You are here:
  1. Home
  2. Soups
  3. Orange Soup - Pumpkin, Sweet Potato & Carrots


1 Orange Soup - Pumpkin, Sweet Potato & Carrots

2 Soups recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Orange Soup - Pumpkin, Sweet Potato & Carrots

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

5 person(s)

Orange Soup - Sweet Potato, Pumpkin, Carrots

  • 250 grams butternut pumpkin, skin removed & diced
  • 250 grams sweet potato, skin removed & diced
  • 250 grams carrot, skin removed & diced
  • 4 cloves garlic, skin removed & diced
  • 1 level tsp dried rosemary
  • 1 pinch Himalayan salt
  • 1 portion olive oil spray
  • 1 level tsp Vegetable stock paste, (everyday cookbook)
  • 150 grams coconut cream
  • 500 grams water

Optional

  • 100 grams pancetta
  • 100 grams goats cheese
  • 1 bunch coriander
  • 5 portions dinner rolls
Add to shopping list
  • 6
    45min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
5

Recipe's preparation

    Roast Vegetables
  1. Pre-heat oven to 180° - 200°C.
  2. Remove the skin from the pumpkin, sweet potato and carrots.
  3. Place vegetables, garlic & rosemary herbs into a baking dish and coat with olive oil. If you are using a tray instead of a dish, coat with olive oil spray.
  4. Roast for 25 - 30 minutes, or until tender and lightly golden. After 15 minutes, turn vegetables once.
    5. Transfer to Thermomix & Cook
  5. Place your roasted veggies into Thermomix bowl.
  6. Blitz vegetables for 10 sec's, sp5.
  7. Add vegetable stock, salt, water & coconut cream.
  8. Cook 10min, 100°C, sp3.
    9. Cook Pancetta (optional)
  9. Heat a large frying pan over medium heat. Add olive oil spray if you desire.
  10. In batches, add pancetta and cook until browned and crisp, about 5 minutes per side.
  11. Remove to a paper-towel-lined plate and let drain briefly.
    12. Bring It All Together
  12. Once your Thermomix stops (10 mins) purée the vegetables by steadily increasing the speed up to sp10 for 1min. Mixing cup on.
  13. Garnish with a drop of coconut cream & coriander / coconut cream & pancetta / goats cheese & pancetta.
  14. For those carbivores out there, serve with a side of dinner rolls.
10

Accessories you need

  • Spatula
    Spatula
    buy now
  • Measuring cup
    Measuring cup
    buy now
11

Tip

If you don't own an oven you can always cook the vegetables in the varoma. You may need to decrease the portion sizes.

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.

Other users also liked...

Comments

Add a comment
  • There are no comments at the moment.