Perfectly warming Roasted Pumpkin Soup with a light chilli glow. Gluten Free and Vegan
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DON’T LOSE THIS RECIPE! PIN Pumpkin Soup FOR LATER…
Roasted Pumpkin Soup – a seasonal treat
Roasted Pumpkin Soup is a seasonal treat. At least it is at GFHQ. And although I prefer to use culinary pumpkin when cooking and baking, it is also the perfect recipe to use up left-over pumpkin flesh from carving.
Come October, it seems we buy huge Halloween pumpkins by the truck-load. But how many of us save the flesh to actually eat? After all… pumpkins are essentially food, not lanterns.
To be fair, the flesh from carving pumpkins can be a little tasteless. Their size seems to sap the depth of natural flavour. But squooshed into soup with plenty of seasoning, they can quickly be brought back to life as a healthy and delicious meal. The pumpkin used for the base soup shown here was carving ‘waste’… Although I did add some additional chunks of roasted mini munchkin pumpkin for texture and extra flavour.
Heads up… This was not originally my Roasted Pumpkin Soup recipe
Actually, this is not my recipe, but was found on the Jamie Oliver website. Or at least the base soup was… I made a couple of minor seasoning tweaks and added pumpkin pieces and roasted seeds to the top.
Both added extra texture and interest to the final dish. The roasted chilli-tinged pumpkin chunks were (I think), one of the best bits of the bowl. And alongside the crispy crunchy pumpkin seeds, made an already tasty, healthy soup way beyond ordinary.
The chilli powder was also made from chillies grown in the greenhouse… Carefully dried before grinding to a fine powder. Fresh and spicy, each mouthful brought a smile, knowing that we had nurtured them through to such perfection.
Soup… The perfect comfort food
Whether Roasted Pumpkin or any other bowl, soup is the perfect cold weather comfort food. Once the weather turns and dampness heralds Autumn in all its colourful glory, we find ourselves eating soup most days. Each and every bowl making a warm heart as much as a warm belly. And this particular Roasted Pumpkin Soup recipe is no exception. With its hit of chilli, it leaves you glowing from the inside out.
Is Roasted Pumpkin Soup easy to make?
These days, it is all too easy to buy soup from the supermarket. All it needs is to be thrown in a bowl or pan and heated. But although convenient, it never comes close to the richness and depth of flavour achieved when you make soup at home. Whether soup manufacturers add more water to make it go further… or skimp on the seasoning… who knows? But it never quite satisfies.
Sure, home-made soup requires a little more effort, but I’ve yet to come across a soup recipe that is difficult to make. Seriously… What can go wrong? You cook the ingredients, blend, taste and adjust… What could be simpler? So whether you are making Roasted Pumpkin Soup or one of the other lush soup recipes from Gluten Free Alchemist, put aside any hesitation and give it a go.
Vegan Pumpkin Soup
Apart from being gluten free, this recipe for Roasted Pumpkin Soup is also naturally dairy free and Vegan.
When to eat Roasted Pumpkin Soup
Roasted Pumpkin Soup makes a delicious meal at any time of the day, but can also be served as a starter for an Autumn dinner party. It may however, just be at its best, when served and eaten by a seasonal cold night bonfire, snuggled in warm clothes, cradling the bowl for warmth. Whether Thanksgiving celebrations, Halloween or Guy Fawkes night, it is a perfect offering at any festive table.
What to serve with Roasted Pumpkin Soup
This soup recipe is a keeper. It is simple but delicious.
Of course, you could eat it as it is, but why not serve with some delicious bread? At Gluten Free Alchemist, we have some amazing gluten free bread recipes. They are a bit of an obsession here.
Try some easy gluten free Roti Flatbreads. Or alternatively, a lovely fresh, crusty home-made Baguette… Some fabulously cheesy Pandebono (Colombian Cheese Bread)… Tear and share Oat, Teff and Millet Bread… or a slice of delicious, toasted Wholemeal. And if you are Vegan, we also have a perfect Vegan Wholemeal loaf that you can make at home too.
Ready to make this recipe?
If you do make this amazing, warming Roasted Pumpkin Soup, let me know how you got on. Leave a comment and rate the recipe or tag me on Social Media (links at the top) with your photos (#glutenfreealchemist).
