Creamy Potato and Pumpkin Soup

Thermomix recipe: Creamy Potato and Pumpkin Soup. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 onion, quartered
• 2 cloves garlic
• 20 g olive oil
• 400 g pumpkin, peeled, deseeded, and cut into 2-3 cm cubes
• 300 g potatoes, peeled and cut into 2-3 cm cubes
• 800 g vegetable stock
• 1 tsp dried oregano
• 1/2 tsp salt
• Pinch of black pepper
• 30 g fresh parsley, chopped (plus extra for garnish)
• 50 g cooking cream (optional, or plant-based cream for vegan)

Instructions

1. Add onion and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of the bowl with the spatula.
2. Add 20 g olive oil. Sauté 5 min / 120°C / Speed 1.
3. Add 400 g pumpkin cubes and 300 g potato cubes to the mixing bowl.
4. Pour in 800 g vegetable stock. Add 1 tsp dried oregano, 1/2 tsp salt, and a pinch of black pepper. Place the simmering basket on top of the mixing bowl lid instead of the measuring cup to prevent splatters and allow for evaporation.
5. Cook 20 min / 100°C / Speed 1. During this time, the vegetables will soften.
6. Pause and check if the vegetables are tender. If not, cook for an additional 5 min / 100°C / Speed 1. Scrape down the sides and bottom of the bowl with the spatula.
7. Add 30 g fresh parsley (reserving some for garnish) and, if using, 50 g cooking cream. Blend 1 min / Speed 5-9, gradually increasing speed, until the soup is smooth and creamy.
8. Taste the soup and adjust seasoning if needed. Cook 1 min / 90°C / Speed 1 (Reverse) to settle and ensure even distribution of flavors.
9. Serve the Creamy Potato and Pumpkin Soup hot, garnished with the reserved fresh parsley.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.