Thermomix Pumpkin Soup with Chilli and Ginger

There’s nothing like a nourishing bowl of Thermomix Pumpkin Soup to warm up on a chilly day.  This version is jazzed up with chilli and ginger and some freshly squeezed lime juice.

Thermomix Pumpkin Soup

Now that the weather has cooled off in Melbourne and the nights are drawing in, this warm and comforting Thermomix Pumpkin Soup with added Chilli and Ginger is the perfect way to chase away the winter blues.

It’s adapted from Lorraine Pascale’s best selling book Home Cooking Made Easy.  Lorraine has to be up there as one of my favourite celebrity chefs.  I love all her recipes and have adapted her Glam Mac n Cheese, (a posh version of macaroni cheese) for the Thermomix as well.

You can save time and energy by buying ready cut up butternut from the supermarket if they have them but whole halves with skin on are fine to roast,  just remove the seeds, slash the top and drizzle with a little oil and salt before putting in the oven.

If you would like some more Thermomix Soup ideas then check out my delicious Thermomix Carrot & Coriander Soup and my Thermomix Roast Tomato Soup.

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Thermomix Pumkin Soup with Chilli & Ginger

Thermomix Pumpkin Soup with Chilli & Ginger


  • Author: Vicki
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x

Description

A warm and comforting Thermomix Pumpkin Soup with a hint of chilli and ginger.  Perfect for a cold and crisp autumnal day.


Scale

Ingredients

  • 700 g butternut pumpkin, either pre chopped into cubes or 2 halves, skin on and seeds removed
  • 1 garlic clove, unpeeled
  • 2 tablespoons olive oil
  • 3 cm thumb of fresh ginger
  • 1 jalapeno pepper, stalk removed
  • 500 g boiled water
  • 1 tablespoon or frozen cube of vegetable stock concentrate or stock cube
  • squeeze of lime juice
  • salt and pepper to taste

To Serve

  • splash of coconut milk
  • few fresh coriander leaves
  • a pinch of chilli flakes

Instructions

  1. Preheat the oven to 200C or 180C fan forced and line a large baking tray with baking paper.
  2. Place the chopped butternut or whole halves onto a baking tray with the garlic clove. Drizzle with a little olive oil and salt and roast for 30-40 minutes until soft.
  3. Meanwhile, add the ginger and the jalapeno pepper to the TM bowl and chop 3 sec/speed 5. Scrape down the bowl.
  4. Add the stock cube and boiling water to the Thermomix bowl to infuse the flavours while the pumpkin and garlic are still roasting.
  5. Once the pumpkin and garlic are cooked, squeeze the garlic out of it’s layers, (being careful not to burn your fingers!) and then add to the TM bowl with seasoning and cook for 10 mins/100/speed 1. If using unpeeled pumpkin, just scoop out the flesh and discard the skin.
  6. Once cooked and piping hot, add the squeeze of lime and blend for 20 sec/speed 9, very gradually increasing the speed.
  7. Ladle the piping hot soup into bowls and serve with a little coconut milk drizzled over the top and a sprinkling of coriander leaves.

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