Roast Pumpkin Soup

Step 1

Preheat the oven to 200 degrees celsius (180 fan forced).

Step 2

Cut the pumpkin into large pieces (and remove the seeds and skin) and place onto a large flat baking tray (approximately 30cm X 40cm) along with the quartered onion.

Step 3

Drizzle with olive oil and season with salt and pepper. Bake for 35-40 minutes or until the pumpkin is soft.

Step 4

Place the pumpkin and onion into a saucepan and allow to cool slightly.

Step 5

Add 1 cup of vegetable stock liquid and blend with a stick blender (a normal blender or a Thermomix can be used in place of the stick blender).

Step 6

Add the remaining 2 cups, one at a time, blending in between each addition.

Step 7

Add the cream and gently stir through.

Step 8

Bring the soup in a saucepan to a low simmer until heated through.

Step 9

Optional: Serve with crispy bacon, extra cream and crusty buttered bread.

Step 10

Preheat the oven to 200 degrees celsius (180 fan forced).

Step 11

Cut the pumpkin into large pieces (and remove the seeds and skin) and place onto a large flat baking tray (approximately 30cm X 40cm) along with the quartered onion.

Step 12

Drizzle with olive oil and season with salt and pepper. Bake for 35-40 minutes or until the pumpkin is soft.

Step 13

Place the pumpkin and onion into the Thermomix bowl. Blend on Speed 8, 10 seconds.

Step 14

Add 500g of vegetable stock liquid and blend for 20 seconds, Speed 4. Repeat with remaining 250g of vegetable stock liquid and mix for a further 10 seconds, Speed 4.

Step 15

Add the cream and heat on 80 degrees, 3 minutes, Reverse, Speed 2.

Step 16

Optional: Serve with crispy bacon, extra cream and crusty buttered bread.