Pumpkin Soup

(Recipe from In The Mix)

The recipe in the cookbook also teaches you how to make a virtual bacon dust which I’m keen to try, but I didn’t have any sesame seeds or dashi powder on hand. Next time!

Ingredients

500g butternut pumpkin (cut into large chunks)

700g chicken or vegetable stock

200g milk

100g butter

100g cream

Salt to taste

Method

  • Place pumpkin into the Thermomix bowl and grate for 2 seconds/speed 6. Scrape down the sides and repeat if any large chunks remain (2 seconds was fine for me)
  • Rinse the TM bowl, and add the chicken stock, milk and butter. Heat for 5 minutes/100 degrees/speed 1.
  • Add the grated pumpkin and cook for 2 minutes/100 degrees/speed 1.
  • Over a bowl, strain the soup, reserving the liquid. Return the pumpkin solids back into the bowl and blitz for 4 minutes/100 degrees/speed 10.
  • Add 200g of the reserved liquid and cream into the TM bowl. Blitz for a further 2 minutes/100 degrees/speed 10. Adjust the consistency of the soup with the remaining stock and season to taste with salt.

I didn’t have to add any stock to the above, but I did feel that it was a bit of a waste considering there was almost 500g worth of liquid remaining and I didn’t really know what else you could do with a milk/butter/stock/pumpkin mixture. But apart from that, soup was goooood. While Melbourne’s summer has actually been really good this year, we’ve now gone into a bit of a rainy period so a big bowl of steaming soup and bread is doing wonders!

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