Vegan Pumpkin Soup, Thermomix®
Ingredients 0 / 11 ✓
- 30 g blanched almonds
- 2 spring onions
- 10 g olive oil
- 100 g beetroot
- 300 g Hokkaido pumpkin
- 600 g coconut milk
- 200 g vegetable stock
- 1/2 orange
- 1 tsp salt
- 1 tsp black pepper
- 30 g toasted pumpkin seeds
Instructions 0 / 7
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1
Chop the almonds.
Place the almonds in the mixing bowl and chop for 5 sec / speed 5.
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2
Chop the spring onions.
Wash and trim the spring onions, cut into pieces, add to the mixing bowl, chop for 5 sec / speed 5 and push down with the spatula.
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3
Sweat.
Add the oil and sweat for 8 min / 120°C (TM31 Varoma) / speed 1.
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4
Prepare the pumpkin and beetroot.
Meanwhile, peel and halve the beetroot, wash the pumpkin, cut into pieces and remove the seeds.
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5
Cook the soup.
Add the coconut milk and vegetable stock and cook for 20 min / 100°C / speed 1, using the steamer basket as a splatter guard.
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6
Peel the orange.
Meanwhile, peel and segment the orange half.
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7
Blend the soup.
Add the orange segments, salt and pepper to the mixing bowl, blend for 30 sec / speed 10 and serve garnished with pumpkin seeds.
Tip: Wear disposable gloves when handling the beetroot, as the pink colour stains skin very stubbornly. Watch your clothing too as the colour is very difficult to remove from fabric.
