(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!
500g butternut pumpkin (cut into large chunks)
700g chicken or vegetable stock
Salt to taste
- 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!