Roasted Pumpkin Soup
Perfectly paired with our Gluten Free Brown Bread!
Nothing says autumn like a bowl of creamy, comforting pumpkin soup. This roasted vegetable soup is rich in flavour, naturally gluten-free, and packed with seasonal goodness. Spiced with warm notes of cumin, ginger, and paprika, and finished with a swirl of coconut milk, it’s a hug in a bowl. Pair it with a slice of Sowan’s Gluten Free Brown Bread for the perfect hearty autumn meal.
Equipment
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Baking tray
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Large soup pot
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Electric hand blender
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Chopping board and knife
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Measuring spoons
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Wooden spoon
Ingredients
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1 medium-small pumpkin, peeled and chopped
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1 large sweet potato, peeled and chopped
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2 carrots, peeled and chopped
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2 ripe tomatoes, halved
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1 red bell pepper, deseeded and chopped
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1 large onion, peeled and quartered
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1 whole head of garlic
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3 tbsp olive oil
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1 vegetable or chicken stock cube (gluten-free)
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1 tsp ground cumin
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½ tsp ground ginger
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1 tsp paprika
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Salt and pepper, to taste
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Coconut milk (for garnish)
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Pumpkin seeds (optional garnish)
Method
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Preheat the oven to 180°C (350°F).
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Prepare the vegetables: Chop the pumpkin, sweet potato, carrots, onion, bell pepper, and tomatoes into roughly equal-sized chunks. Leave the garlic head whole but slice the top off to expose the cloves.
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Roast the vegetables: Spread all vegetables on a baking tray. Drizzle with olive oil and sprinkle with spices. Roast in the oven for 40 minutes, or until soft and caramelized.
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Make the stock: While vegetables are roasting, dissolve your stock cube in a large soup pot with 1 liter of hot water. Bring to a gentle simmer.
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Combine and blend: Once roasted, carefully transfer the soft vegetables and garlic (squeeze the roasted garlic cloves out of the bulb) into the pot with the stock.
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Blend until smooth: Use a hand blender to blend everything until silky smooth and lump-free. Add more water if needed for your desired consistency.
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Simmer: Let the blended soup simmer on low heat for 15 minutes.
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Serve and garnish: Ladle into bowls, swirl with coconut milk, and sprinkle with pumpkin seeds.
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Pair with: A warm slice of Sowan’s Gluten Free Brown Bread freshly baked from the mix.
