Roasted Pumpkin Soup (Creamy Vegan Recipe) (2024)

FAQs

How do you thicken pumpkin soup with cream? ›

Cream or yogurt is a simple way to thicken soup without flour. Use full cream if you want to add a bit of flavour to the broth, or yogurt if you're looking to add more texture. Just be careful not to boil the soup after adding either since that could make it curdle or split.

If you think the soup is bland, try adding salt to make all the flavors pop. Use All The Spices Listed. I know it might seem like a long list, but they are all delicious and important for giving the soup a warm and spicy quality: Thyme, Cumin, Ginger, Poultry Seasoning and Cinnamon.

Apple cider vinegar – Its tangy flavor balances the squash's sweetness.

If you started the soup with broth, stock or water, I would wait until the end to add the cream. You can warm the cream, or “temper” it, which is what I do. Take about half a cup of the hot broth and slowly add your cream to that, stirring constantly.

Whole milk or half-and-half also thicken up the soup. I've even made it with half the amount (1/2 cup or 120ml) heavy cream in a pinch. (Add more chicken broth if you use heavy cream; see recipe Note.)

Stir through a little freshly squeezed orange juice after blending along with salt to season and some red wine vinegar for an edge just like they did to that first recorded pumpkin soup. Flavour the onions with a generous teaspoon of smoked paprika.

Pumpkins can improve your sleep

Pumpkin seeds contain tryptophan – an amino acid – which increases our sleep hormone melatonin. So if you're finding it hard to drift off, why not try combining them with other foods that contain a lot of tryptophan, such as turkey, chicken, rice and tofu, in your evening meal?

We like butternut pumpkins best when they're roasted, but this hardy oblong variety is one of the most versatile options in the pumpkin aisle. Butternuts are a little sweeter, dryer and can be turned into soups, roasted with cinnamon or put to use in most cooked pumpkin dishes.

For those watching their calorie intake, pumpkin is a fantastic choice. It's low in calories but still provides essential nutrients like vitamins A and C, which support digestive health and your immune system. Its high fiber content also helps you feel fuller for longer, reducing the likelihood of overeating.

Can I eat pumpkin soup every day? ›

It is safe and healthy to eat pumpkin every day, but Campbell suggests sticking to only one serving per day—about half a cup of canned pumpkin and one cup of raw pumpkin – for a couple reasons. “Although pumpkins are great for you, they do contain a good amount of fiber,” says Menshulam.

Pumpkin provides calcium, potassium, and magnesium, which can help keep your heartbeat regular and your blood pressure low.

There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry.

“Pumpkin soup is best made with your good, old-fashioned varieties like butternut or Queensland blue — the harder pumpkins,” she says. “Soft fleshed pumpkins can make the soup a little watery. They are a different beast… from your standard greengrocer pumpkin.”

If the fresh pumpkin is overripe, it can start to ferment and develop a sour taste. Another factor to consider is the type of fresh pumpkin you're using.

You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

Other methods of thickening pumpkin soup include: grinding nuts into a paste then adding to the soup (cashews are ideal). Milk, coconut milk or cream can also be added to make pumpkin soup thicker.

Cream is one of the easiest thickeners to use in soup. Add it near the end of cooking the soup. Let it simmer gently for about 10 minutes, and the soup will thicken up with the cream. Try a couple of spoonfuls up to a 1 cup (240 mL), depending on how creamy you want it.

The best way to thicken pumpkin soup, assuming you have pureed the soup with a stick blender or food processor, is to simmer it with the lid off for about half an hour. This will evaporate some of the liquid and result in a thicker soup.