Pumpkin Soup

Creamy roasted pumpkin soup

Roasted pumpkin soup recipe. Just bake the vegetables in the oven and blend them. How to make the best pumpkin soup? Read the tips below, you will find answers to the most frequently asked questions here. You can also skip straight to the recipe below.

Pumpkin soup without tomato?
Instead of raw tomato, you can add canned tomatoes or a glass of tomato passata. You can also acidify the soup with orange or lemon juice.

Pumpkin soup without coconut milk?
If you don’t like coconut milk, you can replace it with 12% or 18% cream. You can also not whiten the soup, thanks to which it will have less fat and thus less calories.

How to make vegan soup?
You can replace the butter with olive oil, coconut oil or canola oil. Also, use vegetable broth instead of chicken or beef.

What spices go well with pumpkin?
We add spices such as cardamom, turmeric, nutmeg, parsley, thyme, sweet pepper, chilli and of course pepper and salt to the pumpkin soup. You can also add lovage, curry and cinnamon to the soup.

Can I make pumpkin soup without broth?
Of course! Instead of broth, you can add just water to the soup. I recommend adding a little soy sauce to the soup then, which will give it a salty and umami taste.

How to make pumpkin soup without a blender?
Roasted vegetables are very soft, so if you don’t have a blender, you can rub the finished soup through a sieve.

What to do with excess pumpkin?
You can peel the pumpkin and cut it into cubes. Then put into ziplock bags and freeze.

Chopping and puting pumpkin squares to woreczek bag for freezeing
Click on the image to enlarge

You can also freeze the already baked pumpkin pieces. Another good way to preserve the pumpkin flavor for longer is to pour the finished soup into glass bowls with airtight lids and freeze a portion of the soup. Thanks to this, you can defrost a ready dinner at any time and nothing will be wasted. You can also pour the pumpkin soup into a jar and pasteurize it. Thanks to this, you will be able to enjoy pumpkin soup in a jar any day.
Pumpkin can also be pickled, pickled or made puree and canned. Such puree can be a great addition to dinner, a base for soup or sauce or stuffing for cake or pumpkin bread.

What to serve pumpkin soup with?
You can add, for example, pea puffs, croutons, almond flakes or roasted pumpkin seeds to roasted pumpkin soup.

Pumpkin Soup is ideal for vegetarians, vegans, flexitarians and pescatarians.

The following proportions make a 5-liter pot of pumpkin soup.

Read the step-by-step recipe on how to prepare creamy pumpkin soup and watch the video below the recipe. Also subscribe to the SaltedPasta channel on YouTube and subscribe to the newsletter so you don’t miss a single recipe!

Creamy Roasted Pumpkin Soup

Aromatic creamy soup made of roasted vegetables. Warming and filling. A perfect autumn dinner. Very easy to prepare.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Baking 1 hour
Total Time 1 hour 40 minutes
Course Soups
Cuisine Thai
Servings 10 portions
Calories 178 kcal

Recipe for Pumpkin Soup

Ingredients
 
 

  • 2 kg pumpkin
  • 3 cloves garlic
  • 2 onions
  • 3 carrots
  • 1 potato (large)
  • 1 tomato (large)
  • 1 l broth
  • 2 cm ginger
  • 200 ml coconut milk
  • 50 g butter
  • 1 tsp turmeric
  • ½ tsp nutmeg
  • ½ tsp thyme
  • 1 pinch chili
  • 1 tsp sweet paprika
  • ½ tsp cardamom
  • 1 tbsp dried parsley (or a bunch of fresh parsley)
  • pepper
  • salt

Instructions
 

  • Remove the seeds from the pumpkin. Cut the pumpkin into smaller pieces. Peel the onion and carrot and cut into quarters. 3 cloves of garlic (unpeeled) wrap in aluminum foil (to prevent the garlic from popping in the oven). Put all the vegetables on a baking sheet lined with baking paper and sprinkle with thyme and salt. Put in the oven preheated to 200 ° C (392 °F) and bake for 1 hour (until the vegetables are soft and slightly burnt). When the vegetables are roasted, remove the skin from the pumpkin.
    2 kg pumpkin, 3 cloves garlic, 2 onions, 3 carrots, ½ tsp thyme, salt
  • While the vegetables are in the oven, peel and cook the potato. Peel and dice the tomato and ginger as well. (If you don't want to cook the potato and the tomato separately, you can bake them with other vegetables.)
    1 potato, 1 tomato, 2 cm ginger
  • Turmeric, paprika, cardamom, and nutmeg "fry" in a dry pot for a few seconds until the spices release their aroma. Then add the butter and all the vegetables (squeeze the garlic from the peel). Add broth, chilli and blend the soup. Boil the soup. Add coconut milk and parsley. Mix thoroughly.
    1 l broth, 200 ml coconut milk, 50 g butter, 1 tsp turmeric, ½ tsp nutmeg, 1 pinch chili, 1 tsp sweet paprika, ½ tsp cardamom, 1 tbsp dried parsley, pepper, salt
  • Pour the soup into bowls. You can decorate it with pumpkin seeds and olive oil.

Video

Watch how to make homemade creamy roasted pumpkin soup step by step video.
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Nutrition

Serving: 100gCalories: 36kcal (2%)Carbohydrates: 5g (2%)Protein: 1g (2%)Fat: 2g (3%)Saturated Fat: 1g (9%)Trans Fat: 0gCholesterol: 2mg (1%)Sodium: 85mg (4%)Potassium: 196mg (6%)Fiber: 1g (3%)Sugar: 2g (2%)Vitamin A: 4,137IU (83%)Vitamin C: 6mg (7%)Vitamin D: 0µgVitamin E: 1mg (4%)Vitamin K: 2µg (2%)Calcium: 14mg (1%)Iron: 1mg (3%)Manganese: 0mg (10%)Magnesium: 10mg (2%)Zinc: 0mg (1%)

Percent Daily Values are based on a 2,000 calorie diet

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