Leek and Butternut Pumpkin Soup with Miso Butter and Pink Peppercorns

Serves 4 Prep Time 10 minutes   Cook Time 20 minutes   Rated:

Sunday lunch time. Cold and a bit dreary. Home alone. Need warming up. Have pumpkin.

This is the result. I made the Miso Butter a while ago for my doTERRA cooking class and I have to say, it will become a firm and permanent fixture in my fridge. I have used it for literally everything, from frying eggs to this recipe. If you don’t have it or cannot be bothered making it, just skip that bit, but you will then definitely need salt added.

To miso or not to miso, you will still enjoy this very simple and quick to prepare lunch. Cue the bread rolls!

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!

We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.

Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!

Need

Do

1  

Place leek and Miso Butter into Thermomix bowl and chop 3 sec/speed 7. Scrape down sides of bowl and saute 5 min/Varoma/speed 1/MC off.

2  

Add pumpkin and chop 3 sec/speed 7. Add stock and cook *15 min/100°C/speed 1.

3  

Add cream and puree 30 sec/speed 8.

4  

Serve with toasted pepitas and pink peppercorns.

This is just one of our Insider recipes. Join us today and start cooking!

Find out more

More Meatless Mains

That's all the recipes!

No more recipes to load