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TRADITIONAL PUMPKIN SOUP

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Ingredients

1 portion(s)

PUMPKIN SOUP

  • 1 extra large potato (220g)
  • 1 large onion (160g)
  • 1 carrot (110g)
  • 420 grams pumpkin
  • 1 tablespoon Vege stock paste, Or one stock cube
  • 580 grams water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 20 grams Butter, OR VEGAN SPREAD
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  • 6
    30min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      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.
  • 9
5

Recipe's preparation

    PUMPKIN SOUP
  1. You will need a chopping board and a knife.


    Using the scales, add the following ingredients to the bowl: 220g peeled and washed potato, cut into quarters; 160g onion peeled and cut into quarters; 110g carrot, topped and tailed and cut into pieces; 420g of pumpkin, cut into pieces, skin off; 580g of water, one tablespoon of Thermomix vege stock and some salt and pepper.
  2. Cook for 20 minutes/Varoma/Counter-clockwise operation/Gentle stir setting. Place the simmering basket on top as a splatter guard.
  3. Using the scales, add 20g of butter and allow the mix to stand for a few minutes to cool slightly. If you prefer the recipe to be vegan then add a tablespoon of vegan/omega spread.
  4. Blitz the mix for 1 minute, gradually increasing speed to 7. Remember to always be careful when blitzing hot liquids.
  5. Serve straight away with a dollop of plain yoghurt or sour cream. Don't forget to season with a little extra salt and pepper to your preference. Also goes really well with some crusty and warm bread!


    Enjoy!
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Accessories you need

  • Simmering basket
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Tip

I always serve with crusty bread and a dollop of natural yoghurt. Oh and don't forget extra pepper on top!

This will freeze well. It can also last in the fridge for a few weeks if you put it in glass jars and seal them properly.

Easily re-heated on the stove top or in the microwave.

**Weights are important in this recipe because it determines the thickness of the final product. If your veges are underweight, then your soup will be thinner. If your veges are overweight then your soup may be too thick. Adjust to your preference.**

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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Comments

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  • Oh! How silly of me!! Thank

    Submitted by veeerooonicaa on 24. June 2016 - 09:56.

    Oh! How silly of me!! Thank you for letting me know... recipe should be right now. I love the texture of this soup. The recipe chip one is a little too thin for me. Thanks and enjoy! tmrc_emoticons.) 

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  • Loved this recipe! I added a

    Submitted by Heids79 on 22. June 2016 - 12:47.

    Loved this recipe! I added a touch of curry and leek and it was amazing! perfect texture. Thank you tmrc_emoticons.) 

    ps. you didn't include to add pumpkin in the method tmrc_emoticons.) 

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