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–+ servings
Creamy pumpkin and sweet potato soup in a black bowl.
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Thermomix Sweet Potato & Pumpkin Soup

A healthy, creamy and nourishing Thermomix Sweet Potato & Pumpkin Soup recipe that takes just 10 minutes to prepare. Have dinner on the table in 45 minutes - perfect served with homemade bread or savoury scrolls.
Course Dinner
Cuisine soup
Diet healthy soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 serves
Calories 213kcal
Author Lucy & Lauren
Cost $10

Equipment

  • 1 Thermomix

Ingredients

  • 1 brown onion halved
  • 15 g olive oil
  • 2 teaspoon minced garlic or 2 garlic cloves, minced
  • 600 g pumpkin chopped into 3cm cubes
  • 200 g sweet potato (approx 1 small), chopped into 3cm cubes
  • 200 g potatoes (approx 1 large or 2 small), chopped into 3cm cubes
  • 500 g chicken stock liquid see notes
  • 125 g cooking cream
  • salt and pepper to taste

Instructions

  • Place the halved onion into the Thermomix bowl. Chop for 5 seconds, Speed 5. Scrape down the sides of the bowl. 
  • Add the olive oil and minced garlic and saute for 3 minutes, Varoma, Speed 1. 
  • Add the chopped pumpkin, sweet potato, potato and chicken stock liquid. Remove the MC (measuring cup) and place the splatter guard or simmering basket on top to avoid any splatters.
    Cook for 30 minutes, 100 degrees, Speed 1.
  • Allow to cool slightly (see notes). Very slowly turn the speed up to Speed 4 then continue to slowly increase to Speed 9 for 1 minute or until smooth. 
    Ensure the splatter guard or simmering basket is in place while blending.
  • Add the cream, season with salt and pepper and heat for 3 minutes, Speed 1, 80 degrees. 

Notes

RECIPE NOTES & TIPS
  • Do NOT exceed the MAX line - at no stage should you exceed the MAX line in the Thermomix machine. This is particularly important with the TM31 as the bowl is smaller than the TM5 and TM6. If you are close to the MAX line, use less chicken stock liquid.
  • If you have homemade chicken stock, you can use 2 tablespoons mixed with 500g water in place of the chicken stock liquid.
  • When pureeing the soup, allow it to cool for a few minutes. Ensure the MC is removed and the splatter guard or rice basket is in place. Very slowly increase the speed. If the machine starts to shake, turn it down and increase the speed even more slowly.
  • Store in an airtight container in the fridge for up to 3 days.
  • Reheat frozen soup in a pot on the stovetop or in the microwave.
  • Reheat defrosted soup in the microwave, on the stovetop or in the Thermomix.
  • Allow the soup to cool completely in the fridge and then freeze for up to 3 months.

Nutrition

Calories: 213kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 147mg | Potassium: 733mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13552IU | Vitamin C: 19mg | Calcium: 59mg | Iron: 2mg