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Thermomix Roast Pumpkin Soup

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  • Author: Katrina Springer
  • Total Time: 1 hour 25 mins
  • Yield: 5 1x


  • 2kg butternut pumpkin
  • 1 brown onion
  • 12 tablespoons extra virgin olive oil
  • a few pinches of salt
  • 875ml chicken stock
  • 250ml thickened cream
  • 1 tablespoon honey
  • sour cream, to serve
  • pepper, to season


  1. Preheat oven to 220°C.
  2. Cut the pumpkin in half lengthways and scoop out and discard the seeds.
  3. Place the pumpkin, flesh side up, along with whole onion on a baking tray.
  4. Drizzle with oil and sprinkle with salt.
  5. Bake for 55–60 minutes or until the pumpkin is just soft and starting to brown.
  6. Scrape the pumpkin and onion flesh out of its skin, place into thermomix bowl.
  7. Add 250ml of chicken stock, blend 15 sec / speed 5
  8. Pour in remaining chicken stock, blend 20-30 sec / speed 6-7 brining speed up slowly
  9. Add the cream and honey, heat 5 min / 100 degrees / reverse / speed 2
  10. Season with pepper and serve with sour cream.
  • Prep Time: 10 mins
  • Cook Time: 1 hour 15 mins

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