I am a newbie to the cult, after years of considering about making the leap. For me, it was a no brainer... I make lots of bread and pasta and make all my pasta sauces from scratch (thanks to developing an allergic reaction to a lot of foods). This just makes my life a bit easier when it comes to doing those things.
The recipe I am posting now is just a variation of the Pumpkin Soup in the Basic Cookbook. I say this to ensure I am not plagiarising anyone's intellectual property! I just found that the recipe in the cookbook was very basic, and the colour looked nothing like the colour of my normal pumpkin soup (The image in the cookbook is very yellow, when my pumpkin soup is a rich orange colour). I love my spices, so I added my own spin to the recipe and the end result was a very satisfying soup. My apologies for the picture - it's not very professional, but it gives an idea of the colour of final product.
So to make my first post short and sweet, here is my take on the Thermomix Pumpkin Soup! If you have stumbled your way here, and decide to have a go, I hope you like it!
ROASTED PUMPKIN SOUP
INGREDIENTS
700g Pumpkin, peeled and cut into chunks
2 Granny Smith apples, cored and cut into quarters (if you don't have any apples, apple sauce can be substituted - Three heaped tablespoons).
Oil (I use grapeseed, but any olive or vegetable oil would be fine)
Nutmeg
Cinnamon
1 Brown onion (approx. 180g), cut in half.
20g Butter
1 clove of garlic (or 1 tsp of crushed garlic)
1 carrot, cut into four pieces
500g water (IF you don't have any paste available, I found that using 500g of liquid vegetable stock, combined with a vegetable stock cube are a good substitute... but don't add the additional water if using this method!)
1 tbsp vegetable stock paste
Salt and pepper to taste
Sour cream (optional)
PREPARATION
Pre-heat oven to 200 degrees (celsius)
Cut pumpkin into chunks that you would use to serve roast pumpkin, peel.
Cut apples into quarters with their core removed.
Place pumpkin and apples onto a baking tray and drizzle with oil.
Sprinkle nutmeg and cinnamon over both pumpkin and apples and place in oven for approx 40 mins to 1 hour (Until roasted).
Place onion in mixing bowl and chop 3 sec/ 5 speed. Scrape down sides.
Add butter and garlic and saute 3 min/120 degrees / speed 1.
Add pumpkin and carrot, chop 15 sec / speed 7. Scrape down sides.
Add salt and pepper to taste.
Add water and vegetable stock paste OR add liquid vegetable stock and one stock cube and cook 20 min / 100 degrees / speed 1
Blend 1 min / speed 5-9, increasing speed gradually.
Place soup into bowls and add approx 1 teaspoon of sour cream (or to taste to each bowl) and stir in.
Serve immediately.
