Our Thermomix Pumpkin Soup is a wholesome combination of roasted pumpkin, onion, garlic, and chicken stock. Roasting pumpkin in the oven improves its flavour by caramelising its natural sugars, which results in a deeper, sweeter taste.
FEATURED REVIEW
Yum, yum, and yum! Thanks Vicki.
I was a bit worried due to lack of cream/milk but I think it's the most delicious pumpkin soup I've eaten!
KERRY
This recipe is ideal for cosy days indoors when the weather is too cold and rainy to venture outside. Serve the Pumpkin Soup on its own in a big mug or with a cheese toastie for a larger meal.
There are quicker Thermomix recipes for Pumpkin Soup that don't require roasting the pumpkin first; this version, however, tastes way better.
The supermarket often has pre-cut pumpkins to make life easier, but it's more expensive. The bonus of buying a whole pumpkin is the seeds can be roasted in the oven for a delicious snack. They take just ten minutes to roast and can be spiced with seasonings.
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Why You'll Love This Recipe
- Freezer-friendly.
- Four ingredients + cream if using.
- Minimal prep time.
Ingredients
Note: The full quantities are shown in the recipe card below.
- Pumpkin - any variety works well for this recipe. Pre-cut pumpkin is more convenient but expensive.
- Onion - peeled and cut into quarters.
- Garlic - peeled.
- Chicken Stock - use low-sodium chicken stock or vegetable stock.
- Cream - optional. Stir in 100 mls of cream just before serving. You could also add a little milk.
How to make Thermomix Pumpkin Soup
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Roast
Roast the pumpkin, onion and garlic in the oven for 30-40 minutes until soft.
Transfer
Transfer the cooked pumpkin, onion and garlic to the Thermomix bowl. Add the chicken stock.
Blend
Blend until smooth. Check the consistency and add a little stock or water if it's too thick. Season with salt and pepper, and enjoy!
To Make Ahead and Freeze
Pumpkin soup makes a wonderful standby freezer meal. Just transfer it to a Zip-lock bag or airtight container. Label the bag and let it cool completely before placing it in the freezer.
Variations
See my Thermomix Thai Pumpkin Soup if you want a soup with some spice!
Serving Suggestions
This soup makes 900mls, enough for 2 big or 3 smaller bowls.
I love serving it with my freshly baked Thermomix Soft Bread Rolls.
📖 Recipe
Thermomix Roast Pumpkin Soup
A warm and cosy Roast Pumpkin Soup which is perfect for chilly days.
Ingredients
- 750g pumpkin, cut into 3-4cm pieces
- 1 garlic clove, peeled
- 1 onion, peeled and cut into quarters
- 2 tablespoons olive oil
- 500 mls low sodium chicken stock (or vegetable stock), note 1
- 100 mls cream (optional)
Instructions
- Preheat the oven to 180°C fan forced / 200°C and line a large baking tray with baking paper.
- Place the chopped pumpkin, onion, and garlic onto the baking tray, drizzle with olive oil, and roast in the oven for 30-40 minutes until soft.
- Transfer the cooked pumpkin, onion and garlic to the Thermomix bowl. Add the chicken stock and blend for 1 min/speed 8, slowly increasing the speed.
- Check seasoning and consistency. If it is too thick, add a little more stock or water and blend again for 30 sec/speed 8 until the desired consistency is reached.
- Heat the soup for 3 mins/90°C/speed 3. Stir in the cream if using.
- Ladle the soup into bowls and serve with some freshly baked bread rolls.
Notes
- Stock: I love using Massel stock cubes, but if you want to use the Thermomix Stock Concentrate, 1 tablespoon equals 500 mls water.
Storage
Store the soup in an airtight container in the fridge for up to three days.
Pumpkin soup makes a wonderful standby freezer meal. Just transfer it to a Zip-lock bag or airtight container. Label the bag and let it cool completely before placing it in the freezer.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 271Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 38mgSodium: 403mgCarbohydrates: 17gFiber: 3gSugar: 8gProtein: 6g
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.
Anne says
Hi - I added some curry paste & a bit of orange rind to it - very yummy:)
Vicki says
Sounds awesome Anne! Vicki.
Kim Heath says
How many stock cubes do you use? I have a pumpkin ready to go!
Vicki says
Hi Kim, I use 2 stock cubes which makes up 500mls vegetable stock. Vicki.
Kerry Carter says
Vicki, I'm making it again tonight! That's why I'm back here looking for the recipe. I'll print it out this time. Thanks again. x
Kerry Carter says
Yum, yum, and yum! Thanks Vicki.
I was a bit worried due to lack of cream/milk but I think it's the most delicious pumpkin soup I've eaten!
Vicki says
Thank you for your lovely comment Kerry, I'm glad you enjoyed it xx