Creamy Pumpkin Soup
Soup
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Cook Time
50 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This creamy pumpkin soup from the Thermomix® is a vegetarian dish with Hokkaido pumpkin, onions and garlic as main ingredients. Preparation takes about 50 minutes and yields 4 servings. Ideal as a warming appetizer or light main course in autumn and winter. The simple recipe is perfect for seasonal cuisine.
Ingredients (13 ingredients)
-
1.2 kg Hokkaido pumpkin
-
2 Stück Onions
-
2 Zehe Garlic
-
2 EL Butter
-
nach Geschmack Salt
-
1 Prise Sugar
-
1 l Vegetable broth
-
1 cm Ginger
-
150 ml Whipping cream
-
nach Geschmack Pepper
-
nach Geschmack Nutmeg
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0.5 Stück Lemon (juice)
-
0.5 Bund Chives
Preparation (9 steps)
Preparation of the ingredients
Wash the Hokkaido pumpkin, cut in half and remove the seeds. Cut the pumpkin flesh into coarse cubes. Peel the onions and garlic and also dice them coarsely. Peel the ginger and cut into small pieces. Wash the chives, shake dry and cut into fine rings. Squeeze the lemon.
Chop onions and garlic
Put the onions in the mixing bowl and chop for 3 seconds/speed 5. Add the garlic and chop for another 3 seconds/speed 7. Use the spatula to scrape everything down from the edge.
Sauté vegetables
Add the butter to the mixing bowl and sauté for 3 min./120°C/speed 1.
Add pumpkin and ginger
Add the pumpkin cubes and ginger to the mixing bowl. Season with salt and sugar and sauté for 5 min./120°C/speed 1.
Cook soup
Pour the vegetable broth into the mixing bowl and simmer for 25 min./100°C/speed 1.
Puree soup
Puree the soup for 30 seconds/speed 10. Hold the measuring cup in place.
Add cream and heat
Add the whipping cream to the mixing bowl and heat for 3 min./80°C/speed 1.
Season the soup
Season the soup with salt, pepper, nutmeg and lemon juice and stir for 10 seconds/speed 3.
Serve
Fill the pumpkin soup into bowls and serve sprinkled with chives rings.
Finished cooking? Great! 🎉
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Allergens
- Milk
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