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Creamy Pumpkin Soup



4 portion(s)


  • 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

Recipe's preparation

  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.)



Accessories you need



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 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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