If you have been following my other recipes, there are a couple of things I have made no secret of. One being I don’t like to make anything that requires too much time…or effort (unless it’s Christmas or a birthday – sorry if you come round any time other than that). So a staple at our place in winter is soup.
My favourite soup is pumpkin. This easy pumpkin soup can be whipped up in 30 minutes with very little effort. You don’t even have to peel the vegetables. Nice!
This recipe started out as the pumpkin soup from the Thermomix Everyday Cookbook, but that got a bit boring (it happens when you eat soup every week) so I changed it up a little. I hope you like it!
- 1 onion
- ½ chilli (this depends on your taste – I am a “spice wuss”. I also deseed it!)
- ¼ tsp turmeric
- 20g butter
- 2 carrots (roughly chopped, I leave the skin on)
- 600g pumpkin (roughly chopped, skin and seeds still intact)
- 1 tbsp liquid stock (this is based on using the thermomix stock)
- 500g water
- 40g cream (this is optional)
- Place onion and chilli into bowl. Chop spd 7, 5 seconds.
- Add turmeric and butter. Sauté Varoma, spd 1, 3 minutes.
- Add pumpkin and carrot. Chop spd 10, 10 to 15 seconds.
- Add water and stock. Cook 100°C, spd 1, 20 minutes.
- Add cream (if you like…it makes it super yummy!) and blend for 1 minute, turning spd gradually up to 9.
Naturally you can make this by cooking the ingredients and using a food processor, however you will have to remove the skins (I imagine, haven’t used one for a while!).
As I mentioned I make my own stock and find it is quite strong, so you will have to adjust if you are using powdered or purchased liquid stock.
Instead of all pumpkin, use half sweet potato as well.
The water component can be varied, according to your taste.