John Myers
Simple Pumpkin Soup with Cream Cheese; with Thermomix
The perfect simple pumpkin soup with cream cheese; with thermomix recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 10 g Sunflower or rapeseed oil
- 1 kg Hokkaido pumpkin
- 1 liter Vegetable broth
- Salt pepper
- 1 pack Buko India cream cheese or cream cheese ring with a pepper crust
- Peel the onion and garlic, cut in half and chop in the mixing bowl on speed 5 for 6 seconds. Slide down with the spatula. Add the oil and sauté for 4 minutes on Varoma level 2.
- Add the pumpkin (diced) and sauté for another 4 minutes on Varoma level Then pour in enough stock until the pumpkin is covered with liquid. Let Varoma level 2 simmer for 15 minutes. Then puree for 30 seconds at level 8, holding the lid tight so that nothing spurts out ;-))
- Add the cream cheese and let it melt in the soup for 2 minutes at 90 degrees Celsius. Season to taste with salt and possibly pepper.
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