Tenina.com's Roasted Pumpkin Soup with Rosemary



  1. Preheat oven to 200°C and line a baking tray with paper or silicone baking mat.

  2. 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.

  3. 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.

  4. Blend 2 min/speed 10.

  5. Add more liquid stock if you think you need to. This will depend on the age of the pumpkin to a degree.

  6. Add cream and blend, taste and adjust seasoning. Serve immediately with plenty of fresh rolls for dunking.

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