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Roasted Pumpkin and Cauliflower Soup



4 portion(s)


  • 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

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

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

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

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

  7. 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 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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