Roasted pumpkin soup
On cold, wet days, nothing warms you from the inside better than a delicious soup. This pumpkin soup features the rich aroma of roasted vegetables, enhanced by a hint of ginger and balanced with turmeric and cumin—just a few well-combined ingredients. Coconut milk adds a creamy texture while remaining subtly in the background. Our crispy oat topping provides an exciting finishing touch, making this possibly the best pumpkin soup for those who appreciate aromatic flavors!
Ingredients
"Ingredients
For the roasted vegetables:
1 small Hokkaido pumpkin (approx. 800 g)
1 large red onion
2 garlic cloves
1 red chili pepper
1 red bell pepper
1 piece of ginger (3 cm long)
2 tbsp olive oil
1 tsp maple syrup
½ tsp cinnamon powder
½ tsp sweet paprika powder
½ tsp salt
For the crispy oat topping:
30 g rolled oat flakes
1 tsp pumpkin seeds
1 tbsp vegan margarine
1 tsp maple syrup
For the soup:
650 ml vegetable stock
400 ml coconut milk
1 tsp medium-hot mustard
1 tsp turmeric powder
½ tsp cumin powder
1 tbsp lemon juice
Salt
Ground black pepper
For garnishing and serving, pumpkin seed oil and toasted bread
Preparation
- Start by cleaning the vegetables. Cut the Hokkaido pumpkin in half, remove the seeds, and then cut it into large pieces. Quarter the bell pepper, remove the seeds, and cut it into smaller pieces. Remove the seeds from the chili pepper and slice it into thin rings. Peel and roughly chop the onions and garlic. Finally, peel the ginger and cut it into thin slices.
- Place the cast-iron baking dish in the oven and preheat to 220 °C (top and bottom heat).
- In a bowl, combine olive oil, maple syrup, cinnamon powder, paprika powder, and salt to create the marinade. Add the prepared vegetables and mix everything thoroughly. Transfer the mixture to the preheated baking dish and roast in the oven for about 20 minutes, or until the vegetables are soft and lightly browned.
- In a small pan, dry roast the pumpkin seeds and oat flakes until lightly browned. Then, fold in the vegan margarine and add the maple syrup while stirring. Allow the mixture to caramelize, then set aside.
- In a large pot, bring the vegetable broth and coconut milk to a boil. Season with 1 teaspoon of mustard, 1 teaspoon of turmeric powder, and ½ teaspoon of cumin powder. Once the roasted vegetables are done, remove them from the oven and add them to the pot. Let the mixture simmer for 5 minutes.
- Remove the pot from the heat and purée the contents with a hand blender until smooth. Season to taste with one tablespoon of lemon juice, and add salt and pepper.
- Ladle the creamy pumpkin soup into bowls or deep plates, then garnish with pumpkin seed oil and sprinkle the crispy oat topping on top.
