After months and months of deliberation, I finally caved and bought a Thermomix. It means that I can streamline my kitchen from several appliances (Kitchenaid, blender, food processor) and I’m loving it so far.
Easiest way to tell you is with my pumpkin soup. Now, sure, you can make pumpkin soup the way I have always made it. But if you look at my earlier post, blending it with a immersion blender, purees, and if I wanted that incredibly silky texture you get in restaurants, you sieve it – if you can be bothered.
Or….you can make it all in the Thermomix. One bowl, that chops and sautees the onions, then cooks the pumpkin and then blends it to a smoothness that’s hard to describe. Well, I guess you can see from the photo. It’s really quite amazing. And the addition of raw cashews makes the soup rich and creamy without the addition of any dairy. From start to finish in 20 minutes.
I’m trying to keep all my favourite Thermomix recipes in one place so here goes:
- 1 large onion, halved
- 1kg pumpkin, skin off and cut in to pieces
- enough stock (I used vegetable) to come up to roughly 5cm under the top of the pumpkin
- handful of raw cashews
- basil (to serve)
- Chop onions 5 seconds/speed 6
- Add 10ml olive oil and cook 2 minutes/varoma/speed stir
- Add pumpkin pieces and stock and cook 15 minutes/100C/speed stir
- Check pumpkin is cooked, add cashews and blend 1 minute/speed 5 increasing to 9
- Enjoy with a loaf of crusty bread !