Enjoy a cozy bowl of warming pumpkin soup, perfect for comfort food lovers. This gluten-free and vegan recipe is a fall favorite!
Deliciously Creamy and Perfect for Chilly Days!
Golden Ginger Pumpkin Soup is the perfect bowl of comfort for chilly days, combining silky and creamy textures with flavorful spices. This plant-based soup is enriched with raw, fresh, organic cashew butter, providing a luxurious consistency that is both satisfying and nutritious. The balanced blend of pumpkin, hints of ginger, cinnamon, and a touch of red chili creates a delightful warming experience, making it an ideal addition to any plant-based recipe collection.
To prepare this delicious soup, start by sautéing onions or leeks in your choice of oil until softened. Then, add ginger, cinnamon, and pumpkin pieces along with red chili, seasoning them with salt and black pepper. Cook everything until the pumpkin is tender, then stir in cashew butter and blend until smooth. Finally, serve the soup hot, garnished with pumpkin seeds and a drizzle of olive oil, and pair it with toasted sourdough bread or millet crackers for a complete meal.
Embrace the Season with a Heartwarming Bowl of Autumn Bliss!
Now on to the second recipe of pumpkin that’s grown on our Terrace so let’s make pumpkin soup that’s warming with ginger and cinnamon this too is a puree soup so we don’t have to worry about the cut so much if you have access to white onions please use those they’re less strong than these ones you know what we can mix.
Them also you can mix your leaks and onions if you want to but for this soup I decided to use only onions Indian Ginger is a little stronger than the ones that you get in North America so um you know judge accordingly this is a strong strong Ginger that I’m using so I’m not using such a big chunk but for this recipe ginger and.
Cinnamon are super important so is the chili so we’re going to use one red chili okay while these are sorting we can prepare the pumpkin once again I’m using long pea because these are my current favorite but cast iron is wonderful of course and of course CCH te too and good stainless.
Steel works as well as we all know little sesame oil you can use of course avocado oil or olive oil olive oil actually is the best so Ginger cinnamon red chili and the onions.
M h ah smells great but I doubt it’s sweet so let’s say your pumpkin is not as sweet as you expect you want to use a little maple syrup or PM jaggery or cane jaggery to make it nice and yum save these seeds and make milk out of it or use it in your salads time pass you can peel them I.
Remember how my grandma used to peel with so much love oh those pumpkin seeds were so tasty now we have kilos and kilos of pumpkin seeds ready readily available in the shops but that taste is just so so so different so pure I still remember the taste in my mouth so this is a caboa this is a caboa kind.
Of squash um the pumpkins are different like this is a pumpkin this is a pumpkin and it’s one of the kinds of pumpkins so you can use butternut squash you can use acorn squash you can use obviously kabacha squash you can use different kinds of squashes for this recipe and each of it.
Will give you a little different texture and flavor but nutritious and tasty nonetheless so just experiment with different varieties of pumpkins that you find in your markets or that you’re growing and see how they come out a little salt generous amount of black pepper and we’re going to use a little bit of.
Turmeric here also we all about using a lot of turmeric in the winters for its goodness so I’m not using too much because I don’t want it to smell or taste like Curry if you’re doing your roasted vegetables that week do put some pumpkin in the oven so that it gets roasted now with that roasted pumpkin you can make.
Soup when it’s sufficiently roasted we can add water it feels sufficiently roasted but from the color of it I know that it’s not going to be as sweet so I’m using a little palm jaggery if you have maple syrup please please use that it’ll be amazing or date syrup also will taste good the cinnamon and ginger smells so.
Good all right let’s see how far it has come oh I love this smell actually it’s pretty soft yep yep just five more minutes and we’ll blend it off yes it’s actually done what smart design to have bamboo here you don’t even need a cloth to hold ooh I’m adding some cashew butter okay a tablespoon of cashew.
Butter for the richness because we use so little oil look at how pretty it looks yep turn it off and it’s done let me give it a try M color was so dark that I was afraid the dark color came from Palm jaggery so if you want it nice and light and beautiful pumpkin color you want to use.
Either regular Jager or maple syrup or even um mystery that might work as well hope you enjoy this soup and feel comfortable and cozy on a nice chilled winter evening make it for your family and friends and enjoy
