PUMPKIN SOUP
PUMPKIN SOUP
SOUPS
SOUPS

ROASTED PUMPKIN SOUP

A simple recipe of a super creamy roasted pumpkin soup! 12 ingredients, lots of pumpkin and tons of flavor!

A simple recipe of a super creamy roasted pumpkin soup! 12 ingredients, lots of pumpkin and tons of flavor!

SOUP IS THE BOSS OF THIS WHOLE STORY

“I don´t like soup!” What a timeless quote,  paraphrased by almost all of us as children and for a good part of adults as well. I never understood this hatred for soup because I always loved soup… It was my favorite dish as a child! As I grew up I understood that most people who said they didn’t like soup had a good reason…

 

They had never eaten a good soup made with good ingredients and full of flavor.  Soup needs to be made with the same dedication and care as any other dish, and never treated as something less important or simply as something that is mandatory to eat. No! It’s not an obligation, it´s a pleasure!

 

According to www.foodtimeline.org “The history of soup is probably as old as the history of cooking.” So, soup is the BOSS of this whole story!  “The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids.” So soup is a dish that is part of the table of any human being, regardless of their condition, beliefs or traditions.

 

Soup can be cold like a Vichyssoise or a Gazpacho or can be warm and cozy like tomato soup or a Minestrone, it´s super versatile and we can easily make a delicious and nutritious soup with cheap ingredients that you can easily find on the supermarkets.

 

Today I bring to you a Roasted Pumpkin Soup. Hot, spicy, creamy and cozy, perfect for this cold days when all that we need is a warm hug.

 

THIS RECIPE IS:

HOT | SPICY | COZY | VEGAN | EASY TO MAKE | CREAMY | FLAVORFUL | SOUL-WARMING

 

To make this deep orange pumpkin soup you just need to cut all the veggies, toss them into a baking tray, drizzle with some olive oil, add paprika, salt, and curcuma powder and let all the vegetables to roast until they are easily pierced through with a fork. Some of them will caramelize a bit during that time, which is great! In the meantime just saute the onions and the garlic with some olive oil, until the onion turns golden brown and soft.

 

Once the veggies are roasted add them to the onions, add more paprika, curcuma, and salt, and also some Cayenne pepper and Tikka Masala, cover with water and let it simmer for about 10 minutes to infuse all the flavors… After that add more water if you want your soup less creamier, and adjust the salt, in case you need it. Lastly use an immersion blender to blend the soup in the pot until you get a creamy texture.

 

EASY PEASY! And everyone will love this soup, even the ones who usually say they don’t like soup. Believe me.

PREP. TIME​ 15 MINS
COOKING TIME 45MIN
TOTAL TIME 1 HOUR
SERVES 6 TO 8
SPECIAL DIET SOY FREE | SUGAR FREE
CUISINE N/A
PREP. TIME​ 15 MINS
COOKING TIME 45MIN
TOTAL TIME 1 HOUR
SERVES 6 TO 8
SPECIAL DIET SOY FREE | SUGAR FREE
CUISINE N/A

Ingredients:

300gr of Hokkaido Pumpkin

620gr of Cinderella Pumpkin

1 medium carrot

1 small red bell pepper

320gr of potatoes (about 2 potatoes)

200gr of onion (about 1 onion)

3 garlic cloves

Olive oil

3 tspn of smoked paprika

2 tspn of curcuma powder

3 tspn of salt

1 tspn of Tikka Masala

½ coffee spoon of Cayenne pepper

Ingredients:

300gr of Hokkaido Pumpkin

620gr of Cinderella Pumpkin

1 medium carrot

1 small red bell pepper

320gr of potatoes (about 2 potatoes)

200gr of onion (about 1 onion)

3 garlic cloves

Olive oil

3 tspn of smoked paprika

2 tspn of curcuma powder

3 tspn of salt

1 tspn of Tikka Masala

½ coffee spoon of Cayenne pepper

Instructions:

1- Preheat your oven to 200°C (392°F)

 

2- Cut the pumpkins, the carrot, the red bell pepper and the potatoes into chunks and toss them into a baking tray, drizzle with some olive oil, add 2 tspn of paprika, 1 tspn of salt, and 1 tspn of curcuma powder. Mix all the veggies with a wood spoon or with your hands to evenly distribute the seasonings and let them bake for about 30 min or until they are easily pierced through with a fork.

 

3- In the meantime, slice the onion and choppe the garlic, put them on a pot on medium heat with a drizzle of olive oil, and let them cook until the onion turns golden brown and soft.

 

4- Once the veggies are roasted, add them into the pot with the onion and garlic, add 1 tspn of paprika, 1 tspn of curcuma powder, 2 tspn of salt, 1 tspn of Tikka Masala and the Cayenne pepper. Cover everything with water and let simmer on low heat for at least 10 more minutes. The longer it simmers, the deeper the flavor develops. After that add more water if you want your soup less creamier, and adjust the salt, in case you need it.

 

5- Lastly use an immersion blender to blend the soup in the pot until you get a creamy texture.

 

6- Serve as is or top with desired toppings such as some croutons, roasted pumpkin seeds, etc…

 

7- Leftovers will keep covered in the fridge for 4-5 days or in the freezer for 1 month.

Instructions:

1- Preheat your oven to 200°C (392°F)

 

2- Cut the pumpkins, the carrot, the red bell pepper and the potatoes into chunks and toss them into a baking tray, drizzle with some olive oil, add 2 tspn of paprika, 1 tspn of salt, and 1 tspn of curcuma powder. Mix all the veggies with a wood spoon or with your hands to evenly distribute the seasonings and let them bake for about 30 min or until they are easily pierced through with a fork.

 

3- In the meantime, slice the onion and choppe the garlic, put them on a pot on medium heat with a drizzle of olive oil, and let them cook until the onion turns golden brown and soft.

 

4- Once the veggies are roasted, add them into the pot with the onion and garlic, add 1 tspn of paprika, 1 tspn of curcuma powder, 2 tspn of salt, 1 tspn of Tikka Masala and the Cayenne pepper. Cover everything with water and let simmer on low heat for at least 10 more minutes. The longer it simmers, the deeper the flavor develops. After that add more water if you want your soup less creamier, and adjust the salt, in case you need it.

 

5- Lastly use an immersion blender to blend the soup in the pot until you get a creamy texture.

 

6- Serve as is or top with desired toppings such as some croutons, roasted pumpkin seeds, etc…

 

7- Leftovers will keep covered in the fridge for 4-5 days or in the freezer for 1 month.

GET THE TIPS:

*You can use any pumpkin on your soup. I recomment the most orange varieties, because od their color and also because usually they have more flavor than the others.

*Cayenne pepper is totally optional. It makes the soup incredibly hot and delicious, but if you don ́t like it, or you want to serve it for kids, for example, you can leave this ingredeint aside with no problem.

 

GET THE TIPS:

*You can use any pumpkin on your soup. I recomment the most orange varieties, because od their color and also because usually they have more flavor than the others.

*Cayenne pepper is totally optional. It makes the soup incredibly hot and delicious, but if you don ́t like it, or you want to serve it for kids, for example, you can leave this ingredeint aside with no problem.

 

DID YOU MAKE THIS RECIPE? PLEASE SHARE IT.

Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!

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DID YOU MAKE THIS RECIPE? PLEASE SHARE IT.

Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on vk
Share on whatsapp
Share on email

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