Are there too many soup recipes in the world?? Well not for me. It was rainy, dark and I hugged my couch in front of the heater for a great portion of the day…July revisited (unless you are northern hemisphere, in which case think November, pre-snow days, but dreary!!) So in possession of some left over pumpkin from my Mandurah Souper Bowl class, a great fresh bunch of new leaves on my up till now scraggly sage bush and the ever present garlic in my fridge, this was an easy fit, and so delicious! I happen to have a great loaf of Cheats Sourdough (recipe for which can be found in For Foods Sake) for toasting, so that will fill the kids up, but for me, the Parmesan Lemon Wafers were just the right foil for the smooth creaminess of the soup. I have recently welcomed Fini EVOO inot the Team Tenina family of products and boy I am loving it! It is widely available in Australia and is grown and produced in Gingin, north of Perth…hopefully I can bring you a more in depth tour sort of post one day soon…when I have a few spare minutes…did I mention I have a little bit on my plate…and I am not referring to dinner!
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. We are adding more courses in 2022. Check us out!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 500 Grams pumpkin, cubed
- 4 cloves garlic
- 60 Grams Cobram Estate Extra Virgin Olive Oil EVOO BUY
- 1 Handful fresh sage leaves
- 500 Grams water
- 2 Tablespoons Umami paste Umami Paste
- 1 Tablespoon vegetable stock concentrate (or powdered veggie stock)
- 200 Grams cream (or milk)
- Extra sage to garnish
Preheat oven to fan forced 200ºC and line a large baking tray with paper.
Prepare pumpkin and place on tray with garlic and drizzle with EVOO.
Cook for 20 minutes. Test for done-ness (is that a word?)…and if almost done, add sage leaves to the tray and cook for a further 5 minutes until fragrant. Cool.
Place roasted pumpkin, garlic and sage into Thermomix bowl with all remaining ingredients except cream and garnish. Cook 8 min/80ºC/speed 2. Blend 30 sec/speed 7-8 by bringing speed up slowly. Add cream and blend 10 sec/speed 9.
The Lemon Parmesan Wafers can be made by milling zest 1 lemon, 100g Parmesan and 1 tbsp cornflour in Thermomix bowl 10 sec/speed 8. Place spoonfuls onto lined trays and bake for 6-7 minutes in a hot oven until golden and crispy around the edges.
Serve with Lemon Parmesan Wafers and sage leaves as a garnish.