Creamy Roasted Pumpkin Soup with Toasted Pepitas
Recipe Introduction: Creamy Roasted Pumpkin Soup
Fancy a bowl of sunshine on a gloomy day? me too! have you ever tried proper pumpkin soup ? honestly, it's autumn in a bowl.
And i'm going to show you how easy it is. it’s one of the delicious healthy soup recipes to add to your rotation.
Autumn in a Bowl: What is Pumpkin Soup?
Pumpkin soup has been around for ages. cultures worldwide make some version of it! our recipe focuses on roasting the pumpkin.
This unlocks a naturally sweet flavor. think simple, diy easy recipes with a fancy twist. it's a satisfying vegetarian fall dishes , perfect for a comforting starter.
This takes roughly 1 hour 10 minutes to do and gives you 6 servings.
Why You'll Love This Pumpkin Soup
One of the main reasons you'll love this soup is its nutritional value. pumpkins are packed with vitamin a. hello, happy eyes and a strong immune system! this pumpkin soup healthy .
Plus, it's great for the foods good for the gut
It's perfect for a cozy family dinner. or a sophisticated gathering with friends. this curried pumpkin soup recipe has that "wow" factor without all the fuss.
I will show you how to make curry pumpkin with a creamy coconut curry , or even how to transform this into a coconut curry soup , or a great coconut curry pumpkin soup .
Plus? Roasting the pumpkin is the key. It gives the soup a depth of flavour you just can’t get otherwise. Trust me, it is one of the Best New Recipes you'll find!
Now, let's gather our ingredients and get cooking!
Ingredients & Equipment: Let's Get This Show on the Road!
Right, so you want to make some awesome pumpkin soup , eh? here’s the lowdown on what you'll need. no need to panic, it's all pretty straightforward, even if you're more of a "beans on toast" kinda cook.
Main Ingredients: The Star Performers
Okay, let’s talk pumpkin. this is pumpkin soup , after all! you will need 1 (3-4 pound) sugar pumpkin ( 1.
3 - 1.8kg ), halved and seeded. look for one that feels heavy for its size. you want a firm pumpkin, no bruises or soft spots.
Next up, the aromatics. you'll need 1 tablespoon of olive oil ( 15ml ), 1 medium yellow onion (chopped, about 1 cup , 140g ), and 2 cloves of garlic (minced).
For the broth, grab 4 cups of vegetable broth ( 950ml ). chicken broth works too if you're not going the vegan soup beans route adds a richer flavour.
The roasting of the pumpkin stage requires 2 tablespoons olive oil ( 30ml ), 1/2 teaspoon salt ( 2.5ml ), and 1/4 teaspoon black pepper ( 1.
2ml ).
Finally, for that creamy finish (totally optional but highly recommended): 1/4 cup of heavy cream ( 60ml ). or for creamy coconut curry flavour, just sub in coconut milk! trust me, it’s divine and is part of the easy vegan soups and stews repertoire i'm slowly building.
Seasoning Notes: Spice Up Your Life!
Spices are where the magic happens! for this curried pumpkin soup recipe , you’re looking at 1/2 teaspoon of ground ginger ( 2.
5ml ) and 1/4 teaspoon of ground nutmeg ( 1.2ml ). these are essential.
Want a bit of extra warmth? a pinch of chilli flakes never goes amiss. feel free to add pumpkin curry soup or a curry blend for depth.
Cinnamon can also work with curry pumpkin to give it a warming flavor. no nutmeg? a pinch of allspice works in a pinch! seriously, these flavors create a delicious healthy soup recipes blend.
Equipment Needed: Keep it Simple
Right, let’s talk gear. the main tools are baking sheet , large pot or dutch oven , and immersion blender or regular blender .
A good baking sheet is a must, and the dutch oven is a game changer.
Don't have an immersion blender? no worries! a regular blender will do, but please, be super careful when blending hot liquids.
Always vent the lid to avoid any, erm, kitchen explosions. seriously, i learned that the hard way diy easy recipes , and i needed to replace my kitchen curtains!
Enjoy your delicious pumpkin soup healthy , a perfect dish for Autumn Vegetarian Dinner and easily converted to Vegan Autumn Soup .
