Thermomix Pumpkin Soup
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.
Servings 4 serves
- 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.
RECIPE NOTES & TIPS
Roasting the pumpkin - 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!).
Do NOT exceed MAX line - 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).
Storing & Freezing - Store leftover pumpkin soup in the fridge for up to 3 days or freeze for up to 3 months.
Calories: 189kcal | Carbohydrates: 7g | Protein: 1g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 1013mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 995IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg