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Roasted pumpkin and capsicum soup


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Ingredients

4 portion(s)

ingredients

  • 450 grams pumpkin, peeled and cubed
  • 1 red capsicum, deseeded
  • 1 garlic clove
  • 1 leek, washed and sliced in chunks
  • 40 grams olive oil
  • 600 grams water
  • 1-2 tablespoons Vegetable stock paste
  • 60-100 grams cream, optional
  • 6
    10min
    Preparation 10min
    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!
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Recipe's preparation

  1. 1. preheat oven to 200 degrees 

  2. 2. place pumpkin and capsicum onto a tray and drizzle with oil. Cook for 20-30 minutes. Once cooled, remove skin from capsicum 

  3. 3. place leek and garlic into Closed lid. Chop 3 sec speed 7. scrape down sides of bowl.

  4. 4. add 40g olive oil and saute 3 minutes, varoma, speed 1

  5. 5. add pumpkin, capsicum, water, stock. Cook 15 mins, varoma, speed 1

  6. 6. Blitz soup 20 sec speed 8 - gradually increasing to speed 8. 

  7. 7. Optional: Add 60-100g cream and mix 30 seconds speed 4

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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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