When the cold days arrive, all we want is some comfort in a bowl. Thick, creamy, and rich in flavors – this pumpkin soup is a total delight. It also has the goodness of roasted tomatoes and carrots which makes the soup even more gorgeous and delicious. The combination is something which you Must-Try. The aroma of different herbs will make you dream about this soup for days.
Also, try Vegan Tom Kha Gai Soup, Italian Minestrone Soup, and Creamy Tomato Soup.
Story Time
When we came to Germany, we saw so many different kinds of pumpkins. They come in all kinds of shapes and sizes and colors too. They always fascinated me to try but whenever I picked one, it always felt so hard and difficult to cut. I never bought it until this season. It’s fall season in Germany and every supermarket is full of pumpkins. You just can’t ignore them. So, I got one small pumpkin at home and decided to make some soup.
Surprisingly, it wasn’t too difficult to cut. I even added some other vegetables and herbs to the soup to enhance the color and flavor even more. It looked gorgeous and the aroma is something that is to experience. We paired it with some ciabatta bread which tastes delicious with creamy soups. It’s time for the taste test and some critic reviews by Jatin. I will say just one thing – he loved it. His words – I did not have many hopes for this soup but it is surprisingly delicious. Yay. Now I want to try more recipes with this delicious vegetable.
Pumpkin Options
There are many kinds of pumpkins available in the market these days. But obviously, different regions grow different kinds of pumpkins depending on the temperature, soil conditions, or other factors. We have Golden Nugget, Butternut Pumpkin, Kabocha Squash, Cinderella, Sugar Pie, etc.
For this soup recipe, I would suggest trying it with any kind of pumpkin that you can find. I tried it with Butternut Pumpkin and Red Kuri. Both of them were amazing. You can not go wrong with this recipe and with such a humble vegetable.
Which season is best for Pumpkin?
Pumpkin is available during the fall and early winter seasons. You can easily get them in the month of September till November. Make use of this delicious vegetable when it is in season. It is nutritious and good to strengthen your immune system.
Easy Swaps
- Pumpkin: Replace it with Butternut Pumpkin or any other pumpkin that you can find.
- Herbs: You can even use basil, parsley, chives, etc. The fresh ones taste better but you can even add dried herbs.
- Coconut Milk: You can use cashew paste, almond paste, or any other plant-based cream. If you are not vegan, you can even use any dairy alternative like fresh cream.
Is this recipe vegan?
Yes. This recipe is vegan. All the ingredients used in this recipe are plant-based.
More Vegan Recipes: Vegan Pesto Pasta, Vietnamese Summer Rolls, and Mushroom Sauce Pasta.
Can we store this soup?
This roasted pumpkin soup can be refrigerated for up to 2 to 3 days. Reheat while serving.
You can even freeze this soup for around 2 to 3 weeks. I don’t prefer the freezing option but if you have time constraints then go with it.
More Delicious Soup Recipes
Now grab all the ingredients because you are ready to make this delicious, aromatic, and flavorful roasted pumpkin soup at home. It is perfect to make in this cold weather. You will feel warm and comforted. So, make it, snug yourself in the bed and enjoy this soup.
If you try this recipe & like it too, please share the photo of your creation on Instagram and tag us @thefearlesscooking. We just love to see your recreation of our recipes.
Happy Cooking 🙂
Love
Richa
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