Author Topic: Cream of Pumpkin  (Read 4051 times)

Offline MrSpock

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Cream of Pumpkin
« on: October 23, 2009, 02:30:37 am »
Cream of Pumpkin

Tonight we've had our first snow falling on Montreal, so I was inspired to cook my favorite fall soup. This is also my first adaptation of a regular recipe to the Thermomix, so I'm quite proud of it even if it's very simple.

I use big chunks of thawed frozen pumpkin. I'm not sure that you can use fresh pumpkin, unless you cook it longer...

1    small onion
30g    butter
800g    pumpkin
400g    water
500g    diced spiced tomatoes
50g    pasta
350g    milk
   Salt and pepper


Cut onion in half and put in bowl with butter. Set 3 min at 80 speed 4.

Then add pumpkin, water, pasta, tomatoes, and cook 25 min at 100, speed 1.

Blitz for 1 minute, speed 4 to 10. Add milk, salt and pepper.

Serve with chunks of ham and shredded cheddar cheese.





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Offline Thermomixer

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Re: Cream of Pumpkin
« Reply #1 on: October 23, 2009, 03:48:42 am »
Good work MrSpock - sounds like a long cold winter ahead.

Congratulations on your first conversion - the pasta to thicken it is an interesting twist
Thermomixer in Australia

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Offline judydawn

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Re: Cream of Pumpkin
« Reply #2 on: October 23, 2009, 04:24:41 am »
I agree Thermomixer. It could be used on any blended soup which is usually too thin. Thanks MrSpock. You are starting your soup season and we are just coming to the end of ours although throw me a cool day in summer and I will still whip up a soup :D :D
Judy from North Haven, South Australia

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Offline MrSpock

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Re: Cream of Pumpkin
« Reply #3 on: October 24, 2009, 04:20:59 am »
Thanks guys.  ;D

The pasta trick is great if you want to keep down your fat content, rather than using cream to thicken.
See everybody's searching for...that attitude chicken ~ Bob Geldof