Alright, let's get this pumpkin soup show on the road, shall we? honestly, there's nothing quite like a bowl of warm soup on a chilly day.
This creamy roasted pumpkin soup recipe is a hug in a bowl. it's easy, delicious, and perfect for any autumn vegetarian dinner .
Pumpkin Prep is Key
Essential Mise en Place
Before we get started, let's talk prep. it's like getting your ducks in a row before the village fete. first things first, halve and seed your sugar pumpkin.
We're talking a 3-4 pounder here, okay?. chop that onion, mince the garlic, and measure out your spices. got it? good! now, get out the 4 cups of vegetable broth; or chicken broth if you're feeling naughty.
Make sure your 1/4 cup of pepitas are ready for toasting, because we will need them for garnish.
Time Saving Organization Tips
Here's a little secret: roast the pumpkin ahead of time! seriously, do it! it makes things so much easier on the day you want the soup.
This is a real gem of the best new recipes . you can roast it the day before. if you're really strapped for time, some supermarkets sell pre-roasted pumpkin.
But, honestly, roasting your own tastes way better. it's true!
Safety First, Kids!
When blending hot liquids, be super careful. if you're using a regular blender, vent the lid! i can't stress this enough.
Hot soup can explode, and nobody wants a pumpkin facial. an immersion blender makes it much easier and safer. just saying.
Let's Get Cooking!
step-by-step Process
- Roast that Pumpkin: Preheat your oven to 400° F ( 200° C) . Toss the pumpkin halves with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Place them cut-side down on a baking sheet. Roast for about 45 minutes until fork tender.
- Sauté the Aromatics: While the pumpkin roasts, heat 1 tablespoon of olive oil in a large pot over medium heat. Sauté a chopped medium yellow onion until softened (about 5 minutes). Add 2 minced garlic cloves and cook until fragrant (about 1 minute).
- Combine and Simmer: Scoop the roasted pumpkin flesh into the pot. Add 4 cups of vegetable broth, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground nutmeg. Bring to a simmer.
- Blend it Up: Use an immersion blender to blend the soup until smooth. Or, carefully transfer it to a regular blender in batches. Remember to vent the lid. Return the blended soup to the pot.
- Cream it Up (Optional): Stir in 1/4 cup of heavy cream if you're feeling fancy. Season with salt and pepper to taste. Heat through.
- Toast those Pepitas: Heat 1 teaspoon of olive oil in a small skillet. Add 1/4 cup of pepitas and a pinch of salt. Cook, stirring, until lightly toasted. It will take only 2- 3 minutes .
Pro Tips
Supercharging Your Soup
Roasting the pumpkin with a drizzle of maple syrup? oh my gosh, game changer! also, a dash of hot sauce adds a nice kick, especially if you want a curried pumpkin soup recipe .
I tried it once, and now it's a must! this trick really elevates this to the realm of delicious healthy soup recipes .
Common Soup Faux Pas
Don't over blend the soup, folks. It can get gummy. Trust me. Also, taste and adjust the seasoning! This is important, because it makes the difference.
Prep Like a Pro
Vegan soup beans are a great way to change this dish. this soup is already great, but making it in a crock pot is better.
Make a hearty vegan soup crock pot ! this can also be adapted for coconut curry pumpkin soup if you substitute coconut milk for heavy cream.
That makes it a perfect recipe for those looking for easy vegan soups and stews or a vegan autumn soup .
You can create a pumpkin curry soup or a coconut curry soup easily. experiment!
So there you have it, friends! my creamy roasted pumpkin soup recipe. i swear, it's easier than it looks, and it's such a crowd pleaser.
Now, go forth and soup! it is sure to be one of your diy easy recipes . this is a great recipe for your vegetarian fall dishes .
Remember, cooking should be fun. if you have any questions, just ask. happy souping! i find this great for my foods good for the gut , since it is high in fibre and pumpkin is a great source of beta carotene.
Alright, let's talk about this amazing creamy roasted pumpkin soup ! you've roasted the pumpkin, blended it to perfection, but what's next? don't just leave it hanging there.
Let's make it a truly memorable experience.
Recipe Notes: Beyond the Bowl
Honestly, a great recipe is all about the details. You know? It's like adding that extra pinch of salt that takes something from good to Oh my gosh!
