Ingredients
soup
- 500 grams pumpkin, peeled, deseeded and cut into 2-3cm cubes
- 1 onion, peeled and cut into quarters
- 2 sweetcorn cobs, kernels removed
- 500 grams chicken stock, or vegetable stock
- 20 grams Butter
- 200 grams Milk
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Chop onion on speed 7 for 5 seconds.
2. add butter and sautee onion for 2 minutes at 100 degrees on speed 2.
3. Add pumpkin and corn and sweat for 10 minutes at 100 degrees on reverse, speed soft, with mc in place.
4. Add chicken stock and cook for 15 minutes at 100 degrees on speed 2 - 3, with mc tilted to stop spitting.
5. Puree for 20 seconds, going slowly from speed 1 to speed 9, with mc in place.
6. Add milk and cook for 3 minutes at 80 degrees on speed 3, with mc on a tilt.
soup
Tip
This recipe is based on Delia Smith's recipe for Pumpkin and Corn soup found in her Vegetarian Collection cookbook.
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.
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Comments
Delicious, thank you!
Husband and 9, 7 and 3 year old loved it!
I made mine vegan. Olive oil instead of butter and soy milk swapped. To thicken mine up I blended a tin of chick peas. Also added garlic and ginger, thanks for the tips
Yummo!! I used a tin of sweetcorn and left the pumpkin quite chunky. Also added bacon, garlic and ginger in with the onion. And a dollop of greek yoghut after pureeing.
Sorry to put a negative feed back, but the soup was watery and my husband didn't like it.
Yummy. Used creamed corn (as others) and added garlic and (probably a bit too much) ginger.
Lovely tasting soup! I reduced water to 350mls as suggested, added a heap tbs of veg stock (will reduce next time to level tbs - was slightly too salty). Omitted milk but added 410mls creamed corn and added 1 tbs heap double cream..yum!!
Thank you for sharing.
Great quick and easy recipe.
i added garlic with the onion and used a can of corn kennels.
tastes wonderful
Reay enjoyed this soup. I left it a bit chunky. Made with veggie stock not chicken stock, no milk and was still delicious!
Love, love ,love. This is my 3rd time making this recipe. I used tin corn instead of fresh and reserved a little for after it was blended to give it a little texture. Delicious.
Yum, thank you! Like others, I added some ginger, garlic and substitued milk for a can of creamed corn. I also added a tin of brown lentils to bulk it out. It was a winner with husband and baby
Super easy to make, delcious! Family favourite already!
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