Ingredients
Pumpkin Soup
- 1000 grams pumpkin (kent/jap/butternut)
- 5 --- garlic cloves, peeled, left whole
- 1 --- onion, peeled, halved
- 20 grams olive oil
- 1 heaped teaspoon ground cumin
- 1 heaped tablespoon EDC Stock Paste
- 500 grams water
- 100 grams Cashews, raw
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Roughly chop the pumpkin into large chunks, leaving the skin on.
2. Add pumpkin pieces and garlic cloves into an oven dish, sprinkle with a little extra olive oil and season with salt + pepper. Roast on 180C for 20-30 min, until soft.
3. Place onion in mixing bowl and chop - 3 seconds/speed 7. Scrape down sides of bowl.
4. Add olive oil + ground cumin, cook 3 min/Varoma/Speed 2
5. Add roasted pumpkin and garlic, water, stock and cashews to mixing bowl. Cook 10 minutes/100 degrees/speed 2.
6. Blend finished soup 1 minute/speed 9 - note: make sure your MC is in place for this step.
Add cracked pepper and fresh parsley to serve
Pumpkin Soup - Dairy + Coconut Free
Tip
This soup is super child friendly - but if you wanted to add some more zing, pop some chilli in step no.3
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.
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