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.
Servings: 4 servings
Calories: 375kcal
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