Pumpkin Soup

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AuthorLe-ThermiqueCategoryDifficultyBeginner

Yields6 Servings
Cook Time52 minsTotal Time52 mins

INGREDIENTS :
(A)
 70 g cashew nuts
 300 g peeled pumpkin, small diced
 1 onion, peeled & quartered
 2 cloves garlic
 1 carrot (peeled & quartered)
 450 ml chicken or vegetable broth
 Handful of fresh sage
(B)
 185 ml whipping cream
 Salt and Black Pepper to taste
(C) Topping
 Cashew nuts, Melon seeds, Dried Parsley

COOKING METHODS:
1

- Place in all the cashew nuts into the mixing jar.
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10

*Caution: lock the measuring cup.

2

- Place in all the (A) ingredients into the mixing jar.
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10

*Caution: lock the measuring cup.

3

- Select THICK SOUP.
* Caution: lock the measuring cup.

- Select preset mode R- “THICK SOUP “ Auto Settings Timer
Settings: Timer: 30 Seconds / Speed 10
Then the auto program continues to cook.
Timer: 2 Minutes / Speed: 0 / Temperature: 120°C
Then the auto program continues to cook.
Timer: 30 Minutes / Speed: 2 / Temperature: 100°C

4

- Add the (B) Ingredients whipping cream and salt (to taste), stir to combine.
Settings: 30 Seconds / Speed: 1

- Let it cool

- Blend another time for finest texture.
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10

*Caution: lock the measuring cup.

5

- Serve into bowls, drizzle a bit of cream, sprinkle with pepper , parsley, some cashew nuts and melon seeds if desired. Serve with crusty bread.

Notes:
- Cream will add a layer of richness to the mouthfeel.

Tips:
• You may bake the pumpkin and carrot before cooking in the appliance. Preheat the oven to 180°C. Remove the seeds from the pumpkin and slice into wedges. Place the pumpkin into a roasting dish and pour over 1 Tablespoon of oil and season with salt and pepper. Place into the oven to roast for 1 hour or until the pumpkin is soft and caramelised at the edges.

Nutrition Facts

6 servings

Serving size

dishes


Amount per serving
Calories133
% Daily Value *
Total Fat 9.7g13%
Saturated Fat 5.9g30%
Cholesterol 30mg10%
Sodium 988mg43%
Total Carbohydrate 7.7g3%
Dietary Fiber 2g8%
Total Sugars 2.6g
Protein 3.2g

Calcium 3mg1%
Iron 3mg17%
Potassium 444mg10%
Vitamin D 14mcg70%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

INGREDIENTS :
(A)
 70 g cashew nuts
 300 g peeled pumpkin, small diced
 1 onion, peeled & quartered
 2 cloves garlic
 1 carrot (peeled & quartered)
 450 ml chicken or vegetable broth
 Handful of fresh sage
(B)
 185 ml whipping cream
 Salt and Black Pepper to taste
(C) Topping
 Cashew nuts, Melon seeds, Dried Parsley

Directions

COOKING METHODS:
1

- Place in all the cashew nuts into the mixing jar.
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10

*Caution: lock the measuring cup.

2

- Place in all the (A) ingredients into the mixing jar.
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10

*Caution: lock the measuring cup.

3

- Select THICK SOUP.
* Caution: lock the measuring cup.

- Select preset mode R- “THICK SOUP “ Auto Settings Timer
Settings: Timer: 30 Seconds / Speed 10
Then the auto program continues to cook.
Timer: 2 Minutes / Speed: 0 / Temperature: 120°C
Then the auto program continues to cook.
Timer: 30 Minutes / Speed: 2 / Temperature: 100°C

4

- Add the (B) Ingredients whipping cream and salt (to taste), stir to combine.
Settings: 30 Seconds / Speed: 1

- Let it cool

- Blend another time for finest texture.
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10

*Caution: lock the measuring cup.

5

- Serve into bowls, drizzle a bit of cream, sprinkle with pepper , parsley, some cashew nuts and melon seeds if desired. Serve with crusty bread.

Notes:
- Cream will add a layer of richness to the mouthfeel.

Tips:
• You may bake the pumpkin and carrot before cooking in the appliance. Preheat the oven to 180°C. Remove the seeds from the pumpkin and slice into wedges. Place the pumpkin into a roasting dish and pour over 1 Tablespoon of oil and season with salt and pepper. Place into the oven to roast for 1 hour or until the pumpkin is soft and caramelised at the edges.

Notes

Pumpkin Soup

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