soup / Thermomix

Pumpkin soup with an Asian twist (Vegan)

Since Autumn has finally arrived with rain, thunderstorms and large hailstones (???!) it is definitely the season to cuddle up on the sofa with a large bowl of soup.

This recipe is from and is so easy to cook in the Thermomix. If you look at the original recipe, you’ll see that the recipe is for two people. After making the soup I would say that you could feed 4-6 people with the amount as a starter.


600 g pumpkin (I used a whole hokkaido)
20 g ginger
2 cloves of garlic
2 onion
1 T oil
1 l vegetable stock
dried chilli
2 t lime juice
1 T sesame seeds
1-2 T chopped parsley


1. Peel and roughly chop the garlic cloves and onions. Peel the ginger and roughly chop. Add to the TMX and chop 3s/speed 5.

2. Prepare the pumpkin. If you’re using a hokkaido pumpkin, you just need to remove the stalk, the strawy bits and the  pumpkin seeds from the centre. There is no need to peel the hokkaido. Chop the pumpkin into large chunks and add to the TMX along with 1 T oil. Cook on 100C/5m/speed 1.

3. Add vegetable stock. Cook 20m/speed1/100C. Dry roast the sesame seeds in a frying pan until the seeds smell nutty. Set aside. When the soup has finished cooking, purée for 1m by turning the speed dial up SLOWLY to speed 10 while holding on to the lid. The liquid is very hot so you don’t want to splatter yourself with hot pumpkin soup.

4. Season soup to taste with salt and pepper. Add lime juice and whizz a few times to mix. Pour into soup plates and sprinkle with finely chopped parsley and sesame seeds.

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