Roasted Pumpkin, and Sage Soup

Serves 4-6 Prep Time 10 minutes   Cook Time 30 minutes   Rated:

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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.

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Happy chilling lovelies.

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The Lazy Sourdough Bakery course now baking.

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Need

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.

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