Preparation time
0min
Total time
0min
Portion
4
person(s)
Level
--
Ingredients
Roasted Butternut Pumpkin Soup
- 1/2 butternut pumpkin, Peeled and cubed
- 1/2 sweet potato, Peeled and cubed
- 2 carrots, Peeled and cubed
- Half brown onion, Peeled and cubed
- 1 teaspoon ginger paste
- 1 tablespoon Butter
- 2 Potatos, Peeled and cubed
- 600 gram water
- 1 tablespoon vegetable stock
- 100 gram cream
- pinch Salt and pepper
- 4 cloves garlic, ( In Skin)
- 4 clove garlic, (In Skin)
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- 1. Peel and cut Pumpkin, Carrots and Sweet potato in to 2cm cubes. (in a bowl toss them through a tabespoon of olive oil and pinch of salt and pepper)
2. Put vegies and 4 garlic cloves (skins on) on a cooking tray in to a pre heated oven 180c for 40 mins or untill cooked.
3. Place onion and ginger in TM bowl and chop on speed 5 for 5 secs. Scrape down sides of bowl and repeat in needed
4. Add butter to TM bowl and saute for 3 mins at 100c on speed 1.
5. Add potato and chop for 7 secs on speed 7 scrape down sides.
6. Add cooled roasted vegetables and squeeze out garlic from skin and chop 5 secs speed 7 Scrape down sides.
7. Add water, Stock and 1 tablespoon of brown sugar and cook for 20 mins 100c speed 1.
8. Add cream and with MC in blend for 40 secs starting at speed 1 and slowly up to speed 9.
9. you can serve with some fresh bread and a dollop of cream.
10. This is a super yummy soup
Method
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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Comments
I doubled the amount of pumpkin and used a little less water. Kept it a little under the max fill line.
Also I skipped step 5 and put the potatos into the oven with the rest of the veges - couldn't see any reason not to. Then shortened the cooking time to 12 minutes. Also, 20 seconds of blending time at the end was enough. Very nice tasting soup.
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