Roasted Pumpkin Soup — Simple, Sweet & Silky, Thermomix-Easy
This Roasted Pumpkin Soup is pure comfort-food —easy, wholesome, and irresistibly smooth. With just a bit of roasting prep and the magic of your Thermomix, you’ll have a bowl of delicious pumpkin bliss in no time. It’s perfect for cozy nights in, meal prep, or impressing guests with minimal effort.
P.S. My mum is literally obsessed with putting pumpkin seeds on everything – but they are especially delicious lightly toasted on this soup for a little bit of crunch!
We’ve provided a number of variations for the recipe, including low carb, Paleo, Low Fodmap and lower calories.
Scroll down for the Thermomix recipe card—and don’t forget to tag your creations #skinnymixers. Let’s get roasting and souping! 🥣
Why You’ll Love It
✅ Roasting brings rich flavour — Caramelising the pumpkin and carrot intensifies its sweetness and adds depth you’ll truly taste.
✅ Faster Roasting — We love our air-fryers for helping get dinner cooked faster.
✅ All-rounder recipe — Fridge-, freezer-, and family-friendly. Perfect for lunch, dinner or batch-cooking.
What Goes in This Soup?
- Roasted Pumpkin: The star. Butternut, Kent or your seasonal winter squash of choice—roasted until sweet and tender.
- Onion & Celery: Add savoury tasting notes to the flavour and aroma.
- Potatoes & Carrots: For some thickness and sweetness
- Skinnymixers Stock Concentrate: Chicken or vegetable, for a smooth savoury base. You can replace the water and stock concentrate with liquid stock too.
- Optional Cream or Coconut Cream: For a velvety, indulgent finish (dairy-free friendly).
- Seasonings: Salt, pepper – and feel free to adapt with warming spices or fresh herbs.
How to Make It: Skinnymixers-Style
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Roast the pumpkin and carrot with a drizzle of olive oil until caramelised (about 20-20 minutes). This is super easy and quick in the air-fryer.
- Saute onion and celery in butter or oil.
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Transfer the roasted veggies to your Thermomix bowl and add stock, spices and remaining ingredients. Cook until tender.
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Blend with cream on speed 9 until silky.
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Season to taste, and serve piping hot.
Serving It Up — Delicious Garnish Ideas
- A swirl of cream or coconut cream
- Roasted pepitas or pumpkin seeds for crunch
- Crusty Confit Garlic Pull Apart Bread or homemade soft rolls
- Fresh herbs (parsley, thyme or sage) or a sprinkle of nutmeg or black pepper
This soup is divine for lunchboxes, leisurely weekend lunches, or as a starter at dinner parties.
Storage Tips
- Fridge: Keeps for up to 3–4 days in an airtight container.
- Freezer: Freeze in portions for up to 2 months—great for lazy weeknights.
- Reheat gently, stirring in a splash of water or stock if it’s too thick.
Other Thermomix Soups you may like!
- Coconut Curried Pumpkin Soup
- THMD: Thai Coconut Pumpkin Soup
- Vegetarian Mulligatawny Soup (Thermomix & Stovetop Recipe)
- Creamy Chicken and Cauliflower Soup Thermomix
Final Thoughts
Equipment
- Oven or Air Fryer
- Thermomix
Ingredients
- 800 g pumpkin - peeled, cubed small
- 100 g carrot - peeled, roughly chopped
- 1 Tbsp olive oil
- 100 g celery - roughly chopped
- 1 small brown onion - peeled, quartered
- 50 g butter or oil
- 200 g white potato - peeled, roughly chopped
- 50 g chicken stock concentrate
- 700-800 g water
- 1 tsp onion powder
- 10 g honey
- 1/2 - 1 tsp salt
- 1/4 tsp cracked black pepper
- 1/4 tsp nutmeg powder
- 100 g cream - of choice (dairy-free if required)
Instructions
- Start by roasting the pumpkin and carrot. Coat in 1 Tbsp olive oil and roast in the oven or air-fryer at 200℃ for 18-20 min or until golden brown.
- With 5 min remaining, add celery and onion to mixer bowl. Chop for 3 sec/speed 6/ MC on. Scrape bowl down.
- Add butter and cook for 5 min/100℃/speed 1/MC off.
- Add remaining ingredients including roasted veg except cream. Cook for 20 min/100℃/speed 1/MC off.
- TM5/TM6/TM7: Add cream and increasing speed gradually, blend for 2 min/speed 9/MC on - TM31: Increasing speed gradually, blend for 2 min/speed 9/MC on and then stir through cream if volume to too much for your mixer bowl.