Tasty Spiced Roasted Pumpkin Soup Simply Delicious

Roasted Pumpkin Soup

This rich Roast Pumpkin Soup is full of natural goodness and decadent flavours. Aside from being vegan, it’s also gluten-free and sugar-free. Any sugars in this soup are from the naturally occurring sugars in the vegetables which are very good for you. It can be eaten as a light lunch or an accompaniment for dinner.

This tasty soup is pretty yummy to eat anytime of the year, however pumpkins aren’t always ready available during any season. They can usually be found around Halloween, so to combat this short supply you can use butternut or kabocha squash instead. Butternut and kabocha squash are as tasty as pumpkin, but have lighter flavours.

This soup is deliciously smooth thanks to the pumpkin and coconut cream, and it’s lightly spiced making it very refreshing. Pumpkin being a meaty vegetable is prized among vegan’s.

There’s nothing quite like a sweet rich bowl of pumpkin soup topped with cooked bacon. Other foods you can use are sour cream, Roast Pumpkin Seeds from the pumpkin itself, chopped mixed nuts, croutons or try making this Keto Bread Loaf to go with it…the world is your oyster here.

ROASTED PUMPKIN SOUP TIPS:

It’s recommended to roast rather than use canned pumpkin puree because the consistency and flavour will be huge, so where possible always roast for maximum flavour. Once roasted pumpkins become silky soft, super sweet and rich compared to canned lacking sweetness and richness.

If you’re absolutely pushed for time and it’s not possible to roast a pumpkin or squash, substitute with two to three cans of pumpkin purée and add a tablespoon of maple syrup per can.

Wherever possible use organic vegetables because not only are they’re void of bad pesticides and herbicides, but they’re much tastier. Your organic soup will be full of nutrients and more yummy flavours.

This soup can be made in a saucepan or a soup maker. If you own a Thermomix, then it’s as easy as throwing all the ingredients in, cook for 25 minutes on setting 4, then blend on high.

CHEF’S NOTES:

Nutritional calculations are per person, are rounded off estimates and exclude optional extras. If you use other ingredients or quantities, the results can’t be guaranteed.

Kitchen Tools: Baking Tray, Hand Blender, Deep Pan or Soup Maker

Prep: 10 min
Cook: 1 hrs
Servings: 4

G. Carbs: 25g
N. Carbs: 17g
Freezable: Yes

Protein: 5g
Fibre: 10g
Fat: 33g

Kcal: 382
Course: Soup
Difficulty: Easy

INGREDIENTS

  • 1kg Pumpkin or Butternut Squash (skin and seeds removed)
  • 2 tbsp Coconut Oil (melted)
  • 1/4 tsp ground mild Chilli (optional)
  • 1 tsp yellow Curry Powder
  • 1/2 tsp ground Cumin
  • 1/2 ground Coriander
  • Pinch of Himalayan Salt
  • 1 large Red Onion
  • 3 Garlic Cloves
  • 1 large Carrot
  • 1 stick of Celery
  • Coconut Cream (from a can)
  • 500ml Vegetable or Chicken Stock
  • Chopped cooked bacon and sour cream to serve (optional)

DIRECTIONS

  • Preheat the oven to 170°C/340°F/gas 4.
  • Half the pumpkin and remove the seeds.
  • Chop pumpkin into wedges.
  • Place on a baking tray and drizzle melted coconut over them.
  • Sprinkle the spices and salt over the pumpkin.
  • Roast for 3/4 to 1 hour.
  • If you’re using a soup maker, add the baked pumpkin and the rest of the ingredients. Cook according to your manufacturers instructions.
  • Chop the vegetables and saute in a deep pan for about 10 minutes until soft.
  • Add the roasted pumpkin when it’s cooked.
  • Add the coconut cream and 1/2 of the stock.
  • Blend until smooth.
  • Add more stock to create your desired consistency.
  • Serve, top with sour cream and cooked bacon – optional