Let’s talk about pumpkin soup—a bowl of creamy magic that wraps you up like a cozy sweater on those chilly days when your toes are practically begging for fuzzy socks.
Pumpkin soup isn’t just food; it’s mood. It’s that happy hug you didn’t know you needed after braving the crisp autumn air. It’s the culinary equivalent of sinking into the couch while the reading your current favorite book – mine is The Instrumentalist from Harriet Constable. Or that nice lunch break during the day, when you eat something comforting and energizing, and then you can go back to work happier (happened to me).
This recipe is silky, rich, and spiced just right. The blend of roasted pumpkin and other vegetables, a touch of coconut cream, and just enough spices to make you feel all warm and fuzzy inside is what dreams are made of. And if you want to take it to the next level, pair it with crusty bread, feta or peanuts for dunking.
So, grab a spoon, find a cozy corner, and let pumpkin soup turn your chilly day into a happy, toasty memory. Who knew a humble bowl of soup could be this day-changing?
ROASTER PUMPKIN, PEPPER & TOMATO
Ingredients
The veggies I’ve used for this recipe can be replaced with any vegetable you find in your pantry. I made this soup with lots of variations, but this combination is the favorite one so far:
- 500 g pumpkin
- 200 g pepper
- 200 g tomato
- 300 ml vegetable broth
- 1 red onion
- 1 garlic
- 200 ml cream or 1 canned coconut cream
- salt, pepper, basil, rosemary, turmeric
- olive oil
Time to make the soup: 1 hour
Step-by-Step Instructions
- Wash the vegetables and cut them into chunks. Leave the peeled garlic cloves whole.
- Toss the vegetables, olive oil, turmeric, rosemary, salt, and pepper on a baking sheet. Mix well and spread them out evenly in a single layer.
- Roast in the preheated oven at 200°C for 25 – 30 minutes.
- Remove the roasted vegetables from the oven, transfer them to a blender along with the vegetable broth and coconut cream, and mix them. Transfer the mixture into a large pot and bring it to a boil.
- Serve until hot and cozy.
Serving suggestions:
Pumpkin soup is already a superstar on its own, but pairing it with the right toppings can take it to the next level. Here are some ideas to make your meal extra cozy and satisfying:
- Crusty Bread: A warm baguette, sourdough slice, or even garlic bread is perfect for dunking into the creamy soup.
- Crunchy Toppings: Sprinkle roasted pumpkin seeds, peanuts or croutons on top for an added crunch.
- Cream: Drizzle some heavy cream or coconut milk for that fancy restaurant vibe.
- Cheese, Please: A little grated Parmesan or crumbled feta cheese on top adds richness of flavor.
Dietary Accommodations
One of the best things about creamy pumpkin soup is how easy it is to adapt for different dietary needs without losing that cozy, comforting vibe. Here’s how you can make it work for everyone:
- Vegan-Friendly: Use coconut milk or a creamy oat-based alternative instead. The coconut milk adds a subtle sweetness that pairs beautifully with the pumpkin and spices.
- Gluten-Free: Good news—most pumpkin soup recipes are naturally gluten-free! Just double-check your stock or broth to ensure it’s labeled gluten-free, as some brands sneak in thickeners containing gluten.
- Low-Dairy or Lactose-Free: Swap out traditional cream for lactose-free options or go with unsweetened almond or coconut milk. They blend smoothly and still deliver that creamy texture.
- Low-Sodium: Use a homemade or low-sodium broth, and adjust salt to taste. The spices will still shine through and keep it flavorful!
No matter how you tweak it, this soup stays delicious, inclusive, and full of cozy fall goodness. Everyone deserves a happy bowl of pumpkin love! 🧡
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