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    Home » Thermomix Recipes » Thermomix Soups » Thermomix Pumpkin Soup

    Thermomix Pumpkin Soup

    Published: Jun 24, 2022 by Lucy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe
    A black bowl filled with soup with a parsley garnish.

    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.

    A golden spoon resting in thick Thermomix pumpkin soup in a black rustic bowl

    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.
    An overhead image of a bowl of soup with a golden spoon resting in it, surrounded by scattered flat leaf parsley leaves

    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

    A marble counter with ingredients for Thermomix pumpkin soup
    • 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.
    A black bowl filled with a vibrant golden soup, garnished with flat leaf Italian parsley

    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.

    A halved brown onion in a Thermomix jug on a white marbled counter

    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.

    A thermal cooker mixing bowl with chopped onion, minced garlic and olive oil

    Sauté for 3 minutes, 100 degrees, Speed 1. 

    Chopped onion sautéed in olive oil in a Thermomix jug

    Step 3 - Add The Main Soup Ingredients

    Add the chopped pumpkin and the liquid vegetable stock.

    Raw pieces of pumpkin added to a Thermomix jug on a marbled countertop

    Cook for 20 minutes, 100 degrees, Speed 1.

    Chunks of pumpkin in a liquid stock filling a thermal cooker jug

    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.

    A Thermomix jug filled with golden pumpkin soup on a marble counter

    Season with salt and pepper and serve with a drizzle of extra cream and crispy bacon (optional).

    Bright yellow soup in a black bowl with a sprig of parsley on top

    Expert Tips And FAQ's

    What type of pumpkin is best to use?

    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.

    Does the pumpkin need to be peeled?

    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.

    Make sure soup ingredients don't exceed the Max line

    Do not exceed the max line at any stage during cooking. Reduce quantity of pumpkin and/or stock if you are over the line. 

    How long do I need to cool the soup before blending it?

    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.

    What are the storage options for Thermomix Pumpkin Soup?

    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.

    A golden spoon with a thick dark yellow soup lifted out of the black bowl beneath

    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!

    • An overhead image of part of a neutral stoneware bowl with chicken and rice soup
      Chicken & Rice Soup
    • A bowl of tomato, chicken, corn and bean soup.
      Slow Cooker Mexican Chicken Soup
    • A blue bowl of Chicken and Corn soup decorated with chopped spring onions.
      20 Minute Chicken & Corn Soup
    • Carrot, Pumpkin & Sweet Potato Soup in a white bowl surrounded by a patterned tea towel
      Carrot, Pumpkin & Sweet Potato Soup
    A golden spoon with Thermomix Pumpkin Soup lifted out of the black bowl beneath

    Thermomix Pumpkin Soup

    Thermomix Pumpkin Soup is simply the best ever, classic, well-loved recipe, made even easier by using your Thermomix or other thermal cooker.
    5 from 1 vote
    Print Pin Rate
    Course: Soup
    Cuisine: Healthy Soup
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 6 serves
    Calories: 321kcal
    Author: Lucy - Bake Play Smile

    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
    Metric - US Customary

    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

    RECIPE NOTES & TIPS
    • 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. 

    Nutrition

    Calories: 321kcal | Carbohydrates: 17g | Protein: 4g | Fat: 28g | Saturated Fat: 21g | Cholesterol: 0mg | Sodium: 475mg | Potassium: 703mg | Fiber: 2g | Sugar: 6g | Vitamin A: 12780IU | Vitamin C: 16.3mg | Calcium: 53mg | Iron: 2.8mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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