Roasted pumpkin and capsicum soup by Meegs Rea on www.recipecommunity.com.au

You are here:

PDF to Print

[X]

Print recipe

Roasted pumpkin and capsicum soup

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

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

Add to shopping list

6

10min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8

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
Course Dish

Recipe's preparation

1. preheat oven to 200 degrees
2. place pumpkin and capsicum onto a tray and drizzle with oil. Cook for 20-30 minutes. Once cooled, remove skin from capsicum
3. place leek and garlic into . Chop 3 sec speed 7. scrape down sides of bowl.
4. add 40g olive oil and saute 3 minutes, varoma, speed 1
5. add pumpkin, capsicum, water, stock. Cook 15 mins, varoma, speed 1
6. Blitz soup 20 sec speed 8 - gradually increasing to speed 8.
7. Optional: Add 60-100g cream and mix 30 seconds speed 4

Accessories you need

Spatula
buy now
Measuring cup
buy now

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.