Ingredients
50g butter
- 50 g Butter
- 1 small onion
- 1000 g Jap Pumpkin
- 1 tsp brown sugar
- 125 g cream
- salt, to taste
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Quarter one small onion or 2 french shallots in TMX at speed 5 for 3-5 seconds
Add 50g of butter
Cook at 100 for 2 mins on speed 1
Add seeds and pulp from 1kg Jap pumpkin
Cook at 100 for 4 mins reverse soft
Add 1000g of water
Put diced pumpkin in varoma (keep skin on pumpkin but wash and remove any hard bits)
Cook for 60 mins at Varoma temp speed
"Counter-clockwise operation" 
"Gentle stir setting" ** NB: Cook until the pumpkin and skin is very soft. May need extra time
Strain pumpkin stock and discard seeds and pulp
Return stock to TMX along with pumpkin
Blitz at speed 9 for around 30 seconds until smooth
Add 1 ts brown sugar and 125g cream
Add salt to taste. Around 1ts is a what I used but take care particularly if using salted butter
Mix on speed 5 for about 5 seconds
Procedure
Tip
Don't skip making the pumkin stock. It adds a real depth of flavour.
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
Wow! Yummo! Made tonight for a party tomorrow. Only recipe I found that was lactose free (used Zymil cream), Gluten Free, Fructose Friendly (subbed leek for onion and coconut sugar for brown sugar) and low Oxylate. So delicious!
Hey ladies is this soup nice and thick? I'm trying to find a recipe for tonight
I just made this today and added a sweet potato as I only had 700g pumpkin. I love that you get the nutrients from the whole veg, skin and all. Tastes lovely too. Thanks.
this is a fabulous recipe, definately worth making the pumpkin stock first
thanks for sharing