Baking | Roasted Pumpkin Soup – comforting, delicious, soul food … #fall #comfortfood #soup
“One whiff of a savory aromatic soup and appetites come to attention. The steaming fragrance of a tempting soup is a prelude to the goodness to come. An inspired soup puts family and guests in a receptive mood for enjoying the rest of the menu.”
Louis P. De Gouy
Roasted Pumpkin Soup … comforting, smooth, silky and delicious. I’ve been on a pumpkin high of late. Must be the season. I get drawn to vibrant orange pumpkins each time I visit the local market! The bright orange ones are HUGE, and then there are these little ‘green from the outside and yellow inside‘ ones. Pretty! This humble veggie holds a lot of promise, more promise than I have ever realised.
Pumpkin Pie is a said thing in our home, but now I am eagerly stepping out to explore and experiment further. Roasted Pumpkin Soup has been on my bucket list for a few years! Why? Because I enjoyed my first ever pumpkin soup with immensely talented and large hearted Jamie in London many years ago. We excitedly met for the Food Blogger Connect, one of the best get togethers of our blogging life. Nascent bloggers, a food centric conference, a relatively low key {as compared to today} meetup … the memories still alive in the head!
’twas a dream come true – Jamie, Meeta, Mowie, Jeanne, Hilda, Beth, Allesio, Pamela, Nic, Sunita. We met up day after day, night after night, eating like there was no tomorrow, splitting our sides like mad folk, painting downtown London red, getting lost incessantly, finding our way again, tripping along in the biting cold. Those were happy November days!
There have been many food blogger conferences thereafter, loads I have read about, but this one was special! I still remember sharing a Pumpkin Soup with Jamie after a visit to the Marylebone Farmers’ Market; a soup I never forgot. There was a fantastic whole grain bread on the side too. While I still have to make the bread some day, the soup is what I have tried to recreate.
It isn’t like the one we had that cold winter afternoon, yet the sentiments suddenly came alive. Oh the nostalgia! This is my style of roasted pumpkin soup … roasted pumpkin, a bone stock with gentle fennel and coriander {left over from stock from biryani}, a dash of cream and hints of green chilies! You can make a vegetarian version with vegetable stock if you like.
Got huge thumbs up from the men at home. They had 2 huge bowls each, slurping through happily. The daughter isn’t a ‘soup person‘ so was excused! Strangely enough, I loved it cold! Must be the weather which has been quite warm of late.
Summary: Comforting bowlfuls of roasted pumpkin soup with delicate flavours of fennel and coriander, and hints of green chili.
Prep Time: 10minutes
Total Time: 40 minutes
Ingredients:
- 50g onion, chopped
- 6 cloves garlic, chopped
- 750g cooked fresh pumpkin puree
- 1-2 green chilies, roughly chopped
- 1ltr bone stock {or vegetable stock}
- 75g low fat cream
- Salt to taste
- Olive oil {or butter}
Method:
- Heat the olive oil or butter in a large heavy bottom pan. Saute the chopped onions and garlic for a few minutes until fragrant.
- Add the pumpkin puree, green chilies and stock, and simmer for about 30 minutes.
- Season with salt, add the low fat cream. Blend once cool enough. Adjust seasoning if required.
- Season with freshly ground black pepper and fresh coriander leaves, sunflower or pumpkin seeds maybe a drizzle of cream.
- Serve with a crusty wholegrain bread.
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Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
13 Comments
belllini
It sounds like the perfect way to enjoy a meal Deeba. Food memories are the best way to recollect friendships and good times.
Sarvani (baker in disguise)
You read my mind!! I’ve been thinking of a roasted pumpkin soup too… I like your addition of stock left over from the biryani… and then the green chillies.. a sure shot with the indian palate!! beautiful!
Jeanne @ Cooksister
Aaah, good times, good times!! 🙂 Love this soup too – I adore the flavours that roasting brings out in a pumpkin and seeing as I picked 20kg (!!) of butternut squash from our allotment yesterday, I definitely see some pumpkin/squash recipes in my future!
Billy @ best knife sharpener
I’ve been traveling around some apple orchards in Michigan and there were pumpkins all over the place. Now that it’s cooling off, it’s perfect for some pumpkin soup! Great Recipe!
Harpreet
Love the pumpkin soup.It really lifts spirits.Something I relate to as soulfood!
Coco in the Kitchen
Lovely! The swirly designs w the cream make this soup extra pretty.
Great idea for the chilling weather. Thanks, Deeba. xo
Lizzy (Good Things)
Your soup sounds delicious, Deeba. Pumpkins are so inexpensive at the moment. I swear we saw whole ones for just $2 last weekend!
kebhari
Beautiful photography and soup recipe are so very nice.
Rashmi
Just made and had this soup for dinner….it’s totally yum…my son and hubby loved it so much that they said this is my best soup ever:-)!!….tnku for this Deeba
Deeba @ PAB
Thank you Rashmi… YAY!!
Pamala
Saved as a favorite, I love your site!
Dipti Bandekar
Hi Mrs Deeba Rajpal,
I am great fan of yours. Always look forward to see you in fitfoodie. Use of amaranth flour for cake was really great. The mushroom soup came out very well.
In pumpkin soup recipe you have mentioned use of coriander seed and fennel seeds in summary, also shown it in the picture. but these ingredients are not there in the recipe. Do we really have to add them?
Regards,
Dipti Bandekar
Deeba @ PAB
Hi Dipti, Thank you for your sweet message. Coriander and fennel seeds form part of the stock, the link to that recipe is in the listed ingredients. It is the stock that has the seeds. Cheers!