Roasted Pumpkin Soup (Creamy Vegan Recipe) (2024)

FAQs

How do you make Jamie Oliver pumpkin soup? ›

Pumpkin & ginger soup

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.

Add flour or cornflour

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. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

If it tastes bland, add more salt. The salt definitely brings out all the flavors from that long list of spices. Stir in maple syrup.

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.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top.

The best options for thickening soup are cream or half and half. Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor. Add the dairy at the end and avoid bringing the soup to a boil since this can cause yogurt, cheese, or cream to split.

Blend 1½ cups cooked beans, lentils, or chickpeas with ½ cup water or broth until completely smooth. Add 2 tablespoons bean puree per 1 cup soup or stew, then stir until fully incorporated.

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.

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?

How do you rescue bland pumpkin soup? ›

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.

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.

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 has a high GI at 75, but a low GL at 8 (7). This means that as long as you eat a single one-cup portion of pumpkin or less, it shouldn't significantly affect your blood sugar levels. However, eating a large amount of pumpkin could drastically increase your blood sugar.

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.

Most canned pumpkin is pureed pumpkin. It's been cooked and canned, but you'd have to cook it anyways to make it soft enough to puree. As long as you get plain canned pumpkin without added seasonings, it's the same as what you would make at home.

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 a usually 'bound' (thick) soup made from a purée of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold, and is a common Thanksgiving dish in the United States.

Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.