Roasted pumpkin soup is a hearty and filling, gluten-free vegan soup. Cold weather and warm soups were just meant to be. Serve pumpkin soup with crusty bread, or grilled cheese sandwiches to make a wholesome winter weeknight meal.
Roasted Pumpkin Soup for Thanksgiving:
In recent years, pumpkins have gained a lot of popularity due to their association with autumn (or fall in America). Whether it’s pumpkin carving for Halloween or pumpkin pie for thanksgiving, they are the flavor of the season. Haitians moved to America and brought along with them the pumpkin soup recipe which is now made during Thanksgiving.
Something is genuinely comforting about eating a bowl full of delicious creaminess, while the weather is windy and frigid outside. That is the reason why roasted pumpkin soup is such a good idea for the Holiday season. It contains all the nutrition you need for the transition from warm weather to the cold, long nights ahead.
In India, pumpkins are commonly used for making curries or halwa. The squash is readily available throughout the year. From greenish skin with pale yellow color to white pumpkins. Each region in the country has bountiful produce of a variety of pumpkins. It is one of the key ingredients for sattvic, or Ayurveda inspired Indian cuisine.
Roasting Pumpkin:
Roasted pumpkins form the base of this soup. Roasting ingredients makes everything richer in flavor – from garlic, herbs to the pumpkin. It gives a unique, smoked flavor that’s hard not to love. Roasting also makes the pumpkin flesh delightfully soft and easy to blend – perfect for soup or purees.
For pumpkin soup, we’ll be roasting the pumpkins after cutting them in half and scooping out all the seeds. (Quick note: wash and save the seeds to roast and eat as healthy bites.)
Once the pumpkin is deseeded, place it face up on a sheet pan along with garlic cloves and herbs of your choice. You can also add some chunky bits of onions and bell peppers to the sheet pan to roast alongside. Sprinkle salt, pepper generously on top of the pumpkins, and drizzle with olive oil.
Roast the pumpkin for about 40 – 60 minutes (depending on the size of the pumpkin) in a pre-heated oven at 180 degrees Celcius. After roasting, scoop out the tender pulp of the pumpkin and puree in the food processor. You can easily store this pumpkin puree for a week in the fridge.
Pumpkin Soup Flavor Choices:
Adding a selection of fresh herbs, spices, and aromatics help enhance the flavor of the soup. We are a garlic loving family, so the addition of garlic is a must-have for us.
Here are some flavors that one can add to the soup:
- roasted onion
- roasted carrot
- garlic and basil
- Rosemary, sage or thyme
- Indian spices such as red chili, turmeric, and ginger
- To give the soup a coastal flavor, add some coconut milk or thick coconut cream. Roasted Pumpkin Soup With Coconut Milk is delicious in every sense.
How do you serve Roasted Pumpkin Soup?
Pumpkin Soup is gratifying by itself. However, everyone has favorite side dishes to serve with pumpkin soup. Here are a few of my suggestions:
- toasted garlic bread
- dinner rolls
- grilled cheese sandwich
- roasted garlic potatoes
Love Pumpkin Soup? Try these Pumpkin Recipes:
For more such fun recipes in your life subscribe to our weekly newsletter or follow us on Instagram
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Roasted Pumpkin Soup Recipe
Ingredients
- 1 small-size whole yellow pumpkin
- 1 medium-size onion, cut into half
- 1 whole garlic pod
- 2 – 3 sprigs of rosemary
- 4 Cup vegetable or chicken stock
- 1 Cup water or coconut milk
- Salt and black pepper to taste
- 1/4 Cup olive oil
Instructions
- Preparing Pumpkin:
- Start off with washing and wiping out the pumpkin. Carefully, cut it into halves.
- Using a spoon, remove the seeds and fibers from the center of the pumpkin. If a pumpkin is of a little bigger in size, then slice it into the quarter.
How To Roast Pumpkin:
- Pre-heat the oven at 180 degrees Celcius.
- Place the pumpkin slices in a baking tray. Place a 2 – 3 sprig of rosemary along with a whole garlic pod and onion in between pumpkin slices. Sprinkle salt and drizzle 2 – 3 tablespoon of extra virgin olive oil over the pumpkin slices.
- Bake pumpkin for 20 minutes each side. Check using a fork, if the pumpkin flesh is tender. Baking time may vary, depending upon the size and variety of the pumpkin. So check after the first 20 minutes.
- If it is roasted well, the flesh would scoop off easily. If not, then pop it back in the oven for another 5-10 minutes.
- Once roasted, scoop out the flesh of the pumpkin. Discard the skin. Grind the roasted pumpkin pulp along with garlic cloves and onion to a smooth puree.
Roasted Pumpkin Soup:
- Heat a teaspoon of olive oil in a saucepan. Add pumpkin puree.
- Add warm vegetable stock in the same saucepan. As the liquid comes to a boil reduce the heat to medium and let the soup simmer for 10 – 15 minutes more. Taste, add salt, pepper, water or coconut milk accordingly. Turn off the heat.
- Serve Roasted Pumpkin Soup warm garnished with cream and chopped parsley.
3 comments
Wow!!! Looks yummy! I am going to try it! 🙂
Healthy and tasty soup
Yes, indeed 🙂