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The Best Creamy Thermomix Pumpkin Soup

Made using pumpkin or butternut squash, this creamy soup is easy, flavorful & good for you!
Course Main Course, Soup
Cuisine American, Vegan
Diet Gluten Free, Vegan, Vegetarian
Servings 4
Calories 157kcal
Author Tajda Ferko

Equipment

  • Thermomix

Ingredients

  • 1 large onion
  • 5 cloves garlic
  • 2 tablespoon olive oil
  • 400 g pumpkin peeled, chopped & seeds removed
  • 85 g potato peeled & chopped
  • 600 g vegetable stock

Spices

  • 1 teaspoon paprika powder
  • 1 teaspoon cumin powder
  • 1 teaspoon ginger powder
  • 1 pinch cinnamon
  • salt & pepper to taste

Herbs

  • thyme, rosemary, sage, etc to taste

Toppings

  • pumpkin seeds toasted

Instructions

  • Add onion and garlic to bowl, chop 6 seconds / Speed 5. 
    1 large onion, 5 cloves garlic
  • Scrape down the sides of the bowl. 
  • Add olive oil and saute for 3 minutes / 100 degrees / Speed 1. 
    2 tablespoon olive oil
  • Add chopped pumpkin, potatoes, stock & spices. Cook for 20 minutes / 100 degrees / Speed 1. Make sure to add a splatter cover or steam basked in order to prevent any splatter or splashes.
    85 g potato, 400 g pumpkin, 600 g vegetable stock, 1 teaspoon paprika powder, 1 teaspoon cumin powder, 1 teaspoon ginger powder, 1 pinch cinnamon, salt & pepper to taste
  • When the veggies have softened, it’s time to puree the soup. Start by pureeing for 1 minute / Speed 4 and then GRADUALLY increase to Speed 9 until pureed. 
  • If the soup splatters or your TM has trouble blending, let the soup cool down a little. Then start pureeing again at Speed 1 and gradually, SLOWLY increase the speed to 9.
  • Once blended, taste the soup. Adjust salt, pepper & spices to taste. Add more liquids if the soup is too thick.
  • Serve with herbs, pumpkin seeds & other toppings of choice. Enjoy! 
    pumpkin seeds, thyme, rosemary, sage, etc

Notes

SAFETY FIRST - Never exceed the MAX line in your TM bowl.
  • Adjust the thickness of the soup to your preference. Add more liquids if you prefer a thinner version.
  • 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 extra 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? See the blog post for recipe directions. 
TO SERVE - Add croutons, a swirl of cream, toasted pumpkin seeds, and more herbs & spices. 
TO STORE - transfer it to an airtight container. Then store in the fridge and eat within 3-4 days.
TO FREEZE - Keep in an airtight container in the freezer for up to 3 months. 

Nutrition

Calories: 157kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 700mg | Potassium: 478mg | Fiber: 2g | Sugar: 5g | Vitamin A: 9087IU | Vitamin C: 14mg | Calcium: 44mg | Iron: 2mg