And why not head over to browse our amazing FREE gluten free Recipe Book Index. With over 400 recipes to choose from, you’re sure to be inspired. Enjoy
Other great savoury comfort recipes…
Roasted Pumpkin Soup
Key equipment
- oven + hob
- sharp knife
- spoon
- baking trays/roasting tin
- small dish
- pestle and mortar/grinder
- chopping board
- large saucepan
- wooden spoon
- stick blender/liquidiser
Ingredients
- 1.5 Kilo fresh pumpkin flesh culinary and/or 'scraped' from carving pumpkin
- 4 tbsp olive oil
- ½ tsp dried chilli powder or grind dried chillies See NOTES½
- 1 tbsp coriander seeds
- 1 large onion
- 3 cloves garlic
- 1 large carrot
- 1 stick celery
- 1 litre vegetable stock from stock cube or fresh
- 2 tsp yeast extract GF if needed
- sea salt
- black pepper
Instructions
- Preheat the oven to 170 C/325 F/Gas 3.
- Prepare the pumpkin by cutting in half and scraping out the seeds (save for roasting).
- Cut into wedges and put into a roasting tin/baking tray. Set aside. (If your pumpkin is scraped from inside a carving pumpkin, just pile the flesh onto a baking tray and turn occasionally whilst cooking)
- Remove the stringy bits from the seeds and place the seeds into a colander or sieve and rinse thoroughly with water until clean. Place them on kitchen towel to dry off.
- In a small dish, toss the pumpkin seeds in a little olive oil and spread on a separate baking sheet. Sprinkle with a little salt. Set aside.
- Grind the chillies with the coriander seeds and a pinch of salt until you have a fine powder.
- Drizzle the pumpkin with a little olive oil and sprinkle over the freshly ground spices, with a good grind of black pepper.
- Roast the pumpkin for about an hour until it is soft and slightly caramelised at the edges.
- At the same time, roast the pumpkin seeds for about 45 minutes, stirring occasionally.
- Whilst the pumpkin is roasting, chop the onion, garlic, carrot and celery.
- In a large saucepan, heat 2 to 3 tablespoons olive oil over a medium heat, add the chopped vegetables and sauté for about 15 minutes until softened, but not browned. Set aside until ready to add the pumpkin.
- When the pumpkin is cooked, remove the flesh from the skin and add most to the saucepan with the hot vegetable stock. Reserve a little pumpkin to top the soup when ready to serve.
- Use a stick blender (or liquidiser) to blend the mixture until smooth.
- Check the consistency and flavour and add a little water if too thick and extra seasoning if required.
- Heat the soup through thoroughly before serving.
- Top with the remaining roasted pumpkin and roasted pumpkin seeds.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Roasted Pumpkin Soup shared with
- Cook Blog Share wk 41 with Lost In Food
- Fiesta Friday #350 with Angie and The Not So Creative Cook
- Full Plate Thursday #506 with Miz Helen’s Country Cottage
- What’s For Dinner #285 with The Lazy Gastronome
- Meatless Monday with Confessions of a Mother Runner and A Whisk and Two Wands
- Create, Bake, Grow and Gather #441 with with Shabby Art Boutique
Previously shared with : Cook Once Eat Twice with Searching For Spice; Credit Crunch Munch with Elizabeth’s Kitchen Diary on behalf of Fuss Free Flavours and Fab Food 4 All.
Gluten free AND Vegan (or thinking of heading that way?) – check out my post on Gluten Free Vegan – Surviving Veganuary and Beyond
Thank you for this recipe! I followed it exactly except for adding a couple of slices of cooked bacon that I blended in with everything. It is savory, perfectly autumnal, and I will definitely be making it again. It was my first pumpkin soup (eaten or made)-glad to have this healthy option!
Thank you so much for letting me know Arpita.
I’m so glad you enjoyed it and absolutely loving the sound of added bacon xx
Thanks so much for sharing your awesome post with us at Full Plate Thursday,507! We featured your post this past week and hope you will come back to see us real soon!
Miz Helen
You’re welcome Helen x
The soup looks and sounds awesome and I love how you served it! Thanks for sharing at the What’s for Dinner party! Hope to keep seeing you every Sunday!!
Thank you Helen. The extra chunks of pumpkin gave an extra delicious dimension x
Looks yummy. How perfect for the season.
Thank you Linda. It’s a perfect cold weather bowl xx
This looks absolutely delicious!
Thank you Chloe. It’s a real winter warmer x
Perfect Autumn food!
Thanks Kat x
Totally agree with your views about how brilliant home-made soup is! This looks like a cracker – love the spicing with the sweetness of the pumpkin.
Thank you Joanna. There are some amazing flavours in this one x
Awww thanks Janie. Thanks for hosting…. I will pop over shortly!
