Warming Pumpkin Soup
  • Prep Time: 10 minutes
  • Cook Time: 31 minutes
  • Serving:
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Warming Pumpkin Soup

By June 1, 2018

A deliciously warming soup perfect for the cooler months with a subtle taste of ginger. If you would like a strong ginger kick, add some fresh ginger in step one.

Recipe Tester Feedback: “Tasted delicious. A very tasty pumpkin soup which was 'thick and creamy', just the way I like it, but without the cream." - Lesley

No: Gluten / Dairy / Egg / Nuts

Preparation Time 10 minutes
Cooking Time 31 minutes
Serves 6
Can be frozen

You will need:
knife
chopping board
spatula
peeler
internal steaming basket

Ingredients

Method

  1. Place the quartered onion (1) and peeled garlic cloves (2) into the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
  2. Add oil (10g), turmeric (1/2 tsp) and ground ginger (1 Tbsp) to the bowl. Program 6 minutes / 100C / Speed 2, measuring cap off.
  3. Add half of the diced pumpkin (400g only), half of the chopped zucchini (100g only) and quartered apple (1) to the bowl. Chop Speed 8 / 4 seconds.
  4. Add the remaining pumpkin (400g) and zucchini (100g) to the bowl. Chop Speed 8 / 4-8 seconds, or until well processed.
  5. Add the water (500g) and vegetable stock paste (30-40g) to the bowl. Program 25 minutes / 100C / Speed 2, measuring cap on.
  6. Blend by gradually increasing the speed to Speed 6 / 30 seconds, measuring cap on. Set the internal steaming basket on top of the lid to prevent spatters. Please read your machine’s user manual for the correct method of safely blending soups as each machine varies.
  7. Season with salt and pepper as required and serve with roasted pepitas scattered on top.
  8. Enjoy!

Make your own!
* Make your own stock paste with the Odds and Ends Stock Paste recipe from The Make Your Own Bonus Issue.

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