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5 from 1 vote

Pumpkin Zucchini Cumin Soup

This soup has an oriental flavour with the addition of cumin. Mixing zucchini with pumpkin makes the soup lighter than a classic pumpkin soup.
The steps are suitable for regular food processor use or Thermomix®
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Soup, Starter
Cuisine: Gluten Free, Vegetarian


  • 500 gr Pumpkin peeled, in cubes
  • 250 gr Zucchini in cubes
  • 3 tbsp Olive Oil
  • 1 tbsp Cumin Seeds
  • 1 Brown Onion in cubes
  • 1 tsp Chilli Flakes (optional)
  • 300 ml Stock Vegetable or chicken
  • Salt & Pepper
  • Coriander garnish (optional)


  • In a pan or your Thermomix® bowl, fry cumin seeds and chilli flakes in olive oil until the seeds start to jump. (Reserve half of the seeds aside for later).
    Thermomix®: speed 4-5 min/ 100˚C/ speed 0.5
  • Add the onion (chopped if not using a Thermomix®) or blend in Thermomix®: 3 sec/ speed 5
  • Add the pumpkin and zucchini cubes
  • Cover with stock
  • Cook for about 20 min on medium flame or in Thermomix®: 20 min/ 100˚C/speed 1
  • Once cooked, blend in food processor( after cooling down) or Thermomix®: 1 min/ speed 5-10 progressively
  • Season to taste, garnish with reserved cumin seeds and coriander, and serve.


You can serve this soup with a spoon of greek yoghurt and some pita breads.
Use vegetable stock or water for a vegetarian option.