A warm and comforting Thermomix Pumpkin Soup with a hint of chilli and ginger. Perfect for a cold and crisp autumnal day.
- 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
- splash of coconut milk
- few fresh coriander leaves
- a pinch of chilli flakes
- Preheat the oven to 200C or 180C fan forced and line a large baking tray with baking paper.
- 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.
- Meanwhile, add the ginger and the jalapeno pepper to the TM bowl and chop 3 sec/speed 5. Scrape down the bowl.
- Add the stock cube and boiling water to the Thermomix bowl to infuse the flavours while the pumpkin and garlic are still roasting.
- 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.
- Once cooked and piping hot, add the squeeze of lime and blend for 20 sec/speed 9, very gradually increasing the speed.
- Ladle the piping hot soup into bowls and serve with a little coconut milk drizzled over the top and a sprinkling of coriander leaves.