Pumpkin Cream Soup

Pumpkin Cream Soup

Soup

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Cook Time

30 min

Servings

1

Difficulty

Easy

Prep Time

20 Min

Description

This pumpkin cream soup is a warming and nutritious dish, ideal for the autumn season. It is vegan and high in protein due to the addition of lupin protein. Preparation in the Thermomix® is quick and easy, making it perfect for a light meal or as a starter. The soup is easily digestible and low in calories.

Ingredients (11 ingredients)

  • 200 g Pumpkin, e.g. Hokkaido
  • 2 tsp Coconut oil
  • 1 piece Medium sized onion
  • 1 piece Small piece of ginger
  • 350 ml Water
  • 50 ml Coconut milk
  • 25 g Lupin protein
  • 1 pinch Natural salt
  • 1 pinch Thyme
  • 1 pinch Pepper
  • 1 pinch Nutmeg, grated

Preparation (6 steps)

1

Chop onion and ginger

Thermomix® Setting
3 sec/Speed 5

Add 1 medium-sized onion (70 g) and 1 small piece of ginger to the mixing bowl and chop for 3 sec./speed 5.

3 sec
2

Sauté onion and ginger

Thermomix® Setting
3 min/248°F/Speed 1 248°F

Add 2 tsp coconut oil (10 g) and sauté for 3 min./120°C/speed 1.

3 min
3

Add pumpkin and fry

Thermomix® Setting
2 min/248°F/Speed 1 248°F

Add 200 g pumpkin, diced, and fry for 2 min./120°C/speed 1.

2 min
4

Pour in water and season

Thermomix® Setting
10 min/212°F/Speed 1 212°F

Add 350 ml water, 1 pinch of natural salt, 1 pinch of thyme, 1 pinch of pepper and 1 pinch of nutmeg, grated, and cook for 10 min./100°C/speed 1 until soft.

10 min
5

Add coconut milk

Thermomix® Setting
1 min/194°F/Speed 1 194°F

Add 50 ml coconut milk and cook for 1 min./90°C/speed 1.

1 min
6

Puree soup

Thermomix® Setting
30 sec/Speed 8-10

Add 25 g lupin protein (alternatively hemp or pea protein) and puree for 30 sec./speed 8-10. Season again if necessary.

30 sec

Finished cooking? Great! 🎉

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Allergens

  • Lupins

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