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.

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.

“Pumpkin soup is best made with your good, old-fashioned varieties like butternut or Queensland blue — the harder pumpkins,” she says. “Soft fleshed pumpkins can make the soup a little watery. They are a different beast… from your standard greengrocer pumpkin.”

Cook It Longer

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time. If the broth tastes well-seasoned and flavorful, use one of the methods below.

Rich in vitamins, minerals and antioxidants, pumpkin is incredibly healthy. What's more, its low calorie content makes it a weight-loss-friendly food. Its nutrients and antioxidants may boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health.

Keep in mind that this evaporated milk will make your dish taste richer, but it won't actually thicken the soup. You can always use a bit of flour or cornstarch if you're missing that added texture. Otherwise, you'll find evaporated milk the best dairy addition for your classic slow cooker favorites.

Pumpkin provides calcium, potassium, and magnesium, which can help keep your heartbeat regular and your blood pressure low.

With pumpkin as part of the diet, elderly people can reduce high blood pressure. Assist in Weight Control: At only 83 calories, one cup of canned pumpkin is an ideal low-calorie ingredient.

Why does pumpkin soup make me sleepy? ›

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?

Sweetness can help balance bitterness, so consider adding ingredients like carrots, onions, or a small amount of sugar or honey. Acidic ingredients like tomatoes or a splash of vinegar can also help balance flavors.

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 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. Some pumpkin varieties, such as butternut squash or Kent pumpkins, have a sweeter flavor than others.

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

We like butternut pumpkins best when they're roasted, but this hardy oblong variety is one of the most versatile options in the pumpkin aisle. Butternuts are a little sweeter, dryer and can be turned into soups, roasted with cinnamon or put to use in most cooked pumpkin dishes.

When taken by mouth: Pumpkin is likely safe when eaten in foods. It is possibly safe to take pumpkin seed or pumpkin seed oil in medicinal amounts. Side effects from pumpkin products are rare, but might include stomach discomfort, diarrhea, and nausea.

All you need to do is add more of the neutral liquid you started with--in this case, I'd use veg or chicken stock, but you could use water as well. Add maybe a cup at a time, stir well and give it a few minutes for the flavors to equalize, then taste.

You're going to hollow it out from the top. Cut a wide circle around the stalk and pull it out. This will be your lid. Scoop out the seeds and stringy bits using a large metal spoon.

Does pumpkin soup spike blood sugar? ›

Pumpkin ranks high on the glycemic index at 75, but low on the glycemic load at 3. People might assume that it is bad for diabetics because of its high GI, but that is not true. Its low GL rank indicates that having a small portion of pumpkin is perfectly safe and will not drastically increase your blood sugar levels.

To help decrease your blood pressure, try eating pumpkin, which contains potassium that helps to control blood pressure. Potassium also helps with bone health and decreases your risk for diabetes. Around 10% of your daily potassium is found in just a half-cup serving of canned pumpkin.

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.

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.

The process is simple. By slowly cooking pumpkin purée on the stovetop (10 to 15 minutes, depending on the recipe), the water is forced to evaporate off, resulting in an ingredient that's thicker and more concentrated.

A handful of uncooked rice. That's all folks, just a handful of white rice. Any kind will do: jasmine, basmati, short grain, long grain. When added to a brothy (or watery, even) soup, and left to simmer for 20-30 minutes, the rice breaks down, releasing its starch and thickening the liquid that it's cooking in.

The last resort is to remove the filling, put it in a pan on the stove, add cornstarch, and thicken it up. Baking a pie so you don't get a runny filling can sound a bit overwhelming but it isn't.