Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Soups => Topic started by: cookie1 on November 17, 2008, 05:11:18 am

Title: Pumpkin Soup
Post by: cookie1 on November 17, 2008, 05:11:18 am
I just made the Pumpkin Soup from the Thermomix book with a couple of variations so thought I would share them as it was quite tasty and different.
I omitted the carrot and the sugar. I added 1 teaspoon cumin, 1 teaspoon corainder leaves (dried) and a pinch of cinnamon and cooked it for 1 minute, after I sauted  the onion, at speed 1.
I also added about 100ml of low fat evaporated milk to the soup before I served it and partially stirred it through to give it a rippled effect.

Title: Re: Pumpkin Soup
Post by: Thermomixer on November 17, 2008, 05:52:35 am
A tasty variation - going a bit Moroccan.  Good work.
Title: Re: Pumpkin Soup
Post by: Karonjulie on March 12, 2009, 11:38:48 am
Hi
I also have a variation to the book.

2 garlic
2 onion
1 large potato (with skin on)
500g pumkin (skin off)
550g water
2tbs of tm concentrate stock
s & p

puree and then pour into bowls.  Pour in a bit of cream, if you like, and then sprinkle with nutmeg and basil.



Title: Re: Pumpkin Soup
Post by: Thermomixer on March 17, 2009, 01:47:06 am
Thanks,  ;D ;D ;D  :-*  people think it is so basic, but Raymond Capaldi, one of Melbourne top chefs (and a TMX junkie who is demonstrating at this weekend's Masterclass),  has pumpkin soup as a dish to demonstrate when doing cooking classes.  The main reason is that he believes most people overcook it, but not necessary with the TMX.
Title: Re: Pumpkin Soup
Post by: CreamPuff63 on May 11, 2010, 04:24:06 am
Pumpkin Soup 2

Ingredients:
2 medium onions, quartered
4 bacon rashers, chopped roughly
1 garlic clove
20g olive oil or butter
3 cups pumpkin, diced (approx 850g)
1 tablespoon tomato paste
3 tsp TM vegetable stock
3 cups water
1 bay leaf
salt and pepper
pinch cayenne pepper
100g evaporated milk

Method:
Chop onions, garlic and bacon in TM bowl for 2 seconds, Speed 5.
Add oil or butter. Saute on 3 minutes, 100 degrees, Speed 1.
Add the rest of the ingredients except for evaporated milk.
Set for 15 minutes, 100 degrees, Speed 1.
Add evaporated milk, and then blend 15-20 seconds by slowly going from  Speed 1 - 9.

Tip: this is not a thick soup but was the right consistency for my taste, if you prefer it thicker add 'a bit' less water.
Title: Re: Pumpkin Soup
Post by: Chelsea (Thermie Groupie) on May 11, 2010, 05:33:17 am
Yum CP63.  I always add bacon to my pumpkin soup too.  I like a tsp of curry powder for a bit of warmth too.  :)
Title: Re: Pumpkin Soup
Post by: Thermomixer on May 11, 2010, 10:12:15 am
Good work CP63 - bacon sure does add great flavour to Pumpkin soup.  :-* :-* :-* :-*
Title: Re: Pumpkin Soup
Post by: maddy on May 13, 2010, 02:29:50 am
Creampuff.....do you leave the skin/seeds on for the pumpkin?
For the risk of sounding dumb....do you remove the bay leaf or mince that up too?
We like a thicker soup, so would you suggest 2 cups water?

