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Roast Pumpkin Soup {with Thermomix instructions}

Fat Mum Slim /

Roast Pumpkin Soup {with Thermomix instructions}

Ah I can feel soup season already, can you feel it? The nights are cooler, the sweating profusely in the humidity has eased {thank the weather Gods} and it’s absolutely acceptable to eat soup for lunch or dinner. Trust me, I’ve tried. I’m soup-ing up a storm.

Roast Pumpkin Soup {with Thermomix instructions}

INGREDIENTS
2.5kg pumpkin {I like Jap or Butternut or a mix of both}
1 brown onion, peeled and quartered
3 cloves garlic, skin on
3 tbs olive oil
Salt and pepper, to season
1L of chicken stock
300ml thickened cream
Sour cream, to serve

METHOD
♥ Preheat your own to 180ºC, and line a baking tray with baking paper.
♥ Peel, deseed and cut pumpkin into large chunks {or smaller chunks if you want it to cook quicker!}. Place it on the tray, along with the onion and garlic, and drizzle with the oil. Season with salt and pepper. Cook until the pumpkin is soft {around 40-50 minutes}.
♥ Once the pumpkin/onion/garlic {squeeze from skin} has cooked place into a blender, along with the chicken stock and blend until smooth. You might like to hold back on the stock and check your soup consistency. If you like thicker soup, hold back on the stock a bit more. If you like a more liquid soup, add more stock or water.
♥ Add the cream, blend until smooth. Serve with sour cream.

Thermomix Instructions:
Cook the pumpkin, onion and garlic as per the instructions above. Add to the Thermomix, and add the stock. Blend on Speed 7 for 20 seconds. Add cream and blend on Speed 7 for 5 seconds.

Roast Pumpkin Soup {with Thermomix instructions}

Are you ready for soup weather? What’s your favourite soup?

@Fatmumslim