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Creamy roasted pumpkin soup (traditional method & Thermomix)
Description
Squash season is here... and with it, Halloween! It's impossible to imagine autumn without a good pumpkin soup. Nourishing, colourful and fragrant with spices, it's perfect for warming up after an autumn walk or trick-or-treat evening. This soup combines the sweetness of pumpkin and sweet potatoes, spiced up with curry, paprika and ginger. A simple but refined recipe that will delight the whole family.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Mix the unpeeled garlic cloves, peeled and chopped pumpkin and sweet potatoes with 3 tbsp oil.
2. Spread the mixture out on a baking tray lined with baking paper and bake at 220 °C for 35 minutes.
3. Meanwhile, peel and chop the onion. Grate the ginger and fry in 20g oil until translucent.
4. Add the roasted squash, sweet potatoes and peeled garlic. Mix with the curry powder and paprika, then add the water and stock cubes. Leave to simmer for around 15 minutes.
5. Blend the soup finely until creamy.
6. Serve hot, garnished with crème fraîche, chopped pistachios, parsley and a twist of the pepper mill.
Tip: if you want a runnier soup, add a little extra water.
THERMOMIX® METHOD
Preparation (Thermomix version)
1. Mix the unpeeled garlic cloves, peeled and chopped pumpkin and sweet potatoes with 3 tbsp oil. Place on a baking tray and bake for 35 mins at 220°C.
2. In the bowl, chop the onion and ginger for 5 seconds on speed 5. Scrape down the sides.
3. Add the oil and fry for 3 mins / 100°C / speed 1 using the steam basket instead of the measuring cup.
4. Add the roasted squash, sweet potatoes, peeled garlic, spices, water and stock cubes. Cook for 15 mins / 100°C / speed 1 using the steam basket instead of the measuring cup.
5. Blend for 1 min, gradually increasing the speed from 6 to 8.
6. Serve with the garnish.
