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Thermomix recipe

Pumpkin Soup from the Thermomix

Hokkaido squash does not need peeling, which removes the most tedious part. The rest happens in the mixing bowl: chop, sweat, cook until soft, blend smooth. Ginger and coconut milk lift it well beyond a plain vegetable soup.

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Servings
4
Total time
35min
Steps
6
Device
Thermomix

Ingredients

  • 1 onion, halved
  • 1 clove of garlic
  • 20 g ginger, peeled
  • 20 g olive oil
  • 800 g Hokkaido squash, deseeded and in pieces
  • 1 carrot (approx. 80 g), in pieces
  • 500 g vegetable stock
  • 200 g coconut milk
  • 1 tsp salt
  • Black pepper, to taste
  • A squeeze of lime juice
  • Pumpkin seeds, to serve

Preparation in the Thermomix

  1. 1

    Place the onion, garlic and ginger in the mixing bowl and chop 5 sec/speed 5. Scrape down with the spatula.

  2. 2

    Add the olive oil and sweat 3 min/120°C/speed 1.

  3. 3

    Add the squash, carrot and vegetable stock and cook 18 min/100°C/reverse/speed 1.

  4. 4

    Add the coconut milk, salt and pepper and blend smooth 40 sec/speed 7.

  5. 5

    Season with lime juice and mix 10 sec/speed 3.

  6. 6

    Serve sprinkled with pumpkin seeds.