The first thing soup recipe we all look for the moment the temp drops is the pumpkin soup. It is the flavour that rules the season, it is everything pumpkin that smells fantastic like the pumpkin latte.
The soup hug.
If you have been following me for a while, you will know that it is kind of my down week and I love the warm hug from chocolate or a bowl of soup. The weather is swinging between the warmth and winds, frost and dry afternoons. Well, I guess I am feeling the same as well.
Roasting the pumpkin
The regular pumpkin soup is OK, but I will go the extra mile to make the roasted one, just because it is fantastic. Just the roasting process, which takes literally no effort makes a huge difference to the soup. The particular reason I love this roasted pumpkin soup is the soothing sweetness, kind of the caramelised sugars in the pumpkin. That makes it taste better.
Here is a secret I didn’t want you to miss. Add the onion to the roasting tray as well and so we the remarkable difference.. no more boiled onions in soup!!
No dairy, no nuts, no flour.
The usual pumpkin soups are thickened by flour or a bit of dairy. Well, that’s outdated. Try pumpkin seeds. Believe me, you will not go back to old ways after you try it. Soak the pumpkin seeds and give them a blend to create some fresh pumpkin milk. Add this to the simmering soup. The pumpkin flavour is further enhanced by the pumpkin seed milk.
I can wait no more. Enjoy your bowl of soup and if possible share.
Roasted Pumpkin Soup
Equipment
- Roasting tray
- blender
- saucepan
Ingredients
To roast the pumpkin.
- 1 tbsp olive oil
- 1 small Onion (Peeled and cut in half)
- 1/4 medium pumpkin ( peeled and diced)
To make the soup creamy.
- 2 tbsp pumpkin seeds
- 1 cup drinking water
For flavours
- 1 pinch sage leaves (dried)
- crushed black pepper
- salt to taste
Instructions
- Preheat the oven at 200 degrees.
- Soak the pumpkin seeds in the water and set it aside.
- Wash and peel the pumpkin and place them in the roasting tray.
- Add the peeled onion and add to the tray.
- Drizzle the oil and roast at 200 degrees.
- It takes approximately 40 minutes to roast.
- Remove from the oven and cool it slightly.
- Add the roasted onion and the pumpkin into the blender and make a smooth paste. Be careful it is still hot.
- Remove the paste into a cooking pot.
- Add the soaked pumkin seeds and the water into the blender and blend this into till this is smooth.
- Add this pumpkin milk into the pumpkin paste and mix well.
- Simmer this soup for 10 to 15 minutes.
- Sprinkle the crushed black pepper, salt, sage leaves.
- Serve the soup warm with toast or a cheese sandwich.
Reach out to us when you try this version and let us know how it went. We will love to hear from you or tag us #mildlyindian.
Catch you later.
This roasted pumpkin soup was so comforting. I loved the simplicity of all the ingredients yet so flavorful!
This soup was so simple and easy to make! It was rich in flavor, creamy, and satisfying!
Pumpkin soup is definitely a hug in a bowl and yours looks so good
Pumpkin season is almost here and I cannot wait! This pumpkin soup is a great dish to welcome the season.
I loved that warm, fall flavors taste! Pumpkin recipes are one of favorite and this one’s a keeper!
Such a wonderful roasted pumpkin soup recipe. Thanks for the instructions on roasting the pumpkin – I’ve always used canned puree but will never again!
This was delicious. I love how the pumpkin seeds add crunch to the creamy silky soup.
I love pumpkin and squash soup but my partner doesn’t care for it, so I rarely make it.