Perfectly warming Roasted Pumpkin Soup with a light chilli glow. Gluten Free and Vegan
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
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
Roasted Pumpkin Soup
- oven + hob
- sharp knife
- baking trays/roasting tin
- small dish
- pestle and mortar/grinder
- chopping board
- large saucepan
- wooden spoon
- stick blender/liquidiser
- 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
- 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.
© 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
Other great savoury comfort recipes…
Gluten free AND Vegan (or thinking of heading that way?) – check out my post on Gluten Free Vegan – Surviving Veganuary and Beyond