What makes this Pumpkin Soup so Sublime?
Every autumn I make pumpkin soup so many different ways. I prefer pumpkin soup with spices that give a little heat, such as cumin, cayenne, and turmeric. When I make a spicier version of pumpkin soup, I usually add an apple to soften and round out the flavors. Sometimes coconut milk serves the same purpose.
In Belgium, however, people generally prefer a creamy milder version of pumpkin soup. They usually add a little cream, milk or butter in the last minutes to add richness. This recipe for Pumpkin Soup with Roasted Garlic features more flavor than the usual creamy soup while the flavors remain subtle. Yet, it has no cream, milk or butter and relies only on the pumpkin itself to give its smooth consistency. The result is a soup that is simply sublime!
Often I prepare this tasty soup with fresh pumpkin, peeled and chopped into large pieces. I add them directly to the pot over the stove with the other ingredients. However, if you have more time and want even more flavor you can roast the pumpkin with its skins still on in the oven. It will take about an hour to roast the pumpkin, depending on the size of the cuts of pumpkin. The soup, nevertheless, will still be yummy even if you do not roast the pumpkin.
I shared this recipe on my Facebook profile before I even dreamed of having a food blog. At that time it was rare for me to post recipes, not because I did not want to share, but because my recipes changed each time depending on the ingredients on hand and my mood. I decided however to share this recipe a few years ago because it tasted so delicious. I felt compelled to note it down for safekeeping and of course to share the goodness with others.
What are some other options for this Pumpkin Soup?
This recipe for Pumpkin Soup with Roasted Garlic is vegan, making it a healthy choice for you and your family. I love it the way it is presented here.
If you prefer a creamier version, you can add a little non-dairy cream or milk in the last minutes of cooking. Or for added richness, a drizzle of pumpkin seed oil (or hazelnut or walnut oil) on top of each bowl at the time of serving. Likewise non-vegans can use chicken broth or dairy cream if they like. Feel free to add other ingredients in your soup like coral lentils, sweet potatoes, potatoes, carrots, or other items that inspire you. Frankly, I don’t think any of these additions, except perhaps the lentils and pumpkin seed oil, improve the soup, yet wanted to present you some options to consider.
Serve this Pumpkin Soup with Roasted Garlic as a starter next time you receive guests. It would also be perfect for a light lunch or dinner accompanying a sandwich or slice of quiche.
Please share below in the comments your creations and experiences with this soup. I’d love to read your feedback and learn from your experiences. Forward this Pumpkin Soup with Roasted Garlic to your friends to share the joy.