Thermomix Roast Pumpkin Soup
A warm and cosy roast pumpkin soup which is perfect for chilly days.
Servings: 3
Ingredients
- 750 g pumpkin, cut into 3-4cm pieces
- 1 garlic clove, peeled
- 1 onion, peeled and cut into quarters
- 2 tablespoons olive oil
- 500 ml low sodium chicken stock, or vegetable stock, note 1
- 100 ml cream, optional
Instructions
- Preheat the oven to 200°C/400°F (180°C fan) 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, gradually 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 bread rolls.
Notes
Stock: I love using Massel stock cubes, but if you want to use the Thermomix stock concentrate, 1 tablespoon equals 500 ml 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.
