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Roasted pumpkin and capsicum soup



4 portion(s)


  • 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
    Preparation 10min
  • 7
  • 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!

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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