Velvety, comforting, super easy yet delicious. This Thermomix Pumpkin Soup is one of the best soup recipes to make during the crisp, cool autumn months. And it is a great way to use up the flesh from carved pumpkins around Halloween.
This vegan pumpkin soup consists of roasted red peppers, roasted pumpkin, onions, garlic and stock. Roasting the pumpkin and red pepper is necessary as it brings out their sweet flavour. You can skip this step if you are short of time.
Ingredients and Substitutes for Thermomix Pumpkin Soup
- Pumpkin - It is a round type of winter squash that is most associated with the Halloween and autumn seasons. This soup would perfectly work with butternut squash, acorn squash or sweet potatoes as well.
- Red pepper - It adds bright orange colour to the soup and goes perfectly with the sweet taste of pumpkin. Use romano, bell or any sweet pepper.
- Onion - Peel and roughly chop the onions. You can use brown, white or yellow onions as well as shallots.
- Garlic - Use fresh garlic. Simply peel and roughly chop before roasting them.
- Stock - Use vegetable stock (preferably homemade) for vegan/vegetarian option. You can use water or vegetable bouillon if you don't have stock.
- Thyme - A great aromatic herb that complements the pumpkin soup perfectly. You can replace it with oregano or rosemary. Discard the thyme stalk before blitzing or just use the leaves.
How to Make Thermomix Pumpkin Soup?
Autumn Squash Soup is very easy to make, however, you need to follow a few simple steps to achieve the best results:
- Roast the vegetables - Roasting the vegetables bring the sweetness out of them as well as intensify the flavour. Firstly, preheat the oven to 200°C and prepare your vegetables. Peel, deseed, cut the pumpkin in chunks and then place them on a baking tray. Deseed the red pepper, cut it in chunks and add them to the tray along with chunky cut onion, garlic and thyme. Secondly, drizzle the vegetables with olive oil and rub them gently until all covered with oil. And lastly, Place the tray in the oven and roast the vegetables for 35 to 40 minutes or until the pumpkin pieces are soft and slightly caramelised.
- Cook further in Thermomix and blitz - When the pumpkin is cooked and slightly caramelised, remove the tray from the oven, discard the thyme stalks and place the vegetables into your Thermomix bowl. Add salt, pepper and stock or water, cook 15 minutes/100°C/speed1. Blend 1 min/speed 5-10, increasing the speed gradually. Check the seasoning and adjust salt to your taste before serving. Serve hot or at room temperature.
Pumpkin soup is a great lunch when served with some bread and salad. Why not try this healthy soup with some bread such as Homemade Pita Bread, Bazlama (Turkish Bread) or Pitka Bread (Koledna Pitka) and a bowl of salad such as Greek Salad, Tomato and Walnut Salad (Gavurdagi Salatasi) or Summer Chickpea Salad? Other vegan dishes that goes well with pumpkin soup are Mercimek Kofte (Lentil Balls), Vegetarian Stuffed Peppers and Mediterranean Green Beans.
The flesh is the part of the pumpkin that is used for soup. Simply peel the pumpkin and deseed it before cutting the flesh into chunks to make soup.
Yes, and this recipe is low calorie (only 167 calories per portion!), low fat and packed with vitamins and nutrients. It is rich in vitamin A that helps in improving the eyes.
A good pumpkin is solid to touch with a deep orange colour. Also, the stem needs to be firm and secure. Avoid soft and mushy pumpkins with bruises.
Top Tip from The Chef
You can make this soup in a pan or dutch oven. After roasting the vegetables, transfer them to a dutch oven along with the stock and the seasoning. Cook for another 10 minutes and then blitz it using a hand blender or a liquidiser.
Equipment you might find handy
I hope you enjoy the process of making this Pumpkin Soup from scratch as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Thermomix Pumpkin Soup
- 2-3 tablespoon olive oil
- 1 kg pumpkin or butternut squash (flesh only, peeled, deseeded and cut in chunks)
- 1 large onion (cut in chunks)
- 3 cloves garlic (peeled and roughly chopped)
- 1 red pepper (sweet Romano pepper or bell pepper)
- 5 stalk fresh thyme
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 900 ml vegetable stock or water (use chicken stock for non vegetarian option)
- Preheat the oven to 200°C.
- Peel, deseed and cut the pumpkin and place them on a baking tray.
- Deseed the red pepper, cut it in chunks and add them to the tray along with chunky cut onion, garlic and thyme.
- Drizzle the vegetables with olive oil and rub them gently until all covered with oil.
- Place the tray in the oven and roast the vegetables for 35 to 40 minutes or until the pumpkin pieces are soft and slightly browned.
- When the pumpkin is cooked and slightly caramelised, remove the tray from the oven, discard the thyme stalks and place the vegetables into your Thermomix bowl.
- Add salt, pepper and stock or water, cook 15 minutes/100°C/speed1.
- Blend 1 min/speed 5-10, increasing the speed gradually.
- Check the seasoning and adjust hot to your taste before serving. Serve hot or room temperature.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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