Pumpkin Soup with Dukkah Croutons – Thermomix & regular recipes
You know it’s turned cooler when you feel like some pumpkin soup don’t you? I’ve just inhaled two bowls of it!
I’m sure everyone has a favourite pumpkin soup recipe, this one is mine – it ends up more like being an orange (as in the colour) vegetable soup! It’s quite a thick soup and really tummy warming. BUT to make it a bit more flashy I’ve added some Dukkah Croutons, they add some extra crunch and flavour to the soup – try them in a salad as well, that would be delish. Go here for the Dukkah Crouton recipe.
The recipe serves 6 (can be frozen for up to 3 months)
Time Saving Tip: Save some pumpkin for cooking and pureeing & then freezing to use in Chicken & Pumpkin Sausage Rolls or Pumpkin Chai Loaf .
Here you go (scroll down for Thermomix method)…
What you need:
1 leek finely sliced (white part only)
2 cloves of garlic, crushed
splash of olive oil
2 celery stalks, roughly chopped
650 gram (approx) butternut pumpkin, cut into chunks
1 small sweet potato, cut into chunks
2 carrots, roughly sliced
1 litre salt reduced chicken stock (or homemade)
1 tsp ground ginger
2 tsp ground cumin seeds
1 tsp nutmeg
season with sea salt and pepper
fresh parsley (if you don’t want the croutons)
dollop of sour cream (optional)
What you do:
- Heat oil in a large saucepan and sauté the leeks, once starting to go translucent add in the garlic and stir.
- Add cumin and ginger and stir again until fragrant
- Add chicken stock, pumpkin, potato, sweet potato and carrots and bring to boil, stirring occasionally
- Reduce heat and simmer for 15 – 20 minutes or until vegetables are soft and mashable adding extra water if required.
- Add nutmeg, salt and pepper
- Turn off the heat and with a stick blender puree into a thick soup.
- Serve into bowls and garnish with fresh parsley.
Ingredients
- 1 leek roughly chopped (white part only)
- 2 cloves of garlic
- 30 g olive oil
- 2 celery stalks, roughly chopped
- 650 gram (approx) butternut pumpkin, cut into chunks
- 1 small sweet potato, peeled and cut into chunks
- 2 carrots, roughly sliced
- 2 Tbs vegetable or chicken stock concentrate
- 1 litre water
- 1 tsp ground ginger
- 2 tsp ground cumin seeds
- 1 tsp nutmeg
- season with pepper
- fresh parsley (if you don't want the croutons)
- dollop of sour cream (optional)
Instructions
- Put leek & garlic in the mixing bowl and chop 5 seconds / speed 4
- Add oil and saute 3 minutes / Varoma / Speed 1
- Add cumin and ginger and cook 1 minute / 100 C / speed 1
- Add stock concentrate, pumpkin, potato, sweet potato, carrots and water and cook 17 minutes / 100 C / speed 1
- Add nutmeg, salt and pepper and then blend 25 seconds / speed 9
- Serve into bowls and garnish with fresh parsley.
Does Pumpkin Soup mean winter to you? Have you got a favourite way to make it?
It is soup weather out here and this sounds just perfect, some good crusty bread and I am good to go.
Perfect with the crusty bread and lashes of butter!!
Oh, I do love me a pumpkin soup, the flavours in yours sounds delicious Hun!
Also love the flavoured croutons how clever. xx
The croutons take it from same old to just a little bit special. x
Yum! I love a good pumpkin soup. Thanks for sharing. coco
My pleasure – I hope you enjoy it.
Pumpkin soup is a perennial favourite in this house – in fact, I just popped a batch in the freezer yesterday for this week’s dinners! – but with dukkah croutons sounds even better, Vicki! Dukkah somehow seems to make everything taste even better!!
I’ve got a bit of a thing for it at the moment!
WE love a good soup recipe and I think that pumpkin would have to be a favourite {especially with the boys and the always picky husband}.
It’s one of my faves too. x
Yay a thermo version too! thanks Vicki I am yet to get into new soups this year and with winter coming it is the perfect time.
I love the Thermo for soups – it’s still really hot here but I’ve been souping away anyway!