3 No associated images with this recipe
Print to PDF

Print recipe

Variation Roasted Butternut Pumpkin Soup with Tomatoes, Chilli, Ginger and Carrot



4 portion(s)

Roasted Butternut Soup with Chilli & Ginger

  • 2 tablespoons olive oil
  • 1 clove large clove of garlic, peeled by flattening with back of broad knife, cut off root
  • Sweet Soy Sauce
  • balsamic vinegar
  • olive oil
  • Salt and pepper, to taste
  • 700 g pumpkin, butternut or jap, peeled and cut to large pieces
  • 3 --- tomatoes fresh and ripe, cut into 6 pieces each
  • 3 centimetres fresh ginger, peeled and cut to 1cm circles
  • 2 pieces long red chilli, stalk and seeds removed
  • 500 g boiled water
  • 1 tablespoon vegetable stock concentrate
  • 1 squeeze of lime juice, not much
  • salt and pepper to taste
  • coconut milk (optional) OR, for serving
  • sour cream (optional) SEE TIP, for serving
  • fresh coriander leaves (optional), for serving
  • 6
    1h 30min
    Preparation 30min
  • 7
  • 8
    • Appliance TM 5 image
      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!

Recipe's preparation

  1. 1. Preheat one oven to 180c to bake pumpkin

    2. Preheat other oven to 200c to bake tomatoes

    3. Place the chopped butternut onto a ceramic plate with the whole garlic clove. Drizzle with a little sweet soy sauce, balsamic vinegar, olive oil and salt. Bake for 30-40 minutes.

    4. Do the same for the tomatoes. Reduce heat to 110C after the first 15 minutes. Bake for further 45 minutes.

    5. Meanwhile, whilst the vegetables are baking, add the ginger and red chilli to the Thermomix bowl, Closed lidand chop on boost for 1 second at a time until finely chopped. Scrape down the bowl.

    6. Add the vegetable stock and boiling water to the Thermomix bowlClosed lid. Counter-clockwise operationGentle stir setting at 100c for 10 minutes to infuse the flavours whilst the butternut, garlic and tomatoes are still baking. Then leave until the veges are baked.

    7. Once the butternut and garlic and cooked through, and add them to the Thermomix bowl Closed lidwith seasoning.

    8. Once the tomatoes are baked and partly dried, add them to the thermomix bowl.Closed lid

    9. Cook for 10-15 mins/100c.Closed lid

    10. Once cooked and piping hot, add the a small squeeze of lime and blend for 90 sec/speed 9, gradually increasing the speed.

    11. Ladle the soup into bowls and serve with a little coconut milk drizzled over the top and sprinkling of coriander leaves.

    12. For a non-vegan variety, serve with sour cream.

Accessories you need



Use coconut cream instead of sour cream for vegan recipe.

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.

Other users also liked...


Add a comment
  • There are no comments at the moment.