Using your Thermomix to make this rich, classic Pumpkin Soup means you can be enjoying a delicious, warming bowl of healthy soup in just 30 minutes!
One-bowl, no-fuss and hardly any washing up! The perfect pumpkin soup to make this winter.
Top your bowl of Thermomix Pumpkin Soup with some crispy bacon, garlic and herb croutons, a swirl of cream and serve with a soft and fluffy homemade bread roll.
Or for something different, you could try serving it with a savoury muffin or a Vegemite and cheese scroll!
Why You're Going To Love This Soup
There's nothing quite as satisfying as a bowl of thick, tasty, homemade pumpkin soup when the weather is cooler.
- Simple pantry ingredients – basic pantry ingredients and vegetables makes this a very budget-friendly recipe.
- Quick and easy - with very little preparation required, you can be serving this delicious Thermomix Pumpkin Soup in just 30 minutes!
- Classic, family-friendly recipe - the same thick, tasty, pumpkin soup you know and love, just made easier with the help of your Thermomix.
- Perfect for the freezer – this recipe is freezer-friendly, and can be defrosted and reheated in the microwave or on the stove-top.
What You Need
This handful of staple ingredients will become a bowl of thick, golden, flavourful goodness in just half an hour!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Brown onion - the most common onions found in supermarkets in Australia, and available all year round. Most recipes call for a medium brown onion without specifying a weight; I recommend approximately 225 grams or thereabouts.
- Olive oil - I recommend using Extra Virgin Olive Oil as it is high in natural antioxidants and healthy fats which are beneficial to health.
- Minced garlic - store bought minced or chopped garlic is a great time-saver and can be stored for long periods of time. Alternatively you can use fresh cloves of garlic crushed.
- Pumpkin - also known as squash, there are many varieties of pumpkin available throughout the year. The Jap or Kent pumpkin, or Jarrahdale varieties, both have a sweet flavour and are best suited to soups.
- Vegetable stock liquid - a good quality shop-bought liquid stock is so convenient to use, or if you make your own Thermomix vegetable stock paste, you can make your own liquid stock. The ratio is 1 tablespoon of paste for every 500ml of water. You can also use vegetable stock powder and add 1 teaspoon of powder to every 1 cup of water.
- Cooking cream - Bulla Cooking Cream withstands heating and cooking better than whipping or thickened cream. If you need to, you can substitute it with regular cream, but you may find that it 'splits' or appears curdled.
Equipment Required
This recipe uses the Thermomix to chop and sauté the aromatics, before cooking and blending the pumpkin into a luscious, thick and flavourful Thermomix Pumpkin Soup.
- Peeler - to get a smoother consistency, it is best to peel the pumpkin.
- Chopping board - to prep your vegetables on.
- Thermomix machine - this recipe is suitable for use in all Thermomix models - the TM31, TM5 and TM6, or other thermal cooker.
Step By Step Instructions
Apart from prepping the vegetables, this recipe is very 'hands-off'... let the Thermomix do all the work for you!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Chop The Onion
Place the halved brown onion into the Thermomix bowl.
Chop for 5 seconds, Speed 6. Scrape down the sides of the bowl.
Step 2 - Sauté The Onion And Garlic
Add the minced garlic and olive oil to the chopped onion.
Sauté for 3 minutes, 100 degrees, Speed 1.
Step 3 - Add The Main Soup Ingredients
Add the chopped pumpkin and the liquid vegetable stock.
Cook for 20 minutes, 100 degrees, Speed 1.
Add the cream and cook for a further 3 minutes, 80 degrees, Speed 2.
Allow to cool slightly before slowly increasing to Speed 9 to blend.
Season with salt and pepper and serve with a drizzle of extra cream and crispy bacon (optional).
Expert Tips And FAQ's
You can use any type of pumpkin or butternut squash that you prefer. You can roast the pumpkin ahead of time (or use leftover cooked pumpkin) for flavour, but this is not essential.
Although the current advice about needing to peel vegetables before cooking them is that as long as you wash them thoroughly, you don't need to as the skin often contains essential nutrients and fibre, and can also contribute extra flavour! However to get a smooth soup, it is recommended that pumpkin is peeled for this recipe.
Do not exceed the max line at any stage during cooking. Reduce quantity of pumpkin and/or stock if you are over the line.
Leaving the soup uncovered for about 5 minutes will cool it enough to safely purée or blend it. If you skip this step, there is a risk that the steam from the hot soup will build pressure in the food processor or blender. This may cause the lid to loosen or come off and could result in burns.
Storing - store in an airtight container in the fridge for up to 5 days.
Freezing - this soup can be frozen for up to 3 months. Simply allow the soup to cool completely and then freeze in airtight containers for up to 3 months. Defrost and reheat in the microwave or on the stove-top.
More Classic Soups
Hearty and nutritious soups are the perfect choice for a lighter meal during the cooler months. There are some of my favourites that you might like to try!
Thermomix Pumpkin Soup
Ingredients
- 1 brown onion halved
- 15 g olive oil
- 2 tsp 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
- Pumpkin – use any type of pumpkin or butternut squash. You can roast the pumpkin ahead of time (or use leftover cooked pumpkin) for flavour, but this is not essential.
- Do not exceed the max line at any stage during cooking. Reduce quantity of pumpkin and/or stock if you are over the line.
- Before blending the soup, make sure that the pumpkin pieces are cooked through. Undercooked pumpkin won’t blend as nicely and will leave lumps.
- When pureeing the soup, allow it to cool slightly and then very slowly increase to Speed 9. If the machine starts to shake or splutter, turn it down to Speed 1 and increase even more slowly.
- Storing - store in an airtight container in the fridge for up to 5 days.
- Freezing - this soup can be frozen for up to 3 months.
Charlotte
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
Fantastic! If you roast the pumpkin, follow this recipe: https://bakeplaysmile.com/classic-roast-pumpkin-soup/ (it also has thermomix instructions).
Lauren
Delicious and so easy to make!