Roasted Pumpkin Soup (easy Thermomix recipe)
Servings: 8
Calories: 164kcal
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.
Notes
Low Carb: Replace potato and carrot with cauliflower. Omit honey.
Paleo: Replace potato with sweet potato. Use coconut cream.
Super Skinny: Halve butter and honey.
Low Fodmap: Halve celery and add some celery leaves. Replace onion with spring onion (green part only). Replace honey with maple syrup and use compliant stock concentrate and lactose-free cream.
Vegetarian: Use vegetable stock concentrate.
Nutrition
Calories: 164kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 215mg | Potassium: 548mg | Fiber: 2g | Sugar: 6g | Vitamin A: 10998IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 1mg
