Easy Classic Roast Pumpkin Soup - Thermomix Method

A rich and deliciously easy classic roast pumpkin soup recipe - pop a dollop of sour cream on top for the perfect finish!
4.34 from 3 votes
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Course: Dinner, Soup
Cuisine: Soup
Keyword: roast pumpkin soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 314kcal
Author: Bake Play Smile

Ingredients

  • 2 kg whole butternut pumpkin
  • 1 brown onion peeled and quartered
  • sea salt and pepper to season
  • 2 tbs olive oil
  • 3 cups vegetable stock liquid
  • 1/2 cup cream
  • sour cream, to serve optional... but highly recommended!!

Instructions

  • Preheat the oven to 200 degrees (180 fan forced). Line a flat baking tray with baking paper.
  • Cut the pumpkin into large pieces (and remove the seeds and skin) and place onto the baking tray with the quartered onion. 
  • Drizzle with the olive oil and season with salt and pepper.
  • Cook for 35-40 minutes or until the pumpkin is soft.
  • Place the pumpkin and onion into the Thermomix bowl. Blend on Speed 8 for 10 seconds.
  • Add 2 cups of vegetable stock and blend for 20 seconds Speed 4.
  • Repeat with remaining cup of vegetable stock and mix for a further 10 seconds, Speed 4.  
  • Add the cream and heat on 80 degrees, 3 minutes, Reverse Speed 2. 
  • Serve with a dollop of sour cream.

Notes

When adding the pumpkin and stock to the Thermomix bowl, make sure it never exceeds the max fill line. 
Slowly increase the speed when pureeing. 

Nutrition

Calories: 314kcal | Carbohydrates: 38g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 722mg | Potassium: 1762mg | Fiber: 2g | Sugar: 16g | Vitamin A: 867.6% | Vitamin C: 57% | Calcium: 13.1% | Iron: 22.5%