Everybody likes pumpkin soup! At least I haven’t met anyone who doesn’t!
The first time I had pumpkin soup was somewhere in the early 1990s. It was sauteed together with sweet potatoes and carrots, seasoned with rosemary, and ground with milk.
I later found out that this soup has many versions; I was captivated when I tried the Asian version – in which the roasted vegetables were ground with ginger and coconut milk! However, since I also liked the other version, I combined rosemary and ginger while replacing the milk with coconut milk.
Start by roasting the vegetables: we place pumpkin, sweet potato, carrot, and onion in a baking pan, a drizzle of olive oil, and coarse salt.
Transfer to a saucepan together with grated ginger, rosemary, and coconut milk; Next, grind it with a stick blender and add boiling water gradually until you get the desired consistency.
Taste and adjust seasoning. Serve with toasted pumpkin seeds, vegan parmesan, or croutons.
Easy – right?
This time I decorated the soup with a ‘green island’ spinach; after all, we eat with our eyes! The contrast of bright orange and green creates a beautiful, aesthetic, delicious, and nutritious dish.
Start by frying minced garlic, add spinach and cook until softened.
Grind in a blender
Return the spinach to the pan, add a pinch of nutmeg (because the spinach asks for it nicely), and cook for 1-2 minutes.
For serving, pour soup into a bowl. Place one tablespoon of spinach cream in the center, drag “horns” with the tip of a spoon handle, as in the picture.
Serve with your favorite toppings: roasted pumpkin seeds, a drizzle of coconut cream, vegan parmesan, or croutons, and feel how your heart and belly warm up!
- ½ Kg Pumpkin of your choice, cut into large chunks peal the skin after roasting – it's much easier
- ½ Kg Peeled sweet potatoes cut into large pieces.
- 1 Washed carrot cut into slices of about 1 cm (no need to peel!) optional but recommended
- 1 onion cut into quarters or thick slices.
- 3-4 Tbsp olive oil
- pinch kosher salt
- 1-2 cups Coconut milk 18% fat
- 1-2 Tbsp fresh ginger, grated to taste
- ½ Tbsp rosemary to taste
- 2-4 cups boiling water Add the boiling water gradually until you get the consistency you want.
- salt and pepper to taste
- 200 grams washed spinach, coarsely chopped
- 2 cloves minced garlic
- ⅛ cup water
- Salt, black pepper, nutmeg, ground rosemary – to taste
- Toasted pumpkin seeds, vegan parmesan, croutons
- Preheat oven to 220 degrees Celsius.
- Line a pan with baking paper. Arrange on the pan pumpkin, sweet potato, carrot, and onion. Drizzle olive oil, sprinkle salt over the vegetables and bake 15-20 minutes until softened. If they start to brown, cover with aluminum foil. In the meantime, you can make the spinach cream.
- Let it cool for a few minutes, remove the pumpkin skin with a spoon. Then, transfer the vegetables to a soup pot, including the liquid accumulated in the baking pan.
- Add ginger, rosemary, coconut milk, salt, and black pepper. Add boiling water gradually, starting with 1 cup. Grind the vegetable with a stick blender. Add more boiling water until you get the desired consistency.
- Taste and adjust seasoning if necessary.
- Heat a 1 Tbsp olive oil in a wok or pan, add minced garlic and fry for a few seconds until a wonderful aroma spreads.
- Add the chopped spinach and stir-fry for 1-2 minutes.
- Add water, cover, lower the heat, and cook for about 5 minutes.
- Transfer to a blender, and grind to a smooth cream.
- Return to the pan or wok, season with salt, pepper, and nutmeg, and cook for 2 minutes.
- Pour the pumpkin soup into bowls. Place one tablespoon of the spinach cream in the center of the bowl, and with the tip of the spoon's handle, drag "rays" as seen in the picture. Serve with roasted pumpkin seeds, vegan parmesan, and croutons.
- It is recommended to mix the spinach cream with the soup before starting to eat. Because the spinach cream may be intense on its own.
- You can add plant-based milk or coconut cream to the spinach; However, it will damage its beautiful bright green color.
- Instead of making a soup, you can serve the roasted vegetables with rice or mashed potatoes.
- You can replace the spinach cream with a drizzle of coconut cream.