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1 Roasted Pumpkin and Cauliflower Soup

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Roasted Pumpkin and Cauliflower Soup

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Ingredients

4 portion(s)

Soup

  • 300 grams Roasted Pumpkin
  • 500 grams cauliflower
  • 120 grams chopped pancetta
  • 1 brown onion
  • 30 grams olive oil
  • 20 grams Thermomix Vegetable Stock Paste
  • 20 grams vegemite
  • 700 grams water, Can use less for thicker soup
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Recipe's preparation

    Roasting Pumpkin

  1. Cut pumpkin into smaller pieces and roast with olive oil and paprika in 180 C oven for 20-30 mins (until starting to brown). 

    2. Making Soup

  2. Place peeled and quartered onion in bowl and chop 3 sec/speed 7. Scrape down sides of bowl.

  3. Add olive oil and diced pancetta and saute 4 mins/Varoma/speed 1.

  4. Add all remaining ingredients (including roasted pumpkin) to the bowl and cook 18-20 minutes/100C/speed 1 - until cauliflower is soft.

  5. Blend 1 minute/speed 9, gradually increasing speed from speed 1 to speed 9.

  6. Serve with crusty bread/dollop of sour cream/shaved parmesan cheese.

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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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