There’s something truly special about a bowl of pumpkin soup — it’s the ultimate comfort food, perfect for chilly evenings or when you just want a cozy, nourishing meal at home.
This version is not only Thermomix made, but it’s also wonderfully Weight Watchers friendly, so you can enjoy every spoonful without the guilt. It’s smooth, creamy, and full of that classic homemade flavour we all love.
Over the years, I’ve tried countless pumpkin soup recipes, always chasing that “something a little better”… but nothing ever came close to Mum’s. Her traditional pumpkin soup has always been a family favourite — rich, simple, and full of love.
So, I decided to bring her recipe into the modern kitchen! I’ve created two versions for you to enjoy:
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A quick and easy Thermomix version, perfect for busy days.
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A traditional stovetop version, just like Mum used to make.
No matter which method you choose, you’ll end up with a comforting bowl of pumpkin soup that warms you from the inside out — delicious, wholesome, and perfectly Weight Watchers friendly. 💛
Thermomix Pumpkin Soup
Ingredients
- 1 brown onion
- 20 grams olive oil
- 650 grams pumpkin
- 450 grams potato
- 4 tablespoons chicken stock powder
- 600 grams water
- 100 ml light milk or Cream
- Pepper to taste
Instructions
Thermomix Cooking
- Add brown onion to TM Bowl1 brown onion
- 7 sec/speed 5 scrape down the sides of the bowl
- Add olive oil to TM Bowl and put on lid with simmer basket on top20 grams olive oil
- 6 min/Varoma/speed 1
- Chop pumpkin and potato into small chunks 3cm
- Add pumpkin to TM Bowl650 grams pumpkin
- Add potato to TM Bowl450 grams potato
- Add water to TM Bowl600 grams water
- Add chicken stock powder (or premade chicken stock - 2 tbsp) to TM BowlPlace on lid with simmer basket on top4 tablespoons chicken stock powder
- 10 min/Varoma/speed 1 - add another 5 mins if necessary
- When cooking is complete, remove simmer basket and insert MC
- Blend - starting 5 to 9 1 min/speed 5
- Add light cream to TM Bowl and replace lid and MC100 ml light milk
- 15 sec/speed 4
- Pepper to tastePepper to taste
Conventional Cooking
- Add chopped onion and olive oil to a large saucepan. Brown off the onions1 brown onion, 20 grams olive oil
- Add chopped pumpkin and potato to the pan. Give it a couple of stirs650 grams pumpkin, 450 grams potato
- Add water (just enough to cover the pumpkin and potato), stock powder4 tablespoons chicken stock powder, 600 grams water
- Cook on low boil for about 30 minutes. Lid half on the pan
- When cooked, I liked mashing it with a potato masher first before blending. Blend with a stick blender or whatever you have to make creamy smooth.
- Add light cream, blend again for a short time and serve with pepper to taste100 ml light milk, Pepper to taste
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