Love the recipe and truly love your pics! Thanks so much for sharing with the Tea Time Treats linky party, so feel free to come and see what everyone else shared too 🙂
Janie x
Mmm I do love a good pumpkin soup, me! I bet the marmite adds a really interesting flavour to it. Thank you for sharing with Credit Crunch Munch!
Me too! Thanks Elizabeth x
Lovely pictures and I can almost taste this soup. Pumpkin season is always a treat. Thanks for sharing with NCR.
Thank you Lisa. You're welcome x
Lovely recipe and stunning photos. I like the idea of a little dab of marmite too!
Thank for sharing with #CreditCrunchMunch and #ExtraVeg
Thank you Helen. You're more than welcome x
I do like a good pumpkin soup, it's the best time of year for it!
I totally agree with you Caroline. Thanks for popping over!
This looks delicious. Beautiful photos. I totally agree with you about those munchkin pumpkins – so cute!
Awww thanks Eb. I always think Munchkin Pumpkins would look great on display, but they are far too tasty to hang on to!
This looks fabulous Kate! I love the photos. I also love the fact that you made your own chilli powder…you are too cool for school!!!! I have no soup today so it will have to be salad for lunch although I would much prefer a bowl of this!
This looks fabulous Kate! I love the photos. I also love the fact that you made your own chilli powder…you are too cool for school!!!! I have no soup today so it will have to be salad for lunch although I would much prefer a bowl of this!
Thanks Vicki. I have been really lazy with photos recently mainly for time reasons, but I was chuffed with these ones. The chilli powder is straight forward providing your chillies are dry enough.
Looking forward to more soup though….. can't get enough of it right now!
It's definitely soup season and I've been making quite a lot of soups lately. I am intrigued by the addition of Marmite which I love and will try it with my next batch of butternut squash soup.
I can't get enough soup at the moment! My hubbie seems to add marmite to everything savoury. It definitely adds a little extra depth.
Yes more and more pumpkin please! I can never had enough of it! I can almost smell this beautiful soup 🙂
Ha ha! Absolutely! Pumpkin rocks!!!
I rarely make soups as my little stick blender isn't up to the job, I think I'll have to put a new one on my Christmas list. This soup sounds delicious and the addition of the pumpkin chunks and pumpkins seeds make it look really beautiful too.
Oh no!….. You absolutely need a new one then! I am not sure I could survive without being able to blend up a quick soup!
The pumpkin chunks were just amazing….. I think the texture and bite made all the difference to the enjoyment of the dish.
Such a great way to use the innards of pumpkins – I love how silky soup like this goes. Thanks for submitting this to the no waste food challenge
Thanks Tracy. You're welcome x
A fabulous soup and I love the sound of you home made dried chilli, I won't buy chilli flakes any more since I had 2 batches with things living in them! Thanks for a tasty #CreditCrunchMunch entry:-)
Thanks Camilla. Home-dried chilli is the best! We dry it and string it up in the kitchen and it lasts all year. I have an interesting yellow variety this season, which is still fruiting in the greenhouse!
I am not sure I like the idea of things crawling around in my chilli flakes though….. Yuk! I would be cautious after that too….
such pretty pictures and it really does sound glorious!… I adore pumpkin soup, so silky! I too have been eating loads of soup recently. Just love the stuff!
Thanks Dom. I was real pleased with these photos. Some of my pics have been a bit hit and miss lately, but the bright pumpkin orange is so photogenic!
It is definitely soup season…… I can't get enough of it either right now!
Pumpkin soup is a classic that I always love in all its variations – though I am always wary of roasting pumpkin seeds like I see done in other countries – wonder if our seeds would do this as well because ours are slightly different but I do think they look gorgeous in your photo! And that is nice you are getting a helping hand with getting through the pumpkin.
Pumpkin seeds are so easy to roast, it would be worth trying a few with your local pumpkins to see how they turn out. At least then you will know whether they work or not!
Do you get pumpkin at this time of year in Australia (what with the back to front seasons)?
It sounds gorgeous – I love the addition of the marmite. I roasted some pumpkin seeds from our pumpkin this year and I'm still enjoying snacking on them. Unfortunately when the time came for me to cut up our Halloween pumpkin it had gone off so we had to throw it away. Very disappointing as I was hoping to add it to a few soups and stews after Halloween. Thank you for linking up to #CookOnceEatTwice
Thanks Corina. Mr GF adds marmite to pretty much everything (yet he hates to eat it on its own)!
Shame that your pumpkin was off…. I wonder why? They usually last for ages!