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.

Try these hacks for tasteless pumpkin soup: Add a few tablespoons of garlic or chilli-infused oil to the soup and stir until well combined before serving.

Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

Pumpkin soup will keep in the fridge for 4 to 5 days, or can be frozen for 3 months – just thaw then reheat using your chosen method. If your soup is too thick, just loosen it with a touch of water when reheating.

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.

If you think the soup is bland, try adding salt to make all the flavors pop. What is this? 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.

Cook the pumpkin in the stock as usual but add 1 cup cooked rice when you blend it. This will thicken the soup and make it creamier. Pass through a sieve and add more stock if it's too thick. Garnish with toasted sesame seeds, a few drops of sesame oil and the most meagre swirl of soy sauce to taste.

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.

Scoop out the flesh from 2 or 3 roasted garlic cloves and add to the pan with the nutmeg and a little seasoning. Sauté for a further 1–2 minutes. Stir in the soft pumpkin and Parmesan, then pour in the stock. Bring to the boil, lower the heat and simmer for 10–12 minutes.

How do you thicken pumpkin soup without cornstarch? ›

To thicken soup with potatoes, just add diced potatoes to the pot and let them simmer in the broth until they are tender and beginning to break up. The starch from the potatoes will help thicken the soup. You can also cook things like rice, small pasta like ditalini, or quinoa directly in your soup.

Add Something Creamy

Possibilities include cream, coconut milk, yogurt, or even pureed avocado. If you choose coconut milk, be aware that it will impart a sweet, coconut flavor, which might not be right for every soup. Yogurt will add tanginess.

Bread and crackers are arguably the best side dish to serve with soup to soak up all that goodness. Pumpkin soup is the ideal soup to eat with bread because it's smooth and creamy. No little bits will fall off your cracker or slice, and the carbs will keep you satisfied long after you've cleaned your bowl.

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.

Reheat thick purees or soups containing milk, cream, eggs or cheese over low heat, stirring frequently. Boiling may cause ingredients to separate.

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.

If a batch of pumpkin puree appears thin or watery, let it drain in a fine-meshed strainer for 1 hour to remove excess liquid. Most roasted or steamed pumpkin just needs a quick mash to turn soft and creamy-smooth. If lumps remain, place the puree in a blender or food processor, and blend until smooth.

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.