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    Home » Recipes

    Spiced Pumpkin Soup - Vegan

    12th November 2020 by Jamie Raftery Leave a Comment

    JUMP TO RECIPE

    It's that time of year for nourishing comforting soups, stews and curries. This delicious spiced vegan pumpkin soup is ideal for those cold Autumn days. It's easy to make and full of good nutrition. Impress your friends with this restaurant style presentation.

    pumpkin soup with wild mushrooms and pumpkin seeds
    Roasted pumpkin soup with wild mushrooms

    I love pumpkins

    I was first introduced to pumpkins when working in the Michelin star kitchens of Gidleigh Park with Michael Caines back in 2008. Coming from the West of Ireland we only ever carved pumpkins at Halloween. We never actually had them a part of our dinner!

    This Spiced Pumpkin Soup recipe is my rendition of the Pumpkin Soup recipe I learnt to cook in Gidleigh Park as a 20 year old commis chef. Adding in some warming spices inspired by my Asian culinary adventures.

    I love pumpkins so much that I wrote an entire blog post about them! Please follow this link to learn all about this wonderous and versatile ingredient to incorporate into your recipes.

    Star Ingredients for spiced pumpkin soup

    I use Kabocha pumpkin for this soup. You can use whatever variety of local and seasonal pumpkin you find at your market.

    To make this soup you will need:

    • Pumpkin
    • Olive oil
    • Shallots
    • Garlic
    • Ginger root
    • Turmeric powder
    • Cumin seeds
    • Water or vegetable stock
    • Coconut milk
    • Salt
    • Pepper

    It's worth noting that different varieties of pumpkins will vary in colour and flavours throughout the season.

    For the garnish topping

    This garnish is optional, it adds a nice restaurant style presentation and provides some extra texture.

    • Roasted mixed mushrooms
    • Roasted shallots
    • Pumpkin seeds
    pumpkin soup ingredients laid out before cooking
    Pumpkin soup ingredients ready to get cooking

    Chefs Top Tip

    By roasting the pumpkin first, you caramelise the natural sugars in the pumpkin. This will give a far superior flavour and texture than boiled pumpkin.

    Comfort food

    You guys are going to love this spiced pumpkin soup. It’s

    • Warm
    • Comforting
    • Creamy
    • Smooth
    • Savory
    • Lightly spiced
    • Simple to make
    • Cost effective
    • Satisfying
    • Nourishing
    • Healthy
    pumpkin soup ready to eat with the raw ingredients
    Pumpkin and mushrooms, a true taste of Autumn

    Ok lets get cooking, delighted to share this recipe with you. Let me know how you get on with it in the comments box.

    pumpkin soup with wild mushrooms and pumpkin seeds

    Spiced Pumpkin Soup

    Jamie Raftery
    Creamy spiced pumpkin soup with mixed mushrooms; Vegan, Gluten-Free, Healthy, Delicious.
    5 from 1 vote
    Print Recipe Save Recipe Go To My Recipe Collections
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Difficulties Beginner
    Course Soup
    Cuisine International
    Servings 4 portions
    Calories 177 kcal

    Equipment

    • Weighing scales
    • Chopping board
    • Chefs knife
    • Peeler
    • Saucepan - medium size
    • Oven
    • Tray
    • Spatula
    • Spoon

    Ingredients
      

    For the soup

    • 40 ml Olive oil
    • 40 g Shallots sliced
    • 3 each Garlic cloves
    • 10 g Ginger root small dice
    • 500 g Pumpkin cut into small wedges
    • 1 teaspoon Turmeric powder
    • 1 teaspoon Cumin seed
    • 100 ml Coconut milk
    • 600 ml Water - filtered
    • 1 teaspoon Pink salt
    • ½ teaspoon Black pepper - ground

    Garnish

    • 100 g Mushrooms selection
    • 20 g Pumpkin seeds
    • 50 g Baby onion roasted
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    Method
     

    • Assemble all ingredients.
    • Peel and slice the onions, garlic and ginger.
    • Peel and slice the pumpkin into small wedges.
    • Add the pumpkin and ½ the olive oil to bowl and season with a pinch of pink salt. Add this to a baking tray and roast in a pre-heated oven at 180c for 25 minutes until lightly golden brown.
    • Meanwhile, add the remaining olive oil to saucepan and add the sliced onions, garlic and ginger, add a pinch of salt and saute gently for 4-5 minutes.
    • Next, add the cumin seeds and turmeric, cook out for another 4 minutes.
    • Now add the roast pumpkin, water and coconut milk.
    • Bring to a gentle simmer and cook out for 8-10 minutes.
    • Check seasoning, and add salt and pepper to taste.
    • Allow to rest for 5 minutes.
    • Add the soup to a blender and blitz for about 20 seconds on high until nice and smooth.
    • Pour into serving bowls ready to serve, otherwise pour into storage container.
    • This soup will last for up to 3 days in the refrigerator or 3 months in the freezer.

    For the garnish

    • Roast the mushrooms and onions in olive oil with a small pinch of salt until golden brown and cooked.

    To finish

    • Add the cooked mushrooms and pumpkin seeds to the top of the soup and serve

    ADD YOUR OWN RECIPE NOTES

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    Nutrition Label

    Nutrition Facts
    Spiced Pumpkin Soup
    Serving Size
     
    200 ml
    Amount per Serving
    Calories
    177
    % Daily Value*
    Protein
     
    4
    g
    8
    %
    Carbohydrates
     
    13
    g
    4
    %
    Fiber
     
    2
    g
    8
    %
    Fat
     
    13
    g
    20
    %
    Sugar
     
    6
    g
    7
    %
    Sodium
     
    595
    mg
    26
    %
    Potassium
     
    612
    mg
    17
    %
    Vitamin A
     
    10641
    IU
    213
    %
    Vitamin C
     
    13
    mg
    16
    %
    Calcium
     
    50
    mg
    5
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    ENVIRONMENTAL INFORMATION

    Keyword Gluten-free, Plant-based
    Did you make this recipe?Tag @the_holistic_chef on social media, I love to see your creations!
    Roast pumpkin soup is served. Bon Appetit

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    Happy Cooking 🙂

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    Hi, my name is Jamie from Galway in the West of Ireland. I've been cooking in Michelin Star kitchens all around the world for most of my career. In 2015 I launched The Holistic Chef academy to focus on the nutritional aspects of food.

    Educate - Inspire - Empower became my mantra and mission. Currently, I'm living and cooking between Europe and Thailand.

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