Pumpkin Soup

[cookie1]

I just made the Pumpkin Soup from the Thermomix book with a couple of variations so thought I would share them as it was quite tasty and different.
I omitted the carrot and the sugar. I added 1 teaspoon cumin, 1 teaspoon corainder leaves (dried) and a pinch of cinnamon and cooked it for 1 minute, after I sauted  the onion, at speed 1.
I also added about 100ml of low fat evaporated milk to the soup before I served it and partially stirred it through to give it a rippled effect.

[Thermomixer]

A tasty variation - going a bit Moroccan.  Good work.

[Karonjulie]

Hi
I also have a variation to the book.

2 garlic
2 onion
1 large potato (with skin on)
500g pumkin (skin off)
550g water
2tbs of tm concentrate stock
s & p

puree and then pour into bowls.  Pour in a bit of cream, if you like, and then sprinkle with nutmeg and basil.

[Thermomixer]

Thanks,      people think it is so basic, but Raymond Capaldi, one of Melbourne top chefs (and a TMX junkie who is demonstrating at this weekend's Masterclass),  has pumpkin soup as a dish to demonstrate when doing cooking classes.  The main reason is that he believes most people overcook it, but not necessary with the TMX.

[CreamPuff63]

Pumpkin Soup 2

Ingredients:
2 medium onions, quartered
4 bacon rashers, chopped roughly
1 garlic clove
20g olive oil or butter
3 cups pumpkin, diced (approx 850g)
1 tablespoon tomato paste
3 tsp TM vegetable stock
3 cups water
1 bay leaf
salt and pepper
pinch cayenne pepper
100g evaporated milk

Method:
Chop onions, garlic and bacon in TM bowl for 2 seconds, Speed 5.
Add oil or butter. Saute on 3 minutes, 100 degrees, Speed 1.
Add the rest of the ingredients except for evaporated milk.
Set for 15 minutes, 100 degrees, Speed 1.
Add evaporated milk, and then blend 15-20 seconds by slowly going from  Speed 1 - 9.

Tip: this is not a thick soup but was the right consistency for my taste, if you prefer it thicker add 'a bit' less water.

[Chelsea (Thermie Groupie)]

Yum CP63.  I always add bacon to my pumpkin soup too.  I like a tsp of curry powder for a bit of warmth too. 

[Thermomixer]

Good work CP63 - bacon sure does add great flavour to Pumpkin soup. 

[maddy]

Creampuff.....do you leave the skin/seeds on for the pumpkin?
For the risk of sounding dumb....do you remove the bay leaf or mince that up too?
We like a thicker soup, so would you suggest 2 cups water?

Sorry for all the questions 

[CreamPuff63]

I peeled the pumpkin and removed the seeds, but leaving the skin on would be fine (especially if it was a Japanese or soft skin pumpkin). Have never left seeds and pulp in, so can't comment. Left the bay leaf in too, as that was ground up finely. The consistency with 3 cups was like a canned soup or pouring custard, so anything from 2 - 3 cups depending on how thick you like it. Hope this helps, either way it was tasty and simple.

[maddy]

Thanks CP.....I'm planning some on the weekend.....served in a novel bread bowl.....will post if it's successful 

[CreamPuff63]

I'm sure it will be 

[cookie1]

I've never put bacon in my pumpkin soup. I'll certainly give it a try. thanks.

[goldfish]

CP - just wanted to bump your recipe - made this with a group of 10 year olds today (although I forgot to pack the bacon ) - but it was perfect!!  Many thanks!! It's going into the File of Family Favourites!!

[CreamPuff63]

woohoo, glad you enjoyed it goldfish. you do know its in that book that CP90 gave you?

[goldfish]

Absolutely!!   with it's big star rating!!  Also found it on here and it's been a while since it was posted so thought I'd "bump" it . . . it really is the best pumpkin soup I can remember tasting!!