Thermomix Pumpkin Soup with Chilli and Ginger

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

Thermomix Pumpkin Soup with Chilli and Ginger - A comforting and warming pumpkin soup with a hint of chilli and ginger. Perfect for a cold and crisp autumnal day.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 used to be a top model but this is the recipe that made her want to hang up her high heels and instead train to be a chef.  I love all her recipes and have also adapted her Glam Mac n Cheese, (a posh version of macaroni cheese) in a previous post.

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 Pumpkin Soup with Chilli and Ginger - A comforting and warming pumpkin soup with a hint of chilli and ginger. Perfect for a cold and crisp autumnal day.

Thermomix Pumpkin Soup with Chilli & Ginger


  • Author: Vicki
  • Prep Time: -25849338 minutes
  • Cook Time: 60 minutes
  • Total Time: -25849278 minute
  • 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 or 2 halves, skin on and seeds removed))
  • 1 large clove garlic ((unpeeled))
  • 2 tablespoons olive oil
  • 3 cm thumb of fresh ginger ((peeled))
  • 1 jalapeno pepper ((stalk removed))
  • 500 g boiled water
  • 1 tablespoon or frozen cube of vegetable stock concentrate
  • squeeze of lime juice
  • salt and pepper to taste

To Serve

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

Instructions

  1. Preheat the oven to 200C or 180C fan forced.
  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.
  3. Meanwhile, peel the ginger and remove the stalk from the jalapeno pepper, add to the Thermomix 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 Thermomix 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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