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 has been cold (unless you are northern hemisphere, in which case think November, pre-snow days, but dreary!!) So in possession of some leftover pumpkin, a great fresh bunch of new leaves on my up till now scraggly sage bush and the ever present garlic, this was an easy fit, and so delicious!
I usually have a great loaf of Lazy Sourdough (isn't it time you joined The Lazy Sourdough Bakery course) 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. This is too easy.
We have over 200 soup recipes on this site, you never need to look anywhere else for the perfect wintery Thermomix soup meal!
Happy chilling lovelies.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 500 Grams butternut pumpkin peeled and cubed
- 4 cloves garlic
- 60 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Handful fresh sage leaves plus some more for garnish
- 500 Grams water
- 2 Tablespoons Umami Paste Recipe
- 1 Tablespoon Chicken Stock Powder (or powdered veggie stock) Recipe
- 200 Grams cream BUY
- 1 Batch Thermomix Lemon Parmesan Wafers to serve Recipe
Do
- 1
Preheat oven to fan forced 200ºC and line a large baking tray with paper.
- 2
Prepare pumpkin and place on tray with garlic and drizzle with EVOO.
- 3
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.
- 4
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.
- 5
Serve with additional roasted sage leaves and lemon parmesan wafers..which are optional but so good!
More
Serve with Lemon Parmesan Wafers and sage leaves as a garnish.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
