Vegan Pumpkin Soup (Thermomix)

May 30, 2015

Vegan Pumpkin Soup (Thermomix)

When the weather starts to cool down I love making soups. I’ve certainly made a lot of soups since I got my Thermomix in 2012. The Thermomix is such a wonderful appliance when it comes to preparing and cooking soups. It makes my life easier and it’s so easy to put a delicious and nutritious meal on the table in under 25 minutes. I want to share this Vegan Pumpkin Soup recipe with you because it is so easy to make in my Thermomix, it uses a handful of ingredients and it always satisfies. This soup is totally plant-based and is gluten free, dairy free, sugar free and grain free.

For those of you without a Thermomix, you just need to cook the ingredients the traditional way (on the stove top) and then use a blender or a handheld mini food processor to blend it into a smooth soup.

I love a good pumpkin soup! It’s probably my favourite. It’s simple, warming and comforting. A dish that I always look forward to.

Since giving up dairy, I have reinvented my traditional pumpkin soup recipe – the one that I grew up making with my mum. The pumpkin soup I cook now is much thicker, having a higher ratio of pumpkin to water than traditional pumpkin soup recipes. I like the thicker consistency because it gives me the illusion of having a creamy soup, but obviously without the cream. I also don’t add any oil to my soup.

This soup has been extra special for us lately because we’ve had a beautiful pumpkin harvest in our garden. Our home grown pumpkins taste amazing in this soup. They are so sweet. If you have some extra space in your garden at home, I highly recommend planting pumpkins. They do run a little wild, but they are so easy to grow and have required very little attention from us.

I love serving my Vegan Pumpkin Soup with thick slices of homemade gluten free bread. My Golden Flax and Almond Bread is beautiful with this soup and turns this dish into a very hearty meal.

Vegan Pumpkin Soup

Ingredients

  • 1 onion, peeled and quartered
  • 2 cloves of garlic
  • 650g of organic pumpkin, cut into 2cm cubes
  • 400g water plus 2 tablespoons extra
  • 2 tablespoons of vegetable stock concentrate (recipe from the Everyday Cookbook)
  • 1/2 teaspoon of grated nutmeg

Method

  1. Place the onion and garlic in the Thermomix bowl and chop on speed 7 for 3 seconds. Scrape down the sides of the bowl with your spatula.
  2. Add the extra 2 tablespoons of water and cook at 100 degrees Celsius for 3 minutes on speed 1.
  3. Add the pumpkin, water, vegetable stock concentrate and nutmeg to the Thermomix bowl. Cook at 100 degrees Celsius for 20 minutes on speed 1.
  4. Once cooked, blend the Vegan Pumpkin Soup on speed 8 for 1 minute, starting at speed 1 and then slowly turning the dial to speed 8.
  5. Serve with thick slices of Golden Flax and Almond Bread and sprinkle with a little bit of extra nutmeg if desired.



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