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Creamy Pumpkin Soup


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Ingredients

4 portion(s)

Soup

  • 1 onion, peeled and quartered
  • 40 grams Butter
  • 850 grams pumpkin, chopped into approx 6 cms pieces, skin remaining
  • 600 grams water
  • 1 egg
  • 3 heaped tablespoons flour
  • 1 heaped tablespoon TM Vegetable stock paste
  • salt and pepper to taste
  • cream, to garnish
  • chives, to garnish
  • 300 grams Milk
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Recipe's preparation

    Method
  1. Place onion in TM bowl and chop at speed 7 for 2 seconds with MC in place.

    Add butter, and saute at 120 degrees, speed 1 for 3 minutes with MC in place.

    Add pumpkin and saute at 120 degrees, speed 1, for five minutes Counter-clockwise operation with MC in place.

    Add water and cook at 100 degrees, speed 1 for 30 minutes Counter-clockwise operation.

    Puree the pumpkin mixture over 1 minute starting at speed 6 and graduating to speed 9 over that minute.

    Add milk and set Thermomix to speed 4 at 100 degrees for 3 minutes and crack egg into soup mixture as it stirs at the one minute mark.

    Add TM Vegetable stock, flour and salt and pepper and cook for a further 3 minutes at 100 degrees at speed 4.

    Serve with a dollop of cream, chopped chives and dig in tmrc_emoticons.)

     

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Accessories you need

  • Spatula TM5/TM6
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Tip

This dish can be vegan if the egg and milk are left out - soy or almond milk can be substituted. It can also be gluten free if corn/rice flour in substituted for the wheat flour. This is delicious served with warm, crusty bread on cool Autumn or winter nights and is a big family favourite tmrc_emoticons.)


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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