Pumpkin soup, again? There are so many variations, and i have made many many in my time, but this one is simple, dairy free, and yet completely creamy and very, very addictive. The Roasted Onion Cream can be made ahead of time and stored in the fridge for all sorts of uses, and is perfect as a topping for this easy soup. Alternatively and if you are not afraid of dairy, a good drizzle of cream or Parmesan Cream or Pot Set Yoghurt will go a long way to make you and your pumpkin soup feel happier!!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 1 Batch Roasted Onion Cream Recipe
- 1 red onion, peeled
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 600 Grams butternut pumpkin, chopped
- 600 Grams water
- 2 Tablespoons Chicken Stock Powder Recipe
- pink salt flakes to taste BUY
- Roasted pepitas to taste
Do
- 1
Prepare the Roasted Onion Cream first. Remove from the Thermonix bowl and set aside.
- 2
Without cleaning the bowl, place the red onion and olive oil into the Thermomix bowl and chop 3 sec/speed 5.
- 3
Saute 5 min/Varoma/speed 1.
- 4
Add pumpkin and chop 5 sec/speed 5.
- 5
Scrape down sides of bowl and lid. Add water and Chicken Stock Powder. Cook 14 min/100°C/speed 2.
- 6
Puree 2 min/speed 10. You will need to stay close by the machine while you do this as it moves around quite a bit.
- 7
Taste and adjust seasoning.
- 8
Serve swirled with plenty of Roasted Onion Cream and roasted pepitas.
