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Roasted Butternut Pumpkin Soup


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Ingredients

4 person(s)

Roasted Butternut Pumpkin Soup

  • 1/2 Butternut Pumpkin, Peeled and cubed
  • 1/2 Sweet Potato, Peeled and cubed
  • 2 Carrots, Peeled and cubed
  • Half Brown onion, Peeled and cubed
  • 1 teaspoon Ginger paste
  • 1 tablespoon Butter
  • 2 Potatos, Peeled and cubed
  • 600 gram Water
  • 1 tablespoon Vegetable Stock
  • 100 gram Cream
  • pinch Salt and Pepper
  • 4 cloves Garlic, ( In Skin)

Roasted Butternut Pumpkin Soup

  • 4 clove Garlic, (In Skin)
  • 6
  • 7
  • 8
  • 9
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Recipe's preparation

    Method
  1. 1. Peel and cut Pumpkin, Carrots and Sweet potato in to 2cm cubes. (in a bowl toss them through a tabespoon of olive oil and pinch of salt and pepper)
    2. Put vegies and 4 garlic cloves (skins on) on a cooking tray in to a pre heated oven 180c for 40 mins or untill cooked.
    3. Place onion and ginger in TM bowl and chop on speed 5 for 5 secs. Scrape down sides of bowl and repeat in needed
    4. Add butter to TM bowl and saute for 3 mins at 100c on speed 1.
    5. Add potato and chop for 7 secs on speed 7 scrape down sides.
    6. Add cooled roasted vegetables and squeeze out garlic from skin and chop 5 secs speed 7 Scrape down sides.
    7. Add water, Stock and 1 tablespoon of brown sugar and cook for 20 mins 100c speed 1.
    8. Add cream and with MC in blend for 40 secs starting at speed 1 and slowly up to speed 9.
    9. you can serve with some fresh bread and a dollop of cream.
    10. This is a super yummy soup :)
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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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