The BEST Creamy Thermomix Pumpkin Soup

This BEST pumpkin soup made in a Thermomix! Made using pumpkin or butternut squash, it's easy, flavorful & good for you!

Jump to:

• 💌 Why I Love This Recipe
• 🥛 Ingredient List
• ⏲️ Steps
• 💡 Expert Tips
• 🍳 No Thermomix?
• 🌱 Green Tip
• 🍜 Serving
• 📦 Storing 
• 🍚 More Thermomix Recipes
• 🍴Recipe

This creamy pumpkin soup is the food hug you need! Made within 30 minutes, super tasty & packed with nutrients.

PS - I know some readers of my blog don't have a Thermomix. This is why I included instructions on how to make it in a pan too! Simply scroll down for details.

💌 Why I Love This Recipe

• Perfect for fall & winter
• Cheap, staple ingredients
• Make it with or without cream
• Popular with the whole family
• No roasting required!
• Not much time or effort needed
• Contains a secret ingredient
• Healthy & comforting

Even if you’ve never tried or made pumpkin soup in your TM before, you can make this recipe & nail it right away.

🥛 Ingredient List

Here’s what you’ll need to make this Thermomix pumpkin soup.

(PS - All these should be affordable & pretty easy to find in supermarkets worldwide!)

Ingredient Details

Olive oil - I used light olive oil but feel free to choose extra virgin olive oil instead.

Pumpkin - Almost any pumpkin or squash variety will work - use whatever you like best. Do avoid carving pumpkin as it doesn't have much flavor.

Brown onion - Adds a certain depth of flavor and compliments the pumpkin super well.

Garlic - To add some kick & another flavor note.

Fresh herbs - Feel free to customize to your taste. I used thyme & rosemary. If you don't have fresh, you can use dry herbs too.

Potato - Our secret ingredient that adds creaminess without using cream. Use either white, yellow, or sweet potatoes depending on your preference.

Pumpkin Seeds - Toast them in a non-stick pan for a few minutes for extra crunch.

Last but not least, we'll also be adding salt and black pepper.

Optional - Cream - Skip if desired. I like to enjoy this classic pumpkin soup with a swirl of soy cream or coconut milk.

⏲️ Steps

TIP - This is just a quick overview of my pumpkin soup recipe. Want to skip expert tips and FAQ? Simply scroll to the Recipe Card at the bottom of this page for details.

1. Add onion and garlic to Thermomix bowl, chop 6 seconds / Speed 5. 
2. Scrape down the sides of the bowl. 
3. Add olive oil and saute for 3 minutes / 100 degrees / Speed 1. 
4. Add remaining ingredients. Cook for 20 minutes / 100 degrees / Speed 1. 
5. When the veggies have softened, puree for 1 minute / Speed 4. Gradually increase to Speed 9 until pureed. 
6. Once blended, taste the soup & adjust to taste.
7. Serve with herbs, pumpkin seeds & other toppings of choice

💡 Expert Tips

• SAFETY FIRST - Never exceed the MAX line in your TM bowl.
• If you don't have pumpkin on hand, substitute it with butternut pumpkin squash.
• This recipe also works with other squashes like acorn squash or kabocha squash.
• Adjust the thickness of the soup to your preference. Add more liquids if you prefer a thinner version.
• Assure that all the veggies have softened before blending.
• Use less water or stock if you prefer a thicker soup.
• Add a drizzle of chili oil when serving for a spicy version.
• Curry powder is one of my favorite toppings - it brings out more flavor & has a fantastic aroma.
• Adjust the number of garlic cloves to taste - I like it quite garlic-heavy but feel free to reduce that.

🍳 No Thermomix?

Here's how you can make it without a Thermomix.

1. Heat up oil in a large pan. Add chopped onion. Gently fry until translucent (5 minutes).
2. Then add minced garlic and fry for another minute.
3. Add pumpkin, potato, spices & stock. Bring to a boil & simmer until veggies have softened (about 20 minutes).
4. Blend with an immersion blender until completely smooth.
5. Serve with herbs, toasted pumpkin seeds, and optional cream.

🌱 Green Tip

I encourage you to always try and use up any leftover veggies that might be lying around in your fridge. There are SO many herbs & veggies you can add to this soup.

For example, you could use a red pepper that's gone a little bit soft. It still tastes fine and you won't notice that it isn't as crunchy anymore because the soup is blended.

Carrot is another brilliant addition and makes the soup sweeter.

You can also experiment with herbs. So many herbs are thrown away each year because they've not been stored properly and used up in time.

I've tried this soup with a huge variety of herbs including cilantro (coriander), parsley, dill, rosemary, thyme, sage, oregano & chives. They all work so well!

In addition to herbs, you can also use up other ingredients. I often have just a little bit of almond milk left and it makes a nice addition to this soup.

If you'd like some extra plant protein, cashews are another fab addition to this recipe. I like to toast them in a pan before adding them to the soup & blending.

🍜 Serving

Serve piping hot.

Make sure to add all your favorite toppings and sides.

I like to serve mine with croutons or toasted bread. You could even make this incredible garlic herb twist bread with it.

Alternatively, serve it with a side portion of veggies like this 10-minute tenderstem broccoli.

I sometimes serve it with (vegan) sour cream or coconut cream. Add some fresh chilies or cayenne pepper for a spicy version.

📦 Storing 

If you have any leftover soup, don't let it stand out at room temperature for too long.

Instead, transfer it to an airtight container. Then store in the fridge and eat within 3-4 days.

Make sure you heat it up properly when serving again - it should be piping hot.

🍚 More Thermomix Recipes

Love making healthy Thermomix recipes? Discover my:

• Minestrone Soup
• Veggie Risotto
• Vibrant Smoothies
• Baba Ganoush Dip
• Hummus
• Guacamole

Tried this homemade Thermomix pumpkin soup? I would LOVE it if you could leave a star rating and a comment below. This really helps more visitors find my blog and try out my recipes.

Got any questions? Just ask in the comments below! I'm always happy to help out!

🍴Recipe