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    Home » Recipes » Thermomix Recipes » Roast Pumpkin Soup Thermomix

    Published: Aug 17, 2020 · Modified: Jan 30, 2023 by Marianne Rogerson · This post may contain affiliate links.

    Roast Pumpkin Soup Thermomix

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    This Thermomix pumpkin soup recipe is full of rich creamy pumpkin and sweet apple flavors, making it the perfect soul warmer on a cold autumnal day.

    Roasting the pumpkin, onion and apple before you make the soup really intensifies the flavors, giving you a gorgeously rich and sweet soup, which is perfectly balanced with the fresh herbs and a touch of chili.

    Thermomix Pumpkin soup in bowl

    Served in large bowls with a hunk of crusty bread on the side, there's not much better for lunch when you need something comforting and delicious.

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    Pumpkin Soup Ingredients

    This Thermomix pumpkin recipe is loaded with fresh vegetables, a red apple and fresh herbs, teamed with a flavorful stock and some cream for a touch of decadence.

    Thermomix pumpkin soup ingredients flatlay
    • Pumpkin - I like to use a butternut squash for this tasty pumpkin soup as it is beautiful and sweet when roasted. Other types of pumpkin would also work.
    • Apples - I prefer red apples as they add a lovely sweetness to the soup but you can use any apples you have.
    • Onion
    • Red Chili - The red chili helps bring out the flavor of the other ingredients and gives a lovely glow to the palate. You can easily leave it out if you prefer.
    • Garlic - you get a wonderful flavor from the roasted garlic. Roast them with their skins on and then squeeze out the flesh to go in the soup.
    • Herbs - I love the flavors of fresh rosemary and thyme in the soup. You can replace with any herbs you like - even ½ teaspoon of dried mixed herbs would be fine.
    • Stock - I like to use either homemade chicken bone broth, or Thermomix stock paste mixed with water to make the stock for this pumpkin apple soup.
    • Single Cream - this adds a wonderful creaminess to the soup. You could replace with cooking cream, double cream or even leave it out if you are counting the calories, as the pumpkin is quite creamy on its own.

    Making Thermomix Pumpkin Soup

    The first step to making this Thermomix soup is roasting the vegetables. This helps intensify the flavors of the vegetables for the best pumpkin soup flavor.

    Pumpkin soup vegetables in roasting tin

    To do this, you need to peel and roughly chop the pumpkin, apples and onion, de-seed the chili and then toss them all in olive oil and sprinkle over the chopped herbs.

    They will take around 30-40 minutes in the oven to become nice and soft and golden brown.

    Then the Thermomix does the rest: First blend the vegetables with the stock. Then cook it in Thermomix for ten minutes and finally mix in the cream.

    Two bowls of Thermomix Pumpkin Soup

    Serve in bowls with a drizzle of cream and a sprinkle of chopped herbs and/or pumpkin seeds. A hunk of fresh crusty bread on the side would be perfect.

    Love Soup? You may also like these Thermomix Recipes:

    • Thermomix Leek and Potato Soup.
      Thermomix Leek and Potato Soup
    • chicken corn soup in bowl on table
      Thermomix Chicken and Corn Soup
    • Thermomix carrot soup
      Thermomix Carrot and Lentil Soup
    • Easy Mushroom Soup
      Thermomix Mushroom Soup

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @mamalovestocookblog and follow along on Pinterest and Facebook! Enjoy!!! 

    Pin it for Later!

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    Thermomix Pumpkin soup in bowl

    Roast Pumpkin Soup Thermomix

    This roast pumpkin soup Thermomix recipe is full of rich creamy pumpkin and sweet apple flavors, making it the perfect soul warmer on a cold autumnal day.
    4.73 from 11 votes
    Print Pin Rate
    Course: Thermomix Recipes
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 4 servings
    Calories: 375kcal
    Author: Marianne Rogerson

    Ingredients

    • 1 kg butternut pumpkin peeled and diced
    • 2 red apples peeled and quartered
    • 1 onion peeled and quartered
    • 1 red chili pepper
    • 2 cloves garlic
    • 2 tablespoon olive oil
    • 1 sprig fresh rosemary leaves only
    • 1 sprig fresh thyme leaves only
    • 800 g chicken stock (or 1 tablespoon Thermomix stock paste and 800g water)
    • 150 ml single cream

    Instructions

    • Pre-heat oven to 180C / 360F.
    • In a large bowl, mix together the pumpkin, apple and onion.
    • De-seed the red chili and cut into quarters. Add to the bowl.
    • Flatten the garlic cloves with the back of a heavy knife and add to the bowl.
    • Pour the olive oil over the vegetables, sprinkle over the herbs and season with salt & pepper. Mix well.
    • Line a baking tray with baking paper and transfer the vegetables to the tray. Place in the oven and cook for 40 minutes, giving a stir after 20 minutes.
    • Remove from the oven and remove the garlic cloves from the tray. Squeeze the flesh from the skins and discard the skins.
    • Add the roasted vegetables (including garlic) into the Thermomix bowl.
    • Add the stock and blend for 1 minute / speed 9.
    • Now cook for 10 minutes / 100 degrees / speed 1 with the simmering basket on the lid in place of the MC.
    • Add the cream, insert the measuring cup on the lid and mix for 20 seconds / speed 4.

    Notes

    If using the TM6 measuring cup (MC), when cooking at temperatures over 95 degrees, Thermomix recommends using the simmering basket on the lid in place of the MC.

    Nutrition

    Serving: 1g | Calories: 375kcal | Carbohydrates: 37g | Protein: 9g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Cholesterol: 49mg | Sodium: 302mg | Fiber: 6g | Sugar: 21g
    Tried this Recipe? Pin it for Later!Mention @mamalovestocookblog or tag #mamalovestocook!
    « Creamy Chicken Tomato Pasta
    Chicken Pumpkin Curry »
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    Reader Interactions

    Comments

    1. Ed says

      November 05, 2020 at 7:27 am

      The recipe worked well for my family, we loved it! Thank you for sharing it.

      Reply
      • MamaLovesToCook says

        December 07, 2020 at 11:16 pm

        That's great to hear - glad you enjoyed it!

        Reply
    2. Cilla says

      May 12, 2021 at 11:27 am

      Very tasty but I made a few variations:
      Substituted red capsicum for chilli, added carrot to pumpkin to make 1kg, thyme oil in place of fresh thyme, beef stock instead of chicken (i ran out) and finally coconut milk in place of cream.
      Whole family including my slightly fussy 3yr old loved it 😊

      Reply
      • MamaLovesToCook says

        May 13, 2021 at 12:30 am

        Sounds yummy! I love how versatile soup making is 🙂

        Reply
    3. Selina says

      July 04, 2021 at 9:33 pm

      Can you freeze this soup?

      Reply
      • Marianne Rogerson says

        July 12, 2021 at 1:09 am

        Hi Selina. Yes you can. However I would probably recommend freezing it before you add the cream and then adding the cream after you defrost / reheat.

        Reply

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