Get ready for the rich, velvety goodness of this pumpkin soup without cream. In fact, it's dairy free, but still so creamy and flavorful. The easy recipe promises warmth and comfort with every spoon. A great dinner this fall and winter, and a good idea for your Thanksgiving menu!
Easy Roasted Pumpkin Soup
It's pumpkin time again, and these vegetables look beautiful. And I love to cook with them. This is a delicious soup, full of flavor and nice and thick. And without dairy products! I ate this soup with delicious rosemary pumpkin rolls, still warm from the oven, with some garlic butter. It's irresistibly delicious!
Because pumpkin has no distinct taste, it quickly becomes too bland. You can easily remedy that in this recipe by seasoning your stock well with salt and pepper (if you still need to) and roasting the pumpkin. Roasting makes the pumpkin soft and sweet and gives the soup a deep, rich flavor. And by adding the chive oil, you add an extra flavor to this soup.
Dairy-Free Pumpkin Soup
To pumpkin soup, often added cream or milk is added, but this meal soup is already thick and creamy without dairy products. This is a filling meal soup. The Maple Syrup and nutmeg give an autumn tint to the soup. And the homemade chive oil is a nice counterpart to the sweetness in the soup.
In any case, I will thoroughly enjoy delicious pumpkin recipes this fall. But first, I will enjoy this delightful bowl of pumpkin soup. Full of real comfort food!
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Pumpkin Soup without Cream
Ingredients
Chive oil
- 3 tablespoons olive oil
- 5 stalks chives chopped
Pumpkin Soup without Cream
- 1 pumpkin about 1 pound / 450 grams
- 2 tablespoons butter vegetable
- 1 onion finely chopped
- 2 cloves garlic squeezed
- 2 stalks celery sliced in small cubes
- 4¼ cups vegetable stock
- ½ teaspoon ground nutmeg
- 3 tablespoons maple syrup
Ingredients you need per step are listed below the step in Italic
Instructions
Chive oil
- Put the olive oil and chives in a food processor with a knife and blend until smooth.3 tablespoons olive oil, 5 stalks chives
Pumpkin Soup without Cream
- Preheat the oven to
350 °F or 320 °F - Cut the squash in half, remove the seeds and pierce the exterior with a fork.1 pumpkin
- Place the pumpkin on a baking tray and place in the oven. Cook for 90 minutes (until the flesh is soft).
- Scrape the flesh from the peel and set it aside.
- Put some butter in a pan and fry the garlic with the onion.2 tablespoons butter, 1 onion, 2 cloves garlic
- Pour the broth and add the celery, nutmeg, and pumpkin. Bring to a boil, reduce heat to low, and simmer for 20 minutes.2 stalks celery, 4¼ cups vegetable stock, ½ teaspoon ground nutmeg
- Puree the soup with an immersion blender.
- Pour the maple syrup into the soup.3 tablespoons maple syrup
Serving
- Ladle the soup into a bowl and add, to taste, the chive oil.
Notes
- Because you pierce the outside of the pumpkin with the fork, it cooks faster.
- Add vegetable butter to the soup for a creamy accent.
- When you roast the pumpkin in the oven, the flesh is easier to remove from the skin.
Before storing, cool quickly back to room temperature.
- Room temperature: Store the chive oil in an airtight container for two days.
- Refrigerator: Store the pumpkin soup in an airtight container for two days.
- Freezer: Freeze the soup in a freezer container. It stays good for up to 2 months. Let thaw in the refrigerator.
- Reheat: Heat the soup over medium heat until it is hot. Add the basil oil afterward.
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