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Pumpkin Cream with Ricotta in Thermomix

Pumpkin Cream with Ricotta in Thermomix

TThermomix

Prep15 min

Cook33 min

Cuisine: French

When making your veloutés, think of ricotta! It is lighter than fresh cream (even lighter!). Its texture is super creamy, and it has a slightly sweet flavor with a hint of hazelnut that adds a different dimension to the soup compared to neutral-tasting fresh cream.

Nutrition per serving

434

Calories

15g

Protein

74.9g

Carbs

14.1g

Fat

by CookAdapt

Published Jul 12, 2026

Servings

4

Ingredients

1 shallot
25 g olive oil
550 g water
½ tsp salt
2 pinch pepper
150 g ricotta
700 g butternut squash
300 g potatoes
2 pinch ground nutmeg
1 garlic clove
1 vegetable bouillon cube

T

Thermomix Instructions

Add to the bowl1–2

1 Gousse d'ail
1 Échalote

Add the lid with the measuring cup.

Blend 5 sec/speed 7.

ThermomixMix·Speed 7·5s

Scrape down the sides of the bowl with the spatula.

Add 25 grams of olive oil into the Thermomix bowl.

Add the lid with the measuring cup.

Sauté 3 min/120°C/speed 1.

ThermomixSauté·120°C·Speed 1·3 min

Add to the bowl9–15

700 grammes Potimarron
300 grammes Pommes de terre
550 grammes Eau
1 Cube de bouillon de légumes
0.5 cuillère à café Sel
2 pincées Poivre
2 pincées Noix de muscade moulue

Add the lid with the measuring cup.

Cook 30 min/100°C/speed 1.

ThermomixCook·100°C·Speed 1·30 min

Blend 20 sec/speed 8.

ThermomixMix·Speed 8·20s

Add 150 grams of ricotta into the Thermomix bowl.

Add the lid with the measuring cup.

Mix 10 sec/speed 3.

ThermomixMix·Speed 3·10s

Serve hot.

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Pumpkin Cream with Ricotta in Thermomix