Sorry for all the questions  :D
Title: Re: Pumpkin Soup
Post by: CreamPuff63 on May 13, 2010, 04:27:37 am
I peeled the pumpkin and removed the seeds, but leaving the skin on would be fine (especially if it was a Japanese or soft skin pumpkin). Have never left seeds and pulp in, so can't comment. Left the bay leaf in too, as that was ground up finely. The consistency with 3 cups was like a canned soup or pouring custard, so anything from 2 - 3 cups depending on how thick you like it. Hope this helps, either way it was tasty and simple.
Title: Re: Pumpkin Soup
Post by: maddy on May 13, 2010, 01:02:49 pm
Thanks CP.....I'm planning some on the weekend.....served in a novel bread bowl.....will post if it's successful  ;)
Title: Re: Pumpkin Soup
Post by: CreamPuff63 on May 14, 2010, 03:58:53 am
I'm sure it will be  :D
Title: Re: Pumpkin Soup
Post by: cookie1 on May 16, 2010, 03:37:43 pm
I've never put bacon in my pumpkin soup. I'll certainly give it a try. thanks.
Title: Re: Pumpkin Soup
Post by: goldfish on May 24, 2012, 09:00:19 am
CP - just wanted to bump your recipe - made this with a group of 10 year olds today (although I forgot to pack the bacon >:() - but it was perfect!!  Many thanks!! It's going into the File of Family Favourites!! :D :D
Title: Re: Pumpkin Soup
Post by: CreamPuff63 on May 24, 2012, 09:03:36 am
woohoo, glad you enjoyed it goldfish. you do know its in that book that CP90 gave you?
Title: Re: Pumpkin Soup
Post by: goldfish on May 24, 2012, 09:13:03 am
Absolutely!! :D  with it's big star rating!!  Also found it on here and it's been a while since it was posted so thought I'd "bump" it . . . it really is the best pumpkin soup I can remember tasting!! :D
Title: Re: Pumpkin Soup
Post by: CreamPuff63 on May 24, 2012, 01:36:09 pm
wowzers thanks! you know EVERY cafe/restaurant always has pumpkin soup on the menu because its sort of like a peoples favourite. I  will always order a soup when I'm out if its NOT pumpkin soup. This one is so easy and tasty, why would you eat it when you go out?

Title: Re: Pumpkin Soup
Post by: judydawn on May 24, 2012, 03:06:37 pm
I agree CP, I want something different when I eat out.
Title: Re: Pumpkin Soup
Post by: chardie18 on June 26, 2012, 01:32:14 am
Pumpkin Soup 2

Ingredients:
2 medium onions, quartered
4 bacon rashers, chopped roughly
1 garlic clove
20g olive oil or butter
3 cups pumpkin, diced (approx 850g)
1 tablespoon tomato paste
3 tsp TM vegetable stock
3 cups water
1 bay leaf
salt and pepper
pinch cayenne pepper
100g evaporated milk

Method:
Chop onions, garlic and bacon in TM bowl for 2 seconds, Speed 5.
Add oil or butter. Saute on 3 minutes, 100 degrees, Speed 1.
Add the rest of the ingredients except for evaporated milk.
Set for 15 minutes, 100 degrees, Speed 1.
Add evaporated milk, and then blend 15-20 seconds by slowly going from  Speed 1 - 9.

Tip: this is not a thick soup but was the right consistency for my taste, if you prefer it thicker add 'a bit' less water.

I've been sick at home in bed for four days and this sounds perfect for my lunch. Could I substitute the evaporated milk and cayenne pepper for something as I have none and don't want to go to the shops?

Thanks,

Charde
Title: Re: Pumpkin Soup
Post by: judydawn on June 26, 2012, 01:45:27 am
I hope you start feeling better soon Chardie.  Just use ordinary milk in place of the evaporated milk, perhaps add a bit of cream as well and I'd just leave the cayenne pepper out or add some chilli instead.
Title: Re: Pumpkin Soup
Post by: chardie18 on June 26, 2012, 01:47:37 am
Thanks so much Judy!
Title: Re: Pumpkin Soup
Post by: CreamPuff63 on June 26, 2012, 02:09:21 am
I wrote this down in my notebook a couple of weeks ago for subbing evap milk:

