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Roast Pumpkin, Cauliflower and Garlic Soup


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Ingredients

6 portion(s)

Roast Pumpkin, Cauliflower and Garlic Soup

  • 400g pumpkin with skin on
  • 400g cauliflower florets
  • small bulb of garlic (about 6 cloves)
  • 1 onion (about 100g)
  • 1 Birdseye Chilli
  • 1 tablespoon vegie stock
  • 300g water
  • 270ml tin coconut milk
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Recipe's preparation

    Roast Pumpkin, Cauliflower and Garlic Soup
  1. Chop pumpkin into pieces, leaving skin on and place on oven tray with cauliflower florets, bulb of garlic and onion.

     

    Spray with olive oil spray or drizzle with oil and roast for 30 mins at 180 degrees.

     

    Cool for a few minutes and then transfer to Tmix bowl, gently squeezing the roasted garlic cloves out of their skins.

     

  2. Add chilli and chop for 10 seconds, speed 5.

     

  3. Add stock and water and cook 10 minutes, 100 degrees, speed 1.

     

  4. Blend, increasing speed gradually, for 40 seconds, speed 9.

     

  5. Add coconut milk and blend for a further 20 seconds, speed 9, again increasing gradually.

     

  6. Enjoy!

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Accessories you need

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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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Comments

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  • Very nice needs salt

    Submitted by JessMum on 11. April 2018 - 19:37.

    Very nice needs salt

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  • I loved it. Very different

    Submitted by Heather Hugo on 1. October 2016 - 14:26.

    I loved it. Very different and a great way to use up fridge vegies.You could try it with other combinations.I will definitely do it again.

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  • I really liked the roast

    Submitted by gingerchef_jess on 23. June 2016 - 11:27.

    I really liked the roast flavours and you could definitely taste the garlic. The onyl thing i would change is to add a bit more water, i like my soup not so thick and i also changed the coconut milk for cream. It was very tasty thank you.

    Jess

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  • I added chilli to the oven to

    Submitted by hayleyr on 22. June 2016 - 18:39.

    I added chilli to the oven to roast, reduced the onion and just chucked it in the thermi straight away, i didnt need to go over speed 6 as my blades seem to be sharp and it was lovely and my daughter asked for seconds!

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