This was a last minute mercy dash lunch for someone and it turned out so well, I decided to write it up for you! Took an average pic, but believe me the soup is anything but average. Teamed up with Vegan Turmeric Latte Dinner Rolls it was a bit yum!
If you hate peeling pumpkin as much as I do and if you can't do the pumpkin soup that Thermomix tells you to do WITH the peel blended into the soup (ICK) then this is the answer. Plus you get loads more flavour without more ingredients, which during these times where shopping can be difficult, is a good thing. Hope you love it!
OH and FYI and before you send me emails about my ingredient list; It may just be an old wives' tale, but it is said that jap pumpkin derived its name from growers who weren't sure of how to market it, so they chose the acronym of Just Another Pumpkin! I am going with that.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 600-800 Grams Jap pumpkin, cut into large pieces, leave the skin and seeds in tact
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 2 large whole brown onions, skin on
- 300 Grams liquid stock of choice, keep it vego or use bone broth
- 2 Pinches Pink Salt Flakes BUY
- freshly ground black pepper to taste
- 2 rosemary sprigs, foliage only
- 200 Grams cream (optional)
Preheat oven to 200°C and line a baking tray with paper or silicone baking mat.
Cut the pumpkin into large wedges and drizzle generously with EVOO. Add the onions to the tray and do likewise. Sprinkle with plenty of salt.
Roast for approximately 30 minutes until starting to get all sticky and caramelised. Cool slightly before peeling the skin away, on both pumpkin and onions. Place all the flesh into the Thermomix bowl and add everything else but the cream.
Blend 2 min/speed 10.
Add more liquid stock if you think you need to. This will depend on the age of the pumpkin to a degree.
Add cream and blend, taste and adjust seasoning. Serve immediately with plenty of fresh rolls for dunking.
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