1 cup of powdered milk + 3/4 cup water = 1 can evap milk

Title: Re: Pumpkin Soup
Post by: judydawn on June 26, 2012, 03:09:15 am
Interesting, thanks CP.
Title: Re: Pumpkin Soup
Post by: chardie18 on June 26, 2012, 04:58:52 am
I made it and it was delicious. Just wish I had of cut the fat off the bacon as I could taste it a little too much!
Title: Re: Pumpkin Soup
Post by: Connars nan on April 13, 2013, 10:26:22 am
Thank you for this recipe and the substitution for evaporated milk we,re having visitors and I wanted to make a tasty pumpkin soup
Title: Re: Pumpkin Soup
Post by: obbie on April 17, 2013, 02:59:30 am
Yummy, have printed :)
Title: Re: Pumpkin Soup
Post by: shari74 on May 08, 2013, 11:37:25 am
Pumpkin Soup 2

Ingredients:
2 medium onions, quartered
4 bacon rashers, chopped roughly
1 garlic clove
20g olive oil or butter
3 cups pumpkin, diced (approx 850g)
1 tablespoon tomato paste
3 tsp TM vegetable stock
3 cups water
1 bay leaf
salt and pepper
pinch cayenne pepper
100g evaporated milk

Method:
Chop onions, garlic and bacon in TM bowl for 2 seconds, Speed 5.
Add oil or butter. Saute on 3 minutes, 100 degrees, Speed 1.
Add the rest of the ingredients except for evaporated milk.
Set for 15 minutes, 100 degrees, Speed 1.
Add evaporated milk, and then blend 15-20 seconds by slowly going from  Speed 1 - 9.

Tip: this is not a thick soup but was the right consistency for my taste, if you prefer it thicker add 'a bit' less water.


Hi, I'm Sharima - long time looker, second time logger (logging in that is)
I just wanted to say I love, love, love this soup!
I've just made it for dinner the second time in as many weeks.
Now, I do like a pumpkin soup but am usually a little, eh-it's alright but the cayenne just does it for me!!
So thanks for the recipe!!
Title: Re: Pumpkin Soup
Post by: judydawn on May 08, 2013, 11:42:51 am
Hi Sharima, welcome to the forum with your first posting.  Why not pop over to the main page and tell us a bit about yourself in the Introduce Yourself topic.
Title: Re: Pumpkin Soup
Post by: JuliaC83 on June 02, 2013, 11:47:56 am
Made CP63s soup with a few slight alterations in ingredients to use up veg and to suit my family's tastes :)

Ingredients:
1/2 onion
4 bacon rashers, chopped roughly
1 garlic clove
20g coconut oil
Half a small butternut pumpkin, skin/seeds removed, diced
2 small potatoes, skin on, diced
2 carrots, skin on, diced
1 tablespoon tomato paste
3 tsp TM vegetable stock
2.5 cups water
salt and pepper
100g evaporated milk

Delicious!!  ;D
Title: Re: Pumpkin Soup
Post by: pumpkin pie on July 20, 2016, 07:53:44 am
Pumpkin Soup 2

Ingredients:
2 medium onions, quartered
4 bacon rashers, chopped roughly
1 garlic clove
20g olive oil or butter
3 cups pumpkin, diced (approx 850g)
1 tablespoon tomato paste
3 tsp TM vegetable stock
3 cups water
1 bay leaf
salt and pepper
pinch cayenne pepper
100g evaporated milk

Method:
Chop onions, garlic and bacon in TM bowl for 2 seconds, Speed 5.
Add oil or butter. Saute on 3 minutes, 100 degrees, Speed 1.
Add the rest of the ingredients except for evaporated milk.
Set for 15 minutes, 100 degrees, Speed 1.
Add evaporated milk, and then blend 15-20 seconds by slowly going from  Speed 1 - 9.

Tip: this is not a thick soup but was the right consistency for my taste, if you prefer it thicker add 'a bit' less water.


I made this today, 20/7/2016 and was it a hit, just love the taste of bacon.  I did not use the cayenne pepper, and cut back the water to 2 1/2 cups,  then also cooked 15 min varoma, MC out, before blitzing.  Yum