Silky smooth homemade pumpkin purée is the best you will...Read More
This fall favorite is definitely a must have. It is so simple, uses few ingredients, is vegan and gluten free making for a comforting and delicious meal for anyone and everyone all in one pot. Serve it with a little drizzle of coconut cream on top and toasted pumpkin seeds.
I think I must set the record straight and gush on the fact that my one true love for soup has to start and end with Tomato Soup. It is my favourite soup of all time. In saying this I have grown to become partial to this roasted pumpkin soup as it is not only simple to make but extremely flavorful and delicious. With pumpkins all around this time of year it Noel makes sense to capitalize on mother natures bounty and make the most of it.
This soup is a weeknight-no-time-to-cook but still want to eat something hearty and comforting. Yes it warms you up for sure but it also fills you up with every bite. You can make this soup with squash or any pumpkin you like but I think orange pumpkins are better since they are naturally sweeter making for a very intensely flavored soup. You can use canned pumpkin puree or but lets be honest using fresh is a game changer for flavor. I like to roast the pumpkin whole, scoop out the flesh and use that instead however sometimes we don’t have that kind of luxury of time hence you can make it the way this recipe suggests and it will be tasty, I guarantee you. The addition of onions, garlic and herbs add layers of flavor making it very yummy to say the least.
I have made this soup vegan, accidentally. I used olive oil instead of butter, almond milk instead of regular milk and coconut cream instead of cooking cream. You can use the butter, regular milk, cooking cream or even yogurt. It will all taste good nonetheless. Just stick with the ratios and you are good to go. I served this soup with a drizzle of olive oil, roasted pumpkin seeds and coconut cream. It also pairs with with country bread toast, sourdough toast or croutons. I have also sprinkled some cheese on the top of my soup sometimes, cause why not.
Let us talk about serving “bowl”. I had a few small pumpkins lying around the house so I roasted them in the oven by cutting the top off. I saved the top as a lid for when I serve the soup later. I roasted these small pumpkins for 40 mins at 180℃. I massaged the pumpkins with olive oil and salt before roasting. The time can change deepening on the size of your pumpkin. Also, once the pumpkin is roasted I gently transfer the pumpkin to a plate and scoop out the inside flesh leaving a little boundary around the skin to hold the soup when serving. This flesh can be used in the soup or saved for something else.
With the weather cooling down this bowl of soup is surely going to warm you up and give you al the comforting feels. Once it is made you can store it in the fridge after it has cooled down for 2-3 days. I have stored it in containers int he freezer for 2 weeks. Thawed and reheated it in the microwave when ready to serve.
Now that we have covered the main points of making this soup, let us actually make it, you can watch how I made it here. Happy Cooking Ninjas!
- Medium stock pot with lid
- Wooden spoon
- Soup bowl
- 2 cups Pumpkin cubed
- 1/2 cup Onion roughly chopped
- 3 Garlic cloves
- 2 Bay leaves
- 1 tsp Thyme dried
- 1/4 tsp Nutmeg grated
- 1/2 tsp White pepper powder
- 2 tbsp Olive oli
- 1 cup Almond milk
- 1/2 cup Water
- Salt to taste
- 1 tbsp Olive oil
- 1 tbsp Pumpkin seeds (toasted)
- 1 tbsp Coconut cream
- In a medium stock pot add the olive oil, onions, garlic and a pinch of salt. Cook for a couple of minutes on medium heat until softened.
- Add the thyme, bay leaves, nutmeg and pepper. Stir together for a minute.
- Add the cubed raw pumpkin and stir well to combine. Let it cook for 2-3 mins on medium heat.
- Once it has a little caramelization add the water and let it come to a boil. After the mixture is bubbling reduce the heat to low, add the milk and cover. Let this cook until the pumpkin is soft. Incase the liquid evaporates then add a little more water just to help the pumpkin soften and cook through.
- At this stage the mixture might look like its has split. Don’t worry, we are blending it once everything is cooked.
- Add the pumpkin mixture into a blender and blend it for a good minute until smooth. Don’t over fill your blender, if it is small, do this step in batches as the mixture is hot and the pressure of over filling it shouldn’t cause any issue.
- Once the mixture is smooth, pour it back into the stock pot and season with salt and pepper finally.
- Serve in a bowl, drizzle with olive oil and coconut cream. Sprinkle over some toasted pumpkin seeds and salt.
- You can use any herb you like but thyme, sage, oregano and tarragon work well here.
- Over filling the blender with the hot mixture might cause too much pressure and it might crack, burst or over heat the motor. Hence blend in batches if needed.
- If you want a silky smooth velvet soup, you can strain it once it has been blended.
- You can serve the soup with croutons of any nuts/seeds you prefer.