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Spiced Roasted Pumpkin Soup

Roasted Pumpkin Soup

Our roast Pumpkin Soup is deliciously smooth and creamy, thanks to the combination of pumpkin and cream. It’s also naturally sweet, lightly spiced, and savory, giving it a slight zingy, dreamy taste. This soup is a classic winter warmer, is super easy and quick to make, is filling, and is prized among vegans.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Lunches
Cuisine: Mediterranean
Calories: 253
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg Pumpkin or butternut squash
  • 2 tbsp Extra Virgin Coconut Oil melted
  • ¼ tsp Ground Mild Chili optional
  • 1 tsp Yellow Curry Powder
  • ½ tsp Ground Cumin
  • ½ tsp Ground Coriander
  • 1 pinch Himalayan Salt
  • 1 large Red Onion
  • 3 Garlic Cloves
  • 1 large Carrot
  • 1 stick Celery
  • 4 tbsp Cream your favorite
  • 500 ml Vegetable Stock or your favorite
  • Chopped cooked bacon and sour cream to serve optional

Equipment

  • Saucepan or soup maker
  • Stick Blender not necessary if you're using a soup maker
  • Chopping Board
  • Mini Chopper not necessary if you're using a soup maker
  • Silicone Spatula
  • Weighing Scales
  • Measuring Spoons

Method
 

Baking The Pumpkin:
  1. Preheat the oven to 170°C/340°F/gas 4.
  2. Half the pumpkin and remove the seeds.
    1 kg Pumpkin
  3. Chop pumpkin into wedges.
  4. Place on a baking tray and drizzle melted coconut over them.
    2 tbsp Extra Virgin Coconut Oil
  5. Mix the spices and salt, then sprinkle over the pumpkin.
    ¼ tsp Ground Mild Chili, 1 tsp Yellow Curry Powder, ½ tsp Ground Cumin, 1 pinch Himalayan Salt, ½ tsp Ground Coriander
  6. Roast for about 55 minutes.
Stovetop
  1. Peel and chop the vegetables and saute in a deep pan for 10 minutes until soft.
    1 large Red Onion, 3 Garlic Cloves, 1 large Carrot, 1 stick Celery
  2. Add the roasted pumpkin flesh.
  3. Add the coconut cream and 1/2 of the stock.
    500 ml Vegetable Stock, 4 tbsp Cream
  4. Using a hand blend, blend until smooth. You can also wait until it's cooled slightly before blending.
  5. Add more stock to create your desired consistency.
  6. Top with sour cream and cooked bacon – optional.
    Chopped cooked bacon and sour cream to serve
  7. Serve and enjoy!
Soup Maker
  1. Add the baked pumpkin flesh and the rest of the ingredients to the soup maker.
  2. Cook for 25 minutes, then blend.
  3. Add more stock to create your desired consistency.
  4. Serve, top with sour cream, herbs, cooked bacon, chunky bread – optional.
  5. Serve and enjoy.

Notes

Here are some top tips to help you succeed in making a perfect bowl of Roasted pumpkin soup like a pro:
  1. It’s recommended to roast rather than use canned pumpkin puree because the consistency and flavor will be huge. Always roast for maximum flavor where possible.
  2. If you’re pushed for time, and it’s impossible to roast a pumpkin or other squash, substitute two to three cans of pumpkin purée and add a tablespoon of maple syrup per can.
  3. Wherever possible, use organic vegetables because they are free of bad pesticides and herbicides and are also much tastier. Your organic soup will be full of nutrients and delicious flavors.
  4. Once the roasted pumpkins are silky, soft, super sweet, and rich, they can be added to the rest of the mix.
  5. Blend the soup thoroughly if you prefer a smoother consistency. If you prefer a chunky consistency, blend partially.
  6. Finely chop the garlic and other veggies to release their flavors when cooking.
    Allow the soup to simmer to allow the flavors to meld together. Simmering also helps the soup thicken naturally.
  7. Use fresh or even organic ingredients for a better taste.
  8. Pumpkin: Butternut and kabocha squash are great alternatives. They are as tasty as pumpkin with lighter flavors.
  9. Cream: Use your favorite cream. Dairy-free such as cashew, almond, or coconut work really well with this soup.
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