No fuss and very little washing up with this one-bowl recipe! This is the perfect soup for winter.
Serve your bowl of Pumpkin Soup topped with a few crispy bacon croutons with garlic and herbs, cream, and a soft and fluffy homemade bread roll.
You could also serve it with a savory muffuletta or a Vegemite & cheese scroll.
Why You’re Going to Love This Soup
When the weather gets cooler, there’s nothing more satisfying than a thick, delicious, homemade pumpkin soup.
- Basic pantry ingredients and veggies make this a very Budget-friendly Recipe.
- In just 30 minutes, you can serve this delicious Thermomix Pumpkin Soup!
- Thermomix makes it easy to make a classic family recipe. The same delicious, thick pumpkin soup that you love is now even easier.
- This recipe can be frozen and then reheated either in the microwave or on the stovetop.
What you need
In just 30 minutes, this bowl of basic ingredients can be transformed into a thick, golden, delicious goodness.
- The most common onion in Australia is the brown onion. It’s available year-round and can be found in all supermarkets. I recommend 225 grams.
- Olive oil: I recommend Extra Virgin Olive Oil because it contains healthy fats and antioxidants and is beneficial for your health.
- Store-bought minced garlic can be stored indefinitely. You can also use freshly crushed garlic cloves.
- Squash- is also called squash. There are wide varieties of pumpkins throughout the year. The Jap, Kent, or Jarrahdale variety has a sweetness. They are best used in soups.
- You can also make your liquid stock by making your Thermomix Vegetable Stock Paste. The ratio of one tablespoon of paste to 500ml water. Vegetable broth powder can be used. Add one teaspoon to 1 cup of water.
- Bulla Cooking Cream is more resistant to heat and cooking than whipping cream or thickened cream. You can replace the cream with regular butter if you must, but you may notice that it is curdled.
EQUIPMENT NEEDED
This recipe uses the Thermomix to chop the aromatics before cooking the Pumpkin and blending it.
- Peeler- for a smoother texture, it’s best to peel the squash.
- Chopping Board — to prepare your vegetables.
- Thermomix Machine – This recipe can be used in any Thermomix model, including the TM31 and TM6 or other thermal cookers.
Ingredients
- Half a brown onion
- # 15 g olive oil
- ▢ Two cloves of minced garlic or 1 tsp minced minced garlic
- ▢ 800 g of Pumpkin, cut into pieces measuring 1.5cm
- ▢ 750 g liquid vegetable stock
- ▢ 200 g of cooking cream
- ▢ Salt and pepper to taste
- ▢ Serve crispy bacon with extra cream
Instructions
- Chop the onion for 5 seconds at Speed 6 in the Thermomix Bowl. Scrape the sides of your bowl.
- Sauté the garlic minced and olive oil for 3 minutes at 100 degrees.
- Add the liquid vegetable stock Pumpkin, and cook at 100 degrees for 20 minutes (place a splatter-cover or rice simmering basket over the top of the pot to catch any splatters).
- Add the cream, and continue cooking for three more minutes at 80 degrees, speed 2. (Place the rice simmering pan or splatter covers over the top of the pot to catch any splatters).
- Increase the speed very slowly to 9 (see note) to allow it to cool slightly.
- Serve with extra cream, crispy bacon, and salt (optional).