Ingredients
Pumpkin & Herb Rub
- 1 butternut pumpkin, approx 1.5kg
- 3 cloves garlic, crushed/minced
- 2 tsp sea salt
- 3 tbsp olive oil
- 3 tbsp Fresh herbs, Eg. Rosemary & Oregano
- 1 pinch all purpose seasoning
- 1 pinch cracked pepper
- 1 medium onion, peeled and quartered
Soup
- 600g g water
- 1 tbsp TM stock concentrate
- 50g g parmesan cheese grated
- 100g g cream
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Cut your butternut into roasting sized pieces, including removing the skin.
Mix the rest of your herb rub ingredients by chopping them together on your breadboard. Then rub the mixture all over your pumpkin.
Roast the pumpkin in the oven at 180c for approx 40mins or until it is soft. About half way through add in your peeled and quartered onion.
Add your roasted pumpkin, roasted onion, water, stock and parmesan cheese to your Thermy.
Cook 80c, 5mins, speed 4.
Add your cream and blitz Speed 8, 30 sec. Moving gradually from speed 1 to 8.
Maybe top with some micro herbs if you have them. Enjoy!
Pumpkin & Herb Rub
Soup
Tip
I just LOVE the 'Easy Everyday White Bread' recipe from this site, but substitute the flour with other bread mixes.
I need to update my roast pumpkin photo now that I've changed to the cut pumpkin variation 
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This soup is awesome, really tasty and easy to make. Enjoyed by everyone.
I made half a batch of this soup today - I chopped garlic and herbs in thermomix, used a red onion and baked with pumpkin for the whole 40 minutes and I used chicken stock paste instead of vegetable stock paste. Delicious!
I made this soup today to use up some pumpkin in my fridge and it was delicious. Thank you for a beautiful soup recipe, perfect for a cold Melbourne day
It is fabulous !!!!! The pumpkin really stands out. You will love it- Jordy age 9
Yum. I used thyme and oregano from the garden. Wonderful flavours.
I only had enough to make a third and the soup was quite sweet using butternut pumpkin, really nice flavor with roasted pumpkin. Thanks for sharing
Beautiful soup. The herbs give it an amazing flavour. I forgot to buy cream so made it without and it was delicious. Will definitely make again
Delicious!!! I just made this to take to work tomorrow but struggling to stop eating it now. Will definitely make it again, thank you!
Best roast pumpkin soup ever!!
Even my soup hating son said it was ok and believe me, that's a big win. Easy and delicious. I used dried herbs as that's all I had - oregano & thyme. Thank you for a really beautiful soup.
Delicious and so easy! We omitted the cream and cheese to make it vegan and it was still great tasting.
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