Creamy Delica Pumpkin Soup Served in a Roasted Pumpkin

Is there anything better than a warm pumpkin soup in fall season? This recipe, made with creamy delica pumpkin, captures all the cozy, rich flavors of autumn.

But here’s a special twist: the soup is served right inside a roasted pumpkin, creating a stunning, rustic presentation.

PREP TIME     

1h  

INGREDIENTS:

• A small delica pumpkin
• Oil
• Salt & pepper
• 2 potatoes
• 1 onion
• 2 carrots
• Rosmary
• Nutmeg
• Powdered ginger
• Water
• Plant-based milk 
• Vegan cream
• Hemp seeds
• Toasted pine nuts

INSTRUCTIONS:

1. Preheat the oven to 180°C.
2. Cut off the top of the pumpkin and scoop out the seeds.
3. Lightly coat the inside with olive oil and a pinch of salt.
4. Place the pumpkin and its lid on a baking tray and roast for 40 minutes or until tender.
5. Meanwhile, peel and dice the remaining pumpkin flesh, potato, carrot, and onion. (Save the peels in the freezer to make broth!)
6. In a pot, heat the olive oil, add the vegetables, and sauté for a few minutes.
7. Pour in the water to cover the vegetables, add salt & pepper, powdered ginger, nutmeg to taste and a spring of rosmary.
8. Simmer for about 25 minutes, or until all the vegetables are soft.
9. Blend the soup with an immersion blender until smooth.
10. For extra creaminess, add plant-based milk or vegan cream.
11. Remove the roasted pumpkin from the oven and ladle the soup inside.
12. Garnish with vegan cream, hemp seeds and toasted pine nuts. (Or whatever you like!)

Serving this soup inside a roasted pumpkin adds a delightful seasonal touch, perfect for fall dinners or Halloween gatherings. Enjoy it with whole-grain croutons on the side!

VIDEO RECIPE: