There's nothing more comforting than a nourishing bowl of Thermomix Roast Pumpkin Soup to warm up on a chilly day. This soup is a simple dairy-free recipe made with vegetable stock instead of cream/coconut cream, and it's 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 Every Day/Basic Cookbook, those extra few minutes are worth the wait.
The supermarket often has pre-cut pumpkins to make life easier, but it's a bit more expensive. The 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 with seasonings.
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Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Peel and cut the pumpkin into 3-4cm pieces and place them 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.
Variations
Try adding some chilli, 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 it flat in the freezer.
Serving Suggestions
I love serving this with my freshly baked Thermomix Soft Bread Rolls.
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📖 Recipe
Thermomix Roast Pumpkin Soup
A warm and comforting Roast Pumpkin Soup which is perfect for a crisp Autumnal day.
Ingredients
- 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
Optional Toppings
- splash of plain yogurt or coconut milk
- few fresh coriander leaves
- a pinch of chili flakes
- a squeeze of lime juice
Instructions
- 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, drizzle with 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 it 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.
Notes
- 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: 1Amount 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.
Kerry Carter
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
Thank you for your lovely comment Kerry, I'm glad you enjoyed it xx
Kerry Carter
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
Kim Heath
How many stock cubes do you use? I have a pumpkin ready to go!
Vicki
Hi Kim, I use 2 stock cubes which makes up 500mls vegetable stock. Vicki.