There's nothing more comforting than a nourishing bowl of Thermomix Roast Pumpkin Soup to warm up on a chilly day. This is a simple dairy-free recipe made with vegetable stock instead of cream/coconut cream and its freezer friendly.
This heartwarming plant-based soup contains only five ingredients – pumpkin, onion, garlic, olive oil and vegetable stock. Roasting the pumpkin sweetens the flavour and although it takes a little longer than the Pumpkin Soup recipe in the Everyday/Basic Cookbook, those extra few minutes are worth the wait.
To make life easier, the supermarket often has pre-cut pumpkin but it's a bit more expensive (unless it's on special). The added bonus of buying a whole pumpkin is the seeds can be roasted in the oven for a healthy snack. They take just ten minutes to roast and can be spiced up with seasonings.
How to Make Step by Step
- Peel and cut the pumpkin into 3-4cm pieces and place on a large baking tray lined with baking paper. (Baking paper isn’t necessary, but it saves on washing up). Roast in the oven for 30-40 minutes until lovely and soft.
- While the pumpkin is roasting, chop and saute the onion and garlic in the Thermomix then make up the stock. I use Massel stock cubes as I love the flavour. If you use the Thermomix vegetable stock paste, use 1 tablespoon per 500mls water.
- Once the pumpkin is ready, transfer immediately to the Thermomix bowl and blend with the onions, garlic and stock for 1-2 minutes on speed 8, gradually increasing the speed.
- Check the consistency and season to taste. I always add a little stock at first as there’s nothing worse than a soup that’s been ruined because it’s too runny.
Make it Different
Try adding some chili, ginger and coriander for some extra punch!
Make Ahead and Freeze
Pumpkin soup makes a wonderful standby freezer meal. Just transfer to a freezer bag and squeeze out all the air. Label the bag and let it cool completely before placing flat in the freezer.
I love serving this with my freshly baked Thermomix Soft Bread Rolls.
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- 700g pumpkin, cut into 3-4cm pieces
- 20g olive oil, plus extra for drizzling
- 1 garlic clove, peeled
- 1 onion, peeled and cut into quarters
- 500 mls vegetable stock, see note 1
- seasoning to taste
- splash of plain yogurt or coconut milk
- few fresh coriander leaves
- a pinch of chili flakes
- a squeeze of lime juice
- Preheat the oven to 180°C fan forced / 200°C and line a large baking tray with baking paper.
- Place the chopped pumpkin onto the baking tray and drizzle with a little olive oil and salt and roast for 30-40 minutes until soft.
- About ten minutes before the pumpkin is ready, chop the onion and garlic in the Thermomix for 3 sec/speed 5. Scrape down the bowl, add the olive oil and saute for 5 mins/100/speed 2 with the measuring cup off.
- When the pumpkin is cooked, transfer to the Thermomix bowl with the sauteed onions and garlic. Add the stock and blend for 1 min/speed 8, slowly increasing the speed.
- Check seasoning and consistency, if too thick add a little more water and blend again for 30 sec/speed 8 until desired consistency is reached.
- Ladle the soup into bowls and serve with some freshly baked bread rolls.
- I love using Massel stock cubes but if you wanted to use the Thermomix Stock Concentrate, 1 tablespoon equates to 500mls water.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 17gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 460mgCarbohydrates: 15gFiber: 2gSugar: 6gProtein: 3g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.