Pumpkin Soup in the Pumpkin for Thermomix®

Ingredients

• 2000 g small pumpkins (4 small pumpkins; e.g., Golden Nugget)
• 1 stalk Celery
• 1 stalk leek
• 1 onion
• 3 tbsp olive oil
• 1 tbsp curry powder
• 20 g Tomato paste (1 tbsp)
• 800 ml vegetable broth
• 60 g white bread (e.g., baguette; 2 slices)
• 2 stems Parsley
• 20 g hard cheese (e.g., Parmesan; 1 piece)
• Salt
• Pepper
• 200 ml soy cream

Instructions

1. 1.

   Add the cheese to the mixing bowl, grate for 6 seconds on speed 10, then pour out. Empty and dry the bowl. Wash the parsley, shake off water, pluck leaves and add to the bowl. Pulse for 3 seconds on speed 8. Pour out again.

2. 2.

   Wash the pumpkins, pat dry, cut off a lid from each. Remove seeds and carefully hollow them out. Set aside the pumpkin flesh. Place the hollowed pumpkins in a preheated oven at 80 °C (fan 60 °C; gas: lowest setting) to keep warm.

3. 3.

   Wash, trim, and chop celery and leek into large pieces. Peel the onion. Combine all with the pumpkin flesh and 2 tbsp oil in the mixing bowl. Chop for 3 seconds on speed 5. Use the spatula to scrape down the sides of the bowl, then simmer for 2 minutes at 120 °C on speed 2.

4. 4.

   Add curry powder and tomato paste and sauté for another 3 minutes at 120 °C on speed 2. Add broth and cook for 20 minutes at 100 °C on speed 2.

5. 5.

   Meanwhile cut the bread into cubes. Heat remaining oil in a pan. Toast the bread cubes over medium heat until crisp. Remove and set aside.

6. 6.

   Season the pumpkin soup with salt and pepper, then stir in soy cream. Purée for 1 minute: start at speed 6 and gradually increase to speed 10. When the machine no longer stutters, the soup is creamy. Fill the pumpkins with the soup and garnish with croutons, cheese, and parsley.