Preparation time
10min
Total time
55min
Portion
6
portion(s)
Level
easy
Ingredients
Roasted pumpkin and carrot soup
- 1000 grams pumpkin, Peeled and chopped into 3cm pieces
- 500 g carrot, Unpeeled into 4cm pieces
- 40 grams olive oil
- pinches Salt, pepper, cinnamon
- 1000 grams water
- 2 centimetres fresh ginger
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Preheat oven to 200 degrees fan forced
2. Peel and chop pumpkin and place on a lined baking tray
3. Cut carrots and place onto a separate lined baking tray
4. Drizzle vegetables with olive oil and season with salt, pepper and cinnamon and combine
5. Roast 40-45 minutes or until vegetables are caramelised
6. Place half roast vegetables into thermomix bowl and add 500g using the blend function select time for 1min, place into thermoserver and repeat with remaining vegetable and 500g water and use blend function for 1 minute.
7. Serve topped with parsley and serve with fresh bread.
Method
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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