Thermomix Dairy-Free Creamy Pumpkin Soup

Thermomix Dairy-Free Creamy Pumpkin Soup

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.

Course Dinner

Cuisine soup

Diet dairy-free

Prep Time 10

Cook Time 45

Total Time 55

Servings serves

Calories 207kcal

Author Lucy & Lauren

Cost $5

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

RECIPE NOTES & 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.

Nutrition