Once you’ve tried making pumpkin soup in the Thermomix, you’ll never look back. It’s such a quick, fuss-free way to create a smooth and creamy soup with minimal effort.
This is my go-to recipe for when I want a wholesome, home-cooked meal without spending too much time in the kitchen. The roasted pumpkin gives it a rich, deep flavour, while the Thermomix takes care of blending everything perfectly. You don’t even need to transfer between appliances—the soup goes straight from roasting tray to the bowl, then to the table.
To make it, simply roast the pumpkin and onion until tender and golden, then scoop out the flesh and pop it straight into the Thermomix. Add your stock, blend until smooth, then finish with cream and a drizzle of honey for a touch of sweetness. It’s that easy!
I usually make enough to have leftovers the next day because it tastes even better after the flavours develop overnight. If you’d like to freeze it, allow the soup to cool completely before spooning into containers or freezer bags. Lay them flat in the freezer so they don’t take up too much space. To reheat, simply defrost and warm through in the Thermomix or on the stovetop.
This Thermomix version makes creamy, velvety pumpkin soup every time and is one of those comforting recipes you’ll want to come back to again and again.
Prefer the stovetop version? Find it here: Super Easy Roast Pumpkin Soup
Thermomix Roast Pumpkin Soup
Ingredients
Method
- Preheat oven to 220°C.
- Cut the pumpkin in half lengthways and scoop out and discard the seeds.
- Place the pumpkin, flesh side up, along with whole onion on a baking tray.
- Drizzle with oil and sprinkle with salt.
- Bake for 55–60 minutes or until the pumpkin is just soft and starting to brown.
- Scrape the pumpkin and onion flesh out of its skin, place into thermomix bowl.
- Add 250ml of chicken stock, blend 15 sec / speed 5
- Pour in remaining chicken stock, blend 20-30 sec / speed 6-7 brining speed up slowly
- Add the cream and honey, heat 5 min / 100 degrees / reverse / speed 2
- Season with pepper and serve with sour cream.
