One bowl pumpkin soup
- TM5
- TM6
- Difficulty Easy
- Active time 10 minutes
- Total time 30 minutes
- Servings 4 portions
- 1 brown onion (approx. 180 g), cut into halves
- 20 g butter
- 500 g pumpkin, peeled, cut into pieces
- 1 carrot, cut into pieces
- 500 g water, adjust to taste
- 1 tbsp Vegetable stock paste (see Tips)
- 30 g pouring (whipping) cream (optional)
- 2 pinches salt, to taste
- 2 pinches ground black pepper, to taste
- fresh basil, leaves only, for garnishing
- per 1 portion
- Calories 632.2 kJ / 150.5 kcal
- Protein 3.8 g
- Carbohydrates 14.5 g
- Fat 7.7 g
- Saturated Fat 4.7 g
- Fibre 5 g
- Sodium 335.5 mg
Preparation
1. Place onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
2. Add butter and sauté 3 min/120°C/speed 1.
3. Add pumpkin and carrot and chop 15 sec/speed 7. Scrape down sides of mixing bowl with spatula.
4. Add water and stock paste and cook 20 min/100°C/speed 1.
5. Add cream (optional) and blend 1 min/speed 5-9, increasing speed gradually from speed 5 to speed 9. 6. Season to taste with salt and pepper, garnish with basil and serve hot.
Tips & Tricks
- Serve pumpkin soup with fresh crusty bread on the side.
- If you are using soft-skinned pumpkin you can leave the pumpkin unpeeled.
- To make Vegetable stock paste, please refer to recipe on Cookidoo®.
- Asian-style pumpkin soup variation: add 2 cm cube fresh ginger, peeled; 1 small red or green chilli, deseeded if preferred; 2 sprigs fresh coriander; and 1 stalk fresh lemongrass, white part only, along with the onion in step 1 and chop 3 sec/speed 7. Substitute cream with 2 tablespoons of coconut cream and proceed as per recipe.
