The Ultimate Roasted Pumpkin Soup Recipe October 22, 2020

by Rebecca Down Eat
'); var toc = $(this).text(); var toc = toc.replace(/(\d+(?:\.\s)*)/, '$1'); $('.post-contents ol').append('
  • ' + toc + '
  • '); $('.post-contents').addClass('toc-inside'); }); });

    Here’s a pumpkin soup recipe to make other soups jealous.

    Beautifully bright, packed full of delicious flavour, and topped with fresh pesto, coconut cream and toasted pumpkin seeds, our pumpkin soup will knock you for six. Oh, and did we mention that it was served in a mini roasted pumpkin? This is the showstopper of all soups. And it couldn’t be easier.

    When roasted, pumpkin has a wonderful velvety texture in a soup, making it a go to when you’re craving something warm and comforting. Whilst serving the soup in roasted pumpkins is bound to impress your guests, you can skip this part and serve it in bowls with a thick slice of crusty bread.

    Soup Toppings

    •  Seeds: Toasted seeds give a deliciously crunchy texture to a silky soup. Don’t waste the pumpkin seeds! They are the star of the show in this soup recipe.
    • Chopped Nuts: Almonds, hazelnuts, pistachios…We could go on!
    • Chili: Fresh or crushed, every soup benefits from a little bit of a kick.
    • Cream, Yoghurt, Coconut Milk: Adding a little creaminess goes a long way. Trust us.
    • Fresh Pesto: Salty, herby and a little bit nutty, pesto is the dream flavour combination for this pumpkin soup.