Pumpkin cream soup with the thermomix

Let's see all the steps to prepare pumpkin soup with the Thermomix (even without potatoes) and some ideas for personalizing the taste.

Cream or velvety? What a lot of confusion and yet we always talk, at least visually, about the same recipe. We have already tried to clarify the differences between the two but just to refresh your ideas we could say that a fat part (butter, cream or milk) is added to the velouté to increase its creaminess while in the cream at most potatoes are used. The pumpkin soup with the Thermomix (or if you prefer to call it cream) is prepared with just pumpkin, broth and herbs and just a knob of butter at the end to make it creamy.

We will also discover how to prepare the pumpkin and potato cream soup, always using the Thermomix, so as to obtain an even richer autumn first course (which, let's face it, is a real comfort food ). Here are all the steps to make pumpkin cream soup with all Bimby TM5, TM6 or TM 31 models .

How to prepare the pumpkin soup recipe with the Bimby without potatoes

1. First, peel the shallot , cut it in half and put it in the bowl. Blend 2 sec. speed 7 then spatula on the bottom.
2. Add two tablespoons of oil and brown for 3 minutes. 100°C speed 4.
3. Add the cleaned and chopped pumpkin and blend again for 2 seconds. speed Turbo to make cooking faster.
4. Pour in the broth and cook for 20 minutes. 200°C speed 1.
5. Once ready, add the butter , season with salt and pepper and mix for 20 seconds. speed 1.
6. Transfer to plates and serve.

The pumpkin soup can be enjoyed plain, with just a drizzle of oil and freshly ground pepper, or enriched with croutons , pan-fried porcini mushrooms or browned bacon .

In this video you can see all the steps to make it. You will notice some small differences but thanks to our modifications you will obtain an even better velvety soup.

Pumpkin cream with the Thermomix: variations

For an even creamier consistency you can add, immediately after blending the pumpkin, 200 g of peeled and sliced ​​potatoes . Then blend at speed. 4 instead of 1 in order to emulsify everything well. In this case the addition of butter is optional. We love pumpkin and potato cream soup!

Pumpkin cream soup can be flavored in various ways. It is excellent with sage or rosemary , to be added during cooking together with the broth and removed before serving or flavored with spices such as nutmeg, curry or cinnamon.

In addition to the shallot you can use the onion or leek , always cut into pieces and then blended.

Conservation

The pumpkin soup can be kept in the refrigerator , closed in an airtight container, for a couple of days. You can also freeze it, already portioned , for up to 3 months.

Riproduzione riservata © - WT