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 13 votes

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Course: Soup

Cuisine: Healthy Soup

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: serves

Calories: 321kcal

Cost: $10

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).

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.