Tag Archives: thermomix pumpkin soup

Pumpkin Soup (Take 2)

(Recipe from the EDC cookbook)

Winter weather is upon us in Melbourne, and when this happens soup and bread is always a good thing to look forward to after a long day at work! After trying out the In The Mix recipe a while back, I thought I’d give the EDC version a go since it seemed there would be no wastage.


1 onion, peeled and quartered

500g pumpkin, peeled and roughly cubed (I used Kent pumpkin, with the skin and seeds removed)

1 carrot, washed and roughly chopped (As I normally do, I peeled the skin off although it doesn’t specify this in the recipe)

1 tbsp butter or oil (I used butter)

500g salt-reduced vegetable stock (I had salt-reduced chicken stock at home which I used, didn’t seem to affect the taste too much)

The recipe also calls for basil to garnish, 3 tbsp of cream and a pinch of sugar which I didn’t bother with.


  • Place onion into bowl and chop for 5 seconds/speed 7.
  • Add butter/oil and saute for 3 mins/100 degrees/speed 1.
  • Add pumpkin and carrot and chop for 15 seconds/speed 7.
  • Add stock (and sugar if you’re using), and cook for 20 mins/100 degrees/speed 1.
  • Add cream (if using), and blend for 15-20 seconds by slowly going from speed 1-9.

While this recipe is a bit runnier than a normal pumpkin soup, the taste was fab (especially with a LOT of cracked pepper, which is how I normally have my pumpkin soup!). I’ve popped the batch of soup in the fridge, and have a loaf of garlic bread to accompany it mid-week after work. Next time I might reduce the amount of stock  by a third and see if that works better.

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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!


500g butternut pumpkin (cut into large chunks)

700g chicken or vegetable stock

200g milk

100g butter

100g cream

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!

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