream and heat on 80 degrees, 4 minutes, Reverse Speed 2.
Comments 23
Super easy and super yummy! Thanks
Author
Thank you Kylie!
It looks so colourful and yummy!! Thanks for sharing such easy and tasty recipe.
Author
Thank you!
Does the roasted onion go in the thermo as well?
Author
Sure does!
This was absolutely delicious!
Author
Thank you! We’re so glad you enjoyed it!
Loved it and the roasted pumpkin and onion absolutely topped it! Thanks
Author
Thank you!! xx
Can I use chicken stock instead of vegetable stock
Author
Absolutely!
A lovely and simple recipe. Thank you for sharing. 😊
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do you keep the pumpkin skin on?
Author
I remove it xx
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.
Author
Yay!!! That’s wonderful – and how lovely to give it to your neighbour too!! xx
So when do you add the onion?
Author
Hi Sally, with the pumpkin xx
Was it rite when it says 4 cups of stock ? Mine ended up very very salty.
Thanks
Author
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