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Pumpkin and Mushroom Soup



4 portion(s)


  • 2 Garlic cloves peeled
  • 145 grams Brown onion, peeled & quartered
  • 20 grams Dried Mixed Mushrooms
  • 500 grams warm water
  • 700 grams Pumpkin, peeled & roughly chopped
  • 1 tablespoon vegetable stock co
  • 20 grams Butter
  • Flat leaf Parsley leaves, a handful roughly chopped
  • 60-100 grams dry sherry
  • 25 grams Dry Sherry, extra
  • 100 grams sour cream

Recipe's preparation

    Soup Base
  1. Place mushrooms in a bowl with warm water to rehydrate while preparing rest of ingredients 

  2. Place garlic and onion into Closed lid - 5 seconds / speed 7

  3. Scrape down sides of bowl. 

  4. Add pumpkin, stock and water from mushrooms.

  5. Mushroom Mixture
  6. While soup base is cooking.


  7. Melt butter in a pan on stove top using low-medium heat

  8. Add mushrooms, parsely and sherry. Stirring occasionally for approximately 5 -10 minutes, or until cooked. Set mushrooms aside. 

  9. Finishing the Soup
  10. Add mushroom mix to soup base in Closed lid -  mix for 1 minute / speed 5

  11. Add reserved sherry and sour cream to Closed lid - mix 30 seconds / speed 5

  12. Serve immediately or place into 2.6L thermosever until ready to serve 


Accessories you need



- You can use the simmering basket to drain the liquid off the mushrooms. 

- Add extra liquid for a thinner soup. 

- Mix longer for a smoother texture. 

- Serve with crusty bread if desired. 

- The extra sherry is optional, but adds a nice flavour. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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