When it comes to comfort food, you can’t go past a big bowl of Thermomix Pumpkin Soup. It’s creamy, cosy, and so easy – just toss everything in and let your Thermie do the work - on the table in just 30 minutes!
Love a good soup? Try my Thermomix Minestrone Soup or Thermomix Potato & Leek Soup too!
Delicious and so easy to make!
- Lauren
This has become one of my favourite winter warmers – it’s a great way to use up leftover pumpkin, it’s full of flavour, and it’s ready in just 30 minutes! You can even make it ahead and freeze for those nights when cooking feels like too much.
The pumpkin blends perfectly; the cream makes it extra luscious, and a sprinkle of crispy bacon? Total game-changer. Got a Thermomix (or any thermal cooker)? This one’s a must-try.
Love soups? Don’t miss my Thermomix Chicken & Corn Soup or Thermomix Cauliflower Soup!
Why You're Going To Love This Recipe
- ⏱ Just 30 minutes from start to finish – perfect for busy nights
- 💛 Ultra-creamy texture thanks to the pumpkin + cream combo
- 🧡 Budget-friendly and made with pantry staples
- 🧊 Freezer-friendly – batch it up and stash it for later
- 👶 Kid-approved and easy to adapt for little tastebuds
Jump to:
Soup Ingredients
With just a few simple ingredients, you’ll have a thick, golden, and flavour-packed bowl of goodness ready in 30 minutes!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Pumpkin – Butternut or Jap are my faves for flavour and texture, but any variety will work.
- Cooking cream – Adds a velvety richness and won’t split when heated. Don’t substitute with regular cream unless you're stirring through at the end.
- Vegetable stock – Liquid stock is best here for a smooth consistency. Avoid using powdered stock if possible.
- Minced garlic – Fresh or jarred is fine, but don't skip it – it builds the base flavour beautifully.
- Optional toppings – Crispy bacon and an extra swirl of cream turn this soup into something special!
Variations
- Roasted pumpkin version – Roast your pumpkin first for an extra depth of flavour. Add to the Thermie as normal and slightly reduce cooking time.
- Dairy-free – Use coconut cream instead of cooking cream for a delicious dairy-free twist.
- Make it a meal – Serve it with homemade soft and fluffy bread rolls or savoury muffins.
- Gluten-free – This recipe is naturally gluten-free, just double-check your stock ingredients.
How To Make Thermomix Pumpkin Soup
Aside from chopping the veggies, this recipe is completely hands-off – your Thermomix does all the hard work!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Add onion to the Thermomix bowl. Chop.
- Step 2: Add olive oil and garlic and sauté.
- Step 3: Add chopped pumpkin and vegetable stock. Cook for 20 mins.
- Step 4: Add cream. Cook for 3 mins.
Let it cool slightly. Then, very slowly, increase to Speed 9 to blend until smooth and silky.
Recipe Tips
- ✅ Don’t overfill the bowl – always stay under the max fill line.
- ✅ Let it cool before blending – hot liquids expand and can cause splatter in the Thermomix. Start at a low speed and gradually increase.
- ✅ Use cooking cream – it’s specially made to withstand heat and won’t curdle.
- ✅ Roast for richness – want extra flavour? Roast your pumpkin before adding to the soup.
- ✅ Blitz it smooth – take your time when pureeing to get that ultra-creamy finish.
- ✅ Leftovers – store in the fridge in an airtight container for up to 5 days.
- ✅ Freezer friendly – let the soup cool completely before freezing in portions for up to 3 months.
- ✅ Reheat gently – in the microwave, stove, or Thermomix on 80°C / Speed 2 until warmed through.
Thermomix Pumpkin Soup FAQs
You can use regular cream, but stir it in at the end to avoid curdling. For a dairy-free option, try coconut cream.
Yes! This pumpkin soup recipe is suitable for use in all Thermomix models.
Sure! Just sauté your onion and garlic in a pot, add the rest of the ingredients, simmer until tender, then blend with a stick blender or carefully in a food processor.
Yes! It’s mild in flavour and creamy in texture – you can even sneak in a few extra veggies if needed.
More Easy Soup Recipes
Hearty, wholesome soup recipes are ideal for a lighter meal when the weather cools down. Here are a few of my favourite Thermomix soups you might love too!
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Thermomix Pumpkin Soup
Ingredients
- 1 brown onion halved
- 15 g olive oil
- 2 teaspoon minced garlic or 2 cloves garlic, minced
- 800 g pumpkin chopped into 1.5cm pieces
- 750 g liquid vegetable stock
- 200 g cooking cream
- salt and pepper to taste
- crispy bacon and extra cream to serve
Instructions
Thermomix Method
- Place the onion into the Thermomix bowl and chop for 5 seconds, Speed 6. Scrape down the sides of the bowl.
- Add the olive oil and minced garlic and saute for 3 minutes, 100 degrees, Speed 1.
- Add the pumpkin and liquid vegetable stock and cook for 20 minutes, 100 degrees, Speed 1 (place the rice simmering basket or splatter cover over the top to catch any splashes).
- Add the cream and cook for a further 3 minutes, 80 degrees, Speed 2 (place the rice simmering basket or splatter cover over the top to catch any splashes).
- Allow to cool slightly before pureeing by very slowly increasing to Speed 9 (see notes).
- Season with salt and pepper and serve with a drizzle of extra cream and crispy bacon (optional).
Notes
- Roasted pumpkin version – Roast your pumpkin first for an extra depth of flavour. Add to the Thermie as normal and slightly reduce cooking time.
- Dairy-free – Use coconut cream instead of cooking cream for a delicious dairy-free twist.
- Make it a meal – Serve it with homemade soft and fluffy bread rolls or savoury muffins.
- Gluten-free – This recipe is naturally gluten-free, just double-check your stock ingredients.
- Don’t overfill – Always keep ingredients below the max fill line in your Thermomix bowl.
- Cool before blending – Hot liquids can splatter! Let the soup cool slightly, then slowly increase speed when blending.
- Stick with cooking cream – It’s designed to handle heat and won’t split like regular cream.
- Blend until silky – Take your time pureeing to get that super smooth, creamy texture.
- Store leftovers – Keep in an airtight container in the fridge for up to 5 days.
- Freezer-friendly – Cool completely, then freeze in portions for up to 3 months.
- Reheat gently – Use the microwave, stovetop, or Thermomix (80°C / Speed 2) until warmed through.
Charlotte says
Cooked it once, tasted so great i took it to work every day for lunch.
If I roast the Pumpkin first next time, do I still continue the recipe all the way through, or alter any stages?
Lucy says
Fantastic! If you roast the pumpkin, follow this recipe: https://bakeplaysmile.com/classic-roast-pumpkin-soup/ (it also has thermomix instructions).
Lauren says
Delicious and so easy to make!