This recipe comes from DD's Junior Masterchef book, and it is my favourite soup.
I have halved the original recipe, so that it will fit in Thermie, but I usually make the original quantity, and process it in two batches. The first batch, I freeze after I've puréed it and added the liquid. ie I don't heat it at all. Then I continue with the second batch, heat and eat.
I made this recipe in my ThermoChef, so if making it in a Thermomix, consider dropping the speed by one level. Don't worry too much as the speed is not critical to the recipe- it is personal preference as to how puréed you like your soup. I like mine a little chunky, so if you like it smooth, purée on speed 5 or for a little longer. Enjoy!
Ingredients:
600g -700g butternut pumpkin ( approx one medium)
1 tablespoon olive oil
1 red onion
2 large carrots
1 red capsicum
2 teaspoons stock powder (I use Tenina's chicken stock powder)
800ml water
Method:
1. Preheat oven to 180C
2. Cut the pumpkin in half, longways, and scoop out and discard the seeds. Brush with 1/2 tablespoon of oil and place cut side down onto an oven tray and bake for 25 minutes.
3. Meanwhile, cut carrots lengthways, and then into chunks. Repeat with capsicum, and cut onion into thin wedges. Rub vegetables with 1/2 tablespoon of oil and after the 25 minutes is up, add to the pumpkin and roast for a further 25 minutes, or until soft.
4. When the pumpkin is cool enough to handle, remove the skin, chop into chunks and place into the bowl of your Thermie with the other veggies. Purée on speed 5 for 15 seconds.
5. Add water and stock powder and purée on speed 5 for a further 15 seconds.
6. Heat on cook (varoma) setting on speed 2 for 10 minutes.
7. Serve and garnish with honeyed croutons.
Honeyed Croutons:
Once you have removed the veggies from the oven, turn the temperature up to 200C.
Cut a bread roll into chunks, and drizzle with 1 tablespoon of honey and 1/2 tablespoon of olive oil. Place on a baking tray and bake for 8-10 minutes, or until crisp. Cool.
Notes:
I like to season my soup with freshly milled black pepper, and garnish it with a tablespoon of plain yoghurt, chopped coriander and a sprinkle of croutons. Sometimes I also add some chopped, crispy bacon to the garnish.
Obviously, you can replace the water and stock powder with vegetable or chicken stock, and can reduce liquid to 600ml if you like a thicker soup or increase to 1litre if you like it thinner.
