Recipe
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 for 4 people
"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 oat crunch topping: 30 g coarse rolled oats 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 ground turmeric ½ tsp ground cumin 1 tbsp lemon juice Salt Black ground pepper To garnish and serve Pumpkin seed oil and toasted bread
The preparation
- Clean the vegetables. Halve the Hokkaido pumpkin, remove the seeds and cut into large pieces. Quarter the peppers, remove the seeds and cut into pieces. Deseed the chili and cut into thin rings. Peel and roughly chop the onions and garlic. Preheat the oven to 220 °C (top/bottom heat) with the cast-iron casserole dish inside. - In a bowl, mix the marinade of olive oil, maple syrup, cinnamon, paprika powder and salt. Add the prepared vegetables and mix well. Pour everything into the preheated baking dish and roast in the oven for approx. 20 minutes until the vegetables are soft and lightly browned - Meanwhile, toast the pumpkin seeds and rolled oats in a small pan without adding any fat until they are lightly browned. Then fold in the vegan margarine and add the maple syrup while stirring. Caramelize and set aside - Put the vegetable stock in a large pan and bring to the boil with the coconut milk. Season with 1 teaspoon of mustard, 1 teaspoon of turmeric and ½ teaspoon of cumin. Remove the roasted vegetables from the oven, add and simmer for 5 minutes - Remove the pan from the heat and puree the contents with a hand blender until smooth. Season to taste with 1 tbsp lemon juice and salt and pepper. - Pour the creamy pumpkin soup into bowls or deep plates, garnish with pumpkin seed oil and sprinkle with the oat crunch topping. Source: Boys don't cook. Vegan. Recipes with a punk attitude. By Alexander Flohr and Kai Lüftner. 176 pages with approx. 70 recipes and approx. 90 photos. Hardcover edition, 27 x 21 cm. Published by Becker Joest Volk Verlag 2025.
