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    Roast Pumpkin Soup with Apple Pecan Salad – Best Fall Recipe

    What is Roast Pumpkin Soup?

    Roast Pumpkin Soup

    Autumn is right around the corner, so it is time to devour the delicious autumn recipes right out of the bowl. Fall recipes forever have a special place reserved in our minds. Autumn signals the forthcoming winter with all its hues – maple brown, rusty red, mustard yellow, pine green, and so on.  

    It’s the season of cinnamon buns, vegetable hash, pies, and flans, but one should not lose sight of the fact that it is officially the season to relish countless delectable soups too. From butternut squash to sweet potatoes and pumpkin, the ingredients to prepare soups are numerous. 

    Nothing yells autumn more than a bowl of piping hot roast pumpkin soup, homemade, of course. Roast pumpkin soup is such a classic dish that there is no fall without savoring it. You can opt to serve it along with a plate of apple pecan salad. This article has a very easy recipe to prepare tasty and spicy roast pumpkin soup. 

    Nowadays, everyone prefers their pumpkin soup so creamy that they add a ton of cream. Well, of course, it tastes good but not better than the dairy-free one. The recipe below is creamy as well, but it is creamy to a fair amount. This recipe shows you how to enhance the flavor of pumpkin and the spices using minimal ingredients. 

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    Ingredients for Roast pumpkin soup

    Roast Pumpkin Soup

    • Carnival pumpkin –  1 (medium-sized)
    • Olive oil –  1 tablespoon
    • Melted butter
    • Ground cumin –  1 tablespoon
    • Coriander seeds –  1 tablespoon 
    • Diced red onion –  one cup
    • Coconut milk –  400 ml 
    • Paprika powder –  1 tablespoon
    • Chicken broth –  500 ml
    • Garlic –  6 cloves
    • Ginger –  a small piece
    • Pumpkin seeds (optional)
    • Salt and pepper 
    • Turmeric –  ½ teaspoon

    Roast Pumpkin Soup | The recipe

    Cut the carnival pumpkin into two halves and remove all the seeds using a scoop. Now, cut the halves into 2-inch pieces. Using a cooking brush, sweep some melted butter upon the pumpkin quarters. 

    Meantime, preheat the oven to 450 degrees. Place the pumpkin pieces on a baking sheet and slowly, the sheet into the oven.

    Roast the pumpkin pieces for at least 35 minutes or 40 until the flesh becomes all soft and mushy.

    Roast Pumpkin Soup

    Concurrently, heat olive oil in a saucepan and saute the diced red onions until translucent. Add the minced garlic and ginger and roast them for a minute or two.

    Now, it’s time to add the roasted pumpkin pieces into the pot. Next, add all the spices and give it a good mix (turmeric, salt, pepper, cumin, coriander, paprika powder). Saute the ingredients well. 

    Then, pour the coconut milk and chicken broth into the pot. You can use coconut cream as well. Bring the mixture to a boil. After a few minutes of boiling, bring it to a simmer and let it cook for 15 minutes. This allows the flavors to combine, giving out a pleasant aroma.

    After 15 minutes, turn off the stove. The next important step is to blend the mixture into a creamy soup. You can use an immersion blender or blend it using a mixer jar. The thing is that immersion blenders are so handy when it comes to the preparation of different kinds of soup.

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    You can adjust salt and consistency accordingly. Now, transfer the soup into a bowl. Garnish it with roasted pumpkin seeds. You can also opt for roasted sunflower seeds, roasted peanuts, rosemary leaves, coconut shavings, etc. 

    The roast pumpkin soup is now all ready to devour. It’s time to make the apple pecan salad, with tarty apples, pecans, and arugula leaves as its main ingredients. Nothing can go wrong with apple pecan salad. We can even say that it’s a salad that certainly doesn’t suck.  It’s like summer in a bowl; tastes as refreshing as a cold shower. It is super tasty and, of course, as healthy as it sounds.

    Ingredients for Apple pecan salad

    Roast Pumpkin Soup

    For the salad 

    • Roasted pecans –  ½ a cup
    • Peppery arugula –  200 grams
    • Red onion –  1 (sliced)
    • Cranberries –  3 tablespoons (dried)
    • Shredded chicken (optional)
    •  Apples  –  3 (tarty and small, not fully ripened)

    For the dressing 

    • Lime juice –  3 tablespoon
    • Salt and pepper 
    • Olive oil –  3 tablespoon
    •  Maple syrup –  8 ml

    The recipe

    So, the recipe is quite effortless and only takes five minutes to prepare. Firstly, clean the apples thoroughly and slice them into pieces. Take a salad bowl and add the slices, the arugula leaves, onions, roasted pecans, and dried cranberries. Later, add a pinch of salt and pepper to it and give them a nice mix. 

    Roast Pumpkin Soup

    Now, let’s prepare the dressing. Take a small bowl. Add the lemon juice, maple syrup, and olive oil, and finally, add the salt and pepper accordingly. Whisk all the ingredients. 

    The final step is to add the dressing to the salad and toss them all together. You can preserve the dressing in a glass jar for a week and use it to make different salads of your choice. 

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    You can also include blue cheese and shredded chicken to make the salad even more delicious. 

    How to serve the Roast Pumpkin Soup? 

    Take a bowl, pour in the roast pumpkin soup, and garnish it with pumpkin seeds or any other toppings of your choice. You can pair it up with bruschetta, croutons, zucchini bread, garlic bread, and so on. The options available are many. You can use the apple pecan salad as the side and serve it along with a glass of white wine or red. The best option to serve would be chardonnay.

    Cessation |  Roast Pumpkin Soup 

    Instead of carnival pumpkins, you can even opt for summer squash. Also, giving the dish a balsamic character makes it more palatable. 

    Hope you enjoyed reading this simple yet sublime recipe for roast pumpkin soup. You can take a look at our other fall and winter recipes here. Feel free to share your favorite autumn recipe in the comment section below. 

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