Serving Suggestions: Plating Like a Pro
Forget just slopping it in a bowl. this pumpkin soup deserves better. think about plating and presentation. a swirl of cream.
A sprinkle of those toasted pepitas . maybe even a drizzle of good olive oil. you could pair this autumn vegetarian dinner with some crusty bread for dipping.
Grilled cheese croutons? now we're talking! like posh cheese and biscuits for soup! a light apple salad also works wonders.
It cuts through the richness.
Storage Tips: Keepin' It Fresh
Got leftovers? Lucky you!
Refrigeration: This delicious healthy soup recipe will keep in the fridge for up to 3 days in an airtight container.
Freezing: Want to keep it longer? Freezing is your friend. Let the soup cool completely before transferring it to freezer safe containers or bags. It will keep for up to 2 months.
Reheating: Reheat gently on the stovetop over medium low heat. Or, microwave it in short bursts, stirring in between. If it's too thick after freezing, add a splash of broth or water.
Variations: Mix It Up!
Feeling adventurous? Let's tweak this curried pumpkin soup recipe .
Dietary adaptations: for a vegan autumn soup , swap the heavy cream for creamy coconut curry milk. make sure it's the full fat kind, not the watery stuff.
Vegan soup beans is also an idea, though you should be careful with the quantity that you add.
Seasonal ingredient swaps: no sugar pumpkin? don't sweat it! butternut squash black bean soup is a good alternative. also, you could even use canned pumpkin curry soup .
Don't tell anyone i said that, though!
Nutrition Basics: Feel Good Food
This pumpkin soup healthy is not just tasty. It's also good for you!
We're talking a good dose of vitamins a and c. plus, fiber. hello foods good for the gut ! approximately 180 calories per serving.
This is a rough estimate, though. it depends on your ingredients and portion sizes.
Alright, that's it! Go forth and make some amazing pumpkin soup . And remember, don't be afraid to experiment. That's where the magic happens! Check the best new recipes here every week!
Frequently Asked Questions
Can I make this pumpkin soup vegan?
Absolutely! Simply swap the heavy cream for coconut milk. It'll add a lovely richness and subtle coconut flavour. Also, make sure you are using vegetable broth rather than chicken. This keeps the soup completely plant based and just as delicious - it's a piece of cake!
How do I store leftover pumpkin soup?
Leftover pumpkin soup is perfect for a quick lunch later in the week! Store it in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 2-3 months. Just be sure to let it cool completely before storing, and remember that the texture might change slightly after freezing and thawing.
Give it a good stir when reheating.
I don't have pepitas what else can I use as a garnish for my pumpkin soup?
No worries, mate! Pepitas add a nice crunch, but you can easily substitute them. Toasted croutons, a swirl of yogurt or crème fraîche, a sprinkle of chopped chives or parsley, or even a drizzle of olive oil will work beautifully. Get creative it’s your soup, so top it how you like!
How can I make my pumpkin soup thicker?
If your pumpkin soup isn't quite as thick as you'd like, there are a few tricks. Simmering it for a bit longer, uncovered, will allow some of the liquid to evaporate. Alternatively, you can blend in a cooked potato or a tablespoon of cornstarch mixed with a little cold water (a "slurry").
Add the slurry slowly, simmering until the soup thickens. But remember, too much cornstarch will result in an unpleasant gummy texture.
Can I use canned pumpkin instead of roasting a fresh pumpkin for my pumpkin soup?
You certainly can, although roasting the pumpkin really brings out the best flavour! If you're short on time, use about 3 cups of plain, unsweetened canned pumpkin puree. Keep in mind that the flavour won't be quite as deep, so you might want to add a pinch more ginger and nutmeg to compensate.
Consider adding a tablespoon of brown sugar for a deeper flavour.
What kind of pumpkin is best for pumpkin soup?
Sugar pumpkins, sometimes called pie pumpkins, are the gold standard for making the best pumpkin soup. They have a sweeter, less stringy flesh compared to larger carving pumpkins. Butternut squash is a fine substitute if you can't find a sugar pumpkin.
You want a dense, flavourful flesh that will hold up well when cooked and blended.
Creamy Roasted Pumpkin Soup With Toasted Pepitas
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 180 |
|---|---|
| Fat | 12g |
| Fiber | 4g |
